Gingersnap Pork Loin Roast with Apples, Currants, and an Apple Cider Pan Reduction Sauce

Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This pork loin roast is both sweet and savory and is the ultimate comfort food on a cold autumn night.

By Lnldad

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

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  • Season pork roast with kosher salt and 1 1/2 teaspoons pepper.

  • Process gingersnap cookies in a food processor to fine crumbs. Transfer crumbs to a plate or shallow bowl. Roll roast in crumbs to coat.

  • Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until all sides are browned, 8 to 10 minutes. Transfer skillet with roast to the center rack of the oven.

  • Roast pork in the preheated oven until it is slightly pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove roast to a serving platter and cover with foil.

  • Pour apple cider and chicken stock into the same skillet used to cook the pork roast and bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add apple slices and currants; simmer until sauce reduces to 1/2 cup, 5 to 10 minutes. Stir butter into apple mixture until butter is completely melted and incorporated, about 1 minute more. Season sauce with salt and pepper to taste.

  • Slice pork roast into 1/2-inch thick slices and pour apple currant sauce over the top.

Cook's Note:

Do not overcook the pork; it should still be slightly pink in the middle. If you slice into the pork and feel that it is too pink for your taste, you can add the slices back to the pan with the sauce and cook them for a bit longer on the stove top.

Nutrition Facts

Per Serving:
467 calories; protein 20.4g 41% DV; carbohydrates 42.3g 14% DV; fat 24g 37% DV; cholesterol 59mg 20% DV; sodium 762.5mg 31% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

lutzflcat
Rating: 4 stars
05/06/2017
5.5.17 I don t know of a store where I d find currants in the Tampa Bay area but I read on line that golden raisins were a good sub so that s what I used. I typically follow the recipe the first time through particularly if I m the first reviewer but I just knew that 2 tsp of salt would be too much for us for such a small roast so I cut that in half and moving forward I d cut it to 1/2 tsp (this could be personal taste preference). We re pepper lovers here so I left the 1-1/2 tsp pepper as is and would do so again. I measured out about 1 cup of gingersnap crumbs and used about half of that to coat the roast. Lot of oil left in the skillet after browning the roast so I d try 2 Tbsp of oil in the future. It took 35 miinutes to reach the 145º temperature but then it sat for quite a while waiting for my sweet potatoes to finish cooking. As a result the photo may make the roast look not so pink but that s a result of waiting for the potatoes not the recipe's fault. However it still was juicy and tender. The sauce was absolutely succulent and delicious. I didn t have apple cider used apple juice and I did thicken it slightly with a flour slurry for a nice pan sauce. This was very good and I would make again. Read More
Helpful
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lutzflcat
Rating: 4 stars
05/06/2017
5.5.17 I don t know of a store where I d find currants in the Tampa Bay area but I read on line that golden raisins were a good sub so that s what I used. I typically follow the recipe the first time through particularly if I m the first reviewer but I just knew that 2 tsp of salt would be too much for us for such a small roast so I cut that in half and moving forward I d cut it to 1/2 tsp (this could be personal taste preference). We re pepper lovers here so I left the 1-1/2 tsp pepper as is and would do so again. I measured out about 1 cup of gingersnap crumbs and used about half of that to coat the roast. Lot of oil left in the skillet after browning the roast so I d try 2 Tbsp of oil in the future. It took 35 miinutes to reach the 145º temperature but then it sat for quite a while waiting for my sweet potatoes to finish cooking. As a result the photo may make the roast look not so pink but that s a result of waiting for the potatoes not the recipe's fault. However it still was juicy and tender. The sauce was absolutely succulent and delicious. I didn t have apple cider used apple juice and I did thicken it slightly with a flour slurry for a nice pan sauce. This was very good and I would make again. Read More
Helpful
(2)
ASDF
Rating: 5 stars
09/21/2019
Great recipe. I brined the roast (1/4 cup salt to 1 quart water) for about 6 hrs. I didn’t have gingersnap cookies, so I used normal breadcrumbs with a touch of sugar. I also didn’t have currants so just left those out, but otherwise followed directions exactly and it was wonderful. Perfectly cooked, wonderful flavor, a big hit at dinnertime. Read More
Mendez1389
Rating: 5 stars
11/05/2019
11/5/19. This was delicious. It turned out great even though we messed up on the directions! I m sure it ll be even better next time! It s a great fall dish and if you like anything fall (pumpkin spice gingerbread apple cider) then you will love this dish. We had it with the simple butternut squash recipe. Awesome combo! Read More
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