Roast Loin of Pork with Baked Apples and Cider Gravy
by Swrigh35
Fall Sunday Dinner
Source: Tyler Florence
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INGREDIENTS
- 2 5 Pound Pork Loin Roasts ; Rib Bones Attached, Chine Removed
- Small Bunch Sage Leaves ; Chopped
- Small Bunch Thyme Leaves ; Chopped
- 1 1/2 Cups Extra Virgin Olive Oil
- Salt and Pepper
- 3 Tablespoons Flour
- 12 Ounces Hard Cider
- 1 Cup Chicken Broth
- 1 Lemon Juiced
- 8 Apples ; Stuffed Apples
- 1 Lemon Juiced ; Stuffed Apples
- 1/4 Cup Room Temperature Unsalted Butter ; Stuffed Apples
- 2 Large Corn Muffins, Crumbled ; Stuffed Apples
- 1/2 Cup Golden Raisins ; Stuffed Apples
- 6 Sage Leaves, Chopped ; Stuffed Apples
- 2 Garlic Cloves, Minced ; Stuffed Apples
- 1/4 Cup Dark Brown Sugar ; Stuffed Apples
- Salt and Pepper ; Stuffed Apples
- 1 Cup Hard Cider ; Stuffed Apples
- 1 Tablespoon Lemon Juice ; Stuffed Apples
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (446g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 670 | ||
| Calories from Fat: 386 (58%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 42.9g | 57 % | |
| Saturated Fat 9.4g | 47 % | |
| Monounsaturated Fat 23.7g | ||
| Polyunsanturated Fat 7.1g | ||
| Cholesterol 115mg | 35 % | |
| Sodium 122.7mg | 4 % | |
| Potassium 605.1mg | 16 % | |
| Total Carbohydrate 45.9g | 14 % | |
| Dietary Fiber 6g | 24 % | |
| Sugars, other 39.9g | ||
| Protein 29.7g | 42 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 670
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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