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

Recipesfull introduces to you: Popular Recipes. (Gingersnap Pork Loin Roast with Apples, Currants, and an Apple Cider Pan Reduction Sauce Recipe). This pork loin roast is both sweet and savory and is the ultimate comfort food on a cold autumn night.

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 8

Yield: 8 servings

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

Ingredients

1 (2 pound) boneless pork loin roast

2 teaspoons kosher salt

1 ½ teaspoons ground black pepper

3 cups gingersnap cookies

3 tablespoons olive oil

1 cup apple cider

½ cup chicken stock

1 cup apple slices

¼ cup dried currants

1 tablespoon butter

salt and ground black pepper to taste

Main Dish

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Season pork roast with kosher salt and 1 1/2 teaspoons pepper.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Slice pork roast into 1/2-inch thick slices and pour apple currant sauce over the top.

Nutritional Information

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

Servings Per Recipe:8

Calories: 467.4

% Daily Value *

Protein: 20.4g 41%

Carbohydrates: 42.3g 14%

Dietary Fiber: 1.3g 5%

Sugars: 24.3g

Fat: 24g 37%

Saturated Fat: 7.1g 36%

Cholesterol: 59mg 20%

Vitamin A Iu: 63.5IU 1%

Niacin Equivalents: 8.9mg 68%

Vitamin B6: 0.4mg 23%

Vitamin C: 1.4mg 2%

Folate: 38.2mcg 10%

Calcium: 30.9mg 3%

Iron: 2.7mg 15%

Magnesium: 20.9mg 8%

Potassium: 371.1mg 10%

Sodium: 762.5mg 31%

Thiamin: 0.7mg 68%

Calories From Fat: 216.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.