Roast Pork Loin with Rosemary Applesauce
Total TimePrep: 15 min. + marinating Bake: 55 min. + standing
Makes8 servings (3 cups applesauce)
I haven't made the recipe yet having just read it but I am confused as to what to do with the other half of the pork roast. The ingredients call for the pork roast to be halved without indicating whether that is horizontally or vertically and then the directions say to "place pork roast on a rack in a shallow roasting pan" without saying what to do with the other half of the pork roast. Can you clarify this recipe for me?
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.
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.
Made this exactly as written and it was terrific. Great Sunday supper and so easy. Served it with butternut squash risotto. Yummy!
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.