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Roast pork loin with bacon-cider gravy

Chatelaine
  • 105 minutes
  • Serves 6

INGREDIENTS

6

slices Bacon

1 1/4 kg

Rolled pork loin, boneless roast

3

Garlic cloves

2

Onions

2 tsp

Thyme, fresh

2 tbsp

Dijon mustard, grainy

2 tbsp

Maple syrup

1/2 tsp

Worcestershire sauce

1/8 tsp

Salt

1 500 milliliter can

Hard cider