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



  • 2
    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
  • 2
    lemons, juiced

  • 8
    golden delicious apples
  • 2
    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


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

Printable Recipe Card

About Roasted Pork Loin with Baked Apples & Cider Gravy

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

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