Dinner

Pan-Seared Pork Loin with Apple-Cider Glaze

Name: Pan-Seared Pork Loin with Apple-Cider Glaze
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lb pork loin, trimmed; 1 lb Brussels sprouts, halved; 2 tbsp olive oil, divided; 1 cup apple cider; 2 tbsp apple cider vinegar; 1 tbsp maple syrup (or brown sugar); 1 tsp Dijon mustard; Salt and black pepper to taste

Looking for a lean protein dinner that's anything but boring? This pan-seared pork loin, finished with a bright apple-cider glaze, is a fantastic option. Paired with simple roasted Brussels sprouts, it's a balanced and delicious meal that comes together quicker than you might think.

Ingredients

1.5 lb pork loin, trimmed
1 lb Brussels sprouts, halved
2 tbsp olive oil, divided
1 cup apple cider
2 tbsp apple cider vinegar
1 tbsp maple syrup (or brown sugar)
1 tsp Dijon mustard
Salt and black pepper to taste

Instructions

Preheat oven to 400°F (200°C). Toss halved Brussels sprouts with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
While sprouts roast, season pork loin all over with salt and pepper. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear pork loin for 3-4 minutes per side until golden brown.
In a small saucepan, combine apple cider, apple cider vinegar, maple syrup, and Dijon mustard. Bring to a simmer over medium heat and cook for 8-10 minutes, or until the glaze thickens slightly.
Remove pork from skillet and let rest on a cutting board for 5-10 minutes before slicing. Drizzle pork with the warm apple-cider glaze and serve immediately with roasted Brussels sprouts.

Tips

For extra flavor, add a sprig of fresh rosemary or thyme to the glaze as it simmers.
Leftover pork is great thinly sliced for sandwiches or added to salads the next day.