- 1/4 cup olive oil
- 2 tablespoons salt
- 4 teaspoons garlic powder
- 4 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
- 2 teaspoons pepper
- 1 boneless pork loin roast (2 to 3 pounds), halved
- 1/4 cup butter, cubed
- 6 medium Golden Delicious apples, peeled and chopped (about 5 cups)
- 1 to 2 teaspoons ground cinnamon
- 2 teaspoons brown sugar
- 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1 cup water
- 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
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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