Best Applesauce Topped Pork Loin Roast Recipes

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ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE



Roasted Pork Loin with Cider and Chunky Applesauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

2 sprigs rosemary leaves, roughly chopped
2 sprigs sage, roughly chopped
2 cloves garlic, smashed
Pinch crushed red pepper
Salt
Extra-virgin olive oil
1 (6-chop) pork rib roast
2 large onions, sliced
1 bundle thyme, tied with string
3 bay leaves
2 quarts apple cider
Chunky Applesauce, recipe follows
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

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.

ROAST PORK LOIN WITH APPLESAUCE



Roast Pork Loin with Applesauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Number Of Ingredients 17

2 tablespoons vegetable oil
One 3-pound boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, sliced
1 carrot, sliced
1 stalk celery, sliced
3 cloves garlic, smashed
3 sprigs fresh sage
3 sprigs fresh thyme
1/2 cup dry white wine
1 cup chicken broth, homemade or low-sodium canned
1 to 2 tablespoons whole grain mustard
1 to 2 tablespoons unsalted butter, chilled and diced
4 cups Applesauce or store bought, recipe follows
2 1/2 pounds tart red skinned apples, such as Macintosh
3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Heat oil in a large oven-proof skillet over medium-high heat. Season pork loin with salt and pepper and lie, fat side down, in skillet. Cook until golden brown on all sides, 2 to 3 minutes per side. Transfer to a plate; set it aside.
  • 3. Add onion, carrot, celery, garlic, and herbs to skillet. Cook, stirring frequently, until vegetables soften, about 5 minutes. Remove from heat and add wine. Bring to a boil and scrape bits with a wooden spoon from pan bottom. Cook until wine reduces by half. Add broth and bring to a boil. 3. Return loin and drippings to skillet. Transfer to oven and roast to between 145 degrees F and 150 degrees F, about 40 minutes. Transfer loin to a plate; tent with foil.
  • 4. Strain pan juices (discard solids) into a small saucepan. Boil until reduced by a third. Reduce heat to medium-low and whisk in mustard. Stir in butter and season with salt and pepper, to taste. Keep warm but do not boil.
  • 5. Untie and slice roast, arrange on a platter and season with salt and pepper, to taste. Stir drippings into sauce and pour over meat. Serve with applesauce.
  • 1. Remove apples' stems and coarsely chop with their skin and seeds.
  • 2. Bring all ingredients with 3 tablespoons water in a large saucepan to a boil. Reduce heat and simmer until apples are soft, about 20 minutes. Uncover and cook, stirring frequently, until liquid evaporates, about 10 minutes. Cool slightly.
  • 3. Pass through a food mill; discard peels and seeds. Serve warm or at room temperature.

ROAST PORK LOIN WITH APPLESAUCE



Roast Pork Loin with Applesauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 6 to 8 main course servings

Number Of Ingredients 17

2 tablespoons vegetable oil, such as soy, corn, or peanut
One 3-pound boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, sliced
1 carrot, sliced
1 stalk celery, sliced
3 cloves garlic, smashed
3 sprigs fresh sage
3 sprigs fresh thyme
1/2 cup dry white wine
1 cup chicken broth, homemade or low-sodium canned
1 to 2 tablespoons whole grain mustard
1 to 2 tablespoons unsalted butter, diced and chilled
About 4 cups applesauce, recipe follows
2 1/2 pounds tart red skinned apples, such as McIntosh
3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice

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.

ROAST PORK WITH APPLESAUCE



Roast Pork with Applesauce image

Categories     Pork     Roast

Yield makes 4 servings

Number Of Ingredients 4

2 cups applesauce, preferably unsweetened
One 1 1/2- to 2-pound boneless pork loin
Oil for the pan
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 500°F; set the oven rack as close to the top of the oven as is practical (take the thickness of the roast into account). Meanwhile, put the applesauce in a fine strainer over a bowl or in the sink to allow excess liquid to drain. Line a roasting pan with a double thickness of aluminum foil (to avoid tough cleanup) and brush the foil with a little oil.
  • When the oven is hot, sprinkle the roast with salt and pepper, then spread an even layer of the applesauce all over it, using up all the applesauce. Sprinkle with a little more salt and pepper and roast, checking every 15 minutes or so to make sure the applesauce doesn't burn. It's fine if it darkens and browns, or even turns dark brown, as long as the top doesn't blacken.
  • Begin checking the pork with an instant-read thermometer after 45 minutes. When the internal temperature reaches 155°F, remove the meat from the oven. Let it rest for 5 minutes before carving. Serve the sliced meat with any accumulated juices.
  • Variation
  • Roast Pork with Jam or Marmalade: This is the original version, which some will prefer: Substitute 1 cup apricot jam or orange marmalade for the applesauce; warm it over low heat, stirring in 1 tablespoon fresh lemon juice to thin it slightly. Proceed as directed

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE



Roasted Pork Loin with Cider and Chunky Applesauce image

Provided by Anne Burrell

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

2 sprigs fresh rosemary, leaves roughly chopped
2 sprigs fresh sage, leaves roughly chopped
2 cloves garlic, smashed
Pinch crushed red pepper
Kosher salt
Extra-virgin olive oil
1 (6-chop) pork rib roast
2 large onions, sliced
1 bundle fresh thyme, tied with string
3 bay leaves
2 quarts apple cider, divided
Chunky Applesauce, recipe follows
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 reserved cider from 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

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 two-thirds of the cider. Place the pork on top of the onions and place in the oven. Roast the pork until it has developed a lovely brown crust, 20 to 25 minutes. Check on the pork and 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 until an instant-read thermometer reads 150 degrees F, 30 to 35 minutes. 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 medium-low 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.

SPICED APPLE PORK LOIN ROAST



Spiced Apple Pork Loin Roast image

Make and share this Spiced Apple Pork Loin Roast recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup applesauce
1/3 cup brown sugar
2 teaspoons vinegar
1/8-1/4 teaspoon clove
3 -4 lbs rolled boneless pork loin roast (about)
2 garlic cloves, cut into lengthwise strips
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon sugar
pepper
1 teaspoon prepared mustard

Steps:

  • Set oven to 350°F.
  • In a small bowl, combine the first 4 ingredients; set aside.
  • Cut slits in top of roast; insert the garlic strips.
  • Combine flour, salt, sugar, pepper and mustard; rub over roast.
  • Place the roast on a rack, in a shallow roasting pan.
  • Bake, uncovered at 350°F, or until a meat thermometer reads 160°F.
  • Brush applesauce mixture (this mixture can be doubled if desired) over the roast during the last half hour of baking.
  • Remove the roast to serving platter; slice.

Nutrition Facts : Calories 468.5, Fat 19, SaturatedFat 3.6, Cholesterol 145.2, Sodium 519.3, Carbohydrate 23.2, Fiber 0.6, Sugar 12.2, Protein 48.9

APPLESAUCE PORK ROAST



Applesauce Pork Roast image

Make and share this Applesauce Pork Roast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 2h50m

Yield 10 serving(s)

Number Of Ingredients 7

3 lbs boneless pork loin roast
salt and pepper
2 tablespoons vegetable oil
1 cup applesauce
3 tablespoons Dijon mustard
1 tablespoon honey
3 sprigs fresh rosemary

Steps:

  • Salt and pepper the roast on all sides.
  • Brown the roast on all sides in the oil, in a large skillet.
  • Place the roast on a rack in a shallow roasting pan.
  • In a small bowl, add the applesauce, mustard, and honey; stir to combine.
  • Spread the mixture over the roast.
  • Place rosemary sprigs on top of the roast.
  • Bake, uncovered, at 350 degrees for 1 hour 45 minutes to 2 hours 30 minutes or until a meat thermometer reads 160 degrees.
  • Remove from oven and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 278.7, Fat 14.3, SaturatedFat 2.5, Cholesterol 87.1, Sodium 122.3, Carbohydrate 7, Fiber 0.5, Sugar 1.8, Protein 29.3

APPLE-GLAZED PORK LOIN



Apple-Glazed Pork Loin image

An impressive main dish for any special occasion, this succulent pork roast has a sweet, tangy flavor. "I found this easy recipe in a church cookbook," Jean Graf-Joyce reports from Albany, Oregon. "Friends constantly request it."

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 6

1-1/8 teaspoons salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 boneless rolled pork loin roast (about 3 pounds)
1 jar (12 ounces) apple jelly
4 teaspoons Dijon mustard
3 teaspoons lemon juice, divided

Steps:

  • Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture. , Bake 30-40 minutes longer or until a thermometer reads 145°, basting once with jelly mixture. Let roast stand for 10 minutes before slicing., Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast.

Nutrition Facts : Calories 256 calories, Fat 8g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 330mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

ROAST PORK WITH APPLESAUCE



Roast Pork With Applesauce image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 3

1 pork loin, 1 1/2 to 2 pounds
2 cups applesauce, preferably unsweetened
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 500 degrees; set the oven rack as close to the top of the oven as possible, taking into account the thickness of the pork.
  • Drain the applesauce in a fine sieve to remove excess liquid. Line a roasting pan with a double layer of foil, and brush with a little oil.
  • Sprinkle the roast with salt and pepper, then spread the applesauce evenly over it. Sprinkle with a little more salt and pepper, and roast, checking every 15 minutes or so to make sure the applesauce doesn't burn. It's fine if it darkens and browns, even turning dark brown, as long as the top doesn't blacken.
  • After 45 minutes, begin checking the pork with an instant-read thermometer. When the internal temperature reaches 155 degrees, remove the meat from the oven. Let it rest 5 minutes, then carve. Serve the sliced meat with any accumulated juices.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 7 grams, Sodium 747 milligrams, Sugar 11 grams

ROAST PORK LOIN WITH APPLES



Roast Pork Loin with Apples image

Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown 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, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
  • Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  • Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
  • Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

SPICED APPLE PORK ROAST



Spiced Apple Pork Roast image

"I THINK what I enjoy most about Ukrainian cooking is the smells it creates. This pork roast reminds me of my mother's kitchen-it smells wonderful! My mother canned and preserved in the fall and always used applesauce to glaze the meat. That's probably why I associate the sweet aroma of this hearty stick-to-your-ribs meal with cooler weather."

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 12-15 servings.

Number Of Ingredients 11

1 boneless rolled pork loin roast (4 to 5 pounds), trimmed
1 garlic clove, cut into lengthwise strips
2 tablespoons all-purpose flour
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1/8 to 1/4 teaspoon ground cloves

Steps:

  • Cut slits in top of roast; insert garlic strips. Combine the flour, mustard, salt, sugar and pepper; rub over roast. Place fat side up on a rack in a roasting pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°. Combine the applesauce, brown sugar, vinegar and cloves; generously brush over roast during the last 30 minutes of baking. Let stand for 10 minutes before slicing.

Nutrition Facts :

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Applesauce topped pork loin roast recipes are a mouth-watering culinary delight that combines the tenderness of pork loin with the bright flavors of applesauce. The recipe is easy to prepare and perfect for those who love to experiment with their meals.

Ingredients

The ingredients you'll need for this recipe include:
Pork Loin Roast:
This cut of pork is lean and tender, making it perfect for roasting. It typically weighs between 2-3 pounds, and you can choose to buy it bone-in or boneless.
Applesauce:
You'll need a jar of unsweetened applesauce to create the topping for the pork roast. You can also make your own applesauce if you prefer.
Brown Sugar:
Brown sugar adds a sweet caramel flavor to the pork roast while also helping to create a nice crust.
Balsamic Vinegar:
Balsamic vinegar adds a tangy twist to the sweetness of the brown sugar and applesauce.
Rosemary:
This herb adds a savory note to the dish and helps balance out the sweetness.
Garlic Powder:
Garlic powder is added for additional flavor and an extra kick.

Instructions

Here are the step-by-step instructions for making a delicious applesauce topped pork loin roast:
1. Preheat the oven:
Preheat your oven to 375°F (190°C).
2. Season the pork loin roast:
Pat the pork loin roast dry with paper towels, then season it generously with salt and pepper. Sprinkle garlic powder all over the pork loin. Set the meat aside and let it rest for at least 10 minutes.
3. Prepare the applesauce topping:
In a small bowl, mix together the applesauce, brown sugar, balsamic vinegar, and chopped rosemary. Stir until everything is well combined.
4. Coat the pork loin with the applesauce topping:
Spread the applesauce topping over the entire pork loin roast. Use your hands to ensure that the topping is evenly distributed and coats the meat well.
5. Roast the pork loin:
Place the pork loin roast in a roasting pan and cover it with aluminum foil. Roast the meat in the oven for 45 minutes. After 45 minutes, remove the foil and continue roasting for another 20-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
6. Rest the meat:
Remove the pork from the oven and let it rest for about 10 minutes, allowing the juices to redistribute throughout the meat.
7. Slice and serve:
Slice the pork loin roast and serve with your favorite sides, such as roasted potatoes, green beans, or a salad.

Conclusion

In conclusion, applesauce topped pork loin roast recipes are a fantastic way to add some excitement to your meal. This dish is perfect for entertaining guests or for a cozy dinner at home with your loved ones. The combination of sweet and savory flavors is sure to please everyone's palates, and the ease of preparation makes it a great option for those who want to impress without spending too much time in the kitchen. Give it a try and enjoy the deliciousness!
Applesauce topped pork loin roast is a mouth-watering autumn dish that you can prepare quickly and easily. The dish is perfect for a Sunday dinner or any other special occasion. The combination of savory pork and sweet applesauce makes for a perfect dish that is sure to impress your guests. Here are some valuable tips to make the perfect apple sauce topped pork loin roast recipe.

Tip 1: Choosing the Right Pork Loin Roast

The first step to making a great apple sauce topped pork loin roast is to choose the right cut of meat. You want to choose a pork loin roast that is at least 2 pounds, boneless and has a good amount of fat. This will help keep the meat moist while cooking and give it a rich flavor. Look for a roast that has a consistent shape and size, so it cooks evenly.

Tip 2: Preparing the Pork Loin Roast

Before cooking the pork loin roast, it is essential to season it with salt, black pepper, garlic powder, and rosemary. You can add other herbs and spices of your choice. Rub the seasoning all over the pork loin and let it rest for at least 30 minutes before cooking. This allows the flavors to penetrate the meat and infuse it with flavor.

Tip 3: Preparing the Applesauce

The applesauce is an essential element in the recipe, and it is crucial to make it perfectly. You can use store-bought applesauce, but homemade is always better. To make it, peel, core, and slice six medium-sized apples, add a cup of water, a tablespoon of honey, cinnamon, and nutmeg into a saucepan. Cook over medium heat until the apples are soft, about 20 minutes. Once the apples are cooked, use a blender or immersion blender to create the applesauce. You can adjust the sweetness, spices, and texture according to your preference.

Tip 4: Cooking the Pork Loin Roast

Preheat your oven to 375°F. Place the seasoned pork loin roast in a roasting pan and pour a cup of chicken broth or apple juice over it. Cover the pan with foil and bake for 1 hour. After an hour, remove the foil and baste the pork roast with the pan drippings. Then, spoon the applesauce on top of the pork loin, cover the pan again with foil, and bake for an additional 30-40 minutes or until the internal temperature of the pork loin reaches 145°F.

Tip 5: Resting the Pork Loin Roast

Once the pork loin roast is cooked, remove it from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to settle into the meat, keeping it moist and flavorful. Cover it with foil to keep it warm.

Tip 6: Serving the Applesauce Topped Pork Loin Roast

To serve, slice the pork loin roast into 1/2-inch slices, and spoon some of the applesauce on top of each slice. You can also serve it with mashed potatoes, roasted vegetables, or a salad.

Conclusion

Applesauce topped pork loin roast is a perfect dish for any special occasion. By following these valuable tips, you can make a succulent, juicy, and flavorful pork loin roast that will impress your guests. The applesauce adds a sweet and tangy flavor that complements the savory pork loin. Remember to choose the right cut of meat, season it adequately, prepare the applesauce perfectly, cook the pork loin roast to the right temperature, let it rest, and serve it beautifully. Enjoy!

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