Creole Ginger Apple Pork Loin is a delightful fall roast with a zesty kick. Apple and ginger chutney mellows it perfectly.
I’m glad you decided to join us at our home this week.
You won’t mind if I eat you will you?
It won’t be the same without some homemade bread?
I understand. We’ll make it happen.
You’re going to a better place you know.
A place were you will be warm and happy and dance in fields of joy.
Or maybe it was fields of kale…..it’s a toss up on that one.
Thanks for being awesome.
We won’t forget you….
- For Roast:
- 1 Pork Loin Roast these are tied together with twine by the butcher normally
- Zatarains Creole Seasoning Mix
- Fresh Ground Black Pepper
- Fresh ginger
- 3-6 small apples sliced in 8ths
- Olive Oil
- For Gravy:
- 2 TB butter
- 2 TB flour
- 2 cups chicken beef or pork stock. Milk can also be substituted for a white gravy if desired
1. Preheat oven to 375.
2. Thoroughly coat roast with olive oil and then rub in liberal amounts of fresh ground pepper and creole seasoning mix. Place in cast iron dutch oven.
3. Grate fresh ginger over the top of roast and rub into the mixture well to incorporate.
4. Tuck in apples, more ginger and olive oil around the roast in bottom of the dutch oven.
5. Roast for 1 1/2-3 hours depending on the size of the roast and whether it started from fresh or frozen.
6. Let stand for 10 minutes before slicing.
7. Melt butter in a saucepan.
8. Add flour and whisk quickly to make a roux. Allow cooking for several minutes to remove the flour taste.
9. Quickly add the liquid all at once while constantly whisking to remove lumps.
10. Simmer until thickened to the desired level.
11. Serve pork with gravy and apples, cous cous or mashed potatoes and a side of steamed greens (kale or spinach are lovely). Fresh homemade bread accompanies this nicely as would a nice dry red wine.