Roast Pork Loin with Rosemary Applesauce
Total TimePrep: 15 min. + marinating Bake: 55 min. + standing
Makes8 servings (3 cups applesauce)
- 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 bowl, combine the first five ingredients. Add pork; turn to coat. Cover; refrigerate 8 hours or overnight.
- Preheat oven to 350°. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast until a thermometer reads 145°, 55-65 minutes.
- Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook until apples are tender, 8-10 minutes, stirring occasionally.
- Stir in water; bring to a boil. Reduce heat; simmer, uncovered, until apples are very soft, about 10 minutes. 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.
Nutrition Facts3 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.
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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.
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.
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!
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.