Autumn Stuffed Pork Loin With Cider Gravy

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Roast pork is one of our favorites, and apples go so well with it. The cider gravy i made up myself and used it on garlic mashed potatoes--this whole meal was served to a group of our local vietnam vets and they loved it!!

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Steps

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Butterfly the pork loin so that it can be stuffed.

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Cut kitchen twine into lengths for tying , lay out on work surface , then place roast on top.

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Chop onion and celery into the same size chunks.

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Saute in oil until softened.

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Stir in apples , also cut to size , then 1 tsp thyme , garlic , and a pinch of regular salt.

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Saute just 1-2 minutes more , so as not to burn the garlic.

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Remove from heat , let cool , and spoon this filling onto the roast , leaving 1 1 / 2 inches at each end without filling.

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This will help keep the filling from oozing out during baking.

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Fold pork over and tie securely.

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Sprinkle the outside of roast with coarse salt , ground pepper , and the rest of the thyme.

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Place on a rack in a roasting pan , pouring 1 cup chicken broth into the bottom.

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Roast at 325 f until meat reaches at least 145 internally.

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Approximately 90 minutes.

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Let meat rest , loosely tented with foil , while you prepare gravy.

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Bring pan drippings plus cider and remaining 1 cup chicken broth.

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Ingredients

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pork loin roast, granny smith apples, onion, celery, oil, garlic, thyme, coarse salt, pepper, chicken broth, apple cider, flour, water