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Roast Pork Loin with Brown Sugar & Apple Juice
If my father were still living he would love this recipe. He was truly a meat and potatoes man. John, my husband and the father of my children loves to make this dish. So here’s to you, Fathers. “Happy Father’s Day!”
We are always trying to find new meat recipes to feed our sons as well. This one is a keeper.
Ingredients
3-4 lb pork loin
1/2 cup brown sugar
1 tsp salt
1/2 tsp ground pepper
1/4 cup Worcestershire sauce
1/2 cup apple juice
2 tbsp cider vinegar
Sprigs of fresh thyme
Place pork loin in dutch oven. Sprinkle the roast with Worcestershire sauce. Mix brown sugar, salt and pepper, pat on to the top, sides and ends of roast forming a crust.
Mix cider vinegar and apple juice together and carefully pour around the the pork. Do not pour over the crust. Top with several sprigs of fresh thyme.
Bake covered in a 300 degree oven 3-4 hours or until juices run clear when poked with a fork. Remove roast from pan. Place dutch oven on the stove top and bring sauce to a boil. Turn down and boil for 5-10 minutes to reduce liquid to desired thickness.
Slice roast and pour sauce over slices. We placed it back in the reduced sauce and served it with boiled and buttered Yukon Gold and sweet potato slices sprinkle with fresh thyme. The sauce is great on the potatoes as well.
Delicious!
Comments
6 responses to “Roast Pork Loin with Brown Sugar & Apple Juice”
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Wow! I love the flavors of apples and sugar, and marrying it with pork is such a fabulous idea! As an aside, how do you slice your pork so perfectly?! Mine always looks like it was hacked by a chainsaw. LoL! – Jerusha, TheDisneyChef.com
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Sounds and looks delicious! I did a rub similar to this on pork chops for fathers day and they were yummy! Thanks for sharing the recipe with SYC.
hugs,
Jann -
Can I substitute lemon juice for the cider vinegar?
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You might be able to in somethings but in this recipe it would completely change the flavor to the pork. Lemon is a strong flavor and I’m not so sure it really blends that well with apple juice. I am not a lover of cider vinegar but I am finding that when cooking pork it gives it great flavor.
Hope this helps.Mary Ellen
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Over cooked and dry. Won’t do again.
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Thank you for your comment. I have learned a lot about cooking meats in the last 6 years. Cooking times very so much as well as ovens. My husband and I have made an across the board change and test doneness using a meat thermometer. Pork is best when it reaches an internal temperatures between 145 degrees (rare) and 160 degrees (medium). Remove for heat source and let rest about 3 minutes.
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