Best 3 Gingersnap Pork Loin Roast With Apples Currants And An Apple Cider Pan Reduction Sauce Recipes

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Indulge in a culinary journey with our delectable Ginger Snap Pork Loin Roast, a tantalizing symphony of flavors that will elevate your taste buds to new heights. This enticing entree features a succulent pork loin roast generously coated in a delectable blend of crushed ginger snaps, brown sugar, and aromatic spices, creating a savory crust that locks in moisture and imparts an irresistible crunch. Alongside the pork, a medley of Granny Smith apples and plump currants adds a vibrant sweetness and a touch of tartness, while an apple cider pan reduction sauce elevates the dish to a gourmet masterpiece. Each component of this recipe harmonizes perfectly, resulting in a harmonious balance of flavors that will leave you craving more. Discover the culinary secrets behind this exquisite dish and embark on a delightful adventure with our Ginger Snap Pork Loin Roast with Apples, Currants, and an Apple Cider Pan Reduction Sauce.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST PORK LOIN WITH APPLES



Roast Pork Loin with Apples image

Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  • Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
  • Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  • Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
  • Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

GINGERSNAP POT ROAST



Gingersnap Pot Roast image

Make and share this Gingersnap Pot Roast recipe from Food.com.

Provided by Saturn

Categories     Roast Beef

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 10

3 lbs beef chuck roast
1 tablespoon oil
1 cup water
8 gingersnaps, crumbled
2 tablespoons red wine vinegar
1 teaspoon beef bouillon, granules
1/8 teaspoon red pepper, ground
3 medium sweet potatoes, peeled & quartered
3 medium carrots or 2 parsnips, cut into 1/2-inch pieces
1 bay leaf

Steps:

  • Trim fat from roast. Cut if necessary to fit crock-pot.
  • In large skillet brown roast on all sides in hot oil.
  • In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
  • In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
  • Pour gingersnap mixture over meat.
  • Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.

Nutrition Facts : Calories 334.4, Fat 12.8, SaturatedFat 5, Cholesterol 112.3, Sodium 222.2, Carbohydrate 17.9, Fiber 2.3, Sugar 4.5, Protein 37.3

GINGERSNAP PORK LOIN ROAST WITH APPLES, CURRANTS, AND AN APPLE CIDER PAN REDUCTION SAUCE



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

This pork loin roast is both sweet and savory and is the ultimate comfort food on a cold autumn night.

Provided by Lnldad

Categories     Pork Roast

Time 50m

Yield 8

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Season pork roast with kosher salt and 1 1/2 teaspoons pepper.
  • Process gingersnap cookies in a food processor to fine crumbs. Transfer crumbs to a plate or shallow bowl. Roll roast in crumbs to coat.
  • 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.
  • 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.
  • 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.
  • Slice pork roast into 1/2-inch thick slices and pour apple currant sauce over the top.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 42.3 g, Cholesterol 59 mg, Fat 24 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 7.1 g, Sodium 762.5 mg, Sugar 24.3 g

Tips:

  • To ensure the pork loin is cooked evenly, use a meat thermometer to check that it has reached an internal temperature of 145°F (63°C) before removing it from the oven.
  • If you don't have apple cider, you can substitute apple juice or chicken broth in the pan reduction sauce.
  • For a crispier pork loin, sear it in a hot skillet before roasting it in the oven.
  • If you don't have gingersnaps, you can use graham crackers or crushed pretzels as a breadcrumb substitute.
  • To make the sauce ahead of time, simply let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the sauce over medium heat until warmed through.

Conclusion:

This gingersnap pork loin roast with apples, currants, and an apple cider pan reduction sauce is a delicious and easy-to-make dish that is perfect for any occasion. The pork loin is tender and juicy, the apples and currants add a sweet and tangy flavor, and the apple cider pan reduction sauce is the perfect finishing touch. Whether you're serving it for a weeknight dinner or a special occasion, this dish is sure to be a hit.

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