Gingersnap Pork Loin Roast With Apples, Currants, A

Name: Gingersnap Pork Loin Roast With Apples, Currants, And An Apple Cider Pan Reduction Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 pound) boneless pork loin roast; 2 teaspoons kosher salt; 1 1/2 teaspoons ground black pepper; 3 cups gingersnap cookies; 3 tablespoons olive oil; 1 cup apple cider; 1/2 cup chicken stock; 1 cup apple slices; 1/4 cup dried currants; 1 tablespoon butter; salt and ground black pepper to taste

Servings: persons

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.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (2 pound) boneless pork loin roast, 2 teaspoons kosher salt, 1 1/2 teaspoons ground black pepper, 3 cups gingersnap cookies, and more.

Yes, Gingersnap Pork Loin Roast With Apples, Currants, And An Apple Cider Pan Reduction Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gingersnap Pork Loin Roast With Apples, Currants, And An Apple Cider Pan Reduction Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions