Brittany Loin of Pork with Cognac Cider Gravy

Brittany Loin of Pork with Cognac and 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.



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


  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.


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

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