Irresistible 4 Ingredient Apple Cider Pork Roast for Thanksgiving Bliss

Nothing says Thanksgiving like the aroma of a juicy pork roast filling the kitchen – and this apple cider pork roast version has become my family’s must-have centerpiece. I remember the first time I made it for our holiday gathering – my uncle, who usually heads straight for the turkey, took one bite and declared “Why haven’t we been eating this every year?” The magic happens when sweet-tart apple cider mingles with garlic and herbs to create this incredible glaze that caramelizes onto the pork. Best part? It’s shockingly easy – just sear, roast, and let those flavors work their holiday magic while you focus on whatever kitchen chaos (I mean, joyful preparation) comes next.

Ingredients for Apple Cider Pork Roast Thanksgiving

Here’s what you’ll need to make this showstopper (trust me, these simple ingredients transform into something magical):

• 4 lb pork loin roast (trimmed of excess fat – but leave just enough for flavor!)
• 2 cups apple cider (not reduced – we want that full, tangy sweetness)
• 3 cloves garlic, minced (or more if you’re garlic-obsessed like me)
• 1 tbsp fresh rosemary, chopped (those piney needles make all the difference)
• 1 tbsp fresh thyme, chopped (little leaves only – no woody stems)
• 1 tsp kosher salt (it sticks better than table salt)
• ½ tsp black pepper (freshly cracked if possible)
• 2 tbsp olive oil (for that perfect sear)
• 2 firm apples, sliced (I use Honeycrisp – they hold their shape)
• 1 large onion, sliced (yellow or sweet both work great)

Ingredient Substitutions & Notes

No cider? Use apple juice plus 1 tbsp lemon juice for tang. Fresh herbs unavailable? Substitute 1 tsp dried rosemary and 1 tsp dried thyme (rub between fingers first to wake them up). Pork loin too lean for you? A bone-in pork shoulder works (just add 30+ minutes cooking time). For extra decadence, toss in a few sprigs of sage – it smells like Thanksgiving in a bottle.

Equipment Needed

You won’t need anything fancy here – just the basics that make this roast foolproof:

• A sturdy roasting pan (mine’s a trusty old enamel one that’s seen every Thanksgiving since college)
• Instant-read meat thermometer (don’t guess – this is your secret to perfect doneness)
• Sharp chef’s knife (for slicing those apples and carving the roast)

Nice-to-have: A basting brush if you want to get fancy with the pan juices, but a spoon works just fine!

How to Make Apple Cider Pork Roast Thanksgiving

This recipe couldn’t be simpler – just follow these steps and you’ll have the most flavorful, tender pork roast that’ll steal the Thanksgiving spotlight. I’ve made this dozens of times (sometimes while juggling three side dishes and a crying toddler), so trust me when I say this method works like a charm.

Step 1: Seasoning the Pork

First things first – pat that pork roast dry with paper towels (this helps the seasoning stick). Now grab your salt, pepper, rosemary and thyme – I like to mix them in a little bowl first so everything gets evenly distributed. Rub this magic mixture all over the pork, getting into every nook and cranny. Don’t be shy – this is where the flavor starts! Pro tip: Lift the roast and get seasoning underneath too.

Step 2: Searing for Flavor

Heat your olive oil in a heavy pan over medium-high heat until it shimmers (about 2 minutes). Carefully place the pork in – you should hear that satisfying sizzle! Sear for about 3-4 minutes per side until you get a gorgeous golden crust. Don’t rush this step – that caramelized crust equals big flavor. Use tongs to hold the roast upright to brown the ends too – every surface deserves love!

Step 3: Roasting with Apples & Cider

While the pork sears, arrange your apple and onion slices in the roasting pan – they’ll become the delicious “rack” for your roast. Transfer the seared pork on top, then slowly pour the apple cider around (not over!) the pork. The liquid should come about halfway up the sides. Slide this beauty into your preheated 350°F oven and roast for about 1.5 hours, basting with pan juices halfway through if you remember (no stress if you don’t!).

Step 4: Resting Before Slicing

When your thermometer reads 145°F in the thickest part, remove the roast and tent loosely with foil. This 10-minute rest is crucial – it lets the juices redistribute so they stay in the meat instead of on your cutting board. Meanwhile, those apples and onions will have transformed into the most incredible sweet-savory side dish. Slice against the grain for maximum tenderness and prepare for compliments!

Tips for Perfect Apple Cider Pork Roast Thanksgiving

After making this roast more times than I can count (including one memorable Thanksgiving when the power briefly went out!), here are my can’t-skip secrets:

• Baste at halftime: Spoon those glorious pan juices over the pork halfway through roasting – it keeps everything moist and builds flavor.
• Thermometer is non-negotiable: Pork goes from perfect to dry fast. Pull at 145°F and let carryover cooking do the rest.
• Slice like a pro: Find the grain (those long muscle lines) and cut across them – your teeth will thank you!
• Double the apples: They shrink dramatically and disappear fast – I always make extra because everyone fights over them.

Bonus tip: Save those pan juices! They make incredible gravy or a sauce for mashed potatoes.

Serving Suggestions for Thanksgiving

This apple cider pork roast practically begs to be paired with classic Thanksgiving sides! I always serve it with creamy mashed potatoes (perfect for soaking up those juices) and roasted Brussels sprouts with bacon. For color, add cranberry sauce – the tartness balances the pork’s sweetness beautifully. Don’t forget warm dinner rolls to mop up every last delicious drop!

Storing and Reheating

Leftovers? (Not that there usually are!) Store sliced pork in an airtight container with those glorious apples and onions – they’ll keep for 3 days in the fridge. To freeze, wrap tightly in foil then plastic wrap (up to 2 months). Reheat gently at 325°F with a splash of fresh cider to keep it moist – just until warmed through, about 15 minutes. Pro tip: The apples make amazing next-day sandwiches!

Apple Cider Pork Roast Thanksgiving FAQs

Can I use pork shoulder instead of loin? Absolutely! Pork shoulder adds incredible richness – just increase roasting time by 30-45 minutes (check for 145°F internal temp). The extra fat means you’ll get even more of those luscious pan juices too. My grandma always swore by shoulder for holiday meals.

How do I make gravy from the pan juices? Oh, you must! After removing the roast, pour juices into a saucepan (skim excess fat if you prefer). Simmer with 1 tbsp flour whisked in until thickened – about 3 minutes. Taste and adjust salt/pepper. For extra zing, stir in 1 tsp Dijon mustard at the end.

Can I prep anything ahead? Yes! Season the pork and refrigerate overnight (flavor gets better!). You can even sear it the night before – just let it come to room temp before roasting. I’ve done this when hosting big gatherings and it saves so much morning-of stress!

Nutritional Information

While I’m all about indulging during the holidays (especially with this apple cider pork roast!), I know some folks like to keep an eye on nutrition. Just remember – these values are estimates since they’ll vary based on your exact ingredients and brands. That said, pork loin is naturally lean yet protein-packed, and our apples add fiber and vitamins. The real magic? This dish keeps holiday meals feeling special without weighing you down like some heavier mains can. Now go enjoy that second slice guilt-free!

Made this recipe? I’d love to see your Thanksgiving masterpiece! Tag me @[YourHandleHere] or leave a rating below. Nothing makes me happier than seeing your holiday tables filled with this apple cider pork roast – it’s like we’re all cooking together across the miles. Happy feasting!

Print