Roasted Pork Loin with Cider and Chunky Applesauce
Infused with the rich flavors of apple cider and complemented by a hearty homemade chunky applesauce, this Roasted Pork Loin with Cider and Chunky Applesauce recipe strikes the perfect balance between savory and sweet. This elevated yet approachable dish begins with a perfectly seared and oven-roasted pork loin, seasoned with rosemary and garlic, and basted in a fragrant cider and chicken broth reduction. While the pork roasts to tender perfection, a cozy applesauce is simmered with fresh apples, warm spices like cinnamon and nutmeg, and a touch of brown sugar for depth. Finished with a luxurious cider pan sauce, this entrée is ideal for a fall dinner or any special occasion. Serve it with rustic sides to make a meal that’s both impressive and comforting. Perfect for those searching for "roasted pork recipes," "apple cider pork loin," or "fall-inspired dinner ideas."
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 1 cup Apple cider
- 3 cloves Garlic cloves, minced
- 2 teaspoons Fresh rosemary, chopped
- 3 tablespoons Unsalted butter
- 3 large Apples, peeled, cored, and cut into chunks
- 1 tablespoon Lemon juice
- 2 tablespoons Brown sugar
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Season the pork loin all over with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Sear the pork loin on all sides until golden brown, about 4-5 minutes per side. Remove the pork from the skillet and set aside.
In the same skillet, add the garlic and rosemary. Sauté for 1-2 minutes until fragrant. Deglaze the pan by adding the chicken broth and apple cider, scraping up any brown bits from the bottom of the pan.
Return the pork loin to the skillet, spoon some of the cider mixture over the top, and transfer the skillet to the preheated oven. Roast for 40-45 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
While the pork is roasting, prepare the applesauce. In a medium saucepan, combine the apple chunks, lemon juice, brown sugar, cinnamon, nutmeg, the remaining 1/2 teaspoon of salt, and 1/4 cup of water. Bring to a boil over medium heat, then reduce to a simmer.
Cover and cook the apples for 15-20 minutes, stirring occasionally, until the apples are soft but still hold their shape. Use a fork to gently mash some of the apples for a chunky texture.
Once the pork loin is done roasting, remove it from the oven and let it rest for 10 minutes before slicing.
Whisk the melted butter into the cider pan sauce to finish. Slice the pork and serve it with the cider sauce spooned over, alongside the chunky applesauce.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 676 mg | 29% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 18.8 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 863 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
