Roast Pork With Apple Pan Gravy

by Julie Cohn

Sharing is caring!

Every year since I was a little girl, my family has made Roast Pork and Sauerkraut for our New Years Day dinner.  My grandmother and mother always bought a fresh pork ham, which is the most tender, flavorful cut of pork, but fresh ham is hard to find, so I had to settle for a pork roast.  This year I decided to make Roast Pork with Apple Pan Gravy, which turned out incredible!  (I think if my husband were allowed to lick his plate, he would’ve–he loved it!)

Roast Pork With Apple Pan Gravy

  • 2-4 lb. Pork Loin Roast
  • 3-4 Cloves Garlic, finely minced
  • 1 Tbsp. Coarse Sea Salt
  • 1 tsp. Fresh Ground Pepper
  • 2 tsp. Olive Oil
  • 3 Tbsp. Butter
  • 3 Tbsp. Flour (Wondra is preferred)
  • 2 c. Apple Cider (or Apple Juice if cider is not available)

Preheat the oven to 450 degrees.  Wash and pat dry the pork roast.  Mix together the garlic,  sea salt, pepper, and olive oil in a small bowl until blended.  Place pork roast on a roasting rack inside a roasting pan.  Pick up a handful of the garlic mixture and pat onto the roast, forming a light crust. (You do not want to add too much salt, because you will use the pan drippings for the gravy.)   Place in the oven and roast for 15 -20 minutes, and then reduce heat to 350 degrees, and continue to roast for 2 – 2 1/2 hours, until pork temperature reaches 160 degrees.  Remove from the oven, and move roast to a cutting board to set for 10 minutes, then slice.

Heat apple cider in the microwave for two minutes.  Move the roasting pan to two stove top burners and place on medium high.  Add butter and melt, scraping the pan drippings.  (The secret is the pan drippings, so scrape every crumb!)  Sprinkle the drippings with the flour and continue to mix together until well blended.  Slowly whisk in the apple cider so it does not get lumpy, and stir until thickened.  You may have to strain the gravy, as all that yummy garlic will have crusted and crisped up, and will add black flecks to the gravy.  I strained it, and still had flecks, but it looked and tasted great!


We serve our roast pork with sauerkraut, string beans, apple sauce, and mashed potatoes.

Roast Pork with Apple Gravy


Sharing is caring!

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.