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Roast Pork Loin with Apples Recipe

Roast Pork Loin with Apples

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Average Rating:

Total Reviews: 118

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  • on May 15, 2013

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    This was really a very good meal. My whole family agreed that it was wonderful. The only change I would make next time is, I would increase the amount of carrots(baby carrots used. This will be made often.

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  • on February 12, 2013

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    I used a thermometer for the meat 160 degrees, the vegetables were great, the sauce was great,a very complete meal! I did use apple juice instead of cider. This is a recipe i will use again!

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  • on January 27, 2013

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    This had great flavor and was very moist... Be sure to use a meat thermometer and don't rely on time so you don't over cook the meat.... Very tasty

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  • on January 19, 2013

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    Pork was good, but the sauce was excellent. I made it exactly as the recipe states (with apple cider not juice. Had it not been for the sauce, the pork wouldn't have had much flavor. Decent, easy meal.

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  • on January 11, 2013

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    Absolutley wonderful!! The roast was sooo tender and flavorful. I have a daughter that is picky and she even said it was real tender and tasty. My 19 month grandson doesn't like pork very much but he kept eating. Tells you alot about this recipe. Usually pork is a rather bland meat...this recipe was wonderful. Thanks!

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  • on January 09, 2013

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    Excellent recipe. Even my picky eaters liked it. Made it just as the recipe specified. Delish!

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  • on January 05, 2013

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    Delicious! had to accommodate with what I had at hand, for the sauce, used rice vinegar instead of cider vinegar, used champagne instead of apple cider, honey mustard and 1 teaspoon sugar. The sauce turned out amazing and made the meal an A+. Cooked in a Dutch oven uncovered for 20 min then covered about 15. Vegis were perfect. Cooked the pork to 142 degrees, was extremely juicy, but not as pink as I like, should've took it out at 135. Followed the rest of the instructions and so good, I had to print this one and add to my recipes.

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  • on December 23, 2012

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    Very good. Made it exactly as written with a 3lb. loin, keeping everything else the same. I found the rosemary somewhat overpowering, but I did use fresh cut from my garden, not store bought. All in all, very tasty and moist. Next time I will back down the rosemary by half. One word of caution, watch the sauce reduction. I made the mistake of leaving my sauce in the skillet after reduction, instead of pouring it into a vessel immediately, and it kept cooking down, resulting in an overpowering thick sauce instead of the gravy I was expecting.

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  • on December 01, 2012

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    This is a delicious recipe. I live on Long Island and go apple picking every fall. I use every apple in a variety of recipes, from Dutch apple pancakes and cakes to savory dishes, such as this one. What I love about this recipe is that it is made all in one pan. I have three children ages 14, 12 and 2 and they all look forward to this dish. I will be making this recipe for the holidays this year. To make the dish more hearty, I double it and make two sides: mashed potatoes and green beans or carrots. It cooks up so beautifully that I actually have a picture if it on my cell phone to share with co-workers who are seeking new ideas for family meals. Try it! It will surely become a family favorite!

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  • on November 18, 2012

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    Excellent recipe! Pork was tender and juicy! Made it just as recipe said

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