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.
Photo: Roast Loin of Pork with Baked Apples and Cider Gravy Recipe



















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 79 reviews
By jefmaur
on January 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I had this at a friend's house. It was amazing! The cider gravy was sooo good!
By ybello75
Tampa, FL
on December 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By bearsonfire
columbus
on December 18, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish was amazing. the pork was so delicious and tender. It is one that i will definitely make again!
Read all 79 reviews