Cider & Muscovado Glazed Pork Loin
- 1.5 kg pork loin joint
- 150 ml dry cider
- Finely grated zest and juice of 1 orange
- 2 tbsp Tate & Lyle Dark Muscovado Sugar
- 2 tbsp Lyle's Golden Syrup
- 1 tsp English mustard
- Pinch of salt and freshly ground black pepper
HOW TO MAKE THIS RECIPE
1. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Place the pork joint into a roasting tin and roast for 1 hour.
2. To make the glaze, pour the cider into a saucepan and mix with the orange zest, orange juice, Tate & Lyle Dark Muscovado sugar, syrup and mustard. Season with salt and pepper. Cook over a medium-high heat for about 10 minutes until reduced by about half.
3. When the pork has been in the oven for an hour, brush it liberally with the glaze. Roast for another hour, basting every 10-15 minutes with the glaze.
4. Remove the pork from the oven, cover with foil and allow it to rest for 15-20 minutes before carving. Serve with the pan juices.
You could use the same glaze when roasting a gammon joint.