This is a new recipe for me and I loved the way it turned out. The combination of pork, apple and spices was so good and this recipe is really easy. It’s based on this recipe from Allrecipes.com, but I changed it up a little bit. This recipe can be cut back to serve less people with very little trouble.
Apple Butter Pork Loin Roast
1 10 lb pork loin roast
7 apples – peeled and cored – sprinkled with cinnamon sugar if desired
4 cups of apple cider (32 oz)
Salt and pepper to taste
2 cups of apple butter (16 oz)
3/4 cup dark brown sugar (6 0z)
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon of fresh grated nutmeg
20 whole cloves – optional
Preheat your oven to 350 degrees.
Put your pork roast in a roasting pan and season to taste with salt and pepper and stud with cloves if you’re using them. Pour in the apple cider, making sure that the bottom of the pan is covered. Place your apples in the pan around the roast. I used 4 Granny Smith and 3 Pink Lady apples, the Granny Smiths melted into apple sauce in the juice, the Pink Ladies stayed intact, but were very soft and sweet.
Cover tightly with foil and roast for 1 1/2 hours.
Mix the apple butter, brown sugar, cinnamon, ground cloves and nutmeg in a small bowl while the roast is in the oven.
Remove the roast from the oven, uncover and slather the apple butter mix over the roast, re-cover with the foil and return to oven and continue to roast for at least another 1 1/2 hours. Uncover the roast and return to oven for 30 minutes until the apple butter glaze starts to dry out a bit. Remove from oven and let sit and rest for 10 minutes. Slice and serve with juice/sauce from the pan.
I found the cooking time after you add the apple butter glaze to be pretty forgiving. There’s so much moisture in the pan that you can leave it cooking for a really long time without drying it out as long as the foil is on it. I like to cook my pork until it’s falling apart, so I cooked mine for almost 2 1/2 hours before I pulled the foil off. If you like your pork more firm, stick with the shorter time but cook until it is at least 190 degrees internal temp on a meat thermometer.
I served this with twice baked potatoes made with sour cream, sharp cheddar cheese and bacon, steamed asparagus drizzle with garlic-olive oil and classic ceasar salad.