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Apple Cider Pork Loin & Apple Pecan Risotto

The following are recipes that I used while reviewing Stutz Hard Apple Cider.

Apple Cider Marinated Pork Loin




  • 2 lbs pork loin
  • 1 bottle of hard apple cider (could sub regular cider or apple juice)
  • 1 tbsp of olive oil
  • 1 shallot, diced
  • 3 garlic cloves, minced
  • handful of fresh rosemary, chopped
  • 3 bay leaves
  • 1/16th tsp ground cloves

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In a large bowl with lid combine cider & oilve oil. 


Mix in shallot, garlic, rosemary, bay leaves & ground cloves.


Gently puncture pork all over.  I used a serving fork.:-P  These tiny holes will allow the marinade to seep into the meat.

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Add pork to marinade mixture.  Make sure meat is completely covered with mixture.


Cover and let sit in the fridge for 24 hours, turning meat half way through.  I got the pork marinating at Supper time and then turned it when I woke up the next day.


Barbeque over medium heat for approximately 45-50 minutes, rotating often.


Final product:

Apple Pecan Risotto
Based on this recipe, with modifications/conversions.



  • 1.5 cups Arborio rice
  • 1 carton broth
  • 1 bottle hard apple cider
  • 3 tbsp butter
  • 1 shallot, chopped
  • 4 tbsp parmesan cheese, grated
  • 1.5 red apples, chopped into small cubes
  • 1/4 cup whole pecans, toasted & roughly chopped
  • Sprinkle of dried thyme


A lot of people are intimated by risotto.  It’s not really that difficult, they key is constantly stirring.  This batch took almost almost an hour to make.  But it was SO worth it!


In a large pot, over medium heat, melt the butter. Real butter only, no margarine.


Add the Arborio rice to the pot and stir, ensuring that all grains are evenly coated with butter.

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Add the shallots and cook until softened.

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Pour 1/3 of the bottle of cider into the rice, stirring until liquid is absorbed.



Slowly add more liquid, rotating between 2 ladles of broth and 1/3 of the cider at a time.  The trick is to not add any more liquid to the pot until the other has absorbed.


The rice will slowly absorb the liquids, promise! 😉 Keep stirring! 


Break time! Have someone do the stirring for you as your roast the pecans and chop the apples.  (Pecans were roasted for 4 mins @ 375 degrees)

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Once the rice has absorbed all the liquid and has reached the desired consistency, remove from heat and mix in the parmesan cheese, apples, pecans & thyme. 

Violà! Fantastic risotto!


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