Roast Pork Loin with Bacon Cider Gravy

Roast Pork Loin with Bacon Cider Gravy 

Serves 6


1.25 to 1.5kg 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
  1. Preheat oven to 160 celsius. 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.

  2. Roast in centre of oven until an instant read thermometer inserted in the thickest part of meat reaches 70 celsius, 1 1/4 to 1 1/2 hours. Let stand for 10 minutes. Reserve pan juices.

  3. 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.