Apple Butter Pork Loin I Made It

Apple Butter Pork Loin

pointsevenout 11 years ago
Recipe by Ern: Apple Butter Pork Loin/saved
Good recipe but I take exception to the long bake time. At 1 hour, temp was 110F. At hour 2, temp was at 180F. That was enough for me. I was shooting for 145F. Can't imagine how crispy it would have been at the end of hour 3.
Made gravy from the simmering sauce. Very flavorful and mother requested more gravy. I fear that the roast would have been on the dry side if it weren't for the gravy. I suggest anyone making this dish to check at an hour and a half for 145F so the roast will still be moist and tender.
Served it up with twice baked potato.
Only a 4-star rating because the author wanted to cremate this roast.
Took 2 Tbsp corn starch and could have used 3 to make the gravy.
Made this with a 2.5 lb loin, not a tenderloin. I'm thinking, because of its size the tenderloin would have been even that much more overcooked.
Used home made apple butter and apple juice and fresh ground cloves.
Used a 7x11 casserole dish.
And the house did smell wonderful after the application of the apple butter mix.
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frankieanne 11 years ago said:

Boy, that is a long bake time posted! I love the sounds of those ingredients and your pictures look great! It definitely sounds like it would smell wonderful.

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mommyluvs2cook 11 years ago said:

Wow, three hours!!!? That looks really good though, so does the gravy!

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pointsevenout 11 years ago said:

Wrapped the roast with butchers twine to make it more round than oval.
Only excuse I can see for the long bake time is a typo in the baking temperature.
250F would make a low slow bake time for tenderness. But then again the temp is spec'ed out in F and C. Internal temp monitor is the way to go with this roast to keep from over baking.

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