Cider-Glazed Pork Loin with Roasted Apples and Potatoes

A simple glaze makes this Cider-Glazed Pork Loin with Roasted Apples and Potatoes recipe a perfect weeknight dinner… but it’s also good enough for a special Sunday meal, too.

Do Purple Potatoes Taste Different Than Russet Potatoes?

While both are members of the solanum tuberosum species, purple potatoes contain higher levels of anthocyanins, which gives them their vibrant color. These anthocyanins also happen to contribute to a slightly nuttier, earthier, and almost slightly sweet taste in comparison to russet potatoes. Outside of the taste, the texture can vary a little as well. Purple potatoes tend to have a firmer texture which makes them great for roasting with our pork loin.

Cider-Glazed Pork Loin with Roasted Apples and Potatoes

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• Author: Anna Franklin

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Description

Infusing fall flavors into your pork loin can make a big difference in the tender, juicy taste.

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Ingredients

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For the glaze:

• 2 cups apple cider
• ¼ cup brown sugar
• 1 bay leaf
• 3 sage sprigs

For the pork loin:

• 1 Honeycrisp apple, sliced
• 1 sweet onion, sliced
• 2 cups mini purple potatoes, cut in half
• Salt and pepper to taste
• 1 pork loin

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Instructions

1. Put all glaze ingredients into a saucepan, reduce until the consistency is thick like honey, and set aside.
2. On a parchment-lined baking sheet, put apples, onion, and potatoes in a roasting pan. Drizzle with olive oil, salt, and pepper. Place pork loin on top.
3. Brush loin with glaze, season with salt and pepper, and put into the oven at 400 degrees for around 15 minutes, brushing the loin with glaze every 5 minutes for the whole duration of cooking time. Internal temp should be 145 degrees.

Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce 

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