This article is part of our Christmas Guide 2024. If you’re looking for a main course big on flavor but light on stress, this roast pork loin recipe is your holiday hero. It’s the kind of dish that makes you look like a pro—even if your kitchen skills are more “microwave popcorn” than “master chef.”
Why Roast Pork Loin?
Let’s face it: the holidays can be overwhelming. Between shopping for gifts and dodging Aunt Karen’s questionable fruitcake, who has time for complicated recipes? Enter the roast pork loin. It’s:
- Simple to cook: You can handle this even if your culinary confidence wavers at boiling water.
- Budget-friendly: Impress your guests without emptying your wallet.
- Time-efficient: With just 20 minutes of active prep, you’ll have plenty of time to binge-watch Christmas movies.
Oh, and did we mention it’s a meat, sauce, and side all in one? Talk about multitasking!
The Recipe: Roast Pork Loin With Cider and Dried Fruit
What You’ll Need
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves, chopped
- 3 to 3.5-pound boneless pork loin roast (untied)
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 medium red onions, cut into wedges
- 2 cups hard apple cider
- 7-ounce bag of mixed dried fruit (or a mix of dried apples, apricots, pears, prunes, and golden raisins)
Step-by-Step Instructions
- Preheat the Oven
Set your oven to 400°F. This high heat will help lock in the juices. - Season the Pork
Mix Dijon mustard and thyme in a small bowl. Generously season the pork loin with salt and pepper. Rub the mustard-thyme mixture over the top of the roast—don’t worry about the sides or bottom. - Sear for Flavor
Heat vegetable oil in a large ovenproof skillet over medium-high heat. Add onion wedges and sear them until golden brown in spots (about 2 minutes per side). This step adds depth to your dish. - Add Cider and Fruit
Pour in the hard apple cider, scraping up any browned bits from the skillet (those bits are flavor gold). Scatter dried fruit evenly around the skillet. - Roast to Perfection
Place the pork loin in the skillet with the mustard side up. Pop it into the oven and roast for about an hour or until an instant-read thermometer reads 145–150°F at its thickest point. - Rest Before Slicing
Remove the roast from the oven and let it rest under a foil tent for 15 minutes. This step ensures juicy slices. - Serve With Pan Sauce
Slice the pork into half-inch pieces. Season the pan sauce (cider, onions, and dried fruit) with salt and pepper before serving alongside the meat.
Tips for Success
- Thermometer = Your Best Friend: Don’t guess about internal temperature; use a meat thermometer to avoid undercooked or overcooked pork.
- Don’t Skip Resting Time: Letting the meat rest locks in those precious juices.
- Customize Your Fruit Mix: If you’re not into prunes or apricots, swap them out for dried cherries or cranberries.
A Few Fun Facts About Pork Loin
- It’s not to be confused with pork tenderloin—pork loin is larger and cooks differently.
- Pork loin is lean but still flavorful, making it ideal for health-conscious holiday eaters.
- The USDA recommends an internal temperature of 145°F for pork—gone are the days of overcooking it into shoe leather!
Why Livonia Folks Will Love This Dish
Livonia is all about family gatherings and hearty meals that bring people together. This roast pork loin fits right in—it’s easy enough for a weeknight but fancy enough for Christmas dinner. Plus, its cider-infused sauce and sweet dried fruit bring a touch of Michigan’s apple orchard charm straight to your table.
So there you have it—your go-to recipe for a stress-free holiday main course that tastes like you spent hours in the kitchen (spoiler: you didn’t). Happy cooking, Livonia!
Source: foodnetwork.com
Header Image Source: foodnetwork.com
