Ingredients for Autumn Stuffed Pork Loin With Cider Gravy
- Pork Loin Roast
- Granny Smith Apples
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- Coarse Salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups chicken broth
- Apple Cider
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
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How to Make Autumn Stuffed Pork Loin With Cider Gravy
- Butterfly the pork loin lengthwise, creating a large pocket for stuffing. (Use a sharp knife and be careful not to cut all the way through.)
- Prepare kitchen twine: Cut several 12-inch lengths and lay them on your work surface. Place the butterflied pork loin on top.
- Chop 1 medium onion and 2 stalks celery into 1/2-inch pieces.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and celery and sauté until softened, about 5-7 minutes.
- Add 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and diced into 1/2-inch pieces. Stir in 1 teaspoon dried thyme, 2 cloves minced garlic, and 1/2 teaspoon salt.
- Sauté for 1-2 minutes, being careful not to burn the garlic.
- Remove the filling from heat and let it cool completely. Spoon the filling evenly onto the pork loin, leaving a 1 1/2-inch border on all sides to prevent spilling during cooking.
- Fold the pork loin over the filling and tie securely with the prepared kitchen twine at 1-inch intervals.
- Sprinkle the outside of the roast generously with 1 tablespoon coarse sea salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon dried thyme.
- Place the pork loin on a rack in a roasting pan. Pour 1 cup of chicken broth into the bottom of the pan.
- Roast in a preheated oven at 325°F (160°C) for approximately 90 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
- Remove the pork loin from the oven and let it rest, loosely tented with foil, for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender roast.
- While the pork rests, prepare the cider gravy: Pour the pan drippings into a saucepan. Add 1 cup apple cider and 1 cup chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- In a small bowl, whisk together 2 tablespoons all-purpose flour and 2 tablespoons cold water until smooth. Slowly whisk the slurry into the simmering pan drippings, stirring constantly until the gravy thickens to your desired consistency.
- Serve the carved pork loin with the delicious cider gravy and your favorite sides (mashed potatoes are highly recommended!).
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
24g
Fat
42g
Carbs
3g
