Applesauce Pork Loin Recipe
Applesauce Pork Loin Recipe photo by Taste of Home

Applesauce Pork Loin Recipe

Publisher Photo
I sampled this tasty pork roast in a commercial cooking course I took years ago and saved the recipe. Later, I converted it to family-size, and it's become a favorite. -Vikki Rebholz, West Chester, Ohio
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 10-12 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 slice) equals 180 calories, 8 g fat (2 g saturated fat), 56 mg cholesterol, 226 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein.

Directions

  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.
Originally published as Applesauce Pork Loin in Taste of Home April/May 2003, p33

Nutritional Facts

1 serving (1 slice) equals 180 calories, 8 g fat (2 g saturated fat), 56 mg cholesterol, 226 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Applesauce Pork Loin

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 29, 2014

"delicious! applesauce mix made it extra moist and flavorful."

MY REVIEW
Reviewed Jan. 9, 2014

"Awesome! I made this for my friend and we both loved it! Definitely going into my Family Favorites file."

MY REVIEW
Reviewed Dec. 12, 2013

"Excellent! I used 1/3 of the mustard (I used yellow, that is all I had). I will for sure make this again."

MY REVIEW
Reviewed Nov. 21, 2013

"I made this following the recipe exactly and it turned out moist, tender and tasting AMAZING!!! My new fave!!!"

MY REVIEW
Reviewed Sep. 13, 2013

"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!"

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