Roast Pork Loin with Bacon, Apple and Sage

pork loin wrapped in bacon served alongside roasted apples and onions

 

 

a saucepan full of Dijon and cider cream sauce

 

How much do I love this roast pork loin with bacon recipe?  Let me count the ways…

I love how easy it is to put this roast pork loin dish together.  Simply, cut up the green apples and yellow onions, place them around a pork loin coated in a cider and sage sauce, wrap it up in strips of streaky bacon and roast until juicy and tender. After it is all done roasting, take it out to rest then make an amazing sauce out of the juices remaining in the pan.

 

pork loin wrapped in bacon served alongside roasted apples and onions

The pairing of flavors

I love the complexity of flavors which are not too sweet and not too salty.  Everything compliments and heightens the flavor of each ingredient in the most delicious way. The saltiness of the bacon.  The tang of the apple cider. The sweetness of the roasted apples and onions. The juiciness and flavor of the pork loin.

 

a plate with roasted pork loin, bacon, roasted apples and onions with Dijon and cider cream sauce

A beautiful plate of food

I love how it looks.  Who can say no to a succulent roast surrounded by what is essentially Autumn on a plate? Drizzle it with the creamy sauce and you’ve got yourself a beautiful plate of food.  Who could resist?

 

 

green apples and onions on a cutting board
Wash and dry apples. Peel outer shell off onion and cut off the ends.
quartered apples and onions
Remove core from apples and cut into quarters. Cut onions into quarters as well.
raw pork loin with apples and onions in oven tray
Place pork loin in the center of a casserole dish surrounded by quartered apples and onions.
cider, sage, garlic and butter cooking in a pan
Over medium heat, melt butter with sage and minced garlic.  Let cook until fragrant (be careful not to burn garlic) then add the can of hard cider.  Increase heat to high and let bubble away until reduced by half.
a can of Apple Fox cider
I recommend using a dry, hard apple cider for this dish. You can substitute apple juice or non-alcoholic cider for this but don’t substitute with wine because you want get the same flavor.
reduced cider and sage sauce
When the sauce has been reduced by half, turn off heat.
pork loin, apples and onions covered in cider and sage sauce
Drizzle cider and sage sauce over the pork loin, apples and onions.  Toss together until everything is evenly coated in sauce.
pork loin, apples and onions seasoned with salt and pepper
Season generously with salt and pepper.
pork loin covered in bacon strips with apples and onions
Cover pork loin with strips of bacon.
roasted pork loin, bacon, apples and onions in oven tray
Bake in the oven for 45 min-1 hour.  Temperatures will vary with every oven so rely on a meat thermometer to tell you when the pork is ready.  The temperature of the center of the loin should reach 145F/63C.  Check it after 45 minutes to see if pork is cooked through and if not continue cooking and check again after 10-15 minutes.  Be careful not to overcook as pork easily becomes dry when overcooked.
roasted pork loin, bacon, apples and onions on serving plate
When pork, apples and onions are finished roasting, remove loin, onions and apples from the casserole dish and place on a serving dish.
roasting juices simmering in pan
Transfer roasting juices from the casserole dish to a medium saucepan.  Add 1 cup (240 ml) of chicken broth and bring to a boil over high heat. Let bubble for 3-5 minutes.
cream and roasting juices simmering in pan
Reduce heat to low, add 120 ml (4 oz) cream mixed with 2 tsp of flour.  Stir in let simmer for a minute or so until sauce thickens
Dijon and cider cream sauce in pan
Add 1 tbsp of Dijon mustard.  Mix until thoroughly combined.  Let simmer for a minute then remove from heat.  Season with salt and pepper to taste (you might not need a lot of salt or pepper so taste first and decide).

 

 

 

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Pork Loin Roasted with Bacon, Apples and Sage

Pork Loin Roasted with Bacon, Apple and Sage


  • Author: Spicepaw
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 3-4 1x

Description

Pork loin wrapped in bacon and roasted with apples and onions in a sage, garlic & cider sauce. Served with a creamy Dijon mustard gravy. #pork #easymeals #bacon #apple 


Ingredients

Scale
  • 3 tbsp butter
  • 2 cloves of garlic (minced)
  • 1 tsp dried sage
  • 1 can (320 ml / 10.8 oz) hard cider
  • 400500g (14-18 oz) pork loin
  • 23 medium-sized granny smith apples (washed, quartered and with core removed)
  • 23 medium-sized yellow onions (quartered with skin and ends removed)
  • 46 strips of streaky bacon
  • 120 ml (4 oz) cream
  • 240 ml (1 cup) chicken broth
  • 1 tbsp Dijon mustard
  • 2 tsp flour

Instructions

  1. Preheat oven to 200C/400F.
  2. Place pork loin in the center of a casserole dish surrounded by quartered apples and onions.
  3. Over medium heat, melt butter with sage and minced garlic.  Let cook until fragrant (be careful not to burn garlic) then add the can of hard cider.  Increase heat to high and let bubble away until reduced by half.
  4. Drizzle cider and sage sauce over the pork loin, apples and onions.  Toss together until everything is evenly coated in sauce.  Season generously with salt and pepper.
  5. Cover pork loin with strips of bacon.
  6. Bake in the oven for 45 min-1 hour.  Temperatures will vary with every oven so rely on a meat thermometer to tell you when the pork is ready.  The temperature of the center of the loin should reach 145F/63C.  Check it after 45 minutes to see if pork is cooked through and if not continue cooking and check again after 10-15 minutes.  Be careful not to overcook as pork easily becomes dry when overcooked.
  7. When pork, apples and onions are finished roasting, remove loin, onions and apples from casserole dish and place on a serving dish.
  8. Transfer roasting juices from the casserole dish to a medium saucepan.  Add 1 cup (240 ml) of chicken broth and bring to a boil over high heat.
  9. Let bubble for 3-5 minutes.
  10. Reduce heat to low, add 120 ml (4 oz) cream mixed with 2 tsp of flour.  Stir in let simmer for a minute or so until sauce thickens then add 1 tbsp of Dijon mustard.  Mix until thoroughly combined.  Let simmer for a minute then remove from heat.  Season with salt and pepper to taste.
  • Category: Pork
  • Method: roasting
  • Cuisine: Western

Keywords: roast, pork loin, cider, bacon, apples, onions

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a plate with pork loin, bacon, roasted apples and onions with Dijon and cider cream sauce

Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

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