Roasted Pork Loin with Cider and Chunky Applesauce

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Wonderful blend of herbs exquisite with the apple sauce. New favorite

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Delicious! The roast was moist and tender. The onion-cider sauce put this dish over the top. And I loved the aroma and the taste of the fresh herbs. My house smelled so good. This meal definitely made my family happy.

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Delicious recipe! For those who find their onions are not browning try using less apple cider in the roasting pan and watch carefully for the onions to brown. Add enough cider to keep onions from burning. Once the onions are nicely caramelized you can add more cider to create the yummy sauce. For those who think the sauce is too sweet try using part white wine. While the meat is resting I put the roasting pan on the stovetop and reduce the sauce slightly. Be sure to scrape the browned bits off the side of the pan. As Anne says brown = flavor. A few years ago my son gave me a very expensive meat thermometer. At the time I thought it was over the top but have found it is key to roasting meat to perfection. I resisters the correct temp within seconds and it is well worth every penny!

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Really moist! I did find the sauce a bit too sweet. I can't fault Chef Burrell for that since I cut back and eyeballed a lot of the ingredients.

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I cooked the pork for the time listed. It still wasn't brown and the juices in the bottom of the pan looked just as they did when I put it in the oven - they didn't turn brown or into anything like a "sauce". This recipe ruined my Christmas dinner. The applesauce looked like lumpy mashed potatoes. I am greatly dissappointed in this recipe, as I always have loved Anne's recipes in the past.

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First dish I made worthy of a review... Incredible. I used dried spices but tossed them in a spice grinder then made the paste. I used a homemade (apple-pie hard cider that I made last Christmas which had the apple pie seasonings in it. And since I didn't have cream I used a splash of egg nog : Absolutely INCREDIBLE! I also went with one white and one red onion for the bed beneath the pork loin. I served with a side of Pepper-Jack Potatoes Au Gratin.

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I never write reviews but just had to this time...I saw Anne make this dish a few weeks ago on Food Network and knew I was going to make it. The stars aligned and I had all the ingredients available today and it was so delicious! The only changes I made were using pork loin, omitting the walnuts and substituting half and half for the heavy cream since I had it on hand.

A definite make again, perfect fall dish!

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I followed this exactly but w/a loin as others did. perfectly juicy but not crisp. As the pork was resting, I boiled down the cider and onion and then added butter to give it more body and a nice sheen. Quite lovely.

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I used a pork loin cause I had it in the freezer. It's in the oven, house smells amazing we cant wait til we taste it. Working on applesause now :-

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I made this yesterday for our Easter dinner, without making a trial run first. It was delicious! Here's what I would be watchful of: 1 With all that apple cider in the roasting pan my onions never caramelized, but rather bathed in the juice which never absorbed or evaporated. So you might not need all of it. 2 I did not add all of the liquid to the applesauce, and it's a good thing. I didn't need all of that either, and I used an extra apple. Otherwise, I think it would have been very runny with so much liquid. As it turned out, I wound up using a little more than half and my applesauce turned out with a great chunky consistency. 3 I did have to add a little sugar. I will definitely make this one again.