tmedia
Main content

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

LifestyleFOOD.com.au

Roast Loin of Pork with Baked Apples and Cider Gravy

Ingredients

  • Pork

  • 2 pork loin roasts, rib bones attached, back bone removed

  • Bunch of Sage leaves chopped

  • Bunch of Thyme leaves chopped

  • 1.5 cups Extra Virgin Olive Oil

  • Kosher Salt and freshly ground black pepper

  • 3 tablespoons Flour

  • 1 bottle hard cider

  • 1 cup Chicken Broth

  • 1 Lemon juiced optional

  • Apples

  • 8 Gala Apples or Golden Delicious apples

  • 1 Lemon juiced

  • .25 cup unsalted butter at room temperature

  • 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples

  • .5 cup Golden Raisin

  • 6 Sage leaves, chopped

  • 2 Cloves Garlic minced

  • .25 cup dark brown sugar

  • Kosher Salt and freshly ground black pepper

  • 1 cup hard cider

  • 1 tablespoon Lemon Juice

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.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings