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  • 1 teaspoon salt
  • 1/2 teaspoon Coarsely ground black pepper
  • 3 pounds boneless pork loin
  • 1 sprig fresh rosemary
  • 2 cups apple cider, divided


  1. Preheat oven to 350F.
  2. Combine salt and pepper; rub on roast. Make slits over entire surface of roast and insert rosemary leaves into slits.
  3. Place roast fat side up in a medium roasting pan. Pour in 1 1/2 cups apple cider. Cook 1 1/4 to 1 1/2 hours (about 30 minutes per pound), basting every 30 minutes. Remove from oven and let stand 15 minutes before slicing. Add 1/2 cup apple cider to pan; cook, scraping pan to loosen browned bits. Serve pan drippings with roast.
Recipe courtesy of Tuckaway Farms.

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The recipe was originally published as Roast Pork Loin on

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