Roasted Pork Loin with Baked Apples & Cider Gravy

Roasted Pork Loin With Baked Apples & Cider Gravy Recipe

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Patrick Johnson


This is a classic pork roast dish. When I think pork roast I think apples. When I think apples I think cider. When saw this recipe, I realized I wasn't the only one. I have tweaked a little based on preference.

★★★★★ 2 votes
45 Min
2 Hr 30 Min


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4-5 lb. pork loin roasts, with rib bones, back bone removed
1 bunch
thyme, chopped
1 bunch
sage, chopped
1/2 sprig(s)
rosemary, chpped
1 1/2 c
olive oil
sea salt
black pepper, freshly ground
3 Tbsp
1 c
chicken stock (see recipe in "the basics"
12 oz
hard cider
lemons, juiced


golden delicious apples
lemons, juiced
1/2 stick
butter, room temperature
3/4 c
corn bread or corn muffins, crumbled
1/2 c
golden raisins
4 large
sage leaves, finely chopped
3 clove
garlic, minced
1/3 c
light brown sugar
3 c
hard cider (drink two of these while prepping)
1 Tbsp
lemon juice

How to Make Roasted Pork Loin with Baked Apples & Cider Gravy


  • 1Preheat oven to 375 degrees.
  • 2Mix sage, thyme and olive oil.
  • 3Place pork roasts in roasting pan with ribs facing up and leaning against each other. Brush with herb and oil mixture and season generously with salt and pepper.
  • 4Roast the pork loin for 2 until the skin starts to crack.
  • 5Place the apples in the pan with the pork roasts and roast for an additional 30 mins. SEE BELOW FOR PREPARATION OF APPLES.
  • 6Remove roasting pan from oven and transfer the pork roast to a cutting board and allow to rest for 15 minutes.
  • 7Transfer some of the fat from the roasting pan into a medium sauce pan over medium-high heat.
  • 8Add flour a little at a time stirring constantly. Cook roux until it becomes nutty in fragrance and about the color of chocolate milk.
  • 9Sip some cider while stirring in 1 cup to the roux.
  • 10Stirring constantly, add chicken stock and stir until sauce is thick.
  • 11Add the lemon juice and adjust seasoning with salt and pepper.
  • 12Core the apples making a good cavity for the stuffing and liberally apply lemon juice to preven browning while making the stuffing.
  • 13To make the stuffing, to a mixing bowl add the butter, cornbread crumbs, raisins, sage, garlic, brown sugar, salt and pepper.
  • 14Stuff the apples with the stuffing mixture and stand them side by side in the roasting pan with the pork loin roasts at about the 2 hour mark as noted above.
  • 15Arrange apples around rested pork loin roasts and spoon the cider gravy over all.

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About Roasted Pork Loin with Baked Apples & Cider Gravy

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: American

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