- 1 (2 pound) boneless pork loin roast
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground black pepper
- 3 cups gingersnap cookies
- 3 tablespoons olive oil
- 1 cup apple cider
- 1/2 cup chicken stock
- 1 cup apple slices
- 1/4 cup dried currants
- 1 tablespoon butter
- salt and ground black pepper to taste
- 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.
05/18/2018
recipepes.com
Gingersnap Pork Loin Roast with Apples, Currants, and an Apple Cider Pan Reduction Sauce, recipe
PT15M
PT1H
5
455 calories
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