Roast Loin of Pork with Baked Apples and Cider Gravy

Total Time:
3 hr 5 min
20 min
15 min
2 hr 30 min

8 servings

  • Pork:
  • 2 (5 pound) pork loin roasts, rib bones attached, back bone ( chine) removed
  • Small bunch sage, leaves chopped
  • Small bunch thyme, leaves chopped
  • 1 1/2 cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 (12-ounce) bottle hard cider
  • 1 cup chicken broth
  • 1 lemon, juiced optional
  • Apples:
  • 8 Gala or Golden Delicious apples
  • 1 lemon, juiced
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
  • 1/2 cup golden raisins
  • 6 sage leaves, chopped
  • 2 garlic cloves, minced
  • 1/4 cup dark brown sugar
  • Kosher salt and freshly ground black pepper
  • 1 cup hard cider
  • 1 tablespoon lemon juice

Preheat the oven to 375 degrees F.

Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)

Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.

To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

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Pairs Well With
Pinot Noir

Delicate, floral red wine

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    85 Reviews
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    I liked it but my husband but my family didn't really care for it. I'm wondering if it's because I used regular cider instead of hard cider. I think I might try a different recipe next time as it was a bit too sweet for me.
    Totally Awesome! The pork was the best I've ever made, and the stuffed apple made the perfect pair. The cider gravy was impeccable and turned the dinner into a masterpiece. You could sell this dish in a restaurant for $40 easy. My whole family Loved it. This is a keeper!
    I did use a meat probe and set the internal temperature to 145 degrees. It was perfectly cooked.
    Excellent! I have never made before and it came out like restaurant quality. Use thermometer to check for meat doneness. Pork does not have to be cooked well done anymore. My roast was juicy and perfect. Apples were great and looked cool. Gravy came out perfect, which is shocking for me because I can never make gravy. I used apple juice concentrate instead of the cider it is was perfect. I just used a a few tablespoons of concentrate with chicken broth and it was great. Highly recommend!
    It's even netter than I expected! Everything tasted great! One bite of pork and one bite of the apple is a perfect combination. Next time I'll add a little bit more liquid jn the gravy, they came out a little bit too thick.
    I had this at a friend's house. It was amazing! The cider gravy was sooo good!
    OMYGOSH!! I made this for Christmas Eve dinner (without the apples and it was THE BEST thing on the table! My husband whispered, "I dare say this is better than my standing rib roast", which he makes every year. I was flabbergasted at just HOW good this super simple recipe was. I agree with others that using a thermometer is the way to go.
    This dish was amazing. the pork was so delicious and tender. It is one that i will definitely make again!
    Wow, my whole family loved this even my picky 10 year old. We live in Oregon and have access to some wonderful apples, I used some heirlooms but followed the rest of the recipe and it was perfect. I did prep the roast early in the day with the herb bath, it sat for about 4 hours in the fridge before being roasted the flavor was intense. Everyone wants this again right away. Note, the butcher at Safeway was so helpful he cut the roast to order and it worked perfectly.
    Used this recipe last night with a smaller roast. After reading reviews, I cooked to a temp of 145 and it was perfect! Juicy tender and extremely tasty! Adjusted the gravy by making a package of Knorrs pork gravy and added the chicken stock instead of water. Then I added 12 oz of regular apple cidar and flour to thicken. Gravy was phenomenol! Added dried cranberries as well as the golden raisens and stuffing was terrific. So good, everyone wanted more stuffing! I will definitely continue to use my adjustments to this recipe and will make more stuffing the next time I serve.
    The dish was ok but cooking time was way off. I checked my 6# roast after 90 minutes and it was already 150 degrees. Do not cook for time in recipe or you will have a very dry roast!
    I made this for Easter Dinner for my family....It was so delicious! The gravy was outstanding. I followed the recipe almost exactly....however, I did take it out at 185 degrees which was about 2 1/4 hrs instead of 2 1/2 hrs. It was a hit! I would have loved more stuffing in the apples next time but it was perfect, thank you Tyler Florence for a keeper of a recipe.
    Yummy! My 4 lb boneless roast was at 160 degrees in about 90 minutes, I wasn't able to core the apples, so I cut them in big chunks. I also added more raisins. Gravy needs tweaking, tart it up a bit..... but still a make again by my family. Fresh sage makes a world of difference. 
    i'm sorry but there seems to be something missing in this recipe. I cooked it to the T and had freinds over but they had nothing good to say about it. My girlfriend and I agreed that there was a lack of flavor and a deep need to add something to make it fantastic,but could not agree on what. my comment... Blah!..
    This was a wonderful dinner, and I love the combination of sweet and savory throughout the entire meal. Definitely going to be added to some of my favorite fall recipes.
    I have been cooking pork roasts for many years using family recipes and enjoying them but, no more. This recipe introduces a whole new flavor treat to an ordinary pork roast. Besides the flavor, it is moist too. LThe gravy sets it off perfectly and the apples are the perfect touch to this dish. I had my doubts about garlic and apples but, was plesently surprised at the results. Tyler, you've done it again.
    Very fall. I loved the idea of hard cider gravy but the hard cider made my gravy bitter and I couldn't cook off the bitterness. The roast was very good; I used a shoulder roast so it was tasty and moist. I served it with popovers and roasted golden beets, without the gravy.
    I made this recipe with 2 very lean pork roasts with no bone. They were just a little dry but I made the gravy and poured it on top and everybody loved it! I could not get hard apple cider at the mini mart (haha) but improvised with apple juice and brandy. The gravy was great! It served it with homeade applesauce and potatoes, green beans and french bread, everyone was extremely happy. Thanks!
    This dish will certainlly bring all of the family to the kitchen. I made this dish yesterday and it is the best pork roast i ever made. This dish has layers of flavors: My family could not stop asking me when will it be ready. The directions were perfect and very easy to follow. The roast and apples with cider gravy has so many flavors from savory to sweet . Tyler Florence has wonderful recipes that i will try again. I had no left overs; 7 people in my family. I will make this again..
    I made the gravy to go with the crown pork roast, and the gravy was a great addition, and I'll make it again!
    Just made this and it was delicious! I was worried about the pork being dry but no- cooked it to exactly 160, covered it let it rest up to 170, and it was perfect. The gravy was delicious as well, and easy to do. The apples were a great addition to the whole dish. I made mashed potatoes to go with it, and it was incredible! Easy too. I used Hornsby's Hard Cider in "crisp Apple " flavor, and it was fantastic! I would do this again for company!! YUM! Oh, and I halved the recipe, did the 5 pound roast rather than 2- 5 pound loin roast, just in case! It was beautiful, easy & fantastic!
    I made this for New Years Day- My family loved it. I used apple cider instead of hard cider (worked out well) and boneless pork. Just watch your cooking time with the pork I cooked mine for 1.5 hrs and it registered 180 deg already! I probably could have gone for 1.25 hrs and been fine. The apples were also yummy- my toddler could not get enough!
    I have made many pork roasts in my day with different sauces, but this one blows the rest out of the water. The gravy with apple cider was out of this world. I make this gravy for other dishes as well, including during Thanksgiving to go with the turkey!
    Just by chance, I watched (and recorded) Tyler preparing his "Ultimate Pork Crown Roast." The timing was perfect. Last night we had six people from our church in for "Dinners for Eight" and I prepared the roast exactly as Tyler instructed. I used just one eight bone roast from Costco with Frenched bones. I made the sauce as directed using unfiltered apple cider. That was the only change. Naturally, I was a bit apprehensive of serving six friends a recipe I had never tried before. That apprehention was totally unnecessary.
    Due to the aroma of the roast, everyone crowded into our little kitchen and just hung out there while I finished up the details.

    The roast came out of the over perfectly done. I made the sauce and brought it and the roast to the table to carve. It was big enough for nine people with some left over and I wish Tyler could have been here to hear the raves! Eveyone was blown away by it and it was a rousing success. Be assured that I told everyone where the recipe came from and how it was made. Thanks, Tyler, for a wondrous recipe that was not simply a "home run" but a GRAND SLAM!

    Bill Sparling
    Sequim, WA
    For my Daughters birthday I invited she and her family over for a birthday dinner.
    I cooked the Roast and Loin Pork with Baked apples and Cider Gravy. It was a success and every one loved the gravy and having the apples served a vegetable. I will make this again.
    This is a wonderful recipe Monday night. I used pork tenderloins that I had in my freezer and marinated them for 1/2 hour before I put them in the oven. Obviously, decreasing some measurements and less cooking time but the same idea....oh my, it was good. My husband loved it plus it looked like I really fussed over the meal. Not bad for a working lady! Thank you Tyler - I love your Ultimate Meals.
    My entire family loved this recipe. It was very satisfying watching everyone trying to keep their manners, while wanting to devour the meal. I also did not have to cook the pork as long as the recipe said. A thermometer is a must for this!
    apples were the perfect side - we substituted apple cider vinegar for the hard cider.
    Used a boneless pork roast instead but this was great. The roast had perfect flavor. The stuffing for the apples was very good and we liked using the Gala apples because they stay a littler firmer.
    This was fantastic but I think the cooking time is strange. My butcher at Lobels (a premier meat market in new york) nearly had a heart attack when I said 2.5 hours. I cooked 2 6 lb pieces since it was a big party for 1.5 hours to internal temp of 150 (meet thermometer is a must) - it was perfect. Served it with baked pumpkin cheese grits and salad of endive,arugula ,dried cranberry, glazed pecans, cabralese blue and a maple vinagraitte - perfect Fall dinner, Thanks Tyler
    We had this recipe for a family gathering and everyone loved it so much - there were no left overs! Great recipe and easy to make - definitely a keeper!
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