Ingredients
Coarsely ground black pepper
3 pound boneless pork loin
1 long sprig fresh rosemary
2 cups apple cider, divided
2. Combine salt and pepper; rub on roast. Make slits over entire surface of roast and insert rosemary leaves into slits.
3. Place roast fat side up in a medium roasting pan. Pour in 1 1/2 cups apple cider. Cook 1 1/4 to 1 1/2 hours (about 30 minutes per pound), basting every 30 minutes. Remove from oven and let stand 15 minutes before slicing. Add 1/2 cup apple cider to pan; cook, scraping pan to loosen browned bits. Serve pan drippings with roast. Serves 8.
Recipe courtesy of Tuckaway Farms, Relish the Holiday, "Mama Mia!" December 2008.





