roasted pork loin with baked apples & cider gravy

How To Make roasted pork loin with baked apples & cider gravy

• 1

  Preheat oven to 375 degrees.
• 2

  Mix sage, thyme and olive oil.
• 3

  Place pork roasts in roasting pan with ribs facing up and leaning against each other. Brush with herb and oil mixture and season generously with salt and pepper.
• 4

  Roast the pork loin for 2 until the skin starts to crack.
• 5

  Place the apples in the pan with the pork roasts and roast for an additional 30 mins. SEE BELOW FOR PREPARATION OF APPLES.
• 6

  Remove roasting pan from oven and transfer the pork roast to a cutting board and allow to rest for 15 minutes.
• 7

  Transfer some of the fat from the roasting pan into a medium sauce pan over medium-high heat.
• 8

  Add flour a little at a time stirring constantly. Cook roux until it becomes nutty in fragrance and about the color of chocolate milk.
• 9

  Sip some cider while stirring in 1 cup to the roux.
• 10

  Stirring constantly, add chicken stock and stir until sauce is thick.
• 11

  Add the lemon juice and adjust seasoning with salt and pepper.
• 12

  Core the apples making a good cavity for the stuffing and liberally apply lemon juice to preven browning while making the stuffing.
• 13

  To make the stuffing, to a mixing bowl add the butter, cornbread crumbs, raisins, sage, garlic, brown sugar, salt and pepper.
• 14

  Stuff the apples with the stuffing mixture and stand them side by side in the roasting pan with the pork loin roasts at about the 2 hour mark as noted above.
• 15

  Arrange apples around rested pork loin roasts and spoon the cider gravy over all.
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