Apple Ginger Pork Loin with Caramel Sauce
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
Serves 4-6
- 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
almost 3 years ago Francoiseeats
Ended up using alcoholic cider for this and it turned out beautifully.
over 3 years ago Hilarybee
I'm converting this recipe for a slower cooker. I've left the apples outside, and allow the pork roast to cook in the apple mixture for about eight hours. Then I plan to take the extra liquid to make the caramel sauce. Hopefully the extra fat doesn't hurt the sauce. I'm very excited about the recipe!
almost 4 years ago ginampen
I made this last night for dinner and it was delicious, my husband could not stop raving! The sauce was amazing; you could really use it in a bunch of different ways. Since I read the reviews beforehand, I butterflied my tenderloin and then tenderized it to make it easier to work with. I also used skewers to help my pork hold it's shape after I rolled it with the apple mixture. I am wondering if you could stuff pork chops instead of the tenderloin. I probably won't try though because I was so impressed with how the recipe came together last night. Thank you!
almost 4 years ago Loves Food Loves to Eat
Awesome! Glad you liked it... and great tips about tenderizing the pork!
almost 5 years ago MegH
The apple and ginger flavors with the salty pork was delicious. I had difficulty rolling it into the tenderloin - either I don't know how to butterfly properly or I didn't have the patience to get it right - and it ended up being like a sandwich with the stuffing in the middle, but it was still quite good.
almost 5 years ago MegH
The apple and ginger flavors with the salty pork was delicious. I had difficulty rolling it into the tenderloin - either I don't know how to butterfly properly or I didn't have the patience to get it right - and it ended up being like a sandwich with the stuffing in the middle, but it was still quite good.
almost 5 years ago Bevi
Uh - yum. Anything apple is okay in my book!
almost 5 years ago aliciad
It was delicious -- huge hit with the whole family
almost 7 years ago Food Blogga
I love the contrasting flavors of tart Granny Smiths, sweet sugar, and salty soy sauce. This must be delicious!