A dish that invokes Sunday dinner in late fall, this roast uses applesauce as part of the glaze and sauce. Serve with buttered corn, mashed potatoes and Fall Apple Slaw.
- 4 pounds pork loin roast (boneless)
- 1 cup applesauce
- 1/3 cup brown sugar (packed)
- 2 teaspoons vinegar
- 1 teaspoon prepared mustard
- 1/4 teaspoon ground cloves
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
- Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast 1 to 1 1/2 hours total cooking time (about 20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven to serving platter; cover with foil and let rest about 10 minutes before slicing.
- Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.