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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

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Average Rating:

Total Reviews: 83

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  • on December 02, 2012

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    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!

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  • on August 03, 2012

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    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.

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  • on January 08, 2012

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    I had this at a friend's house. It was amazing! The cider gravy was sooo good!

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  • on December 25, 2011

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    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.

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  • on December 18, 2011

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    This dish was amazing. the pork was so delicious and tender. It is one that i will definitely make again!

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  • on November 13, 2011

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    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.

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  • on November 09, 2011

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    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.

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  • on November 02, 2011

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    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!

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  • on April 25, 2011

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    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.

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  • on March 04, 2011

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    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.

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