Cinnamon Pork Loin and Potatoes Recipe - Allrecipes.com
Cinnamon Pork Loin and Potatoes Recipe
  • READY IN ABOUT 2 hrs

Cinnamon Pork Loin and Potatoes

Recipe by  

"My mother in law created this recipe and passed it on to me! It's absolutely to die for, and the yummiest way I know to prepare a pork loin. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the pork roast in a medium baking dish. Season red potatoes with salt and pepper, and arrange around the roast. Place sweet potatoes and cinnamon in a resealable plastic bag, and shake to coat. Arrange sweet potatoes around the roast. Place apple over the roast and potatoes. Top with butter slices. Seal baking dish tightly with foil.
  3. Cook 1 1/2 hours in the preheated oven, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
  4. In a medium saucepan over medium heat, blend the milk, water, chicken bouillon, beef bouillon, and cornstarch until the bouillon cubes are dissolved and the mixture is thickened. Serve with the pork roast and potatoes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 30 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2003

My sister-in-law and I try a new recipe at least once a month and this one was super and a definite keeper!!!! The meat was very tender and the combination of apples, cinnamon, and potatoes was perfect. Next time we would add a little bit of sugar to the sweet potatoes and the cinnamon but they were still good with just the cinnamon. Thanks Jennifer!

 
Most Helpful Critical Review
Jan 21, 2008

The gravy was so salty it was impossible to eat. The roast was all right, but all the potatoes too mushy, and I didn't like the fact that they were cooked in all the juices/fat from the pork. Won't be making this again.

 
Jan 14, 2007

I thought this recipe was GREAT with a few changes, keeping all of the current reviews in mind. I cut my potatoes and apples (3) very thick, about 1 inch. I tossed the sweet potatoes and apples in 1 tsp. cinnamon and 1 tbsp. brown sugar and threw 2 cinnamon sticks over all and removed the sticks after roasting. (It gave a subtle flavor without being overpowering.) I seasoned the pork liberally with season salt and pepper and uncovered the dish about 20 minutes before removing from the oven to brown everything. I thought the gravy was good too, others thought it was too salty but I just tasted it before I poured it over the roast...you can always add more liquid. Thanks for the recipe, I will definately make again!!!

 
Feb 11, 2003

I was intrigued by the cinnamon on the sweet potatoes in this recipe and thought I'd give it a try. I thought this dish turned out beautifully. I did change it , but only from my mistake. I forgot to add any butter/margarine to the roast and it was still delicious - and hey, less fat! I really enjoyed the fact that you put it together and then don't need to do anything to it while it's cooking. I had guests over and could take the time to enjoy their company while dinner was cooking. I will recommend this recipe to all my friends.

 
Nov 02, 2010

This was the perfect fall supper! I did take some of the other reviewers' advice and it turned out perfect: I cut the potatoes/sweet potatoes in large wedges instead of slicing them and they held together nicely without falling apart. I also used 2 apples instead of 1. I combined some brown sugar with the cinnamon and instead of doing the bag thing, I just sprinkled some of the mixture lightly over the top of all the potatoes/apples so that it wouldn't be overwhelmed with the cinnamon taste. As for the gravy, I just mixed some of the pan juices with water/cornstarch and heated until thickened. The smell in my whole house while this baked was better than any candle on the market! And the mix of tastes was really great. Will definitely make again!

 
Sep 15, 2003

My family really enjoyed this recipe, there were no leftovers! I did add brown sugar to the potatoes and the meat as well, and cut back on the butter. Next time I will add more apples. I will definitely make this again!

 
Sep 04, 2003

This is truly YUMMY!!! I used russet potatoes instead of the red. I would add more of the white potato to balance out the sweet potato, and more apple, just not enough apple.

 
Feb 11, 2003

As I started making this recipe, I thought, "These ingredients are kind of wierd!" But I made it anyway, and my family loved it! I did mix the cinnamon with sugar, and the sweet potatoes were delicious. This would be a good company dish.

 

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Nutrition

  • Calories
  • 551 kcal
  • 28%
  • Carbohydrates
  • 43 g
  • 14%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 1132 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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