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Roast Loin of Pork with Baked Apples and Cider Gravy Recipe

Roast Loin of Pork with Baked Apples and Cider Gravy

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • on November 11, 2012

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    So yummy and so very fall. I loved the baked apples and the cider gravy was wonderful.

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  • on April 27, 2012

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    This was such an easy meal to prepare. My guest were in awe of the presentation of this meal. The gravy was delicous and the baked apple was a big hit.

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  • on February 20, 2009

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    I love to make this for our neighbors Danielle and Jason we talked about it last night so I am running to the market today to get some fresh ingredients. This is the 4th time I have made it this winter - it is a big hit and my Connie loves it. I think it is easy to prepare, always moist, tasty, and makes the best leftovers. Thanks for another great recipe Tyler! Liz

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  • on January 25, 2009

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    Prior to starting this recipe, I soak the pork in a Salt, Brown Sugar and herb brine for no more then two hours. This really adds to the pork. Other then that I as well as the rest of the family throughly enjoyed this recipe. The kids really surprised me and had seconds. Hats of to Tyler!!!

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  • on December 27, 2008

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    The flavor was really bland. The apple and stuffing was great but I think the pork needed more than seasoning on the outside.... I usually love Tyler's recieps... but this one needed a bit of help/

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  • on December 26, 2008

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    The flavors of the pork, cider gravy and bakes apples worked in perfect harmony. All relatively simple to make as well. Our observation about cooking time was that 2 plus hours at 375 degrees seemed like too much for the pork and 30 minues not enough for the apples. We borrowed the cooking time from a similiar Anne Burrell recipe with great result. (Cooked the pork at 425 for 20 minutes then 375 for another 45 - 50 minutes or so then let the roast rest about 10 minutes before slicing. Removing from the oven at about 150 degrees. We baked the apples at 350 for an hour, similar to another favorite baked apple recipe, and that was perfect. We'd never used hard cider before in cooking and we enjoyed the flavor in both the pan gravy and the baked apples. Everyone agreed the latter were a delicious sweet and savory combination.

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  • on November 25, 2008

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    I made this recipe last month for my Dad's 81st birthday party. I had many good cooks around my table, and they couldn't compliment this dish enough!! I wasn't sure if people would actually eat the apples, but guess, what - even my picky 19 year old son ate most of his. From the moist port, delicious apples, to the tasty gravy, this definately is a keeper!! Thank you Tyler for making my Dad's party memorable!!

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  • on November 20, 2008

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    I made this with a 3lb roast and roasted for 1-1/2 hrs. We preferred the pork with just the pan drippings (no cider gravy. The apples were really an elegant touch. I think I will reduce the amount of sugar in the stuffing the next time. Overall delicious! You can't go wrong with a TF recipe!

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  • on April 20, 2008

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    ok, but the brine method in Tyler's sausage/broccli rabe and roasted peach pork loin roast produced a more tender and flavorful meat.

    this is however, about the greatest way to make a pan dripping gravy.

    i would recommend the roasted apples and gravy, although the stuffing is a bit bland-even with appropriate salt and pepper.

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  • on January 16, 2008

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    the stuffing and cider gravy make the recipe!!! delicious!!

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