A Southern Grace: Roasted Pork Loin with Apple Glaze

Roasted Pork Loin with Apple Glaze


Serves 4-6

  • 1 (1-1/2 pound) or 2 (3/4 pound) pork tenderloin, trimmed of some fat
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons dried rosemary
  • 1-1/2 cups Mott's® 100% Apple Juice
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons Dijon mustard
  • 2 teaspoons cornstarch dissolved in 1/4 cup water
In a saucepan over medium-high heat, combine the apple juice, brown sugar, soy sauce, Worcestershire sauce, and mustard, bring to a boil and cook about 20 minutes, or until reduced slightly.
Whisk in the cornstarch dissolved in water and simmer for a couple of minutes, until nicely thickened.
Heat oven to 425 degrees F.
Season the pork with salt, pepper, and rosemary on each side. In a cast-iron skillet over high heat, sear the pork tenderloin(s) on each side in a bit of oil, then transfer to the oven and roast 5 minutes.
Remove pork from oven and baste with the sauce.
Continue roasting pork 10-15 minutes, basting every 5 minutes or so with the sauce, until the internal temperature reaches 130 degrees F.
Let the meat rest under a foil tent for about 10 minutes before slicing, then serve with reserved sauce.

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