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Simple Recipes for Every Day

Pork Loin Roast

Pork Loin Roast with roasted apples and root veggies and finished with a cider gravy on a serving platter
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  1 hr 15 min

Ingredients

Pork Loin Roast

  • 3 lbs boneless center cut pork loin roast
  • 2 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 medium red onion, 1/2-inch sliced
  • 2 large carrots, peeled and cut into 2-inch pieces, if thick, slice in half again lengthwise
  • 1/2 lb waxy Potatoes cut into 2 inch pieces
  • 5 garlic clove(s), crushed
  • 1 Tbsp chopped fresh thyme
  • 1/4 tsp Ground allspice
  • 2 Tbsp Vegetable oil or olive oil
  • 1 cup chicken stock
  • 1 large Honey-crisp apple, peeled 1/2-inch sliced

Gravy

  • 1 tbsp raw apple cider vinegar
  • 1 1/2 cups apple cider
  • 1/2 cup low sodium chicken stock
  • 3 Tbsp flour
  • 1/4 cup salted Butter
  • Salt and pepper to taste

Method

  1. Preheat oven to 400°F.

  2. Pat the pork loin dry and season with 1 1/2 tsp salt and pepper.

  3. In a large bowl, toss together the onions, carrots, potatoes, garlic, thyme, allspice and remaining 1/2 teaspoon salt. Drizzle with 1 tablespoon oil and toss until evenly coated.

  4. In a large Dutch oven or ovenproof braiser, set over medium heat, heat remaining 1 tablespoon oil until glistening. Sear the pork loin roast on all sides, including the two flat ends (6 sides total) about 12 minutes.

  5. Reduce the heat to low, remove the pork onto a plate and add 1 cup chicken stock and scrape up any browned bits from the bottom of the pan, add the vegetable mixture to the pan, cook stirring for 2-3 minutes until fragrant.

  6. Nestle the pork and any collected juices from the plate into the pot and place in the oven for 35 minutes.

  7. Remove the pot from the oven and add the apples, nestling them into the vegetables as much as possible. Place the pot back into the oven until the pork loin roast registers 145°F in the center with an instant-read meat thermometer, about 10 minutes longer.

  8. Place the pork on a cutting board and let rest for 5 minutes before carving. Using a slotted spoon, transfer the vegetables to a serving platter, leaving the liquid in the pan.

  9. Place the Dutch oven or braiser back on the stovetop over medium heat. Add the vinegar and apple cider cooking while scraping up any browned bits, about 1 minute. In a small bowl whisk together the 1/2 cup chicken stock and flour to make a slurry. Whisk until there are no lumps and the flour is completely incorporated. Slowly add the slurry to the pot, stirring constantly. Increase the heat to high and bring to a boil. Reduce heat to medium low and simmer until the gravy has thickened, about 5 minutes. Season with salt and pepper to taste. Turn off the heat and whisk in the cold butter until it is completely melted.

  10. Carve the pork into slices and place on top of vegetables. Serve with cider gravy.