I’m back in the kitchen with Made In, and I’m excited to share this flavorful pork roast with apple cider gravy. It’s an excellent centerpiece for holiday dinners of any size, and the leftovers make a fantastic sandwich the next day.
This roast was cooked in Made In’s Blue Carbon Steel Roasting Pan, a versatile size that works year-round. It’s ideal for roasting pork, chicken, or turkey breast alongside vegetables, making it perfect for an impressive yet simple weeknight or holiday meal.
I also used my Made In knives and sheet pans — tools that have become staples in my kitchen. A Nakiri knife made quick work of slicing the roast when it was time to serve.
With holiday plans changing, now is a great time to try new recipes. This pork roast feels elevated without being complicated. The key to success is a good meat thermometer — it ensures the roast comes out juicy every time.
If you try this recipe, please rate and review it. Save it for later if you’re not cooking right away, and tag @nocrumbsleft on Instagram or use #nocrumbsleft so I can see your results.
Made In Winter Pork Roast with Apple Cider Gravy
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
- Author: nocrumbsleft
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Oven
- Diet: Gluten Free
Ingredients
For the Pork Roast:
2 medium carrots, peeled and cut into 2-inch pieces (about 1 1/2 cups)
2 large celery stalks, cut into 1½-inch pieces (about 1 cup)
1 whole head garlic, top removed
1½ pounds potatoes (quarter medium potatoes or halve small potatoes)
1 medium yellow onion, cut into eighths (about 2 cups)
2 tablespoons + 2 teaspoons extra virgin olive oil, divided
2½ tablespoons kosher salt, divided
5½ pound center-cut boneless pork loin roast with fat cap
½ cup chicken stock, warmed, plus more if needed
1 teaspoon freshly ground black pepper
3 tablespoons unsalted butter, thinly sliced
For the Gravy:
½ cup chicken stock, warmed
½ cup white wine (Sauvignon Blanc or a dry table wine)
½ cup apple cider
1 tablespoon cornstarch
1 tablespoon cold water, more if needed
1 tablespoon balsamic vinegar
Instructions
Make the pork:
Preheat the oven to 350°F and position the rack in the center.
In a large pot, bring water with 1 teaspoon salt to a boil. Add the sliced potatoes and parboil for about 6 minutes. Drain and place the potatoes in cold water for about 3 minutes to stop cooking. Transfer to a baking sheet and dry completely.
In a large roasting pan, combine the carrots, celery, whole garlic head, potatoes, and onion with 2 tablespoons olive oil and 1 tablespoon salt. Toss to coat thoroughly and spread the vegetables evenly around the pan edges.
Create a space in the center of the pan and place the pork roast fat-cap side up. Rub 1 teaspoon olive oil over the roast, then season all over with 1 tablespoon salt and 1 teaspoon pepper. Arrange the butter slices on top of the roast and pour ½ cup warmed chicken stock over the vegetables.
Bake for 1 hour and 20 minutes. Remove the pan and baste the roast, then rotate the pan. Increase the oven temperature to 375°F and return the roast for about 15 minutes to develop a deeper brown. Use a meat thermometer inserted from the side (not through the fat cap) to check the internal temperature: aim for 140–145°F depending on your preferred level of doneness. If it needs more time, continue to cook and check every 5 minutes until it reaches the desired temperature.
Reserve all pan juices, then transfer the roast to a cutting board and the vegetables to a bowl. Loosely cover both with foil and let rest while you make the gravy.
Make the gravy:
Place the roasting pan over medium heat on the stovetop and bring the pan juices to a low simmer. Add the warmed chicken stock and white wine, stirring and simmering for about a minute to loosen browned bits from the pan.
Add the apple cider and stir to combine. In a small bowl, whisk the cornstarch with very cold water to create a smooth slurry, then whisk it into the pan. Add the balsamic vinegar and simmer, scraping the bottom of the pan, until the gravy thickens, about 5 minutes. Pour any juices that collected on the cutting board back into the pan and stir to incorporate.
Transfer the gravy to a pitcher or gravy dish. Return the pork and vegetables to the pan, slice the roast, and serve with the gravy on the side. Enjoy!
Notes
Notes: Speak with your local butcher and have them trim or cut the pork roast to fit your roasting pan if needed.