Pork Loin with Cider Gravy
A roast pork loin cooked on a bed of onions and apples, with a cider gravy made from the roasting juices.
Photograph credit: Pork Loin by Aaron Gustafson · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
Where This Goes Wrong
Start hot, then lower the oven.
Rest the pork for 15 minutes.
If your oven runs hot, check at 65 minutes.
Use dry cider for a less sweet gravy.
Cooking Pork Loin with Cider Gravy
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Heat the oven to 200°C / 390°F. Rub the pork with the oil, mustard, salt and pepper.
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Spread the onions and apples in a roasting tin and set the pork on top. Roast for 20 minutes.
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Lower the oven to 170°C / 340°F and roast for 55 minutes more until the middle reaches 70°C / 158°F.
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Lift the pork onto a board, cover with foil and rest for 15 minutes.
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Stir the flour into the tin juices on the hob, pour in the cider and stock and boil for 8 minutes, mashing the apple. Strain if you like.
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Slice the pork and serve with the gravy.
Why It Works
The first sign it is ready is the smell: pork fat and cider caramelising on the base of the tin, a sweet, sharp smell that fills the house. It starts about 45 minutes in and tells you the gravy is building.
Season the loin well and rub it with oil and mustard. Set it on thick slices of onion and apple, so the meat sits off the base and the fruit roasts in the juices. Roast at 200°C / 390°F for the first 20 minutes to colour the outside, then lower the oven to 170°C / 340°F and cook for 55 minutes more. If your oven runs hot, check at 65 minutes in total. Use a thermometer if you have one. Pork is done at 70°C / 158°F in the middle.
Rest the meat for 15 minutes under foil. Meanwhile pour the cider and stock into the tin and boil for 8 minutes to a gravy, mashing the apple into it. Strain if you like it smooth.
Slice thick and serve with the gravy.
Storage and Reheating
Keeps in the fridge for 3 days. Eat the slices cold or reheat in the gravy.
What to Serve Alongside
- Roast potatoes
- Braised red cabbage
- Green beans
- Apple sauce
Common Questions About Pork Loin with Cider Gravy
How long does Pork Loin with Cider Gravy take to make?
20 minutes of preparation and 1 hour 15 minutes of cooking, plus 15 minutes of resting, so allow 1 hour 50 minutes from start to finish. The recipe serves 6.
Pork Loin with Cider Gravy Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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