Best Applesauce Pork Loin Recipes

ROAST PORK LOIN WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F.
• In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
• Add the onion, carrot, celery, garlic, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
• Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
• Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
• Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
• Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
• Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
• Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.

APPLESAUCE PORK LOIN

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

APPLESAUCE TOPPED PORK LOIN ROAST

Steps:

• In a small bowl combine applesauce, brown sugar, vinegar and ground cloves, set aside.
• Cut slits in top of the loin roast and insert garlic strips into those slits.
• Combine flour, salt, sugar, pepper and mustard, like a rub and rub over the roast.
• Place roast on a rack in a shallow roasting pan.
• Bake uncovered, at 350°F until a thermometer reads 160 degrees.
• Brush applesauce mixture over roast during the last 1/2 hour of baking.
• When thermometer reads done, remove the roast to a warm serving platter.
• To make gravy thicken broth in pan with cornstarch and water.
• (Really sweet gravy though).

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.
• Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
• Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
• Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
• Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft.
• Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.

INSTANT POT® APPLESAUCE PORK LOIN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Sprinkle garlic powder, salt, and pepper all over the pork loin and sear in the hot oil on all sides, about 2 minutes per side. Remove pork from the pot. Pour in chicken broth and scrape up all the browned bits so none are stuck on the bottom. Turn off Saute function.
• Pour in apple cider and add pork loin back to the pot. Mix ground thyme into the applesauce and spread over the top and sides of the pork loin. Place onion slices around the pork loin. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
• Remove pork and onion slices from the pot. Mix cornstarch with cold water in a bowl.
• Turn on Saute function and stir cornstarch mixture into the pan juices. Bring to a boil and cook until gravy has slightly thickened, 3 to 5 minutes. Serve gravy with the pork loin.

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste all over the outside of the pork rib roast.
• Toss the onions with olive oil and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider (5 1/3 cups).
• Place the pork on top of the onions and then in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider if the fluid level starts to go down.
• Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark while cooking, cover it with foil.
• When done, place the pork loin on a plate, cover loosely with foil and let rest for at least 15 minutes before carving. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. When ready to carve, cut the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and chunky applesauce.
• For the applesauce, melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts, and cook until the cream has reduced by half.

ROASTED PORK LOIN WITH CHUNKY SAVORY APPLESAUCE RECIPE

Steps:

• Directions Preheat the oven to 425 degrees F. In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast. Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down. Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce. Chunky Applesauce: * 3 tablespoons butter * 4 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away) * 1 1/2 cups of the reserved cider from the Roasted Pork Loin with Cider * 1/4 cup apple cider * 1 pinch ground cinnamon * 1/4 cup heavy cream * 1/2 cup walnuts, toasted and coarsely chopped Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.

ROAST STUFFED PORK LOIN WITH APPLESAUCE RECIPE - (4.5/5)

Steps:

• Applesauce directions: 1. Combine all ingredients in heavy large saucepan. Cover; cook over medium-low heat until apples begin to break down, stirring often, about 20 minutes. 2. Coarsely mash apples in saucepan to chunky sauce; transfer to medium bowl. (Can be made 2 days ahead. Cover; chill). Pork Loin Roast Directions: Preheat oven to 375F. Melt 3 Tbsp butter in heavy large skillet over medium heat. Add onion and saute until tender and beginning to brown, about 5 minutes. Mix in breadcrumbs and 6 Tbsp fresh herbs. Season stuffing to taste wit salt and pepper. Set aside. Butterfly pork loin by cutting horizontally almost in half, leaving 1 inch of 1 long side intact. Line work surface with large piece of plastic wrap. Arrange butterflied pork on plastic and open like a book. Top with another large sheet of plastic. Using mallet or rolling pin, pound pork until about ½ inch thick, 10 inches wide and 13 to 14 inches long. Discard top plastic sheet. Sprinkle pork with salt and pepper. Spread breadcrumb stuffing evenly over. Starting at 1 long side and using bottom plastic sheet as aid, tightly roll up pork. Discard plastic sheet. Tie pork at 2-inch intervals to hold log shape. Sprinkle pork with salt and pepper. Place rack in large roasting pan. Place stuffed pork on rack. Roast stuffed pork until thermometer inserted into thickest part registers 160F, about 1 hour 15 minutes. Transfer pork to platter; tent with foil to keep warm while preparing gravy. (Do not clean roasting pan). Mix remaining 2 Tbsp butter and flour in small bowl until smooth. Set roasting pan over medium-high heat. Gradually whisk in 3 cups chicken broth and bring mixture to boil, scraping up any browned bits. Whisk in butter-flour mixture and remaining 3 Tbsp fresh herbs. Boil gravy until thickened to sauce consistency, whisking constantly, about 4 minutes. Season gravy to taste with salt and pepper. Stir applesauce in heavy medium saucepan over medium heat until warm. Cut pork crosswise into ½ inch thick slices. Place pork slices on plates and top with gravy. Spoon some applesauce alongside and serve.

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE

Steps:

• Preheat the oven to 425 degrees F. In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast. Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down. Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
• Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.

APPLESAUCE AND SAGE GLAZED PORK LOIN WITH PARSNIPS AND TURNIPS

Steps:

• Set a 12-inch saute pan over medium-high heat and add the olive oil. Season the pork with 2 teaspoons of the salt, the Essence and 1 teaspoon of the black pepper. Sear the pork in the hot pan for 2 minutes on each of the four sides, and on the two ends as well. Place the pork in a slow cooker and add the chicken stock to the pot. Lay the parsnips and turnips around the pork, salt them with the remaining 1/2 teaspoon kosher salt, and place the lid over the crock pot. Turn the heat up to high and cook the roast for 3 hours. While the roast is cooking, combine the applesauce, sugar, vinegar, sage, rosemary and ginger in a saucepan and bring to a boil. Reduce the heat to a simmer and stir. Cook until the applesauce is thickened, about 10 minutes. After the roast has cooked for 3 hours, pour the glaze over the top and replace the lid. Continue to cook for 1 hour longer, until very tender. Serve with the pan juices.

SLOW COOKER PULLED PORK LOIN WITH APPLESAUCE RECIPE - (4.4/5)

Steps:

• The ideal size slow cooker for this recipe is about 4-quart. Spray your slow cooker with non-stick cooking spray. Place the roast in the slow cooker. Spread the applesauce over the top of the roast. Spoon the barbecue sauce over the top, being careful not to disturb the applesauce. Cover and cook on low, until the meat is very tender but not dry, 4 to 6 hours. Remove the roast from the slow cooker. Shred the meat using two forks. Put the shredded pulled pork into a bowl. Add some of the cooking broth so the meat is juicy, but not drowning in sauce. If desired, serve on whole wheat buns, with coleslaw. Notes Nutritional Estimates Per Serving (4 ounces of meat/sauce or ⅙th of recipe): 230 calories, 6 g fat, 25 g carbs, 1 g fiber, 18 g protein and 6 Weight Watchers PointsPlus

ROAST PORK LOIN WITH ROSEMARY APPLESAUCE

Steps:

• In a large shallow dish, combine the first 5 ingredients. Add pork; turn to coat. Cover; refrigerate 8 hours or overnight. , Preheat oven to 350°. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast until a thermometer reads 145°, 55-65 minutes. , Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook until apples are tender, 8-10 minutes, stirring occasionally., Stir in water; bring to a boil. Reduce heat; simmer, uncovered, until apples are very soft, about 10 minutes. Remove from heat; mash apples to desired consistency. , Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Serve with warm applesauce.

ROAST PORK LOIN WITH ROSEMARY APPLESAUCE RECIPE

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight.
• Preheat oven to 350°. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast 55-65 minutes or until a thermometer reads 145°.
• Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook 8-10 minutes or until apples are tender, stirring occasionally.
• Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until apples are very soft. Remove from heat; mash apples to desired consistency.
• Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Serve with warm applesauce.
• Yield: 8 servings (3 cups applesauce).
• Originally published as Roast Pork Loin with Rosemary Applesauce in Taste of Home
• September/October 2014, p65
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