Roast Pork Loin, Apples & Potatoes with Cider Gravy
Print Recipe
A delicious 1-pan holiday roast.
  • CourseMain Dish
3-4 people
3-4 people
  • 1 2lb Pastures A Plenty pork loin, scored
  • 1 cup Taking Stock Classic Bone Broth, salted or unsalted
  • 1 lb potatoes, halved
  • 3 apples, sliced into wedges
  • 1 cup apple cider
  • 1/4 cup extra virgin olive oil, divided
  • 2 tsp raw honey
  • 2 tso wholegrain mustard
  • 1/4 cup cream
  • 1 bunch fresh sage, fried
  • 1 pinchq sea salt plus extra, to taste
Servings: people
  1. Preheat oven to 425˚ F.
  2. Score pork loin in a criss-cross pattern. Rub 2 Tbsp olive oil and a pinch of sea salt into loin. Place in roasting pan and cook roughly 25 minutes, until pork begins to brown.
  3. Meanwhile, halve potatoes and place, cut-side down, on chopping board. Make thin cuts at ¼-inch increments, slicing two-thirds of the way through each half. Set aside.
  4. Cut apples into large wedges and remove seeds. Add apples and potatoes to roasting pan after pork has begun to brown. Drizzle remaining olive oil onto potatoes.
  5. Reduce oven heat to 350˚ F and roast for additional 40–50 minutes until meat is cooked through, potatoes are tender, and apples are soft. Set aside to rest.
  6. To make gravy, place cider, broth, honey, and mustard in a small saucepan on medium-high heat. Simmer 15–20 minutes, stirring occasionally, until mixture is reduced by three-quarters. Stir in cream and season with sea salt to taste. Add any resting juices from pork pan and mix. Remove from heat and place in small bowl.
  7. Add fresh sage leaves to saucepan and fry on medium-low heat until slightly crisp.
  8. Carve pork and serve with roasted apples and potatoes. Top with cider gravy and fried sage leaves.
Recipe Notes

Adapted from

Share this Recipe