Applesauce Topped Pork Loin Roast

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Really good recipe found in a magazine. Makes a very sweet gravy.

Ingredients Nutrition


  1. In a small bowl combine applesauce, brown sugar, vinegar and ground cloves, set aside.
  2. Cut slits in top of the loin roast and insert garlic strips into those slits.
  3. Combine flour, salt, sugar, pepper and mustard, like a rub and rub over the roast.
  4. Place roast on a rack in a shallow roasting pan.
  5. Bake uncovered, at 350°F until a thermometer reads 160 degrees.
  6. Brush applesauce mixture over roast during the last 1/2 hour of baking.
  7. When thermometer reads done, remove the roast to a warm serving platter.
  8. To make gravy thicken broth in pan with cornstarch and water.
  9. (Really sweet gravy though).


Most Helpful

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.

Evie* February 24, 2002

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 was more like a glaze. This is a different way to make pork loin, which is usually kind of boring :)

Karen=^..^= April 12, 2002

Three sime words. De. Lic. Ious. This is a delicious recipe - it tastes like Fall if Fall had a taste. Followed the recipe & ingredients. I cut everything in half as I was cooking thin cut boneless pork chops tonight instead of a full pork loin. ('Cept skipped the gravy). I think the sauce is very good! Great mixture of flavors. Everyone at the table loved it. I think I shall use this on a pork loin for Thanksgiving. Thank you-!

judy.lopez September 26, 2015

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