Garlic-Studded Roast Pork with Cider Sauce Recipe -
Garlic-Studded Roast Pork with Cider Sauce Recipe
  • READY IN ABOUT 2 hrs

Garlic-Studded Roast Pork with Cider Sauce

Recipe by  

"The aroma of roasting garlic and cider will have everyone hungry for this tender pork roast long before supper."

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Original recipe makes 8 to 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 40 mins

    1 hr 55 mins


  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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Reviews More Reviews

Dec 18, 2006

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 the family out of the house with the vinegar fumes. I made the sauce as directed and cooked to 145. Moist, flavoful, with just a hint of bite from the vinegar.

May 13, 2006

Too vinegary!!


4 Ratings

Mar 08, 2008

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 recipe.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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