Creole Ginger Apple Pork Loin with Gravy
Prep time
Total time
A delightful fall roast with a zesty kick. Apple and ginger chutney mellows it perfectly.
Serves: 1 Pork Loin
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.
For Roast:
  1. Preheat oven to 375.
  2. Throughly 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 top of roast and rub into mixture well to incorporate.
  4. Tuck in apples, more ginger and olive oil around the roast in bottom of dutch oven.
  5. Roast for 1½-3 hours depending on size of roast and whether started from fresh or frozen.
  6. Let stand for 10 minutes before slicing.
For Gravy:
  1. Melt butter in saucepan.
  2. Add flour and whisk quickly to make roux. Allow to cook for several minutes to remove flour taste.
  3. Quickly add liquid all at once while constantly whisking to remove lumps.
  4. Simmer until thickened to desired level.
  1. 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.
Recipe by The Adventure Bite at