Roast Pork Loin with Applesauce


  • 2 tbsp vegetable oil
  • 1 3-lb boneless center-cut pork loin, trimmed and tied
  • kosher salt and freshly ground black pepper
  • 1 medium onion, slided
  • 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
  • 1-2 tbsp whole grain mustard
  • 1-2 tbsp unsalted butter, chilled and diced
  • 4 cups applesauce – store bought is fine


  1. Preheat oven to 350 degrees.
  2. Heat oil in a large oven-proof skillet over medium-high heat.
  3. Season pork loin with salt and pepper and lay fat side down in skillet.
  4. Cook until golden brown on all sides, 2 to 3 minutes per side.
  5. Transfer to a plate and set aside.
  6. Add onion, carrot, celery, garlic and herbs to skillet.
  7. Cook, stirring frequently until vegetables soften, about 5 minutes.
  8. Remove from heat and add wine.
  9. Bring to a boil and scrape bits with a wooden spoon from pan bottom.
  10. Cook until wine reduces by half; add broth and bring to a boil.
  11. Return loin and drippings to skillet.
  12. Transfer to oven and roast to between 145 degrees and 150 degrees, about 40 minutes.
  13. Transfer loin to a plate; tent with foil.
  14. Strain pan juices (discard solids) into a small saucepan.
  15. Boil until reduced by a third.
  16. Reduce heat to medium-low and whisk in mustard.
  17. Stir in butter and season with salt and pepper to taste.
  18. Keep warm, but do not boil.
  19. Untie and slice roast; arrange on a platter and season with salt and pepper to taste.
  20. Stir drippings into sauce and pour over meat.
  21. Serve with applesauce.

Courtesy of Food Network 2011 Calendar


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