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
Featured In: 19 Warm and Cozy Fall Dinner Recipes
- 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
Reviews for Roast Pork Loin with Rosemary Applesauce
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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."
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!"
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."