Roast pork loin with bacon-cider gravy

Prep 10 min
Total 1 hour 45 min
Serves 6



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


  • 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.


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