Roast Pork Loin with Apples

Total Time:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons vegetable oil
  • 1 (2-pound) boneless center cut pork loin, trimmed and tied
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, thickly sliced
  • 2 carrots, thickly sliced
  • 2 stalks celery, thickly, sliced
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 4 tablespoons cold unsalted butter
  • 2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
  • 2 tablespoons apple cider vinegar
  • 1 cup apple cider
  • 2 tablespoons whole grain mustard
Directions
Watch how to make this recipe

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.

Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.

Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.

Copyright 2005 Television Food Network, G.P. All rights reserved.


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4.8 149
Good recipe and very flavorful, quite different from our normal fare. I made a couple of changes - I couldn't find Cortland or Rome apples so I used Golden Delicious. I added potatoes since I wanted some roasted potatoes with my pork.<br /><br />I found that adding the apples before roasting the whole pan for 30-40 minutes turned the apples very mushy. The flavor was nice, however. In the future I might add the apples halfway through the cook time or maybe for the last ten minutes. item not reviewed by moderator and published
Easy and awesome flavor! Thank you thank you! item not reviewed by moderator and published
I am horrible at cooking pork, I always botch it...This was amazing. I will probably never cook pork any other way. Of course I did my own little changes, but the taste was just crazy good. Make this, you won't regret it. item not reviewed by moderator and published
Great dish, great flavor, be sure to season generously with salt and pepper and I also used paprika. Two additional things I did was use wine also when deglazing (just a splash of red), double to gravy and double the vegetables. Dish was so moist, I took out my pork when it reached 145 degrees. It took a little longer than the recipie because I used a 2.5 lb pork loin. Will definately make again. item not reviewed by moderator and published
I made this last night for Christmas Eve . It was fantastic ! The pork loin was perfect and the sauce was awesome even thought it smells weird when you are cooking it. I took out the veggies a little earlier than the pork , since my pork was 4-5 lbs. I follow the recipe except I didn't use Rosemary and use Dijon mustard instead of whole grain . I also seasoned the previous night with salt and pepper and garlic . Everyone in my party made good comments . item not reviewed by moderator and published
This is hands-down the best pork tenderloin I've ever had. I'm not sure why it's considered an "intermediate" recipe. I found it simple to make. I only had a 1 lb tenderloin as it was just my boyfriend and I. But I made the full veggies and sauce. We gobbled up all of the sauce, apples, and veggies so I would probably double that when making this with the 2lb tenderloin. This one is a keeper. Really yummy. item not reviewed by moderator and published
Grilled cheese is a challenge for me. I was a bit nervous trying it since it was classified as an "intermediate" recipe but not only was it very easy but incredibly delicious!!! 5 Stars &amp; 2 thumbs up!!! &lt;3 item not reviewed by moderator and published
Made this last night with a 3 lb Pork Tenderloin and a very large iron skillet. Used dried herbs because that's what I had. I brined the pork loin for about 4 hours ahead. Used a meat thermometer and took it to 144. Perfect. Highly recommend this recipe. Will make this again. Once I had it in the oven that was it. I made 7-up biscuits from scratch and called it a meal. Husband loved it. item not reviewed by moderator and published
Made it for the family and it was SO GOOD! The only change I made was to add sage. The sauce was incredible! item not reviewed by moderator and published
Very tasty and healthy. We upped the fruit and vegetables by 50% because that is what we like around here. It all got eaten, but mostly be the adults as the kids got turned off by the dark color of the sauce. We brined the pork for three hours because we always brine pork. Even my son-in-law who thinks pork should be overcooked enjoyed it pink and flavorfull. The brining made for a tasty, tender roast that invited "Just one more slice." We sliced the veggies on the chunky side to give it a folksy feel. That was a good choice as things cooked down more than we expected. Next time I might use a little more mustard or not the McStandard brand. Maybe a course ground or chunky and a touch of honey in the sauce. But a winner over all.. item not reviewed by moderator and published
Fantastic!! Don't change a thing. Just add more veggies. I had the organic carrots of many colors from Trader Joes. It was so pretty. There are no leftovers. item not reviewed by moderator and published
This may have been the best pork roast I have ever made (and I cook a lot!) I didn't have apple cider, so I used passion fruit juice. Everyone loved it. My only suggestion is to make sure to leave the vegetables and apples in large chunks so they don't disintegrate and maybe add more of them. Highly recommended! item not reviewed by moderator and published
This was very flavorful and fairly easy. I made a few changes--added some cabbage and kale because I had it on hand. Also, to save a step, after returning the browned meat to the pan, I smeared the mustard on top, and then poured the cider vinegar over it and the vegtables. I'm sure making the actual sauce woud be delicious, but I was in a hurry and this still turned out great. Thanks for the recipe and flavor combo! item not reviewed by moderator and published
loved it! very healthy and yummy! item not reviewed by moderator and published
Excellent recipe. Absolutely loved it. No alterations. item not reviewed by moderator and published
Great recipe. Will definitely make this again! item not reviewed by moderator and published
This dish turned out so pretty and above all, tasty! My husband doesn't care about pork unless they're in the form of ribs, but he loved this recipe. I had to substitute some ingredients: apple cider with fresh orange juice, apple cider vinegar with rice vinegar, whole grain mustard with dijon mustard, fresh herbs with dried ones. It still turned out amazing. item not reviewed by moderator and published
Holy Cow! I mean pig. I made this with a pork loin using my Williams Sonoma probe thermometer. I used poured organic juice into the pot with vegetables and didn't even make the gravy. Cut the pork at 145 degrees and put the slices in the apple juice with the apples and vegetables. Served it on a platter...super juicy and flavorful. I really salted the pork well before cooking though. So good, I am making the second half of the loin I cut three days later. item not reviewed by moderator and published
I made this before and it was delicious! I used Trader Joe's Spiced Apple Cider to make the gravy... MMMMmmmmm! item not reviewed by moderator and published
I made the pork last evening. Temperature was perfect slightly pink at 150 degrees. I do like it on the rarer side but my wife likes everything cooked overcooked ( Irish )HaHa! The gravy was outstanding just did not have enough gravy . I would have to make more gravy next time. Thank You food network Kitchen! item not reviewed by moderator and published
Made it this evening and it came out excellent and yes the sauce was so tasty. I had to substitute the whole grain mustard as I was out of it, and used grey poupon which seemed to work out well, will definitely use the whole grain mustard on my next attempt at this recipe. *My only suggestion as others have mentioned is to multiply the amount of veggies and apples. item not reviewed by moderator and published
This was awesome. Definitely will make again. item not reviewed by moderator and published
I made this recipe for dinner tonight for the first time. I didn't have apple cider, apple cider vinegar, whole grain mustard, thyme &amp; rosemary. I used apple juice, chicken broth &amp; sweet/spicy mustard I had in the fridge for the sauce. I thought it came out great! I did cook it in the oven according to the pork loin package and it came out moist but it was lacking flavor. What really kept my mouth happy was the sauce! YUM. It was quick &amp; simple but it looks like it took a lot of time &amp; effort. I will be adding this to my recipe box &amp; I have to try the original recipe one day. item not reviewed by moderator and published
I made this with a couple of changes to the sauce. I had neither the cider vinegar nor the cider, so I used balsamic vinegar and chicken stock. It was delicious. The pork was moist and tender and the veggies were fantastic. Everyone loved dinner tonight, served with rice pilaf and tossed salad. There was enough pork left for lunch tomorrow too! I will be doing this recipe again, for sure. item not reviewed by moderator and published
Loved this dish! I read the reviews and increased the apples, onions and celery, but beware that your pan will be overflowing and it was a little tricky keeping everything in the pan. item not reviewed by moderator and published
I just made this last week and it was A-MAZING! I'm still enjoying the leftovers. I did run out of veggies, though, after about 4-5 servings and I have a lot more pork loin left over. I think next time I'll probably double the veggies. I definitely am planning on making this savory recipe again! item not reviewed by moderator and published
My husband loved this recipe! item not reviewed by moderator and published
This recipe was great. My whole family liked it and I have picky eaters! Next time I would double the onion, and celery (and maybe throw in some more apple) because the veggie mixture was so delicious. I'll definitely make this again. item not reviewed by moderator and published
This was great! I had to make a few adjustments since I didn&amp;#39;t have all the ingredients. Used celery seed to replace the celery, used vegetable broth for the apple cider, and regular brown mustard for the whole grain mustard, but it turned our great. I am anxious to try it with the ingredients I didn&amp;#39;t have next time. I cooked it 45 minutes since I don&amp;#39;t want my pork pink. I don&amp;#39;t know if making it in a cast iron pan had antying to do with it, but it was moist and tender. Before putting the pan in the oven I covered the meat in some of the apples and veggies, I highly recommend this. Enjoy! item not reviewed by moderator and published
Excellent and fast!! The pork and veggies tasted like they were roasting all day - very moist and tender. Next time, I will double the veggies since my family gobbled up the carrots and onions. I served it with a side of mashed cauliflower. item not reviewed by moderator and published
This is the best sauce we have ever had!! By searing the pork first, it stayed completely moist and tender. It was a great compliment with the vegetables as well. I had some leftover sauce and used it on some chicken tenders that had been sautéed, and that was great!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Excellent recipe. Even my picky eaters liked it. Made it just as the recipe specified. Delish! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Excellent recipe! Pork was tender and juicy! Made it just as recipe said item not reviewed by moderator and published
The roast turned out perfectly and the sauce was excellent! I added more vegetables - about 7 carrots, 5 stalks of celery and 5 parsnips. Great fall dinner- will make again! item not reviewed by moderator and published
Very good and economical for a large family. I doubled the recipe. Easy enough to make after work. Tastes as good as it smells while cooking. Pork was moist, veggies great. Will make again. item not reviewed by moderator and published
Excellent! I followed the recipe without deviation and the pork was moist and tasty. Everyone loved it, including the kids. Definitely a keeper item not reviewed by moderator and published
Easy, fast and delish. I used the recommendation of one of the other reviewers and blended the veggies with an immersion blender and added some of it to the gravy. Served with the Neeleys home made applesauce and some roasted red potatoes. item not reviewed by moderator and published
Really good! I made the common mistake of overcooking the pork. Other than that, it was terrific. I could not find apple cider locally so a good quality apple juice worked just as well. I would make more veggies next time. Will certainly make again. item not reviewed by moderator and published
I don't want to lose this recipe, its great item not reviewed by moderator and published
Fantastic! I used 4 pork loins and forgot the mustard.., but it was delicious. item not reviewed by moderator and published
As my late father would say, "Bryan, this meat is superb." I cooked this to 160 internal temperature and the meat was still moist and juicy... and the flavors, man, oh man, was this ever good. It goes into my favorite recipes book. item not reviewed by moderator and published
I used this recipe with pork tenderloins and it is wonderful. I cooked this for Christmas dinner but my daughter did not have the apple cider or apple cider vinegar. I improvised with orange mango juice, dry white wine and cranberry apple chutney for the reduction and it was also great. item not reviewed by moderator and published
Very tender, juicy, and flavorful! Family said it was amazing. I didn't have AC vinegar on hand so I wasn't able to make the sauce but the pan juices were awesome as a sauce anyway. So easy to prepare, will definitely make this again. Thanks. item not reviewed by moderator and published
WOW, this was awesome!! I will definitely make it again, the family loved it. I had to use dry herbs instead of fresh, next time I will use fresh. item not reviewed by moderator and published
This was wonderful, but I used about 6 to 8 more apples &amp; only 1/2 cup vinegar. I also made some homemade applesauce to serve on the side, sound like a lot of apples but it was delicious. YUM!!! item not reviewed by moderator and published
This was a wonderful and easy rceipe. My family raved about it. I even cooked the entire meal in a cast iron skillet which made the gavey soooooo good! Thanks food network! item not reviewed by moderator and published
Wonderful recipe! I had to make some changes because I didn't have some things in the fridge and/or pantry. No thyme or apple cider. Used a splash of OJ instead and used dry Thyme. Served with black beans and rice. delicious. saving this recipe! item not reviewed by moderator and published
I loved this! I substituted peach wine for the apple cider, only 1 tsp of mustard and omitted the herbs. very tasty! item not reviewed by moderator and published
YUM, YUM, YUM item not reviewed by moderator and published
Very good! This recipe was so easy. I used individual pork loin chops and it came out great! Will definitely add this to my recipe box. item not reviewed by moderator and published
This was awesome. Takes a little time but worth it. I could not live without Food Network's recipes! item not reviewed by moderator and published
This is the best recipe for pork loin. The result is juicy, tender and all the vegetables with the fresh herbs and apples put it over the top. I followed the recipe exactly and the only thing I might add next time is parsnips or fennel along with the other vegetables. I served it along with mashed potatoes made with carmelized onions. Such a great meal - I would serve it to company. item not reviewed by moderator and published
This recipe was delicious! After I roasted the pork, I pureed the cooked veggies and apples in a blender and added them to the sauce. This thickened the sauce a bit, and gave it great flavor. I will definitely be making this one again! item not reviewed by moderator and published
the pork loin came out fantastic! the apple mustard sauce was amazing! The only issue I had was with the overdone veggies....next time I wont cook them as long before putting them in the oven. item not reviewed by moderator and published
The pork came out great. I don't usually have good result cooking pork loin but searing it makes it juicy and it's easier to do than I thought it would be. When I make it again I will make sure I cook the vegetables in the pan a little less. They came out of the oven a touch mushy. The sauce was also really good. I'm glad I gave this one a try. item not reviewed by moderator and published
Last weekend we went to Chef Tio's restaurant "Julian" in Kansas City. I ordered the pork loin off the menu at the recommendation of the server. It was good, but left me thinking it could have had more seasoning. This recipe was way better, and I think it may be the best boneless pork loin I've ever made. It was nice that it all cooked in one pan, the pork ended up incredibly moist (heed the warning to not overcook the pork) and the sauce was lovely. I used dried herbs because I didn't have fresh rosemary and thyme. And I used a cup of sugar-free apple cider instead of the real stuff (I'm diabetic and stay away from sugary drinks). Winner winner pork loin dinner! item not reviewed by moderator and published
I followed the recipe to a T and it was excellent! I wish I had added more veggies &amp; apples because they really were surprisingly delicious and we ran out before we finished our meat. BTW I didn't buy a pork loin, my grocery only had the "injected with 25% additive" kinds, so I bought a cheaper piece of pork roast, it had some fat but the whole dinner was wonderful and comforting. I'll definitely make it again! Also, I prepared it all in my Le Crueset Dutch Oven, and covered it while it was in the oven. item not reviewed by moderator and published
We totally agree with all the other reviewers--don't change a thing. My husband doesn't eat vegetables, but the first thing said was how much he loved these! Cooking the meat in 30 min was amazing. This is definitely a keeper for a company dinner or cold night by the fire. item not reviewed by moderator and published
I've never made a pork loin roast before so I thought I would stretch and try this recipe. This turned out way beyond what I expected and my husband loved it. Said it was a "keeper". It wasn't difficult for a novice so don't be afraid to try it. Wish it had more vegetables as they were just as flavorful as the pork. Loved the sauce that went on top. Thanks Food Network. item not reviewed by moderator and published
My whole family loved this...even the 4 year olds! I used granny smith apples and generic apple cider - all I could find. item not reviewed by moderator and published
We made it tonight for dinner and it was super easy to make and delicious! item not reviewed by moderator and published
This was a wonderful recipe. Fast, easy, elegant, delicious. I cooked the port slightly longer, used white wine instead of the cider. Fabulous and a keeper item not reviewed by moderator and published
I made this dish tonight for my family. My children gobbled it up. My husband and I loved the sauce and the veggies. I was so impressed. This was restaurant quality. It was so easy and the ingredients list is mostly items you always have in your house. I am going to make this for extended family when we celebrate a birthday. I also cooked mine a little longer because I like my pork to be cooked well and it was still very moist and juicy. I used baby carrots, and dried herbs because I did not have fresh on hand. I will definitely make this again! item not reviewed by moderator and published
I made this recipe for my elderly parents this past weekend. It was fabulous, and we all loved it. My mother seldom cooks a large meal anymore, since it is just the two of them most of the time, but she still wanted the recipe. While I don't know that she'll ever make it, I CAN say that it has made it to my "keeper" file and I look forward to another opportunity to make it. The presentation was really impressive. item not reviewed by moderator and published
This was a super easy meal to make that turned out excellent. I appreciated the tip about cook time because that explains the reason why my last tenderloin was too dry. Next time, I will add more veggies and apples because it was a perfect compliment to the pork. My mom and fiance greatly enjoyed this new recipe!! item not reviewed by moderator and published
This recipe is a keeper!! I used 1 1/2 thick boneless pork chops and it turned out great. My husband is not a huge fan of sauces; but absolutely loved it. I followed the recipe completely. The only difference I will try next time is dark apple cider instead of clear; otherwise no changes here. item not reviewed by moderator and published
Everyone enjoyed it - from the 11 to the 46 year old. Only changes - didn't have celery - no big deal, used more apple. Otherwise - just followed the recipe and it turned out great! item not reviewed by moderator and published
I just tried this recipe for the first time. My family was amazed at how well it turned out; they said it "tasted like something you would get at a restaurant!" which in our house means it's great. It really helped my confidence as a newbie to see such great results! item not reviewed by moderator and published
This recipe is quite easy, w/ common ingredients. The veggies and apples have great flavor. Don't overcook the pork, I pulled it out @130 degrees, and let it rest for 20 minutes. item not reviewed by moderator and published
My husband and I made this last night and it was fantastic. I added a few more carrots and celery so we would have plenty of veggies. We like our meat done so we cooked it to 160 degrees. I found the meat to still be very juicy at that temp. item not reviewed by moderator and published
Thanks for the great recipe - my kids even loved it! They said they liked the different flavors. item not reviewed by moderator and published
I don't give five stars and if these systems were really more than a popularity contest I would give this recipe three stars for an intermediate recipe in terms of eventual taste of the dish. I think it can be pumped to four stars with a few adventuresome adds. Five stars requires some esoteric ingredients to make it on par with something at a five star restaurant. None of us cook five stars so the best we'll get is four. I like this recipe because it evokes the holy trinity (Carrots, Onions and Celery) as a base. It then challenges us to go beyond the ?6:30 get it together in 30 minutes? and reminds us we can cook something really nice without that much effort (if you?re a foodie). The prep isn?t bad and you can play with it and be OK. Golden Delicious apples were used and the recipe was modified for two. Being a little short of onion and apple cider, chicken stock and apple cider vinegar were used for the sauce with butter, etc. as the recipe requests. Be careful not to overcook the pork! Pork does not like being over cooked as this makes it tough. Mom and Dad cooked it to 160. Try 130 or 140 as recipe suggests. It is sweeter, more tender and nice. As I was cooking for two, I took a thick cut loin chop and butterflied it. I browned it (be sure to let it finish sticking to the pan, a gentle tug should be all that is necessary) and proceeded as directed. Overall, I?m glad I did this dish. It was fun. Please try it! item not reviewed by moderator and published
So, my husband is Italian and very discriminating when it comes to food. He comes from a family of professional chefs and they are very difficult to please. This recipe, even in its simplicity, delighted them! I substituted white wine for apple cider only because I was concerned it might turn out too sweet. I had left -over fennel in the fridge so added chunks of it to the mix. This is by far our favorite pork loin recipe. So simple to prepare and a burst of flavor with every bite! Make it for yourself or impress dinner guests, no one but you will know how simple it is to prepare. Have fun! item not reviewed by moderator and published
What a suprise to learn that my husband had been watching How to Boil Water and wanted to cook this recipe (Roast Pork Loin with Apples) for me. I am a very picky person when it comes to meat....so much, that I usually eat my vegetables first then try the meat. He was suprised as well as myself, that I enjoyed the flavors of this recipe so much I finished my roast prior to eating my vegetables. With such an enjoyable recipe as this....I certainly will not mind my hubby cooking anytime for me. Thanks honey and keep watching the show...I will welcome your next creation. :) item not reviewed by moderator and published
I added extra carrots to my recipe (as my kids love them), and substiuted with Dijon mustard and a Juicy Juice apple juice box instead of cider! Worked great! Another shortcut I did, was to bake it in the oven at 425 degrees and sliced my loin ahead of baking and put on top of the vegetables. The loin was still super moist and my vegetables were only a little on the mushy side but EXCELLENT! Enjoy this one!!! Perhaps would saute them less prior to baking them. item not reviewed by moderator and published
Made this during the week and it was fast and easy. I had everything I needed in my pantry and used dried herbs. I baked it on conv. bake and it cut the bake time to about 15 min.. Everyone loved it my 6 and 3 yr.old and of course my husband and myself. Apples were fab, btw, I didn't have any apple cider so I used 1/4c of maple syrup and cider vinegar with a touch of butter and it was fab.. item not reviewed by moderator and published
Very good, but it took over an hour and a half total. The apples were amazing. By far the best part! item not reviewed by moderator and published
I don't cook a ton but this was easy. Only negative is that time given for cooking was a bit too long. I should've paid more attention to the temp rather than the time. I used chopped spices not the sprigs. Still EXCELLENT. item not reviewed by moderator and published
This dish was excellent. The entire family enjoyed it, even the 6 year old. Next time I will add more veggies, since everyone loved them. item not reviewed by moderator and published
I adapted this for the crock pot, and the results were great! I filled the crock about 1/3 - 1/2 full with cider and also added one can of Campbell's condensed chicken broth. I added the roast, the sauteed vegetables, apples and herbs and cooked on low for about 8 hours. Once it was finished, I strained the liquid into a saucepan and reduced it until it was about 1 cup, then proceeded with the recipe from there. I did discard the vegetables and apples as they were complete mush from cooking for 8 hours. As another reviewer suggested, they could be pureed and added to the sauce. Definitely a keeper! item not reviewed by moderator and published
This dish was awesome! I made it on a weeknight and my family devoured it! I added one extra carrot, one extra onion, and one extra apple and doubled the gravy!! It was sooooo good! I served it with stuffing and hot baked pumpernickel bread. I will definitely make this again. item not reviewed by moderator and published
We had a big bag of apples that needed to be use so i went out of my way to find a recipe to use some of them up. The meal exceeded expectations. I would alter the amount of apples, celery, and carrots, or use a smaller loin. The leftovers were mostly just the loin, which isnt a bad thing, would just like to have leftover of the whole meal. I noticed some reviewers say that their apples were dry, I did not notice this; however by when everything was going into the oven the pan was quite crowded so nothing had a chance to overcook. Like other reviewers I did not have cider on hand so I used a 50/50 mix of cranberry cocktail and chicken broth. item not reviewed by moderator and published
I wasn't sure what we were going to do with a pork loin we'd bought, so my husband had thrown it into some soy, honey, herbes de provence and pepper for 30 minutes. We found this recipe, decided to try it, and loved it. But I think the marinade helped carmelize the onions, and added some flavor and tenderness to the meat. You might give it a try. We had someone drop in for dinner, and it was so nice to be able to serve this. It looked great and tasted even better. item not reviewed by moderator and published
VERY GOOD item not reviewed by moderator and published
Apple's were dry. Overall taste was good but I have had better item not reviewed by moderator and published
With my husband working late, I've decided to try new recipes now that I have more time. This was a great new recipe. It was fairly easy to make, and the outcome passed all expectations. It was moist, tender, and had a great flavor to it. item not reviewed by moderator and published
This was so quick and easy and the taste was great. I didn't have any apple cider so I used 1/2 c chicken broth and 1/2 c orange juice. I can't wait to try it with just cider. There wasn't much gravy, I'll make double next time. It was great on a side of steamed veggies and the brown rice. item not reviewed by moderator and published
Try this recipe for a small dinner party--you will not regret it! The sauce was like candy and the pork loin/apple combo, spectacular! item not reviewed by moderator and published
A little sweet, but the flavors of the herbs, vinegar, cider, and vegetables balanced perfectly. I used a sirloin roast (?). I thought it was a lesser cut than the loin, but it was still excellent. More vegetables! item not reviewed by moderator and published
I bought a 3lb. boneless center cut pork for this one !!! The only thing I did different was seasoned the pork inside and out with tyme and savory seasoning. Also, I noticed veggies were mooshy so I pressed them though a stainer to become part of gravy. I also notice as with most recipes not enough gravy so I added half cup of dark beer, half the amount of mustard, one cup beef stock and one envelope of pork gravy. YUMMM served with roasted potatoes and broccoli !! item not reviewed by moderator and published
My husband said this was the best meal I have ever made!! I did not make the sauce at the end.. but it was juicy enough. Easy to make too! YUM! item not reviewed by moderator and published
I thought this recipe was great. I made it just for my immediate family, but it will go into my "company" file--it was easy and nothing was really last minute except the sauce, which was not challenging. I would not be stressed making this for others! Like other reviewers, I thought the mustard sauce made the recipe. The apples were a little soft, but nothing to complain about. A keeper! item not reviewed by moderator and published

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Fall Produce Guide