Roasted Pork Loin with Cider and Chunky Applesauce

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Again the editors have messed a recipe up. The dish made on the show was a tenderloin. The tenderloin was rubbed with the paste then sauteed in a skillet with the onions, 4 minutes on all four sides. Add the cider and bay leaf. Cover and simmer 8 minutes. Remove the tenderloin, cover loosely with foil. Cook the remaining sauce til reduced by half. The title of this one is for a pork loin, yet the recipe calls for a pork rib roast. 3 completely different chunks of meat. Fortunately I recorded the show and was able to pause it as Anne turned the board over with the recipe on it. So this review is for that recipe, however all the seasonings are the same so I am sure it would be just as good just not as moist as a tenderloin. But this recipe, or at least the one from the show, IS good! Everything in this dish worked perfectly. I do suggest to make the warm cabbage slaw she served it with on the show. It rounded the dish out and made it perfect. This will be a regular in my list of menus.

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This dish was my first introduction to Anne Burrell's recipes and was a revelation. I've long admired her for her work with Mario Batali on Iron Chef. But this recipe was so easy while still packing maximum flavor it convinced me of Anne's genius. She has become one of my favorite chefs and although we live overseas now, I routinely come to Food Network just to see what she's making. Thank you Anne for explaining everything so well and making restaurant quality food available to the home cook for when a quality restaurant isn't!

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This was good. I substituted unsweetened apple sauce and almonds due to my husbands diabetes. Since there was room in the pan I threw in potatoes. This was a hit.

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This entire meal was AWESOME! I had a boneless pork loin, so I followed the cooking directions Ina Garten gives for her boneless roast (425 until the internal temp is 138 and then let it rest and come up a bit higher. The slaw (like sauerkraut, but kicked up a LOT and applesauce were wonderful as well. I also did some sauteed green beans. We all know that brown food tastes good, but I wanted a little color on the plate. I served this to a dinner party of four and still had over half the roast left. A delicious leftover option for the next night is to get some pierogies, sautee them and add the leftover roast (cut into smaller pieces, the slaw (it was even better the next day as well...and I tossed in the leftover beans too. Once everything had heated through I topped it with a little sprinkle of parmesan. I liked that almost as much as I liked the original meal. A FANTASTIC autumnal meal, Anne!

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One of my favorites, the meat is excellent and goes great with the applesauce! One thing I don't like about making this recipe is the apple cider, I love apple cider, but it always seems like you can only find it in the huge jugs and I don't really drink so it becomes a waste. I tried it using Simply Apple Juice and it was just as delicious!

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The pork was great! I didn't have any trouble with the color or tenderness that some suggest. I did NOT like the applesauce though... I liked neither the grease/oil from the liquid from the pork nor the cream! Better to just cook some apples in with a little cider or water and a bit of cinnamon.

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It was very good and very easy. I used a pork loin and needed more time in the oven but not a big deal. As far as the vinegar is concerned, there is none in the recipe so I guess someone read it wrong. The only thing I will work on is the presentation, not very much color. Thanks Ann!

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I made this dish (minus the coleslaw for DW for Valentines Day. I used Pork Loin and roasted according to the directions to 150°F the meat was still not as tender as I hoped but the flavor was excellent. The applesauce was very tastey but turned medium grey after I added the chopped toasted walnuts; wasn't expecting that. I guess it was the oil from the walnuts that turned it grey?

DW was very happy and thats all that counts.

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This was absolutely outstanding, especially the applesauce. I didn't see any vinegar called for in the recipe, so I didn't use any. I'd like to know if there's a way to roast the pork more so it's almost falling off the bone and still have the dinner work so well. Could be my oven isn't quite up to snuff.

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My intention wasn't to rate the recipe since I'm getting ready to make it this weekend, but the last review is confusing. After reading the applesauce recipe twice now, I don't see vinegar, just apple cider.