Prep 15 mins
Cook 1 hr 30 mins
Roast pork is one of our favorites, and apples go so well with it. The cider gravy I made up myself and used it on garlic mashed potatoes--this whole meal was served to a group of our local Vietnam Vets and they loved it!
- 3 -4 lbs pork loin roast
- 2 granny smith apples, cored and chopped
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 -2 tablespoon oil
- 1 teaspoon garlic, minced
- 2 teaspoons thyme, divided
- 2 teaspoons coarse salt
- 1 teaspoon pepper, fresh ground
- 2 cups chicken broth
- 1 1⁄2 cups apple cider
- 2 tablespoons flour
- 2 tablespoons water
- Butterfly the pork loin so that it can be stuffed. Cut kitchen twine into lengths for tying, lay out on work surface, then place roast on top.
- Chop onion and celery into the same size chunks. Saute in oil until softened. Stir in apples, also cut to size, then 1 tsp thyme, garlic, and a pinch of regular salt. Saute just 1-2 minutes more, so as not to burn the garlic.
- Remove from heat, let cool, and spoon this filling onto the roast, leaving 1 1/2 inches at each end without filling. This will help keep the filling from oozing out during baking. Fold pork over and tie securely.
- Sprinkle the outside of roast with coarse salt, ground pepper, and the rest of the thyme.
- Place on a rack in a roasting pan, pouring 1 cup chicken broth into the bottom.
- Roast at 325 F until meat reaches at least 145 internally. approximately 90 minutes. Let meat rest, loosely tented with foil, while you prepare gravy.
- Bring pan drippings plus cider and remaining 1 cup chicken broth to a simmer, scraping up any bits on the bottom of pan.
- Combine flour and water til smooth, then slowly add to the gravy, to thicken. use as little thickener as possible, to make a thin gravy.
Made this last night for the family and we loved it. I have started cooking pork lion recently and this recipe is the best yet. The apple and celery with the pork is superb. And it smelled so good while cooking! THX - BB