Roast Pork Loin with Applesauce

Total Time:
1 hr 50 min
40 min
1 hr 10 min
  • 2 tablespoons vegetable oil
  • One 3-pound boneless center cut pork loin, trimmed and tied
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, sliced
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 3 cloves garlic, smashed
  • 3 sprigs fresh sage
  • 3 sprigs fresh thyme
  • 1/2 cup dry white wine
  • 1 cup chicken broth, homemade or low-sodium canned
  • 1 to 2 tablespoons whole grain mustard
  • 1 to 2 tablespoons unsalted butter, chilled and diced
  • 4 cups Applesauce or store bought, recipe follows
  • Applesauce:
  • 2 1/2 pounds tart red skinned apples, such as Macintosh
  • 3 tablespoons sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1. Preheat oven to 350F.

  • 2. Heat oil in a large oven-proof skillet over medium-high heat. Season pork loin with salt and pepper and lie, fat side down, in skillet. Cook until golden brown on all sides, 2 to 3 minutes per side. Transfer to a plate; set it aside.

  • 3. Add onion, carrot, celery, garlic, and herbs to skillet. Cook, stirring frequently, until vegetables soften, about 5 minutes. Remove from heat and add wine. Bring to a boil and scrape bits with a wooden spoon from pan bottom. Cook until wine reduces by half. Add broth and bring to a boil.

  • 3. Return loin and drippings to skillet. Transfer to oven and roast to between 145F and 150F, about 40 minutes. Transfer loin to a plate; tent with foil.

  • 4. Strain pan juices (discard solids) into a small saucepan. Boil until reduced by a third. Reduce heat to medium-low and whisk in mustard. Stir in butter and season with salt and pepper, to taste. Keep warm but do not boil.

  • 5. Untie and slice roast, arrange on a platter and season with salt and pepper, to taste. Stir drippings into sauce and pour over meat. Serve with applesauce.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • 1. Remove apples' stems and coarsely chop with their skin and seeds.

  • 2. Bring all ingredients with 3 tablespoons water in a large saucepan to a boil. Reduce heat and simmer until apples are soft, about 20 minutes. Uncover and cook, stirring frequently, until liquid evaporates, about 10 minutes. Cool slightly.

  • 3. Pass through a food mill; discard peels and seeds. Serve warm or at room temperature.

  • Calories: 400

  • Total Fat: 16 grams

  • Saturated Fat: 5 grams

  • Total Carbohydrate: 30 grams

  • Protein: 33 grams

  • Sodium: 240 milligrams

  • Cholesterol: 105 milligrams

  • Fiber: 4 gram

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