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Porkloin Roast With Pecan & Apple Gravy

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

90 minutes


4 - 6 servings


1  cup  whole pecans

1 1/2  cups  fresh breadcrumbs (made from day-old bread)

6  slices  pancetta, finely chopped

1/3  cup  flat leaf parsley leaves

1  Tbsp.  horseradish cream

3 to 4  lb. boneless  H-E-B Pork Loin

1 1/2  Tbsp.  kosher salt

3  butternut squash, halved, deseeded, unpeeled, and cut into 2 inch pieces

1  bunch  spring onions, chopped

2  Tbsp.  H-E-B Olive Oil

2  Tbsp.  H-E-B Unsalted Butter

1/3  cup  all purpose flour

1 1/2  cups  chicken stock

1  cup  apple juice


Preheat oven to 450°F. Process nuts in a food processor until finely chopped. Add breadcrumbs, pancetta, parsley and horseradish,and process until combined.

With skin-side up, score pork crossways to fat layer with sharp knife at 1-inch intervals. Turn pork over,cut a vertical slit partially through the thick end. Open thick end and place nut mixture down the center. Beginning at thicker end, roll up to enclose filling. Tie at 2-inch intervals with unwaxed white kitchen string.

Place pork,skin-side up, in a roasting pan. Rub salt into the scored skin. Roast in preheated oven for 25 minutes or until rind crackles. Remove from oven.

Reduce temperature to 350°F. Coat squash and onions with oil and spoon around pork. Roast for another hour. Remove from oven. Transfer pork to a serving platter and surround with vegetables. Cover with foil and set aside for 10 minutes to rest.

For gravy: strain drippings from roasting pan into a bowl. Melt butter in roasting pan over medium heat until foaming. Add flour and cook, stirring,for 2 minutes or until mixture bubbles. Gradually add chicken stock and cook, stirring, until mixture thickens. Stir in apple juice and pan drippings, boil gently for 5 minutes. Strain into a gravy boat. Serve with the pork and vegetables
Nutritional Information
No Nutritional Information Available
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