Garlic-Studded Roast Pork with Cider Sauce

Garlic-Studded Roast Pork with Cider Sauce

"The aroma of roasting garlic and cider will have everyone hungry for this tender pork roast long before supper."
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1 h 55 m servings 158 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 995 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Adjust oven rack to center position and heat oven to 300 degrees F (150 degrees C).
  2. With a small knife, pierce the top and sides of the roast in 36 places. Force garlic slices into the cuts. Rub roast with olive oil and generously sprinkle the roast all over with salt, pepper and thyme. Set roast, fat side up, on the bay leaves in a shallow roasting pan. Pour vinegar in the bottom of the pan.
  3. As pork roasts, continue adding water as necessary to keep pan bottom moist. Cook until a meat thermometer registers between 150 and 160 degrees F (65 - 75 degrees C), about 1-1/2 to 1-3/4 hours. Leaving the roast in place, turn on broiler; cook until roast is golden brown, 2 to 3 minutes. Remove roast from oven and let rest for at least 10 minutes and up to 30 minutes.
  4. Meanwhile, pour pan drippings into a small saucepan, add apple cider and bring to a simmer. Mix cornstarch with 2 tablespoons water; whisk into the drippings and continue to simmer until sauce is a thin consistency, about 5 minutes. Cut roast into 1/2-inch-thick slices and serve with sauce.



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Due to a need to simplify, I used garlic powder and thyme as the seasonings. I had a 5 lb roast, and used 1/3 cup cider vinegar and a cup of cider for the cooking liquid, which avoided knocking...

Too vinegary!!

The roast was wonderfull, full of flavor and very moist! 2 out of 5 liked the applecider sauce I will prob not make the sauce again but will cook the roast the same. Thanks for the great roast r...

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