Cinnamon Pork Loin and Potatoes

Cinnamon Pork Loin and Potatoes

58 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 50 m
Recipe by  JAICARD

“My mother in law created this recipe and passed it on to me! It's absolutely to die for, and the yummiest way I know to prepare a pork loin. Enjoy!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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).
  4. 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.

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Reviews (58)

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My sister-in-law and I try a new recipe at least once a month and this one was super and a definite keeper!!!! The meat was very tender and the combination of apples, cinnamon, and potatoes was perfect. Next time we would add a little bit of sugar to the sweet potatoes and the cinnamon but they were still good with just the cinnamon. Thanks Jennifer!

Dana Carnahan-Cook

Dana Carnahan-Cook

I thought this recipe was GREAT with a few changes, keeping all of the current reviews in mind. I cut my potatoes and apples (3) very thick, about 1 inch. I tossed the sweet potatoes and apples in 1 tsp. cinnamon and 1 tbsp. brown sugar and threw 2 cinnamon sticks over all and removed the sticks after roasting. (It gave a subtle flavor without being overpowering.) I seasoned the pork liberally with season salt and pepper and uncovered the dish about 20 minutes before removing from the oven to brown everything. I thought the gravy was good too, others thought it was too salty but I just tasted it before I poured it over the can always add more liquid. Thanks for the recipe, I will definately make again!!!



I was intrigued by the cinnamon on the sweet potatoes in this recipe and thought I'd give it a try. I thought this dish turned out beautifully. I did change it , but only from my mistake. I forgot to add any butter/margarine to the roast and it was still delicious - and hey, less fat! I really enjoyed the fact that you put it together and then don't need to do anything to it while it's cooking. I had guests over and could take the time to enjoy their company while dinner was cooking. I will recommend this recipe to all my friends.

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Amount Per Serving (6 total)

  • Calories
  • 551 cal
  • 28%
  • Fat
  • 29.2 g
  • 45%
  • Carbs
  • 43 g
  • 14%
  • Protein
  • 29.2 g
  • 58%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 1132 mg
  • 45%

Based on a 2,000 calorie diet



previous recipe:

Cranberry Apple Stuffed Pork Loin


next recipe:

Gingersnap Pork Loin Roast with Apples, Currants, and an Apple Cider Pan Reduction Sauce