Roast Pork Loin with Rosemary Applesauce Recipe

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Roast Pork Loin with Rosemary Applesauce Recipe
Roast Pork Loin with Rosemary Applesauce Recipe photo by Taste of Home
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Roast Pork Loin with Rosemary Applesauce Recipe

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I made this for a family get-together on my husband's birthday. The homemade rosemary applesauce adds an extra layer of comfort to the tender pork. —Angela Lemoine, Howell, New Jersey
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 55 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 55 min. + standing

Ingredients

  • 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
  • APPLESAUCE:
  • 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

Directions

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

Nutritional Facts

3 ounces cooked pork with 1/3 cup applesauce: 287 calories, 16g fat (6g saturated fat), 72mg cholesterol, 1418mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 22g protein.

  • 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
  • APPLESAUCE:
  • 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
  1. In a large resealable plastic bag, combine the first five ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. 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°.
  3. 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.
  4. 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.
  5. 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

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Reviews forRoast Pork Loin with Rosemary Applesauce

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MY REVIEW
muffbear74 User ID: 209131 264371
Reviewed Apr. 6, 2017

"Good flavor. The applesauce was more like a compote than sauce, maybe I should have cooked them lohger. Would probably reduce sugar and water Next time."

MY REVIEW
island_gerl User ID: 7563824 217066
Reviewed Jan. 6, 2015

"BEST pork I HAVE EVER HAD!

Marinate for at least 24 hours, use FRESH rosemary and don't bother to add water to the apples."

MY REVIEW
Ginger H. User ID: 6978383 200509
Reviewed Nov. 9, 2014

"Made this exactly as written and it was terrific. Great Sunday supper and so easy. Served it with butternut squash risotto. Yummy!"

MY REVIEW
KeithHunt User ID: 7512705 121639
Reviewed Oct. 26, 2014

"OMG was this EXCELLENT... and easy! Adjusted the recipe a little, please note:

1) Butterflied the pork loin with four cuts and beat it to smithereens with a meat hammer/tenderizer before marinating overnight. I then rolled and tied with kitchen string, roasting with fat side-up.
2) Used FRESH ROSEMARY (dried just doesn't get it)
3) Tossed the apples in the ingredients they mention in a bowl before dumping in the frying pan of butter. Is it REALLY necessary to add water? Thought they were great without.
4) PLEASE NOTE: "Two Tablespoons of Salt" in the marinade seems (and tasted excessive). I will suggest cutting in at least half or assume that was a typo and should be maybe... two teaspoons instead of tablespoons?
5) Internal temperature brought up to 145 degrees and then rest under aluminum foil for about 10 minutes, which brought the temp higher. Turned out perfectly moist and tender.
6) Served with homemade, whipped mashed potatoes."

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