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Pork Roast with Hard Cider Gravy
5 ingredient pork roast with gravy made from hard cider and pureed caramelized onions and apples. An easy main dish that can be served for a weeknight or a Sunday dinner. Sweet cider can be substituted for hard cider.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Ingredients
- 3 tbsp (cold) unsalted butter
- 2 ½ lb pork loin roast, trimmed and tied
- Kosher salt
- Freshly cracked black pepper
- 1 onion, peeled and sliced
- 2 Granny Smith apples, cored and sliced
- 12 oz bottle hard cider plus more as needed
Instructions
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Preheat oven to 375 F.
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Heat a large Dutch oven over medium heat; when it is hot, add 2 tbsp butter. Season the pork generously with salt and pepper and sear it on all sides in the hot pot until golden brown; remove and set aside. Add the onion and apples to the pot, season with salt and pepper, and cook until they begin to caramelize; pour in the hard cider and scrape the brown bits off the bottom of the pot. Bring to a simmer and nestle the browned pork roast back in the pot. Cover with the lid and place in the oven to braise until internal temperature reaches 145 F on a meat thermometer, 25 to 30 minutes.
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Remove the pork roast from the pot and transfer it to a carving board; tent it with foil to keep it warm. Transfer the contents of the pot to a food processor or blender and puree; return the puree to the pot. Bring to a boil, season with salt and pepper, then reduce the heat to low; add more cider if the gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts; remove from the heat when the gravy is smooth and shiny and the butter is completely melted.
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Slice the pork loin roast and serve it with sauce.
Recipe Notes
I don’t have a Dutch oven so I transfer the roast into a roasting pan prior to putting it in the oven. Still comes out great! If you don’t want to use hard cider, you can use sweet cider instead.