Roast Loin of Pork with Baked Apples and Cider Gravy

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

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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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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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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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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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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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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!..

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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.