Roast Pork Loin with Apples

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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. :

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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.

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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..

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Very good, but it took over an hour and a half total. The apples were amazing. By far the best part!

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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.

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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.

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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!

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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.

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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.

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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.