Roast Pork Loin with Applesauce

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  • Total: 1 hr 50 min
  • Prep: 40 min
  • Cook: 1 hr 10 min
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Ingredients

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

Directions

  1. 1. Preheat oven to 350 degrees F. 
  2. 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. 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 145 degrees F and 150 degrees F, about 40 minutes. Transfer loin to a plate; tent with foil. 
  4. 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. 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. 

Applesauce:

  1. 1. Remove apples' stems and coarsely chop with their skin and seeds. 
  2. 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. 3. Pass through a food mill; discard peels and seeds. Serve warm or at room temperature.