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Tender Apple Cider Braised Pork Loin Recipe with Perfect Caramelized Apples

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A cozy fall recipe featuring tender pork loin braised in apple cider with warm spices, topped with golden caramelized apples. Perfect for holiday meals or comforting family dinners.

Ingredients

Scale
  • 3 lb pork loin roast, trimmed
  • 2 cups apple cider (not apple juice; use good quality raw or filtered cider)
  • 1 cup low-sodium chicken broth
  • 2 tbsp olive oil or avocado oil (for searing)
  • 2 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 1 tsp dried thyme or 2 tsp fresh thyme leaves
  • Salt and black pepper, to taste
  • 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
  • 2 tbsp unsalted butter, softened
  • 2 tbsp brown sugar or maple syrup
  • 1/2 tsp ground cinnamon
  • Pinch of nutmeg (optional)
  • Fresh parsley or rosemary sprigs (optional garnish)

Instructions

  1. Preheat oven to 325°F (160°C). Pat pork loin dry and season generously with salt and pepper.
  2. Heat 2 tbsp olive oil in a Dutch oven or heavy skillet over medium-high heat. Sear pork loin for about 4 minutes per side until golden brown. Remove and set aside.
  3. Reduce heat to medium. Add sliced onion and minced garlic to the pan; cook 3-4 minutes until softened and fragrant.
  4. Pour in 2 cups apple cider and 1 cup chicken broth. Scrape bottom of pan to release browned bits. Stir in thyme and bring to a simmer.
  5. Return pork loin to pan, nestle into liquid. Cover and transfer to oven. Braise for about 1 hour 15 minutes or until internal temperature reaches 145°F (63°C). Check halfway and spoon cooking liquid over pork.
  6. While pork braises, melt 2 tbsp butter in a separate skillet over medium heat. Add apple slices, sprinkle with brown sugar, cinnamon, and nutmeg. Cook 8-10 minutes until apples are tender and caramelized but still hold shape. Remove from heat.
  7. Remove pork from oven and let rest covered loosely with foil for 10 minutes.
  8. Place Dutch oven back on stovetop over medium-high heat. Simmer braising liquid 5-7 minutes to reduce and thicken. Adjust seasoning with salt and pepper.
  9. Slice pork loin into 1/2-inch thick pieces. Arrange on platter, spoon caramelized apples over top, drizzle with reduced braising sauce. Garnish with parsley or rosemary if desired.

Notes

Use a sharp knife for clean slices and always rest the meat after cooking to retain juices. If braising liquid is not thick enough, thicken with cornstarch slurry. For dairy-free, substitute butter with coconut oil. Use a meat thermometer to ensure pork reaches 145°F for safe and juicy results.

Nutrition

Keywords: pork loin, apple cider, braised pork, caramelized apples, fall recipe, holiday meal, comfort food

Find it online: https://emmayum.com/tender-apple-cider-braised-pork-loin-recipe-with-perfect-caramelized-apples/