Roast Loin of Pork with Baked Apples and Cider Gravy

Total Time:
3 hr 5 min
Prep:
20 min
Inactive:
15 min
Cook:
2 hr 30 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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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4.7 86
outstanding! My dinner party of 8, young and old, absolutely raved. Apples with stuffing also a big hit. I ran out of time to make the sauce but will fit that in next time. Cook to crackle was key. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I had this at a friend's house. It was amazing! The cider gravy was sooo good! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This dish was amazing. the pork was so delicious and tender. It is one that i will definitely make again! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!.. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. Thanks Jane item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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.. item not reviewed by moderator and published
I made the gravy to go with the crown pork roast, and the gravy was a great addition, and I'll make it again! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
apples were the perfect side - we substituted apple cider vinegar for the hard cider. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
I made this recipe twice, using a boneless pork loin. It worked pretty well, though I make extra gravy. I made this yesterday for my in-laws for fathers day, they loved it, it is pretty impressive, yet really pretty easy. Next time I will try the bone in pork, i think that it may be less dense. It was still good, and a good way to get rid of the huge pork loin taking up freezer space. Thanx for the recipe Tyler. PS--this is the first think on the food channel that I cooked the whole recipe to. item not reviewed by moderator and published
I requested the cut of pork from my butcher. I only made half because the two pieces seemed like a lot of meat. You may want to look at your cut of meat to decide if you want to cook both pieces. I requested the meat be prepared as the recipe said. I followed the instructions and the meat did cook in less time so make sure to put in your thermometer so you don't overcook. The meat was moist and the gravy was great too. I did not make the apples and I also did not make the cabbage. I accompanied the roast with Emeril's Scalloped Potatoes with swiss chesse and with green beans. Made the dish for Xmas Eve and the entire family enjoyed it. item not reviewed by moderator and published
This is an exceptional recipe !! Even our teens loved it, especially the baked apples. I used a 4# boneless loin roast which I baked at 350 degrees for 2 hours to achieve an internal temperature of 170 degrees. It was extremely tender and moist. And the cider gravy...awesome !! I would, however, like to correct a few measurements.... * 1 1/2 cups of olive oil is overkill and a waste for a 4# roast. I mixed my freshly chopped thyme and sage in about 1/4 cup of oil. One only needs to brush this mixture over the meat before it goes into the oven; no basting is needed as the roast bakes. * 1/2 cup of cornmeal muffin crumbs is not enough to fill eight cored apples. I suggest 1 cup of crumbs and melt the butter, first, in the microwave before mixing the stuffing ingredients. Phenomenal meal !! item not reviewed by moderator and published
So easy, So simple, and oh so good. The pork was juicy, tender, and delicious. It cooked in 2 hours to 145 degrees. item not reviewed by moderator and published
If I only use 1x 5lb piece of pork will I still cook it for 2.5 hours?? I took it out after 1 hour then put it back for 30 mins with the apples,it was a little underdone but what a fantastic dish and the cabbage yummy!! Want to do it again as sonn as poss but someone please help with the pork cook time item not reviewed by moderator and published
These Apple are the best apple side EVER sweey and savory I ate two don't tell yum yum item not reviewed by moderator and published
This was awesome and all my friends loved it. item not reviewed by moderator and published
This was THE BOMB for a Halloween dinner party I had. The entire menu was great, from the pork to the apples to the braised cabbage. And SHOW STOPPER is the perfect description for this. THANKS! item not reviewed by moderator and published
Oh my god is all I have to say this recipe was so awesome my whole family loved it! It was even better the next day!! I love Tyler Florence I have used so many of his recipes never a disappointment. item not reviewed by moderator and published
Made this for Christmas dinner and everyone loved it. item not reviewed by moderator and published
tried this recipe and found it to be by far the best recipe for pork roast item not reviewed by moderator and published
This recipe looked great when Tyler Florence made it on his program - great enough that I immediately printed the recipe for future use. This past weekend was that "future use!" I found the recipe quite easy with little muss and fuss and the outcome was fantastic. My roasts were tender, juicy and very tasty and had the guests at my table thinking I were something quite talented! The baked apples were a unique addition that I liked as they were easily made ahead, covered with saran and just popped into the oven at the appropriate time. Thanks so much - this one is a keeper!! item not reviewed by moderator and published
The pork was so tender juicy and flavorful. The apples were wonderful and the gravy set off the flavors perfectly. I made this last night and my husband says it was all he though about all morning. A keeper!!! item not reviewed by moderator and published
This is the 1st Tyler recipe I made and it will not be the last! I made this for Christmas Eve dinner, and it was fantastic. I will say that it makes a lot, I would have been fine with one roast for 6 people, instead of 2. The gravy is incredible. I used Hornsby's hard cider. This was so good, that I couldnt believe I made this! Thanks so much Tyler, I am hooked! item not reviewed by moderator and published
The pork loin was great but the gala apples never tasted good. I cooked them as the recipe said but they did not get done so I continued to cook them 15 min and raise the temp to 400...still not done. After dinner I put them back in the oven for 2 hours... sill hard and tasted bad. I might try it again but I will use golden delious apples and increase the amount of cider. item not reviewed by moderator and published
Saw this on TV and thought it looked good. So........ I was making dinner for 5 men from Canada and decided to try this out! First time mind you.. They raved about it.. Needed the apple directions to take with them! I am a fan! item not reviewed by moderator and published
My family loved the pork roast and corn bread apples. I was able to find Strongbow cider at a specialty store and just in time, because we were sent to Glasgow for a few months this spring and it's a local brew. I'm making it again this week for friends. Thanks, Tyler! item not reviewed by moderator and published
This turned out to be a terrific menu. Easy to put together, needs minimum kitchen attention after guests arrive. The cabbage accompanyment was also a real surprise. Wonderful flavor and texture. The guests all asked for seconds! I recommend it highly. item not reviewed by moderator and published
Outstanding!! I had sage and thyme from Thanksgiving so I thought why not use it up. The gravy was so flavorful. The meat had a hint of sage etc. which left us wanting more. The cabbage was an excellant side. Thank you item not reviewed by moderator and published
This dish was easy to make, and my whole family, kids included, loved it! I would suggest making more of the stuffing. item not reviewed by moderator and published
I have been using this recipes for a couple of years as an alternative to a traditional holiday meal.my kids go crazy over the apples so I usually make a double batch item not reviewed by moderator and published
I faithfully followed thE recipe the first twO times, and my dinner guests and I were very pleased----I received a number of compliments. The third time, I prepared only the roast (with other side dishes) and omited the cider from the gravy---the result was just as impressive and a bit more Southern. Thanks Tyler. item not reviewed by moderator and published
I have 4 children 16-23 years of age. On Sunday nights I do a big dinner for them and any friends. Needless to say I have a full house. I am always looking for new ideas and this one is a hit. I get requests for it often the group loves it. item not reviewed by moderator and published
I love the impact of sage in this recipe! The pork melts in your mouth and is more delicious than candy! Yum !!! item not reviewed by moderator and published
The pork was excellent - juicy, tender, easy to prepare. I used apple cider as opposed to hard cider and I found the gravy to be a little too sweet. I did not, however, care for the apples. I couldn't find corn muffins, so I subbed orange cranberry ones and it didn't go with the garlic. Maybe I'll try the corn next time. But the pork is definitely a keeper! item not reviewed by moderator and published
I made this complete recipe for our friend for his birthday/christmas eve and it came out just amazing. I've made the Baked apples also with another pork dish and they are always a hit! item not reviewed by moderator and published
I have yet to try the apples, but have made the roast several times. Big favorite my catering events. item not reviewed by moderator and published
I've made this dinner several times now and it's the best I've ever made...and the most easy. I get rave reviews every time I serve it. The apple and stuffing is absolutely incredible.....people rave about it. I'm a novice in the kitchen but this recipe makes me feel like a chef! item not reviewed by moderator and published
This recipe is totally awesome. My husband and I loved it. I cut it down to enough for two and it was great. Loved it. Try this recipe. item not reviewed by moderator and published
I was planning New Years Dinner. This dish was "over the top." Itle was simple and elegant, this was just what I was looking for. My geust were more than satisfied Melissa Haupt Pittsburgh PA. item not reviewed by moderator and published
This dish was simply amazing! It's beautiful, colorful and of course, delicious. I made it for three different dinner parties this past fall and received rave reviews each times. item not reviewed by moderator and published
Outstanding! My husband was skeptical when I sent him shopping, but the meal was a major hit, and my brother took a large helping home for later. I can't wait to make it for a dinner party. item not reviewed by moderator and published
The stuffing for the apples was not very tasty. Dont think the garlic really fit with the receipe. Not enough stuffing for the apples to even out the dish. Looks pretty though, and smells good. item not reviewed by moderator and published
I had never cooked any roasts with bones before so I was anxious to try this reicpe for a dinner party. The taste was really good - the gravy could have used a bit more salt (perhaps my mis-spicing) but overall was great. I would highly recommend, if you are a novice to boned roasts, to learn how to properly cut the roast. I ended up having to cut a lot of the bones off before serving (then again, I'm not sure the butcher prepared it properly). To make it easier, I sliced the apples in half and cored out a spot in the middle. ALso used pumpkin bread instead of corn bread, as I was already serving pumpkin bread stuffing. Will definitely make again! item not reviewed by moderator and published
tHIS IS MY favorite item not reviewed by moderator and published
Great for a dinner party. Everyone loved it, especially the apples. Would core the apples larger next time and add more stuffing. Added cherry flavored craisons along with the raisons--very flavorful. The cider gravy was a huge it. Thanks Tyler...Keep up the good work. item not reviewed by moderator and published
I have made this diner 3 times with a crown pork roast- each time it is delicious and impressive. item not reviewed by moderator and published
The roast loin was great went great with the baked apples. The two complimented each other. item not reviewed by moderator and published
I made this recipe using thick porkchops, but followed the rest of the pork recipe to the 't'. The stuffing for the apples was absolutley delicious! I used currants in place of the sultanas (golden raisins) and it was SO good! My husband (who also "does not like sweet things"), as well as our guests, just raved over it! I served it with Emeril's green beans with roasted fennel. Delicious! I will definitely be making this one again! item not reviewed by moderator and published
Prepared this meal for the first time for friends, and everyone raved. Great recipe! item not reviewed by moderator and published
It's cool and stormy outside and the smell of this cooking in the oven just completes the mood. Pure comfort. For goodness sakes, try this. item not reviewed by moderator and published
This was just awesome! Everything I make of Tyler's is great and this is no exception. The meat was very tender and had a great flavor. We also watched this episode on Tyler's Ultimate and so we put mushrooms and apple cider in with the pork and those made the perfect extra touch. item not reviewed by moderator and published
This recipe is amazing! It's incredibly easy to make and also very impressive for company! My family loved the flavorful cider gravy and the stuffed apples! This has become a family favorite! I even tried it with just pork chops instead of the whole loin and cut the cooking time to just 45 minutes! item not reviewed by moderator and published
at last i found a pork dish that is not dry. thank you tyler item not reviewed by moderator and published
I made this for my husband who "does not like sweet food" and he loved this. I would definitely entertain with this dish. I made it with roasted fennel. item not reviewed by moderator and published
I made one 5# pork loin roast and cooked it for an hour and forty minutes. It was very moist and juicy. And, the apple cider pan gravy was to die for...thanks Tyler!! item not reviewed by moderator and published
A perfect fall dinner. Full of flavor and easy to prepare. My kids went crazy for the apple-stuffed muffins. I will definately make this again and again. item not reviewed by moderator and published
Great flavors, great leftovers (I always double). Have used this recipe when my teenage son has friends over and the kids all enjoyed it. item not reviewed by moderator and published
This is my ABSOLUTE all-time favorite recipe. I it is so easy to put together and everyone loves the dish. The combination of sweet and savory - easy stuffing and yummy gravy are all just incredible. item not reviewed by moderator and published
The roast tasted excellent and the cider gravy was wonderful. Very easy. remember to the back bone cut by the butcher A+++ item not reviewed by moderator and published
The apples were to die for and the pork was delicious. If it wasnt for the gravy i would have given it 5 stars. item not reviewed by moderator and published
The Ultimate pork roast just as Tyler's says. Try this recipes. So tender and juicy. The apples were wonderful too. Loved this! item not reviewed by moderator and published
I made the entire memu last night for my family. The roast loin of pork was out of this world - tender, juicy and full of flavor. The baked apples were sweet and delicious and the braised cabbage just topped off the entire meal. The whole meal was truly the ultimate. Great job Tyler!! item not reviewed by moderator and published
The pork is sooo good! Didn't try the cabbage. item not reviewed by moderator and published
this combination reminds me of sunday dinners at home as a kid! item not reviewed by moderator and published
I did use a meat probe and set the internal temperature to 145 degrees. It was perfectly cooked. item not reviewed by moderator and published

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