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Serves
4-6
Author Notes
I got the idea for this recipe from one of my favorite fall drinks: snappy ginger apple cider with caramel. My pork loin is stuffed with a gingery apple filling and topped with a sweet and delicious soy caramel glaze. —Loves Food Loves to Eat
- Test Kitchen-Approved
Ingredients
1 tablespoon
olive oil
1
shallot- diced
1
crisp red apple- chopped
1
granny smith apple- chopped
1 tablespoon
finely diced fresh ginger-
salt and pepper to taste
1/4 cup
chicken broth
1/2 cup
fresh apple cider (plus 1/4 cup)
1/2 cup
white sugar
1 teaspoon
brown sugar
1/2 cup
water
2 tablespoons
butter
2 tablespoons
cider vinegar
1/4 cup
soy sauce
1
2-3 pound pork loin roast- butterflied
Directions
- Preheat oven to 375 degrees F.
- In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, apples and ginger (and salt and pepper to taste). Saute until softened. Add chicken broth and ½ cup cider. Bring to a boil and remove from heat. Reserve liquid and set aside.
- For caramel sauce, heat sugars, water, and reserved cider mix from apples in a skillet. Boil for 5 minutes, whisking (don’t let it burn). Remove from heat and add butter, vinegar, and soy sauce. Transfer to sauce pan and simmer over low heat until ready to serve.
- salt and pepper the pork loin. Spread the apple mixture down the pork and roll the pork over the mixture (like a jelly roll style). Roast the pork in a roasting pan for 60- 90 minutes or until thermometer reaches160 degrees F. Halfway through, baste with 1/4th cup cider. Let rest for 10 minutes, slice, and serve with caramel sauce