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
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1
tablespoon olive oil
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1
shallot- diced
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1
crisp red apple- chopped
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1
granny smith apple- chopped
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1
tablespoon finely diced fresh ginger
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salt and pepper to taste
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1/4
cup chicken broth
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1/2
cup fresh apple cider (plus 1/4 cup)
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1/2
cup white sugar
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1
teaspoon brown sugar
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1/2
cup water
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2
tablespoons butter
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2
tablespoons cider vinegar
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1/4
cup soy sauce
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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
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This recipe still holds up. Made it for my family a few weeks ago, they have requested I make it again.
Ended up using alcoholic cider for this and it turned out beautifully.
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!
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!
Awesome! Glad you liked it... and great tips about tenderizing the pork!
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.
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.
Uh - yum. Anything apple is okay in my book!
It was delicious -- huge hit with the whole family
I love the contrasting flavors of tart Granny Smiths, sweet sugar, and salty soy sauce. This must be delicious!
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