Roasted Pork Loin With Baked Apples Cider Gravy Recipes

ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• Place the pork roast in a roasting pan with the ribs facing up. In a small bowl, mix the olive oil with the sage and thyme to flavor the oil. Brush the whole pork roast with the "herb bath" and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the meat 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; taste and check for salt and pepper. Serve the cider gravy with the pork roast and baked apples.
• To make the baked apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, 3 tablespoons of the brown sugar, salt, and pepper. Spoon the sweet and savory stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the remaining 1 tablespoon of brown sugar. 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.

ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY

Steps:

• 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.

ROASTED PORK LOIN WITH BAKED APPLES & CIDER GRAVY

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Mix sage, thyme and olive oil.
• 3. Place pork roasts in roasting pan with ribs facing up and leaning against each other. Brush with herb and oil mixture and season generously with salt and pepper.
• 4. Roast the pork loin for 2 until the skin starts to crack.
• 5. Place the apples in the pan with the pork roasts and roast for an additional 30 mins. SEE BELOW FOR PREPARATION OF APPLES.
• 6. Remove roasting pan from oven and transfer the pork roast to a cutting board and allow to rest for 15 minutes.
• 7. Transfer some of the fat from the roasting pan into a medium sauce pan over medium-high heat.
• 8. Add flour a little at a time stirring constantly. Cook roux until it becomes nutty in fragrance and about the color of chocolate milk.
• 9. Sip some cider while stirring in 1 cup to the roux.
• 10. Stirring constantly, add chicken stock and stir until sauce is thick.
• 11. Add the lemon juice and adjust seasoning with salt and pepper.
• 12. Core the apples making a good cavity for the stuffing and liberally apply lemon juice to preven browning while making the stuffing.
• 13. To make the stuffing, to a mixing bowl add the butter, cornbread crumbs, raisins, sage, garlic, brown sugar, salt and pepper.
• 14. Stuff the apples with the stuffing mixture and stand them side by side in the roasting pan with the pork loin roasts at about the 2 hour mark as noted above.
• 15. Arrange apples around rested pork loin roasts and spoon the cider gravy over all.