Rating: 4 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 5

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

Julianna Grimes
Recipe by Cooking Light December 2013

Gallery

Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
15 mins
total:
1 hr 5 mins
Yield:
Serves 6 (serving size: 3 ounces pork and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 475°.

  • 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.

Nutrition Facts

269 calories; fat 6.3g; saturated fat 3.2g; mono fat 1.9g; poly fat 0.6g; protein 24.1g; carbohydrates 16.6g; fiber 0.4g; cholesterol 84mg; iron 1.4mg; sodium 308mg; calcium 11mg.
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