This recipe offers a delightful twist on a classic pork roast, combining aromatic herbs and a rich apple cider sauce for a comforting and flavorful dish.
Mix the garlic, sage, thyme, salt, and pepper in a small bowl.
Using fresh herbs enhances the flavor of the rub, but dried herbs can be used in a pinch.
Rub the herb mixture all over the pork loin and refrigerate for at least 2 hours.
Letting the pork marinate allows the flavors to penetrate the meat for a more robust taste.
Preheat the oven to 375°F (190°C). Place the pork on a rack in a roasting pan and roast until the internal temperature reaches 160°F (71°C), about 1.5 hours.
Using a meat thermometer ensures the pork is cooked to perfection without overcooking.
Remove the pork from the oven, tent with foil, and let rest for 15 minutes.
Resting the meat allows the juices to redistribute, making it more tender.
In a saucepan, melt the butter over medium heat. Add the apples and onion, cooking until softened, about 5 minutes.
Cut the apples and onions into uniform pieces for even cooking.
Add the apple cider and chicken broth to the saucepan, bringing to a boil. Stir in the mustard and cook until reduced by half, about 8 minutes.
Scrape the bottom of the pan to incorporate any browned bits for extra flavor.
Mix the cornstarch with cold water in a small bowl, then whisk into the sauce. Cook until thickened, about 1 minute.
Ensure the cornstarch is fully dissolved in water to avoid lumps in the sauce.
Slice the pork and serve with the cider sauce drizzled over the top.
Arrange the slices neatly for an appealing presentation.
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