My Apple Cider & Brandy Roasted Pork Loin is comfort food at its best. This pork loin is roasted with an apple cider and brandy gravy.
These cold Ohio winters call for slow roasted dinners. There’s nothing like coming home to the scent of sweet apples roasting.
My Apple Cider & Brandy Roasted Pork Loin is comfort food at its best.
My husband and I had dinner out with friends recently and roasted pork with an apple cider gravy was the star of the show.
It was delicious and lucky for me easy to replicate at home.
I typically prefer a pork tenderloin over a loin roast but I decided to try my hand with a boneless roast.
To get the meat to be fork tender I knew it needed to be cooked slow and low.
The end result was magnificent. “Better than dinner out” my husband said.
This recipe is perfect for the crockpot or slow cooker setting on your stove.
Fresh apple cider spiked with brandy penetrates the meat with a sweet aromatic flavor.
A quick start in the cast-iron skillet sears the meat golden brown.
Then a sprinkle of kosher salt and Herbs de Provence before nestling in a flavorful cider brandy bath for the long slow roast. Delicious enough to be served at any dinner party.
After 4 to 5 hours roasting the meat is fork tender and juicy. A drizzle of apple cider gravy on top is like dessert! Delish!
Will you give this recipe a try?
Apple Cider Brandy Roasted Pork Loin
- 2 pound boneless pork loin
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 2 cups apple cider
- 1/2 cup of brandy
- 1/2 tablespoon Herbs de Provence
- 1 Granny Smith apple, quartered
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons cooking sherry
- 2 cups pan juices
- Use a crockpot on high heat or a oven slow cooker setting on high heat.
- Season the pork loin roast with kosher salt. Heat a skillet or cast iron skillet to medium high heat and add the olive oil. Sear the roast on all sides until browned, about five minutes.
- Next, place the pork loin roast in a slow cooker, Crockpot or cooking pan. Season the roast with Herbs de Provence. Add the cider, brandy and apple and cover the roast with the lid or if using a cooking pan, cover tightly with foil.
- Allow the roast to slow cook for 4 to 5 hours on high in the slow cooker or oven on the high slow cook setting.
- The pork should be fork tender after 4 to 5 hours. Move the pork roast to a serving platter and strain the pan juices into a large measuring cup, yielding to 2 - 2 1/2 cups. Toss the apple solids.
- To make the gravy, melt 2 tablespoons of butter and mix in 2 tablespoons of flour to make a roux. Slowly add in 2 cups of the pan cider juices and the cooking sherry and stir until slightly thickened. Use the remaining juices to thin the gravy if necessary.