Gingersnap Pork Loin Roast with Apples, Currants, and an Apple Cider Pan Reduction Sauce Recipe - Allrecipes.com
  • READY IN 50 mins

Gingersnap Pork Loin Roast with Apples, Currants, and an Apple Cider Pan Reduction Sauce

Recipe by  

"This pork loin roast is both sweet and savory and is the ultimate comfort food on a cold autumn night."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Season pork roast with kosher salt and 1 1/2 teaspoons pepper.
  3. Process gingersnap cookies in a food processor to fine crumbs. Transfer crumbs to a plate or shallow bowl. Roll roast in crumbs to coat.
  4. Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until all sides are browned, 8 to 10 minutes. Transfer skillet with roast to the center rack of the oven.
  5. Roast pork in the preheated oven until it is slightly pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove roast to a serving platter and cover with foil.
  6. Pour apple cider and chicken stock into the same skillet used to cook the pork roast and bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add apple slices and currants; simmer until sauce reduces to 1/2 cup, 5 to 10 minutes. Stir butter into apple mixture until butter is completely melted and incorporated, about 1 minute more. Season sauce with salt and pepper to taste.
  7. Slice pork roast into 1/2-inch thick slices and pour apple currant sauce over the top.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Do not overcook the pork; it should still be slightly pink in the middle. If you slice into the pork and feel that it is too pink for your taste, you can add the slices back to the pan with the sauce and cook them for a bit longer on the stove top.
ADVERTISEMENT

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 792 mg
  • 32%

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

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Simple Savory Pork Roast

Fresh rosemary and garlic salt are the keys to a super-simple pork roast.

Roasted Pork Tenderloin with Fresh Plum Sauce

Pork tenderloin roasted with firm fresh plums and caramelized onions.

Maple-Brined Roasted Pork Loin

Make a simple brine and delicious maple glaze for roasted pork.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States