Cider Pork Roast with Apple-Thyme Gravy

  • LewesCook Posted: 12/24/12
    Worthy of a Special Occasion

    Truly delicious, worthy of a dinner party with good friends. Only change was that I used regular brandy, as we were out of Calvados. Served with a baked turnip/potato gratin and green salad.

  • KReynolds Posted: 12/08/12
    Worthy of a Special Occasion

    Completely enjoyed this recipe - easy to make and wonderful to eat! We served it over rice and it was fantastic! Paired ninely with a Beaujolais Nouveau.

  • mschmidt Posted: 12/02/12
    Worthy of a Special Occasion

    Great! Served it with couscous. A side of sauteed mushrooms added some earthiness.

  • adkimmerly Posted: 12/03/12
    Worthy of a Special Occasion

    Seriously delicious. Followed the recipe pretty closely except for a light sprinkling of a Kansas City BBQ rub and a salt-free herb mix on the pork before browning. The fresh thyme is fantastic in this recipe, I definitely don't think dried would add as much flavor. I also skimmed nearly all of the fat off of the juices before making the gravy as well, and it turned out perfect. Paired with a nice pinot noir – mmm!

  • jstwil Posted: 01/03/13
    Worthy of a Special Occasion

    Relatively easy and quite tasty. Served with roasted brussels sprouts and mashed potatoes. The gravy was outstanding and made the dish.

  • Onecentinvegas Posted: 01/20/14
    Worthy of a Special Occasion

    This is knock-your-socks-off delicious! I didn't have Calvados, so I substituted regular brandy with a couple of tablespoons of frozen apple juice concentrate, but otherwise, followed the recipe. Husband started raving after the first bite. Made it in the oven since I had the day off. Served with mashed potatoes and steamed sugar snap peas. I can't overstate how delicious this is! Husband says I shouldn't wait 6 months to make this again, so I'll make it again soon.

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