I attended a cooking class with several friends one evening and this is what the instructor, Demetra, prepared.   Delicious!

Roast Pork with Cider Glaze

3 pounds boneless pork loin roast
12 cloves garlic, peeled, halved lengthwise
salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter

1 tablespoon unsalted butter
3 tablespoons minced fresh ginger
4 cups apple cider
1/2 cup sugar
6 whole black peppercorns

To prepare the pork loin: Heat the oven to 350F. With a sharp paring knife, cut 24 slits, 1 inch deep, all over the pork loin, spaced at least 1 inch apart. Push half a clove of garlic into each slit. Season the pork well with salt and pepper. In a flameproof roasting pan, heat the vegetable oil until very hot. Add the pork and sear well on all sides. Remove from the heat, let cool a bit, add the butter, and put the pan in the oven.

Roast the pork, basting frequently with the pan drippings, for about 45 minutes. (Meanwhile make the glaze; see below) Begin brushing the cider glaze over the pork every 5 minutes for 20 minutes to 25 minutes (for a total cooking time of about 1 hour 10 minutes) or until a thermometer reads 140F (the meat will continue to cook while it rests). Reserve any remaining glaze, remove the pork from the oven, tent with foil, and let rest at least 10 to 15 minutes before slicing.

To prepare the glaze: In a medium saucepan, melt the butter. Add the ginger and saute gently for 2 to 3 minutes. Add the cider, sugar and peppercorns.

Simmer vigorously until syrupy, about 25 minutes; the sauce may reduce to about one quarter of its original volume, depending on how sweet the cider is. You should end up with about 1 1/2 cups of glaze.  Serves 6.


NOTES : To serve: Cut the meat into thin slices and drizzle with glaze.

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