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Roast Loin of Pork with Baked Apples and Cider Gravy


  • 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


  • 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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