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

4.7
(3)

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

2
2
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 (2 pound) boneless pork loin roast

  • 2 teaspoons kosher salt

  • 1 ½ teaspoons ground black pepper

  • 3 cups gingersnap cookies

  • 3 tablespoons olive oil

  • 1 cup apple cider

  • ½ cup chicken stock

  • 1 cup apple slices

  • ¼ cup dried currants

  • 1 tablespoon butter

  • salt and ground black pepper to taste

Directions

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

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

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

  4. 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.

  5. 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.

  6. 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.

  7. 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
24g Fat
42g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 467
% Daily Value *
Total Fat 24g 31%
Saturated Fat 7g 36%
Cholesterol 59mg 20%
Sodium 763mg 33%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 5%
Total Sugars 24g
Protein 20g
Vitamin C 1mg 7%
Calcium 31mg 2%
Iron 3mg 15%
Potassium 371mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.