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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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
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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