Cinnamon-Rubbed Pork Loin with Cider & Port Wine Sage Reduction
Ingredients
- 4-pound Compart Farm Duroc Pork Loin (6 pounds if bone-in)
- ½ cup cinnamon
- 3 tablespoons salt
- 1 tablespoon white pepper
- 1 teaspoon allspice
- 1 teaspoon red pepper flakes
- 1 tablespoon granulated garlic
Reduction
- ½ gallon apple cider
- 4 cups port wine
- 1 stick cinnamon
- 1 cup honeybay leaf
- 2 ounces fresh sage (chop and add at the end once sauce is reduced)
- salt and pepper to taste (add after sauce is reduced)
Instructions
- In a bowl, mix the dry-rub ingredients. Rub liberally all over the pork loin. Sear the pork loin in a cast-iron pan or grill on high for 3 minutes each side (4 sides). Remove from heat and place on a rack roasting pan. Preheat oven to 325°F and cook until internal temperature reaches 150°, approximately 40–45 minutes. Combine the ingredients for the reduction in a saucepan, bring to a boil, and then turn down to simmer until reduced down to 1 quart or desired thickness. Let the pork loin rest 15 minutes. Slice, platter, and pour the reduction over the pork. Garnish with more sage if desired.
