- For the glaze
- 2 garlic cloves, finely chopped
- ½ teaspoon salt
- 3 tablespoons molasses
- 1 teaspoon freshly ground black pepper
- For the pork loin and sauce
- 4 tablespoons vegetable oil
- 1 boneless pork loin (up to 10 pounds)
- 1 (750ml) bottle hard cider
- 1 (750ml) bottle Madeira
- ½ pound shallots, finely chopped
- 1 whole allspice
- 1 cup beef broth
- ¼ cup cornstarch dissolved in 1⁄3 cup cold water
- 3 tablespoons unsalted butter, in pieces
- 2 tablespoons Dijon mustard
To make the glaze: Combine the chopped garlic and salt and either mash it together into a paste with a mortar and pestle or process in a food processor. Transfer the paste to a small bowl, mix in the molasses and pepper, and set aside. (The glaze can be made in advance and stored, covered, at room temperature for up to 8 hours.)
Preheat the oven to 325 degrees F.
To roast the pork loin: In a large, heavy roasting pan that can be used on the stovetop as well, heat the oil over high heat until it ripples. Add the pork loin and brown each side. Remove the pork loin from the pan, place a rack in the pan, and put the pork loin on the rack, fatty side up. Roast for 20 minutes per pound, or until a meat thermometer inserted into the thickest part reads 165 degrees F. Brush with glaze twice during the roasting. Remove from the oven and let rest for a few minutes.
To make the sauce: While the pork is roasting, combine the cider, Madeira, shallots, and allspice in a heavy saucepan and simmer over medium-low heat until the it liquid is reduced in volume by half.
When the pork loin is done, transfer it to a serving platter. Deglaze the roasting pan by adding the beef broth and stirring to scrape up any browned pork bits. Pour the broth into a 2-cup measure and skim off the fat. Add the skimmed broth to the cider-Madeira mixture and bring to a boil. Whisk in the cornstarch mixture and simmer about 2 minutes. Then whisk in the butter until melted. Remove the pan from the heat and whisk in the mustard. Strain the sauce into a clean saucepan, season with salt and pepper, and transfer to a gravy boat for serving.