Roast Pork Loin with Apples

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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.

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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!!

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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.

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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!

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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!

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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.

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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.

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Thanks for the great recipe - my kids even loved it! They said they liked the different flavors.

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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!

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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!