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Author Notes: I got the idea for this recipe from one of my favorite fall drinks: snappy ginger apple cider with caramel. My pork loin is stuffed with a gingery apple filling and topped with a sweet and delicious soy caramel glaze. —Loves Food Loves to Eat
- 1 tablespoon olive oil
- 1 shallot- diced
- 1 crisp red apple- chopped
- 1 granny smith apple- chopped
- 1 tablespoon finely diced fresh ginger
- salt and pepper to taste
- 1/4 cup chicken broth
- 1/2 cup fresh apple cider (plus 1/4 cup)
- 1/2 cup white sugar
- 1 teaspoon brown sugar
- 1/2 cup water
- 2 tablespoons butter
- 2 tablespoons cider vinegar
- 1/4 cup soy sauce
- 1 2-3 pound pork loin roast- butterflied
- Preheat oven to 375 degrees F.
- In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, apples and ginger (and salt and pepper to taste). Saute until softened. Add chicken broth and ½ cup cider. Bring to a boil and remove from heat. Reserve liquid and set aside.
- For caramel sauce, heat sugars, water, and reserved cider mix from apples in a skillet. Boil for 5 minutes, whisking (don't let it burn). Remove from heat and add butter, vinegar, and soy sauce. Transfer to sauce pan and simmer over low heat until ready to serve.
- salt and pepper the pork loin. Spread the apple mixture down the pork and roll the pork over the mixture (like a jelly roll style). Roast the pork in a roasting pan for 60- 90 minutes or until thermometer reaches160 degrees F. Halfway through, baste with 1/4th cup cider. Let rest for 10 minutes, slice, and serve with caramel sauce
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Pork with Cider