Roast Loin of Pork with Applesauce Glaze Recipe
Ingredients
| Pork loin - 5- to 5 1/2-pound, in one piece, with the backbone sawed through lengthwise but left attached and tied to the loin in 4 or 5 places with Kitchen cord | ||
| Salt | 1 Teaspoon | |
| black pepper | 1 | |
| Whole Cloves | 8 | |
| Thick applesauce - 1 cup | ||
Directions
GETTING READY
Preheat the oven to 350°Fahrenheit.
MAKING
2 Rub the pork loin leberally with salt and pepper on all sides.
3 Stud the loin with the cloves, spacing them evenly along its length.
4 In a shallow roasting pan just large enough to hold the loin, place it fat side up.
5 Insert the tip of a meat thermometer horizontally at least 2 inches into one side of the loin, making sure the tip of the meat thermometer does not touch any fat or bone.
6 Roast the loin in the middle of the oven for 1 hour.
7 Remove the pan from the oven.
8 Using a spatula, evenly spread the applesauce over the top of the loin.
9 Roast for another 30 minutes, or until the applesauce has become a golden brown glaze and the meat thermometer indicates a temperature of 160° to 165°F.
10 On a heated platter,transfer the roast pork and allow to rest for about 10 minutes for easier carving.
SERVING
11 Carve and serve accompanied with pickled plums and sauerkraut-and-apple salad (optional)
Preheat the oven to 350°Fahrenheit.
MAKING
2 Rub the pork loin leberally with salt and pepper on all sides.
3 Stud the loin with the cloves, spacing them evenly along its length.
4 In a shallow roasting pan just large enough to hold the loin, place it fat side up.
5 Insert the tip of a meat thermometer horizontally at least 2 inches into one side of the loin, making sure the tip of the meat thermometer does not touch any fat or bone.
6 Roast the loin in the middle of the oven for 1 hour.
7 Remove the pan from the oven.
8 Using a spatula, evenly spread the applesauce over the top of the loin.
9 Roast for another 30 minutes, or until the applesauce has become a golden brown glaze and the meat thermometer indicates a temperature of 160° to 165°F.
10 On a heated platter,transfer the roast pork and allow to rest for about 10 minutes for easier carving.
SERVING
11 Carve and serve accompanied with pickled plums and sauerkraut-and-apple salad (optional)
Chef
