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Roasted Pork Loin with Cider and Chunky Applesauce Recipe

Roasted Pork Loin with Cider and Chunky Applesauce

Recipe courtesy Anne Burrell

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (82)

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Average Rating:

Total Reviews: 82

Showing 51-60 of 82

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  • on November 23, 2009

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    I attempted this recipe after watching Anne's show this weekend, it just looked sooooo good. Like many other raters, I also had to cook my roast for much longer to achieve Anne's level of brownness. I thought the roasted ended up tasting very nice, and no one could believe I cooked something that looked so professional. It wasn't THE MOISTEST PORK LOIN EVER, but I also used boneless because I couldn't find the bone-in at my grocery store, so that could be the difference. Also, my gorcery store doesn't carry apple cider so I used organic no-sugar-added apple juice, I'm not sure if that mad a difference. The apple sauce was definitely a high point, mainly because I had never made homemade apple sauce and was skeptical about how it would turn out. I omitted the walnuts because of not allergies my house, and I do not think it was lacking. My only problem with this recipe is that it calls for so much onion, and most of it ended up in the trash. I think I'll save this one for special occaisions, it's not really a budget friendly meal.

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  • on November 22, 2009

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    Words don't do justice to just how fabulous this recipe was. When the Summer is now over - to have all these fresh herbs blended together was incredible.
    Amazingly, I still had fresh thyme, rosemary and sage from my garden. I did add garlic inserted into the roast & carrots to the bed of onions. The carrots absorbed all the flavors to perfection. My company was impressed and delighted. Go Anne!!!

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  • on November 22, 2009

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    I made this last night for a few friends and they went wild! This was by far the best pork tenderloin I have ever had! Everything was perfect...the pork was moist and flavorful, the apple sauce - the perfect accompanyment, and the slaw was wonderful! I would suggest to those who had trouble cooking the roast to always use a thermometer. It is a fail safe way to cook the perfect roast every time. Thank you Anne, once again for making me a great cook!

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  • on November 21, 2009

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    This was so Delish and Easy! Thanks Anne for the amazing recipes and you are such a Peach to watch!!

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  • on November 21, 2009

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    This meal looks delicious, but it bothers me that Anne only has that one cutting board for raw bacon, cooked meat, chopped herbs to top the slaw, etc. I want to try this recipe, because it looks awesome, but I'll use different cutting boards for raw meats, cooked meats and fresh herbs or veggies.

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  • on November 18, 2009

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    The most moist, flavorful pork I have ever cooked - Thanks again Anne!

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  • on April 15, 2009

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    Can anyone explain why my applesauce turned dark grey after I put the cream and toasted walnuts in it? Am I the only one this happened to? Bye the way, I made it strictly by the recipe, no deviations.

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  • on April 11, 2009

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    This was the best pork roast I've had. The meat was a bit expensive, but worth it in flavor. I cooked two roasts one for a friend and one to take to work for lunch. I too had trouble getting the pork done. Maybe I put the thermometer in the wrong place? But no problem since It wasn't for dinner. I just kept putting it back in until it was done. The pork was so moist even after re-heating. I got rave reviews. The applesauce was so good. I made double and there was none left. Will definitely make these recipes again.

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  • on March 30, 2009

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    I was a little worried about this recipe because 1, pork, if dry, is not good and 2, the recipe was a little aloof about times, etc. Also, I used a boneless pork loin roast (2.5 lbs that was smaller than the recipe. Here were some of the issues to what came out to a really good dinner. The herb paste was difficult becuase it didn't hit the blades enough to create a paste...didn't matter, it was just chunkier and was fine. It took about 40 minutes to actually turn brown once in the oven. Then, another 20 minutes at the lower heat to hit 150 degrees. I took it out at about 148 and covered it with foil while I prepared the applesauce. That allowed it to cook a little more. It came out perfect. The applesauce was great and reduced perfectly. I served this with baked and broiled new potatoes, quartered with lots of rosemary, salt and pepper. They were crispy and awesome. Also with steamed asparagus with baby heirloom mixed tomatoes on top of the asparagus with only salt. Awesome. Dessert was vanilla ice cream with 2 sliced asian pears and a cinnamon caramel pear sauce I bought at the store. Whew.. Great Job Anne, thanks for the inspiration!!

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  • on March 28, 2009

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    I have a smoker and pork and smokers belong together, that being said this looked pretty inviting to me when I saw the show. Well i gave it a "whril" last night and this now becomes my standard method of doing pork. Subbed in a cheaper pork loin roast on sale and followd recipe otherwise, allowing for a longer cook time to "brown" top and a over-all longer cook time to reach the 150 degree finish temp. The wife and I (after letting it rest tried some late last night because I did it later at night were IMPRESSED beyond belief. This is a definite keeper for methods of doing pork roasts. I"ll vary it abit next time to do in my BBQ but expect same terrific results. JUST DO IT, you'll be very happy with the results !

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