Cider Sage Pork

Just like any food blogger that has been doing this for several years, I find inspiration and motivation for new recipes ebbs and flows. I love it when it flows, no surprise there but when life gets crazy the brain cramping definitely increases. When the imagination is sparking I make lists but sometimes ideas show themselves when you aren’t paying attention.

I was in the queue waiting to pay for my weekly food shop and I spied a magazine with a pork dish on the cover. The title for it said Cider Sage Pork. If the magazine wasn’t $10 then it would have left the rack and been perused. But it stayed. I figured I could come up with my own recipe and keep the $10!

Sweet apple is lovely with garlic and sage

We’re lucky that our co-op carries delicious sweet apples like gala or pink lady. First thing is to prepare the marinade so the pork loin can marinate for several hours. If you don’t have the time, try to marinate for at least an hour. Give the pork a chance to take on the lovely flavours. The cider I used was apple cranberry as there was a special on and I’d thought it would be fun to add the tang of cranberry to this dish. But obviously regular cider works. I should also note, the cider is non-acoholic, not the hard cider.


When it is time to cook dinner, finely chop the apple, onion, garlic and sage. Set aside. Pre-heat the oven to 350F/175C. In a skillet, heat up the olive oil and brown all sides of the pork loin.

Finish off the pork in the oven while making the sauce. Add the onion, garlic and apple to the skillet. Cook for several minutes until the onion starts to become translucent.

Add the remaining marinade and chicken stock. Bring to a simmer and add the mustard, sage and thyme. Season with sea salt and pepper.

Simmer the sauce to reduce by a third. When the pork is cooked, remove from the oven and let is rest for 8-10 minutes.

To serve, slice the pork loin and top with the sauce. To keep the dish light we had roasted potatoes and corn as sides.

I was very happy to find this inspiration while patiently waiting in a queue. I’m definitely keeping my eyes open!

Cider Sage Pork

A flavourful pork loin with apple cider, onion, and sage.  

Course Main Course
Cuisine American
Keyword Cider Sage Pork
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Author Our Growing Paynes

Ingredients

  • 1 pork loin (about a pound/16oz

Marinade

  • 3 tbsp olive oil
  • 1/2 cup apple cranberry cider 4oz
  • 1 clove garlic, finely chopped
  • 1 tsp fresh thyme
  • 2 tsp fresh sage, finely chopped
  • sea salt and pepper to taste

Sauce

  • 2 tbsp olive oil (used to brown the pork)
  • 1/2 cup thinly sliced onion
  • 1 apple, chopped
  • 2-3 cloves of garlic, finely chopped
  • 1/2 cup chicken stock 4oz
  • marinade used for the pork
  • 2 tbsp brown mustard
  • 1 tsp fresh thyme
  • 1-2 tsp fresh sage, chopped
  • sea salt and pepper to taste

Instructions

Marinade

  1. Mix the ingredients together and marinate the pork for several hours in the fridge.  If you are pressed for time, marinate for at least an hour.  

Pork Loin

  1. Preheat the oven to 350F/175C.  Heat the olive oil in a skillet and brown all sides of the pork and finish cooking in the oven.  Once cooked, rest for 8-10 minutes before slicing.

Sauce

  1. In the skillet with the olive oil used to cook the pork, add the onion, garlic and apple over medium heat.  Cook until the onion starts to become translucent.  Add the marinade and chicken stock and bring to a simmer.  Add the sage, thyme and mustard.  Season with sea salt and pepper. Simmer until the sauce reduces by a third.  

Serving

  1. Slice the pork and top with the sauce.  

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Pork Loin with Mustard Garlic White Wine Sauce

With this week’s nor’easter we weren’t sure if the kids would be at school to participate in the national walkout to protest the mass shootings that keep happening in this country.  We had a snow day on Tuesday but only a delay yesterday.  Both kids at each of their schools joined in and I couldn’t be prouder.  It’s so important for people, kids in particular, to find a way to get their point across in a mindful way.  May they bring about the change that is so needed.

I’d love to say that this storm was the last but we’re not going to be that lucky.  Another one coming next week!  So over this winter.

I wanted to treat the family to a nice Saturday meal this past weekend that would have a side of Brussel sprouts as it’s a treat for my husband.  I was puttering about on the Pinterest site and I saw many recipes for mustard and garlic pork and then white wine garlic pork and I thought, why not do it all?

Mustard garlic pork 1 2018

A couple of hours before dinner I did up the marinade for the pork loin.  In a bowl that would fit the loin add a 1/3 cup of olive oil and 1/4 cup of white wine.  Finely chop 4-5 cloves of garlic and a healthy handful of fresh thyme.  Season with sea salt and pepper.

Mustard garlic pork 3 2018

Score the pork loin, season with sea salt and pepper and add it to the bowl and make sure the marinade coats the pork well.  Set aside in the fridge for a couple of hours.

When it was time to cook everything up I prepped the potatoes and parsnips for roasting.  I really like them cut into disks.  I find I get a lovely golden roast on the veg.  Brush them with olive oil and season, again!, with sea salt and pepper.

Mustard garlic pork 2 2018

Preheat the oven to 375F/190C.  Take the pork out of the fridge and put on a sheet to roast.  Mix 2 tablespoons each of brown sugar and brown mustard and brush it onto the pork.

Mustard garlic pork 4 2018

Pop it into the oven along with the potatoes and parsnips.  In a skillet add the remaining marinade and mustard mix.

Mustard garlic pork 5 2018

Bring to a low simmer and add a cup/8oz of chicken stock.  Simmer slowly while the the pork cooks.  As it reduces add more chicken stock if needed to balance out the flavours and to make sure you have enough sauce.  You don’t want a watery sauce but you want enough to go round!

As I mentioned my husband loves Brussel sprouts so I pan seared a bunch for him and our daughter.  Our son and I don’t like them so I did up some green beans for us.

Mustard garlic pork 6 2018

When the pork is done let it rest for several minutes then slice and layer over the potatoes.  Spoon the sauce over the pork and serve with veg and parsnips.

Mustard garlic pork 7 2018

This had so many delicious flavours that worked together.  We all really enjoyed this meal.