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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

  • 3 pounds boneless, center cut pork loin
  • ½ teaspoon freshly cracked black pepper, plus more to taste
  • 2 teaspoons kosher salt, plus more to taste
  • 1 medium red onion, cut into ½-inch wedges
  • 2 large carrots, peeled and cut into 2-inch pieces (slice any thicker pieces in half)
  • ½ pound Yukon Gold potatoes, cut into 2-inch pieces
  • 5 garlic cloves, crushed
  • 1 tablespoon chopped fresh thyme leaves
  • ¼ teaspoon ground allspice
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ cups chicken stock
  • 1 large Honeycrisp apple, peeled, cored, and cut into ½-inch-thick slices
  • 1 tablespoon unfiltered apple cider vinegar
  • 1 ½ cups apple cider
  • 3 tablespoons all-purpose flour
  • ¼ cup (½ stick) salted butter, cold

Method

  1. Preheat the oven to 400°F with a rack in the center position. 
  2. Pat the pork loin dry and season all over with the pepper and 1½ teaspoons of the salt.
  3. In a large bowl, combine the onion, carrots, potatoes, garlic, thyme, allspice, and remaining ½ teaspoon salt. Drizzle with 1 tablespoon of the olive oil and toss until evenly coated.
  4. Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or braiser over medium-high heat. Once the oil is glistening, add the pork and brown on all sides, including the two flat ends, about 12 minutes total. Transfer the pork to a plate.
  5. Reduce the heat to low. Add 1 cup of the chicken stock and scrape up any browned bits from the bottom of the pan. Add the vegetables and cook, stirring often, until fragrant, 2 to 3 minutes. Nestle in the meat along with any collected juices and roast, in the for 35 minutes.
  6. Remove the pot from the oven and add the apples around the pork, nestling them into the vegetables. Roast until the internal temperature of the pork reaches 145°F on an instant-read thermometer, and the vegetables are tender, about 10 more minutes. 
  7. Transfer the pork to a cutting board and let rest. Using a slotted spoon, transfer the vegetables to a serving platter, reserving the liquid in the pot. In a small bowl, whisk together the remaining ½ cup chicken stock and the flour until there are no lumps. 
  8. Return the Dutch oven over medium heat. Add the apple cider vinegar and apple cider and scrape up any browned bits from the bottom of the pan. Cook for about 1 minute. Slowly stream in the flour mixture, stirring constantly. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer until the gravy has thickened, about 5 minutes. Season to taste with salt and pepper. Remove from the heat and whisk in the butter until completely melted. 
  9. Slice the pork against the grain and arrange on top of vegetables. Serve with the gravy alongside.