Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
15 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 6 (serving size: 3 ounces pork and about 1 tablespoon sauce)

A quick baste midway through cooking flavors the pork crust, promotes browning, and keeps the meat moist.

How to Make It

Step 1

Combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 32 minutes). Remove from heat; discard thyme and shallot. Stir in butter, mustard, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

Step 2

Preheat oven to 475°.

Step 3

Sprinkle pork evenly with remaining 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Lightly coat with cooking spray. Place pork in a roasting pan; bake at 475° for 9 minutes. Turn pork over; brush evenly with 2 tablespoons cider mixture. Bake an additional 8 minutes or until thermometer inserted in the thickest portion of pork registers 140°. Let pork stand for 10 minutes. Slice pork, and serve with remaining sauce.

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