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roasted pork loin with baked apples & cider gravy

(2 ratings)
Recipe by
Patrick Johnson
Kingwood, TX

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 ratings)
yield 8 -10
prep time 45 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For roasted pork loin with baked apples & cider gravy

  • 2
    4-5 lb. pork loin roasts, with rib bones, back bone removed
  • 1 bunch
    thyme, chopped
  • 1 bunch
    sage, chopped
  • 1/2 sprig
    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 lg
    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.

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