Tested till perfect Roast Pork with Cider and Honey

Roast Pork with Cider and Honey

Searing the pork before roasting ensures a golden brown crust. Cipolline onions are small, flat Mediterranean onions found in many supermarkets and Italian markets. You can replace them with 13 small onions, chopping one and roasting the rest.

By Susur Lee, chef and owner of Susur

Source: Canadian Living Magazine: June 2006

Recipe2 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 20 20cipolline onioncipolline onions
  • 2 2cloves garlic, minced
  • 3/4 cup 3/4cupapple cider or apple juice
  • 1/3 cup 1/3cupDijon mustard
  • 1/4 cup 1/4cupliquid honey
  • 3 tbsp 3tbspextra virgin olive oil or vegetable oil
  • 1/4 tsp 1/4tspground cardamom or nutmeg
  • 1 1pork loin centre roast bonelesspork loin centre roasts boneless
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cup5% cream
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Peel onions. Finely chop 2 and place in large bowl. Add garlic, cider, mustard, honey, 2 tbsp (25 mL) of the oil and cardamom; whisk to blend. Add pork, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)

In separate bowl, toss remaining onions and oil and salt ; set aside.

Transfer pork to large ovenproof skillet, brushing off any onion; cover and refrigerate marinade. Brown pork over medium-high heat, turning 3 times, about 5 minutes.

Nestle whole onions around pork; roast in 350°F (180°C) oven, stirring onions occasionally, until thermometer inserted into centre of pork registers 160°F (71°C), about 50 minutes.

Transfer onions to bowl; keep warm. Place pork on cutting board; tent with foil and let stand for 10 minutes before slicing.

Strain reserved marinade into same skillet. Whisk in cream and bring to boil over medium-high heat; boil, whisking, until reduced to 1 cup (250 mL), about 5 minutes.

Arrange pork and onions on platter; drizzle with sauce. Pass extra sauce.

Nutritional Information Per serving: about

cal 407 pro 33g total fat 18g sat. fat 5g
carb 30g fibre 2g chol 88mg sodium 361mg

% RDI:

calcium 7 iron 14 vit C 13 folate 10
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