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Roast Pork with Apple Topping Recipe

Roast Pork with Apple Topping Recipe photo by Taste of Home

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I enjoy cooking and am constantly on the lookout for new recipes to try. I feel very fortunate when I find a dish like this that becomes a family favorite. Ever since I found this recipe several years ago, it's the main way I fix pork loin. -Virgina Barrett, Rochester, New York

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Roast Pork with Apple Topping Recipe

Prep: 10 min. Bake: 2 hours + standing

Yield: 8-10 Servings

10 120 130

Ingredients

2 tablespoon all-purpose flour
1-3/4 teaspoons salt, divided
1 teaspoon ground mustard
1 teaspoon caraway seeds
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1 pork loin roast (4 to 5 pounds)
1-1/2 cups applesauce
1/2 cup packed brown sugar
1/4 teaspoon ground mace

Directions

In a small bowl, combine flour, 1-1/2 teaspoons salt, ground mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes.
Place on a greased baking rack, fat side up, in roasting pan. Bake, uncovered, at 325° for 1 hour. Combine applesauce, brown sugar, mace and remaining salt; mix well. Spread over roast. Roast 1 hour longer or until the internal temperature reaches 160°-170°. Let stand 15 minutes before slicing. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 291 calories, 9 g fat (3 g saturated fat), 90 mg cholesterol, 470 mg sodium, 16 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Roast Pork with Apple Topping in Taste of Home February/March 1995, p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Roast Pork with Apple Topping

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Reviewed on Dec. 25, 2012 by mcdalgleish

This is one of my personal favorites. Works well with ham too.

Reviewed on Aug. 25, 2012 by maplevanilla

I love this recipe and have shared it with friends. Easy and flavorful. I use homemade applesauce for the topping.

Reviewed on Sep. 28, 2009 by cwbuff

This is now my favorite way to make pork roast too! The applesauce topping complements the pork perfectly. I just added about 3 tablespoons of flour to the sauce to thicken it so it doesn't slide off the roast so easily. Thanks, Virginia!