Roast Pork Loin with Bacon Cider Gravy
Serves 6 | Preparation Time: 10 mins | Cooking Time: 1 hour 45 mins
1.25-1.5kg Tasman Boneless Rolled Pork Loin Roast
2 tbsp grainy Dijon mustard
2 tbsp maple syrup
1/8 tsp salt
6 slices bacon, finely chopped
2 onions, thinly sliced
3 garlic cloves, minced
500ml can hard cider
1/2 tsp Worcestershire sauce
- Preheat oven to 160°C. 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 a 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 the thickest part of meat reaches 70°C, 1 1/4 to 1 1/2 hours.
- Let stand for 10 minutes. 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 minutes.
- Add cider, and ensure contents are mixed thoroughly from the base of the saucepan.
- Boil until reduced to 2 cups, about 10 minutes. Stir in Worcestershire sauce and reserved pan juices before serving.