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http://www.lifestylefood.com.au/recipes/1870/roast-loin-of-pork-with-baked-apples-and-cider-gravy

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Roast Loin of Pork with Baked Apples and Cider Gravy

Ingredients

  • Pork

  • Apples

Method

  • Pork:

  • 1.

    Preheat the oven to 375 degrees F.

  • 2.

    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.

  • 3.

    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.)

  • 4.

    Remove the pork roast to a cutting board and let it rest for 15 minutes before carving.

  • 5.

    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.

  • 6.

    Check for seasoning - add lemon juice if necessary.

  • 7.

    Serve the cider gravy with the pork roast and baked apples.

  • Apples:

  • 1.

    Core the apples with an apple corer, making a good size cavity to hold the stuffing.

  • 2.

    Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing.

  • 3.

    In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper.

  • 4.

    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.

  • 5.

    Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife.

  • 6.

    Place the warm apples in the center of a round serving dish.

  • 7.

    Spoon the cider sauce around the apples and serve with the pork loin.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Roast Loin of Pork with Baked Apples and Cider Gravy.

 
 

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