Pork Loin with Roasted Applesauce

The sweetness from the roasted applesauce made from fresh Granny Smith apples is the perfect component to this savory pork dish the whole family will love.

Pork Loin

Recipe and photograph by Kimme Hargrove

Pork loin roast (3-3.5 pounds)
5 Granny Smith apples
1/3 cup olive oil
4 garlic cloves, minced
Fresh thyme and rosemary (about 2 Tablespoons each), chopped
Salt and pepper

Heat oven to 425°F.

Combine olive oil, garlic, thyme, rosemary, salt and pepper in a small bowl.

Remove center/seeds of apples using an apple corer. Cut apples, with the peels on, into about eight chunks each.

Lay apples at the bottom of a roasting pan. Rest pork loin roast (fat side up) on top of the apples. Pour and rub in olive oil mixture over the top of the roast. Cover.

Cook at 425°F for 15 minutes. Then turn oven down to 325°F and roast for another 1.5 hours. With a meat thermometer, check temperature of the pork to be sure it is at least 155°F. If not to temperature, cook in 10-minute intervals until proper temperature is reached.

Let meat sit for 10 minutes after removing from oven to increase the internal temperature by at least 5 degrees.

Thinly slice the pork, and spoon the cooked applesauce over the top.

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