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

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 (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

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.

No additional tips available.

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

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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.

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

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