Cider-Braised Pork Loin with Carrots and Onion

Pork Loin
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 85 mins

If using fresh sage and thyme, triple the amount to 1 tablespoon each.


1tablespoon vegetable oil
(2-pound) boneless pork loin
2medium onions, vertically sliced (about 2-1/2 cups)
4medium carrots, cut diagonally into 1/4-inch slices (about 1 1/2 cups)
2stalks celery with leaves, sliced
2cloves garlic, minced
1teaspoon dried rubbed sage
1teaspoon dried thyme
1teaspoon coarse salt
1/4teaspoon freshly ground black pepper
1cup apple cider


  1. Heat oil over medium-high heat in a Dutch oven. Add pork and cook until well-browned on both sides. Remove to a plate. Add onions, carrots and celery to pan; cook over medium heat, stirring occasionally, 10 minutes or until onions are tender. Stir in garlic, sage, thyme, salt and pepper.
  2. Return pork and any juices to Dutch oven and pour cider over top. Cover and simmer, basting occasionally, 1 1/4 hours or until temperature on meat thermometer inserted in middle reaches 150F. Remove roast from pan and let rest 10 minutes. Slice pork and serve with vegetables and pan sauce.

Recipe by Jean Kressy


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