3 1/2 pound boneless pork loin roast
1 1/2 cups apple cider
2 cups packed brown sugar
1/2 stick unsalted butter
3 tablespoons lemon juice
2 teaspoons ground allspice
2 teaspoons lemon zest, finely minced
Preheat the oven to 325 degrees, and place the roast in a large roasting pan. Insert a meat thermometer, and bake in the middle of the oven for 1 1/2 hours.
Meanwhile, combine all other ingredients in a medium saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat (this can be done several days in advance and refrigerated).
Remove roast from oven, and skim off as much fat as possible from pan juices. Return roast to pan, and pour cider sauce over it. Return roast to oven, and roast for 1 to 1 1/2 hours longer, basting frequently with pan juices.
When roast registers 160 degrees on the meat thermometer, remove from oven and allow to rest for 10 minutes before slicing. Transfer pan juices to a gravy boat and serve with the roast at the table.
Serves 6 to 8.
Slightly adapted from "Marcia Adams' Heirloom Recipes"
Sunday, November 14, 1999
