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Apple Cider Brandy Roasted Pork Loin

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.
Course Main Course
Cuisine American
Keyword Apple Cider & Brandy Roasted Pork Loin
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6
Author Ali Randall


  • 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.