Roast Pork Loin with Apple Cider Sauce Recipe

Roast Pork Loin with Apple Cider Sauce

Serves 4 to 6

Roast pork and apples are a winning dinner combo made even better with a simple sauce of apple cider, butter, and mustard. If you don't have an oven-proof skillet, transfer the browned pork and veggies to a shallow casserole to roast.


  • 2 pounds boneless center-cut pork loin, trimmed and tied
  • 2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, thickly sliced
  • 2 medium carrots, thickly sliced
  • 2 stalks celery, thickly sliced
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 4 tablespoons cold unsalted butter, divided use
  • 2 baking apples (see Cook's Tip), peeled, cored, and cut into 8 slices each
  • 2 tablespoons apple cider vinegar
  • 1 cup apple cider
  • 2 tablespoons whole grain mustard


  1. Preheat oven to 400°F.
  2. Season pork all over with 2 teaspoons salt, and 1/2 teaspoon pepper. In a large, oven-proof skillet, heat oil over medium-high heat. Add pork and brown on all sides. Transfer meat to a plate and set aside.
  3. To the skillet, add onion, carrots, celery, garlic, herb sprigs, and 2 tablespoons butter. Stir until vegetables are browned, about 8 minutes. Stir in sliced apples. Push mixture to the edges of the skillet and set pork loin in the middle along with any collected juices on the plate.
  4. Transfer skillet to oven and roast until the temperature of the loin registers 145°F with a probe thermometer inserted into the center of the meat, about 30 to 35 minutes.
  5. Move pork to a cutting board and tent with foil. Spoon apples and vegetables onto a serving platter and set aside. Remove and discard herb sprigs.
  6. To make sauce, return skillet to medium-high heat and stir in vinegar. Scrape up any browned bits from bottom of pan. Add cider. Bring to simmer and cook until liquid is reduced by half. Remove from heat. Stir in mustard and remaining 2 tablespoons cold butter. Add salt and pepper, to taste.
  7. Slice pork and add to platter with apples and vegetables. Drizzle with some of the sauce. Pour remaining sauce into a small pitcher or gravy boat and serve on the side.
  8. Cook's Tip:
  9. Baking apples include Granny Smith, Jonagold, Honeycrisp, and Braeburn.


Amount Per Serving (based on 46 servings)
Calories: 540
Fat: 28 g
Saturated Fat: 11 g
Cholesterol: 150 mg
Sodium: 290 mg
Carbohydrates: 26 g
Fiber: 4 g
Sugar: 19 g
Protein: 42 g
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Ratings and Reviews

“This recipe is fantastic and definitely a crowd pleaser. i have made it twice and it turned out perfectly both times. my husband tried it first and then i made it for his family. we served it with a sauterne wine, as my mother in law likes sweet wine and we don’t- it was great for all of us. i used the metropolitan market apple cider- it’s the best!”
“I have a favorite pork and apple recipe that cooks for a long time, so i was skeptical. this is really easy and delicious! tangy and sweet!”
“I've done this recipe twice in the last two weeks. each time my guests raved about it. it'll now be my go-to recipe for winter/fall pork tenderloin. ”

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