Cider-Braised Pork Loin Roast with Apples, Prunes, and Thyme

Ingredients

Pork

• 3 kg bone-in pork loin roastAsk the butcher for a single center-cut roast, tied; chine bone removed for easy carving later. Bring to room temperature 45 minutes before cooking.
• 2 tbsp kosher salt
• 1 tbsp black pepperCoarsely ground.

Braise

• 2 tbsp neutral oilGrapeseed or canola.
• 2 yellow onionsCut into 2 cm wedges.
• 750 ml fresh apple ciderFrom a farm stand or the refrigerated section — not shelf-stable juice if you can help it.
• 250 ml dry white wine
• 150 g prunesPitted.
• 10 sprig fresh thyme
• 2 bay leaves
• 6 clove garlic clovesSmashed.

Finish

• 3 firm applesPink Lady or Honeycrisp; halved and cored, added later so they hold their shape.
• 30 g unsalted butter
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 15 g flat-leaf parsleyRoughly chopped, for finishing.

Steps

1. Pat the roast dry and season all over with the salt and pepper. Let it sit at room temperature while you prep the onions, garlic, and prunes.15 minSalting now, even just 30–45 minutes ahead, seasons deep into the meat.
2. Preheat the oven to 160 °C. Heat the oil in a large Dutch oven over medium-high and brown the roast on all sides, about 3 minutes per face, turning with two sturdy spatulas. Transfer to a plate.12 minA deep, even crust is the whole flavor base here — don't rush it, but don't let the fond burn.
3. Lower the heat to medium, add the onions, and cook, stirring and scraping the fond, until they soften and pick up color, about 6 minutes. Add the garlic and cook 1 minute more.7 min
4. Pour in the white wine and simmer 2 minutes to deglaze, scraping the bottom clean. Add the cider, prunes, thyme, and bay leaves, then return the roast and any accumulated juices to the pot. The liquid should come about halfway up the meat — top with a splash of water if it doesn't.5 min
5. Bring to a bare simmer on the stove, then cover and transfer to the oven. Braise for 2 hours, turning the roast once halfway through, until the meat is fork-tender and pulls easily from the bone.Hands-off · 2 hr 5 minThis is your free time — the braise holds happily at 60 °C in the oven for up to 2 extra hours, which is the whole point of the dish.
6. About 45 minutes before serving, nestle the apple halves into the liquid, cut side down, and return to the oven uncovered. Roast until the apples are tender and the surface of the pork is glossy and lacquered.15 minUncovered at the end reduces the braising liquid and concentrates it.
7. Lift the roast onto a carving board, tent loosely with foil, and rest 20 minutes. Strain the liquid, discard the solids, and skim the fat. Return the liquid to the pot with the butter, vinegar, and Dijon; simmer until slightly syrupy, about 5 minutes. Season to taste.10 minYou can do this step entirely before guests arrive and reheat gently — the sauce improves overnight.
8. Carve the roast off the bone into thick slices, arrange on a warm platter with the apples and prunes, spoon the sauce over, and shower with parsley. Bring the platter to the table and sit down with your guests.5 minServe with buttered egg noodles or mashed potatoes to catch the sauce.