Roast Pork Loin With Bacon-Cider Gravy

Name: Roast Pork Loin With Bacon-Cider Gravy
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 6
Cuisine: american
Ingredients: 1.25 to 1.5 kg boneless, rolled pork loin roast; 2 tbsp grainy Dijon mustard; 2 tbsp maple syrup; 2 tsp chopped fresh thyme; 1/8 tsp salt; 6 slices bacon, finely chopped; 2 onions, thinly sliced; 3 garlic cloves, minced; 500-mL can hard cider, preferably Strongbow; 1/2 tsp Worcestershire sauce

201

Prep Time10 min
Total Time1 h 45 min
Makes6 servings

By Chatelaine

roast pork loin recipe served with cider gravy

(Photo: Roberto Caruso)

This triple-tested roast pork loin recipe with bacon-cider gravy will be perfect for family celebrations or dinner parties.

Ingredients

1.25 to 1.5 kg boneless, rolled pork loin roast
2 tbsp grainy Dijon mustard
2 tbsp maple syrup
2 tsp chopped fresh thyme
1/8 tsp salt
6 slices bacon, finely chopped
2 onions, thinly sliced
3 garlic cloves, minced
500-mL can hard cider, preferably Strongbow
1/2 tsp Worcestershire sauce

Instructions

PREHEAT oven to 325F. Line a rimmed baking sheet with foil. (If pork is wrapped in netting, remove. If it’s tied with string, leave it on.) Place pork on prepared sheet, fat-side up. Stir Dijon with maple syrup, thyme and salt in a small bowl. Season with pepper. Coat roast with Dijon mixture.
ROAST in centre of oven until an instant-read thermometer inserted in thickest part of meat reaches 155F, 1 1/4 to 1 1/2 hours. Let stand 10 min. Reserve pan juices.
HEAT a medium frying pan, preferably not non-stick, over medium-high. Add bacon, onions and garlic. Cook, stirring occasionally, until onions are soft and start to brown, about 10 min. Add cider, scraping up brown bits from pan bottom into the sauce. Boil until reduced to 2 cups, about 10 min. Stir in Worcestershire sauce and reserved pan juices before serving.

Nutrition (per serving)

Calories 488, Protein 47g, Carbohydrates 12g, Fat 25g, Fibre 1g, Sodium 354mg.

Get more of our best roast recipes that aren't turkey.

The words "get more of our best Thanksgiving recipes" on a background of a table set with a feast of Thanksgiving dishes to link to Chatelaine's best Thanksgiving recipes and guide

A pink banner reading our best holiday recipes

FILED UNDER:

Dinner Thanksgiving dinner party Pork roast entertaining

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.