Roasted Pork Loin with Cider and Chunky Applesauce

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I have made both the pork and the chunky applesauce many times. The flavor was great. We loved the applesauce. I did omit the nuts, otherwise everything was great. This one's a keeper for your recipe file.

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This recipe was the bomb, period!!! Did this for Mother's Day dinner and it was by far the best pork loin I've ever had. The applesauce was a definite winner as well. Followed the recipe to the letter, the only difference was we had to cook the loin a little longer than stated to get it to the correct temp, but it was very easy and will be a keeper for us!!! Thanks Anne, we loved it!!!

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I have to say the chunky applesauce brought it all together for me. It was my favorite part of the meal and I will probably use the applesauce for other recipes alone. All together the meal was delicous. I did not make the slaw, but served it with mashed potatoes. Yum.

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Very good...the applesauce made the whole meal. Served it with mashed potatoes. I added some raisins to the applesauce (mostly because I seem to be incapable of following a recipe exactly as written! which was very good with the walnuts. My daughter took one bite and started saying "oh my God" over and over with each bite!

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I have made this several times and it always comes out perfect. I never seem to have apple cider on hand and have substituted different juices and it is just as good every time.

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Best Dish Ever!!!

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Chef Anne's method for roasting using a fantastic flavored liquid with the veg in the roasting pan under the meat produces the most delicious results! I tried this recipe last year and knew immediately I was using it with the pork roast I bought on special today. Ahh, whatever Wendy!

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I think if wendyshannon re-read the recipe and made it with the CORRECT ingredients, she might enjoy it a bit more. It is actually delicious.

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I think it's a great recipe. Unlike the previous review who prides themself on being a good cook but obviously not much of a "reader". This individual seems to think that roasting a few quarts of vinegar in the oven for a hour and a half is supposed to generate pleasing results. One of the basic skills involved in being a " good cook" is to follow directions. Stop bashing a good recipe, start reading directions, and for gods sake don't breed.

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Easy to make and delicious. Made for sick friends. Stood up well to reheating and tasted even better.