Applesauce Pork Loin Recipe
- 1 boneless pork loin roast (3 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 cup applesauce
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 3 fresh rosemary sprigs
- 1. 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.
- 2. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Yield: 10-12 servings.
1 slice: 180 calories, 8g fat (2g saturated fat), 56mg cholesterol, 226mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 22g protein.
Reviews for Applesauce Pork Loin
"Tried this last night and we loved it. It is the first time I can ever recall my husband asking what I did to make it so tender. Definitely a keeper."
"This would be a nice presentation for a hosted dinner. The applesauce kept the roast moist."
"delicious! applesauce mix made it extra moist and flavorful."
"Awesome! I made this for my friend and we both loved it! Definitely going into my Family Favorites file."
"Excellent! I used 1/3 of the mustard (I used yellow, that is all I had). I will for sure make this again."
"I made this following the recipe exactly and it turned out moist, tender and tasting AMAZING!!! My new fave!!!"
"Perfect every time. I gave this recipe to everyone I could after I tried it the first time. Giving er a try on the barbeque tonight (wrapping it in foil). I'll post again to let you all know how it worked out!"
"Can't wait to try it on the grill"
"I would make this again, leaving out the mustard."
"My husband and I love this. I didn't have rosemary sprigs, so I added about 1/8 tsp of crushed rosemary to the applesauce mixture. It's a keeper!"
"This is a keeper! The pork was tender, juicy, and the picky kids and picky hubs all loved it!"
"Excellent flavor and I forgot the rosemary!! Oops!"
"OMG!!!! I totally was not expecting this recipe to be as good as it was. The pork loin was moist and juicy with a flavor that was out of this world. I was out of fresh rosemary so I substituted 1 1/2 tsp of dried and it came out great. This is going to be the only way I cook pork loin from now on."
"This is so good! Very easy and tender and so much flavor! I agree that the rosemary makes the dish!"
"Very tasty. The only thing was it made a lot of sauce so next time I might adjust the recipe. The entire family enjoyed it."
"I own a small cafe I made this for a weeknight special my customers raved about this dish. It is now a regular go to."
"Maybe I got lucky with the pork loin I picked, but this recipe produced pork that melted in our mouths. The best pork loin I ever made."
"This is my 4th time making this. My family of 5 loves it, applesauce on the side is good with it!!"
"This is the 4th time I have made this recipe my family of 5 loves it. We even eat it with some applesauce on the side"
"OMG.. SO delish!! The only thing I did different was instead of Dijon mustard I used Honey Dijon mustard..and it was very good! Don't forget the rosmary because I think it is what makes this dish. YUM!"
"My family said it was the moistest pork loin they've ever tasted. We loved it."
"The whole family enjoyed this recipe. The pork was tender and had a delicious flavor."
"Wonderful recipe and printing it off. I love the applesauce with the meat."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer