Brittany Loin of Pork with Cognac and Cider Gravy

Brittany Loin of Pork with Cognac and Cider Gravy

This Brittany Loin of Pork with Cognac and Cider Gravy recipe is a perfect winter Sunday dinner. Loin of pork is an inexpensive, lean cut roast with a cap of fat on top, usually tied with string. The fat keeps the lean meat underneath moist while the roast bakes. The pork loin is nestled with Granny Smith apples, sweet potatoes, and onions and cooks with apple cider. Once cooking is complete, the gravy is made with the remaining juices, apple cider, and cognac.

NOTE: Do not confuse loin of pork with pork tenderloin. They are completely different cuts of meat and one cannot be swapped for the other.

NOTE: Loin of pork sizes vary greatly. This recipe is for a 3 pound roast. If you have a larger or smaller roast, adjust the cooking time for the first part, where the roast is in the oven by itself. Rule of thumb here is 15 minutes per pound before adding the apples, sweet potatoes, and onions.

Gather up your ingredients.

ingredients for Brittany loin of pork with cognac and cider gravy

Preheat the oven to 375 degrees. Rub the pork roast on both sides with salt and pepper.

roast salt and peppered on all sides

Roast for 45 minutes, then remove from the oven and pour off the fat. 

Arrange the apples and onions around the roast and add 1 cup of apple cider.

roast surrounded with vegetables

Reduce the heat to 325 degrees and roast 35 minutes longer, basting about every 15 minutes. Roast is fully cooked when the internal temperature reaches 145 degrees.

Remove the roast from the oven, and if your roast was tied with string, you can cut that off now. Place roast on a serving platter and surround with apples, sweet potatoes, and onions. 

Skim the fat from the roasting pan and set it on the stove on low heat. Stir in the flour and once completely absorbed, add the cognac and cider, stirring constantly while scraping up any browned bits. Once the gravy begins to thicken, turn off the heat. Add gravy to a gravy boat.

gravy bubbling in the pan

Slice the roast and serve with apples, sweet potatoes, onions, and gravy.

Leftovers can be stored in a sealed, refrigerated container for up to 5 days.

If you like this Brittany Loin of Pork with Cognac Cider Gravy, you might also like my Oven Roasted Pork Shoulder, Cuban Grilled Pork Tenderloin, and Stuffed Pork Loin.

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Brittany Loin of Pork with Cognac Cider Gravy

Britanny loin of pork with cognac cider gravy is a pork loin roast recipe made with apples, onions, apple cider, and cognac. It’s a perfect roast for Sunday dinner.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings 1x
  • Category: pork
  • Method: baking
  • Cuisine: French

Ingredients

Scale

3 pound loin of pork roast
2 teaspoons Kosher salt
3/4 teaspoon black pepper
3 Granny Smith apples, peeled, cored and cut into halves
3 onions, peeled and quartered
1 large sweet potato, cubed
1 1/2 cups apple cider (separated)
2 tablespoons Wondra flour (can sub all-purpose flour)
1/4 cup cognac

Instructions

  1. Preheat the oven to 375 degrees. Rub the pork roast on both sides with salt and pepper. Roast for 45 minutes, then remove from the oven and pour off the fat. 
  2. Arrange the apples, cubed sweet potato, and onions around the roast and add 1 cup of apple cider. Reduce the heat to 325 degrees and roast 35 minutes longer, basting about every 15 minutes. Roast is fully cooked when the internal temperature reaches 145 degrees.
  3. Remove the roast from the oven, cut and remove the strings (if tied). Place roast on a serving platter and surround with apples, sweet potatoes, and onions. 
  4. Skim the fat from the roasting pan and set it on the stove on low heat. Stir in the flour and once completely absorbed, add the cognac and cider, stirring constantly while scraping up any browned bits. Once the gravy begins to thicken, turn off the heat. Add gravy to a gravy boat.
  5. Slice the roast and serve with apples, sweet potatoes, onions, and gravy.

Notes

Leftovers can be stored in a sealed, refrigerated container for up to 5 days.

Keywords: Brittany Loin of Pork, cognac, loin of pork, pork loin, roast pork, Brittany loin of pork recipe, cognac sauce, cider gravy, pork cooked in cider gravy

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