Colby Garrelts' Apple Cider-Glazed Pork Loin

Name: Colby Garrelts' Apple Cider-Glazed Pork Loin
Prep time: 30 min
Cook time: 45 min
Total time: 90 min
Yield: 6
Cuisine: American
Ingredients: 2 lb boneless center-cut pork loin; 3 tablespoons vegetable oil, divided; 1 small yellow onion, diced; 2 cloves garlic, minced; 1¾ cups apple cider; ½ cup apple butter; ¼ cup apple cider vinegar; 1 bay leaf; 1 sprig fresh oregano; 2 lb Brussels sprouts, halved; 2 tablespoons fresh lemon juice; 4 medium apples, cored and sliced; 2 cups apple cider vinegar; 2 cups water; 1 cup sugar; ¼ cup olive oil; 1 bunch flat-leaf parsley, stemmed

Recipe GLPR8d513600a7c55a

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American

Main Course

90 min

803 cal

Servings: 6

Stovetop

SNAP eligible

A elegant centerpiece featuring a seared boneless pork loin finished with a rich apple cider and apple butter glaze, served alongside tangy pickled apples and Brussels sprouts with bright parsley accents. Chef Colby Garrelts' signature dish balances the natural sweetness of apples with savory herbs and vinegar for a sophisticated main course.

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Ingredients

2 lb boneless center-cut pork loin

3 tablespoons vegetable oil, divided

1 small yellow onion, diced

2 cloves garlic, minced

1¾ cups apple cider

½ cup apple butter

¼ cup apple cider vinegar

1 bay leaf

1 sprig fresh oregano

2 lb Brussels sprouts, halved

2 tablespoons fresh lemon juice

4 medium apples, cored and sliced

2 cups apple cider vinegar

2 cups water

1 cup sugar

¼ cup olive oil

1 bunch flat-leaf parsley, stemmed

Directions

Prepare the pickling liquid for the apples and Brussels sprouts by combining 2 cups apple cider vinegar, 2 cups water, and 1 cup sugar in a saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely. Remove from heat and let cool to room temperature.
Halve the Brussels sprouts lengthwise and place them in a large bowl. Toss with 2 tablespoons fresh lemon juice. Core and slice the apples, then add them to the bowl with the Brussels sprouts.
Pour the cooled pickling liquid over the apples and Brussels sprouts. Stir gently to combine and set aside at room temperature while you prepare the pork.
Pat the pork loin dry with paper towels and season generously with salt and pepper on all sides. Heat 2 tablespoons of vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
Carefully place the pork loin in the hot skillet and sear for 4 to 5 minutes per side until a golden-brown crust forms. Transfer the seared pork to a cutting board and set aside.
Add the remaining 1 tablespoon vegetable oil to the same skillet. Add the diced onion and cook over medium heat for 3 to 4 minutes, stirring occasionally, until the onion begins to soften and become translucent.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant. Pour in 1 3/4 cups apple cider, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Stir in 1/2 cup apple butter and 1/4 cup apple cider vinegar. Add the bay leaf and fresh oregano sprig. Return the pork loin to the skillet, nestling it among the liquid and aromatics.
Reduce heat to medium-low, cover partially with a lid, and simmer for 25 to 35 minutes, basting the pork with the glaze every 8 to 10 minutes, until the internal temperature reaches 145F when measured with a meat thermometer inserted into the thickest part of the loin.
Transfer the cooked pork loin to a clean cutting board. Tent loosely with foil and let rest for 5 minutes. Meanwhile, increase the heat under the skillet to medium-high and simmer the glaze for 3 to 5 minutes to reduce and thicken slightly. Discard the bay leaf and oregano sprig.
Drain the pickled apples and Brussels sprouts, reserving the pickling liquid if desired. Place them in a serving bowl and drizzle with 1/4 cup olive oil. Toss gently and sprinkle with stemmed flat-leaf parsley.
Slice the rested pork loin into 1/2-inch thick medallions. Arrange on a serving platter, spoon the warm apple cider glaze over the slices, and serve alongside the pickled apples and Brussels sprouts.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward fall supper that hits the Charlotte table well: pork loin runs $8–10 a pound at any chain, apples and brussels sprouts are basic produce, and you can gather everything at Harris Teeter, Food Lion, or Kroger without a second stop. The real time is closer to 110 minutes once you account for prep and resting, and the pork needs active attention during the braise to avoid drying out, so this is a sit-down dinner rather than a weeknight rush. The glazed pork reheats decently on day two, and the apple-cider reduction is forgiving enough that an extra 10 minutes in the oven won't ruin it. Budget this for a Sunday or a night when you have breathing room.