This recipe was prepared by my mother-in-law and was given to me! It’s the tastiest way I’ve found to prepare a pork loin, and it’s absolutely to die for. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds boneless pork loin roast
- 4 medium red potatoes, peeled and sliced
- salt and ground black pepper to taste
- 3 medium sweet potatoes, peeled and sliced
- 2 tablespoons ground cinnamon
- 1 medium tart green apple – peeled, cored, and sliced
- ½ cup butter, sliced
- ½ cup milk
- ½ cup water
- 2 cubes chicken bouillon
- 1 cube beef bouillon
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place the pork roast in a medium baking dish. Season red potatoes with salt and pepper, and arrange around the roast. Place sweet potatoes and cinnamon in a resealable plastic bag, and shake to coat. Arrange sweet potatoes around the roast. Place apple over the roast and potatoes. Top with butter slices. Seal baking dish tightly with foil.
- Cook 1 1/2 hours in the preheated oven, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
- In a medium saucepan over medium heat, blend the milk, water, chicken bouillon, beef bouillon, and cornstarch until the bouillon cubes are dissolved and the mixture is thickened. Serve with the pork roast and potatoes.
- Please note the differences in ingredient amounts and cook time when using the magazine version of this recipe.
Nutrition Facts
| Calories | 551 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 6 g |
| Protein | 29 g |
| Saturated Fat | 15 g |
| Sodium | 1132 mg |
| Sugars | 8 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This was a little time consuming for a week night, but it was great. I did not add sugar to the cinnamon, but would next time. Husband really enjoyed and it made a great lunch leftover. Reheated nicely. I agree with some other comments – watch the pork carefully. The time was a bit long at that temperature.
I don’t know if I should review this recipe since I made some changes to it but my family devoured it! Even my picky eater gobbled it up! There was absolutely NOTHING left. The changes I made were: I added 2 tablespoons of honey, 3 tablespoons of brown sugar, used two gala apples instead of one green apple, did 2 extra sweet potatoes and no red potatoes, and added 4 corn cobs shucked and halved. My boys devoured it and my husband said it “tastes like Fall!”.
Delicious! The combination of flavors is wonderful and it smells mouthwatering. The only thing I changed was I used 1 chicken bouillon in the sauce; not two. The meat was a little overcooked at 1 1/4 hour. Start checking the meat at 45 minutes.
I used a larger roast and it took an extra 30 minutes to cook through. Meat wasn’t fall apart tender though. The flavors were good- perhaps a little more seasoning on the regular potatoes. I agree with those who say to double the apple amount. I used 1tbsp cinnamon because I was almost out. I will likely try again and reduce butter, double the apple and season the regular potatoes more.
Family loved it. I used fewer of both types of potatoes and did the whole thing in a Turkey bag. Pork was moist and full of flavor. Even the sweet potatoes were good and I dislike sweet potatoes. We used the drippings plus cornstarch and water for gravy.
I’ve made this delicious meal for several holiday dinners and my whole family loves it. I have made a few changes as I’ve cooked it several times. I marinade the pork loin over night in apple cider to gives it more flavor. We like sweeter apples, so I use golden delicious apples, but don’t add them to pan until the last 30 mins. Keep the meat tightly sealed or it will dry out quickly.
I did a lot of things differently, just to suit our family’s taste. No sweet potatoes, apples with cinnamon cooked separately, added some rosemary, thyme and garlic powder to the roast. So really not the same recipe at all, but…mine did cook much faster than specified in the recipe, so keep an eye on it. And the sauce. I used a roux instead of cornstarch, and broth instead of bouillon. I would never have thought to make this, but it was delicious! My husband is a big gravy lover, and this is a great way to provide something akin to gravy that is tasty and easy.
I read the recommendations and made this with green apples, sweet potato slices, small amount of brown sugar and 1 teaspoon cinnamon – it turned out amazing! I didn’t make the gravy because I had a lot of juice from the brown sugar, apples and cinnamon and the meat was very juicy. I will definitely be making this again! Thank you for the recipe.
I took some advice from some others, added brown sugar to the cinnamon mix…. AMAZING…. the gravy was PERFECT.. NO leftovers… next time I will throw some cabbage on the side, and some cornbread muffins with it to round out a perfect Sunday dinner….. easy and FABULOUS.. definitely a keeper..
Somehow when I originally saved the recipe I accidentally saved it as my own original recipe so when i went to make it tonight there were no reviews on the version I had saved. I took a chance anyway and made this recipe tonight for company. I did brown the pork tenderloins prior to baking and only used 1 TBL of cinnamon which was plenty to coat the sweet potatoes. I used Yukon Gold potatoes because they are my favorite potato. Otherwise I made it exactly as written. When I tasted the gravy it was really quite bland and a little too thick. I actually thought I would not even serve it. The dish smelled so great when I took it out of the oven and was swimming in the juices and butter so since I needed to thin the gravy I added a few TBL of the juices. The gravy was delicious and the dinner got rave reviews. I did find the original and saw that others used the pan juices also. I thought of adding brown sugar to the cinnamon, but truthfully did not miss it. I would have given the recipe 5 stars if the gravy had been better as written.
When I make this my children eat a ton! Everyone loves it. They prefer me to leave out the regular potato and just use all sweet.
Wonderful recipe!! I have cooked this twice for company. They loved it and this is so easy to prepare!!
Even with a little tweaking and reducing the cinnamon, the meat was on the bland side and the potatos just too ‘one-noted’ with the cinnamon.
My husband and I loved this recipe with a few modifications. I used 1 tablespoon cinnamon, 1 tablespoon Splenda brown sugar and just a pinch of nutmeg. I also baked this for 2 hours at 350 degrees as I sliced the potatoes a little thicker than called for. We did not make and use the gravy. This is one recipe I will make over again as it is one of few ways I can get my husband to eat sweet potatoes!
Probably the best pork dish I have ever made!
This was the perfect fall supper! I did take some of the other reviewers’ advice and it turned out perfect: I cut the potatoes/sweet potatoes in large wedges instead of slicing them and they held together nicely without falling apart. I also used 2 apples instead of 1. I combined some brown sugar with the cinnamon and instead of doing the bag thing, I just sprinkled some of the mixture lightly over the top of all the potatoes/apples so that it wouldn’t be overwhelmed with the cinnamon taste. As for the gravy, I just mixed some of the pan juices with water/cornstarch and heated until thickened. The smell in my whole house while this baked was better than any candle on the market! And the mix of tastes was really great. Will definitely make again!
I wasn’t a big fan of this. The meat was tender, but overall this was an unusual recipe. The cinnamon could easily be cut in half, the sweet potatoes were almost caked in it! My husband liked this, but we agreed, at least 2 apples, he even suggested 3 or 4, he liked that part so much. I do like the hint of salt on the potatoes, in combination with the cinnamony sweet potatoes. And I served it without gravy, maybe that was my bad? I too did like that once in the oven, dinner is worry free!
It was good. I would make it again, but I would really watch out for 160 degree temp more than the hours because it came out dry.
Very easy, pretty tasty.
Yummy! I used only sweet potatoes and used a little less than the 2 Tbl of cinnamon. Good meal for adults and children. Thanks!
The gravy was so salty it was impossible to eat. The roast was all right, but all the potatoes too mushy, and I didn’t like the fact that they were cooked in all the juices/fat from the pork. Won’t be making this again.