Roasted Pork Loin with Cider and Chunky Applesauce
Recipe courtesy Anne Burrell
Show: Secrets of a Restaurant Chef
Episode: The Secret to Pork Loin
Rate This RecipeRead users' reviews (82)
- Recipe categories: Fruit, Apple, Lemon, Meat, Pork,
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Total Reviews: 82
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By ChocCupCake
Pottstown, PA
on December 20, 2010
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I made this 2 years ago after seeing Anne make it on the show, and came back to find the recipe since I can't find my printout. It was easy to make, the flavors were great, and everyone liked the applesauce. Can't wait to make it again. Thanks Anne!
By Lauren0829
on December 18, 2010
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I made this for dinner last night using a boneless pork loin. I added about 10-15 minutes of cooking time, but it was still very juicy and flavorful. The onions were also delicious. I'll definitely be making the pork and onions again, but I'll skip the applesauce. It didn't taste bad, but I could have done without it.
By MandMzmommy
Cherry Hill, NJ
on December 17, 2010
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Delicious! I used a boneless pork loin because the market didn't have any bone-in and opened up the tied-up bundle so that the two pieces would cook side-by-side (in the same pan. I ended up having to cook them longer than stated, especially, one of the pieces, despite its temperature reading of 150 deg (the juices were still pink. This didn't affect the moisture content of the pork, though. It was still very juicy and flavorful. We also LOVED the applesauce!!! Would never have thought to put cream and nuts in it. The only other change was omitting the crushed red pepper. We had it on a night when it had snowed earlier and it was the perfect warm and comforting meal to end a cold day!
Then, the next day, I warmed up the leftover pork and onions, slathered a homemade aioli on both sides of buttered and toasted onion rolls and ate it for a delicious lunch! Thanks again, Anne!
By stephieru
Marina Del Rey, CA
on December 13, 2010
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Very yummy, and turned out moist, juicy and delicious (My first time cooking a loin roast, and I was worried about it being too dry or undercooked in the middle! However, After 30 minutes in the oven, my pork wan't even starting to turn brown! May have been my fault, as I put it on middle rack instead of the top. So, after almost an hour, I moved it to the very top, and it finally started crisping up. Left it there for about half of an hour, till it was the desireable "brown food". In the end, it took almost two hours to make this meal, but my hubby loved it. I did use a boneless pork loin, and it took almost 90 minutes to get to the 150. I let it rest while I made the applesauce..yummy! Especially with the onions. Leftovers the next day were just as good, if not better! Thanks for the great recipe, Anne, and I'll keep watching!
By kerriiverson
Castle Rock, 44
on November 28, 2010
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Excellent! I used a boneless pork loin rather than the bone in, it was so tender, perfectly done. Loved the savory herbs with the sweetness of the cider.
By rcheer77
grand forks, nd
on October 23, 2010
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this was delicious!! of course in my apartment, we have this really cool, super old oven... so my cook time was a lot longer... i also used pork shoulder roast... DELICIOUS!!! even the applesauce was amazing!
By aaaawk_13109717
hawley, 78
on August 29, 2010
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HEY ANN..I MADE THIS DISH FOR DINNER LAST NIGHT AND IT WAS FANTASTIC!!!!...THE PORK WAS TENDER, SWEET AND VERY MOIST AND THE CHUNKY APPLE SAUCE WAS MOUTH WATERING! IM NOT A BIG EATER BUT I WANTED TO GO BACK FOR MORE BEACUSE THE DISH WAS AWESOME..WELL I TOOK A LITTLE BIT LOL.I LOVE WATCHING UR SHOWS, AND I JUST LOVE YOU UP BEAT REVED UP PERSONALITY! YOUR SHOW TOPS MY LIST OF SHOWS ON THE FOOD NETWORK AND IM ALWAYS WATCHING THE FOOD NETWORK AS I JUST LOVE TO COOK! SO BECAUSE I LOVE TO COOK I HAVE MANY OF YOUR RECIPES. I WOULD JUST LOVE TO BE ON YOUR SHOW ONE DAY AS IM SURE YOUR PERSONALITY IN PERSON IS JUST AS AWESOME AS IT IS ONE THE SHOW!!....
By noooyawkca_13079645
somewhere, 72
on August 18, 2010
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I often use pan drippings for sauces. During cooking, I use a baster to remove the drippings in small container and place in freezer. Small chills faster. The fat rises to the top as the drippings get cold. Easy to remove most of the fat. If frozen, it is very easy to remove all the fat.
By sandygandee_7302668
Sugar Hill, GA
on May 25, 2010
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My family and I enjoyed this so much. The only sounds coming from the dinner table were yummmmmm, over and over again, with every bite!
LOVED IT!
I almost made one of the mistakes that one of the other reviewers posted. I put apple cider vinegar instead of apple cider in the roast for about 30 min until my daughter happened to see my mistake. We drained the vinegar out, added the cider and I think it actually was a nice touch to have just a small amount of vinegar in with the pork. I didn't use it for the apples though.
Thanks so much Chef Anne. You are the best!
By garciajavier28_...
desoto, 83
on May 24, 2010
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I loved this recipe so much. I made today and it came out so good, so juicy so full of flavor so great. Everyone loved so i'll be making it again. I did not find sage at the store, but added fresh basil which turn out great. Love the apple sauce as well.