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Apple Cider-Glazed Pork Loin
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|1 cup sweet apple cider|
|1/4 cup honey|
|1/2 tsp each ground ginger and dry mustard|
|2 medium onions|
|3 lb pork loin roast|
|3 medium-sized tart apples|
|5 sweet potatoes, peeled and quartered, optional|
- Pour cider into small pan. Bring to a boil over high heat and rapidly reduce by half. Remove from heat; blend in honey, ginger and mustard.
- Preheat oven to 325 degrees. Peel onions; cut each into 6 wedges. Place roast in a shallow roasting pan; surround with onions. Brush roast generously with about a third of the cider mixture.
- Begin roasting pork, allowing about 1 3/4 to 2 1/4 hours. While pork cooks, peel, core and quarter apples. After pork has cooked for about 1 hour, add apples (and, if used, sweet potatoes) alongside onions. Brush roast with about half of remaining glaze.
- Brush on remaining glaze during last 15 to 30 minutes of cooking. Pork is safe to eat when a thermometer inserted into thickest part of roast registers 160 degrees.
- Transfer roast to carving board or platter; carve into thin slices. Arrange onions and apples (and sweet potatoes, if used) around meat before serving.
Crisp on the outside, gooey on the inside.
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