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Roast Pork with Apple Topping Recipe

Roast Pork with Apple Topping Recipe

I enjoy cooking and am constantly on the lookout for new recipes to try. I feel very fortunate when I find a dish like this that becomes a family favorite. Ever since I found this recipe several years ago, it's the main way I fix pork loin. -Virgina Barrett, Rochester, New York
TOTAL TIME: Prep: 15 min. + standing Bake: 1-1/4 hours + standing YIELD:10 servings


  • 2 tablespoon all-purpose flour
  • 1-3/4 teaspoons salt, divided
  • 1 teaspoon ground mustard
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon rubbed sage
  • 1 boneless pork loin roast (4 to 5 pounds)
  • 1-1/2 cups applesauce
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground mace


  • 1. In a small bowl, combine flour, 1-1/2 teaspoons salt, ground mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes.
  • 2. Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Roast, uncovered, 40 minutes. In a small bowl, mix applesauce, brown sugar, mace and remaining salt; spread over roast. Roast 35-40 minutes longer or until a thermometer reads 145°. Let stand 10 minutes before slicing. Yield: 10 servings.

Nutritional Facts

5 ounces cooked pork: 291 calories, 9g fat (3g saturated fat), 90mg cholesterol, 470mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Reviews for Roast Pork with Apple Topping

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mcdalgleish User ID: 1796849 6886
Reviewed Dec. 25, 2012

"This is one of my personal favorites. Works well with ham too."

maplevanilla User ID: 1724339 3112
Reviewed Aug. 25, 2012

"I love this recipe and have shared it with friends. easy and flavorful. I use homemade applesauce for the topping."

cwbuff User ID: 441425 1807
Reviewed Sep. 28, 2009

"This is now my favorite way to make pork roast too! The applesauce topping complements the pork perfectly. I just added about 3 tablespoons of flour to the sauce to thicken it so it doesn't slide off the roast so easily. Thanks, Virginia!"

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