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Pork Roast and Cinnamon Apples

Fall is finally here in Central Illinois. I'm seeing friends post about apple orchards and pumpkin patches and sharing fall recipes. So I knew it was finally time to share great-great-grandma Nellie's 1949 recipe for Pork Roast and Cinnamon Apples.

This is a sweet and hearty recipe that will please your belly and warm your soul. Enjoy!

*Get these ingredients at your Illinois farmers market!


2 lb boneless pork loin roast

1 tablespoon olive oil

4 to 6 apples

1/2 cup sugar

1 cup water

1 1/4 teaspoon ground cinnamon


  • Preheat oven to 400 degrees.

  • Wipe the pork loin roast with a damp cloth, score the skin with a sharp knife (but do not cut all the way through), rub it with olive oil, and place it fat side up on a rack in an open roasting pan. Roast until the meat thermometer registers to 185 degrees.

  • To prepare the cinnamon apples, peel and core each apple. Then, in a saucepan, bring the sugar, water, and cinnamon to a boil. One by one, gently add the apples to the boiling water. Cook them until they are barely tender. Remove from the "sirup". If you wish, continue to boil the "sirup" until it thickens to pour over the apples and pork before serving.

  • To serve the roast, cut the pork into 1" pieces and serve on a platter with the apples and optional "sirup".

Serving size: approximately 4-6 servings.

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