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Caramelized Pork Loin Recipe

Caramelized Pork Loin

Recipe courtesy Ted Allen

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Average Rating:

Total Reviews: 30

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  • on November 20, 2012

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    This was very good, I put half strips of applewood smoked bacon on top of the loin. Next time I shall put full strips on it because it complimented it very nicely and I think I will roll cut the loin instead of just butterfly cutting it so I can put more apple inside.

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  • on September 26, 2012

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    AMAZING!!! Since there's only 2 of us, I used a 1lb. loin, so I had lots of yummy apples left for a sweet side dish. In place of the cider, I simmered a cup of apple juice with mulling spices, then added a tbsp of apple cider vinegar a couple minutes before I poured it over the rolled loin. It added a little acidity that balanced the carmel apple mix. I served it with basmati rice, and my husband LOVED it!

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  • on August 20, 2012

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    This was absolutely fabulous. My entire family just loved it. The caramelized apples paired with the apple cider made this pork loin sing. Don't be afraid to give it a try as it might seem harder then it really is to make. Apples and pork really are wonderful together.

    The pork stays amazingly juicy. I will definitely make this my go too pork loin recipe that I will be handing out to family and friends.

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  • on August 19, 2012

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    Just tried this and it was great! All my family and company loved it. I added raisins to the apples and it was delicious.

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  • on July 29, 2012

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    This was awesome. Used Southren Comfort to caramelize the apples. Also used crushed pecans along with the cranberries. I would not say this is a super easy dish to make, but the effort is well worth the time. I will certainly make this again soon. Next time I will use a bigger pork loin. The 3lb pork loin I used on the 1st test was too small considering how great it turned out. I will use a 5 pounder on the next go round.

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  • on June 24, 2012

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    Easy and delicious! I used more cider (about 1 1/2 cups and it turned out extremely moist...

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  • on April 11, 2012

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    Amazing! I accidentally bought a turkey breast loin instead of pork, and it was still amazing! Would highly suggest with any meat.

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  • on March 24, 2012

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    I made this recipe totally ignoring Food Networks disclaimer. It was AWESOME!!!!!!! The apple flavor goes all throughout the loin. My entire family loved it, in fact it was one of the biggest hits I've had in a while. Thanks Ted!!! Great recipe!!!

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  • on March 14, 2012

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    this was so good i have made it before and would make it again , thanks for the recipe

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  • on March 10, 2012

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    This was an excellent recipe. It is very easy to make. I've never cooked a loin before and I am NOT a whiz in the kitchen, but this still came out great and impressed adults and kids alike. The apple flavor really permeates the entire roast which tasted great and also served to keep the lion moist.

    My cider mix burned in the glass ovenware (but it did not hurt the loin. That might be because I used a pan that was too big (10x13 inch and had to substitute apple sauce for the apple cider:
    1/2c water
    1/2c applesauce.
    some brown sugar and cinnamon.

    Mix ingredients and simmer. Strain the mix and use for the apple cider. Strained it made a half cup. I was still able to use the juice under the loin when serving the meal as this part was not burned.

    I think I am now a fan of pork loin and look forward to making this and other loin recipes again.

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