Prep 30 mins
Cook 2 hrs
Really good recipe found in a magazine. Makes a very sweet gravy.
Make and share this Applesauce Topped Pork Loin Roast recipe from Food.com.
- 1 (4 lb) pork loin roast
- 1 cup prepared applesauce
- 1⁄3 cup packed brown sugar
- 2 teaspoons vinegar
- 1⁄4 teaspoon ground cloves
- 1 garlic clove, cut in strips
- 2 tablespoons flour
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄8 teaspoon pepper
- 1 teaspoon prepared mustard
- In a small bowl combine applesauce, brown sugar, vinegar and ground cloves, set aside.
- Cut slits in top of the loin roast and insert garlic strips into those slits.
- Combine flour, salt, sugar, pepper and mustard, like a rub and rub over the roast.
- Place roast on a rack in a shallow roasting pan.
- Bake uncovered, at 350°F until a thermometer reads 160 degrees.
- Brush applesauce mixture over roast during the last 1/2 hour of baking.
- When thermometer reads done, remove the roast to a warm serving platter.
- To make gravy thicken broth in pan with cornstarch and water.
- (Really sweet gravy though).
Had this roast for our 'Sunday' roast dinner yesterday, delicious, the applesauce mixture gave it a lovely sweet topping. Took a little longer to cook than suggested but was worth it.
This was very good and everyone is the family liked it. My husband did say the cloves were a little too strong, but since it did not list cloves in the ingredients list, only in the instructions, I had to guess at the amount. I used about 1/4 tsp. Also...I forgot to add the flour to the rub! Didn't seem to make a difference though. I did think it was a bit strange to have "prepared" mustard in a rub instead of mustard powder, but it worked out anyway. I used 2 - 2 lb. pork loins, so mine was done in less time. The sauce was thick, so I did not have to do anything to make a gravy...it was more like a glaze. This is a different way to make pork loin, which is usually kind of boring :)
I made this for dinner last week and it was wonderful. I used a pork tip roast instead of the loin roast. I also left out the clove, because I didnt have any. Only problem I found was that the mustard rub didnt spread too well for me so i just added a little water. Came out very moist and flavorful. Thanks for sharing