|Roast Pork with Applesauce|
Nov 8th, 2004
For a long time I resisted roasting - it seemed too old-fashioned, too middle America, and you had to fuss with a meat thermometer. But eventually I realized those reasons were all quite ridiculous. A pork roast is tasty, easy, and provides all sorts of yummy leftovers. And there really is no mystery to the meat thermometer - you stick it in, it renders its judgement, and you either continue to cook or declare it dinner time.
My favorite roast pork recipe involves rubbing the roast with olive oil and studding it with garlic and rosemary. But I get bored making the same recipe over and over, so I went looking for another variation.
This recipe is from Mark Bittman's The Minimalist Cooks Dinner. It has two ingredients (if you don't count salt and pepper), so definitely easy, and you get the whole 'porkchops and applesauce' thing all in one.
The only hints are that you should drain some of the water out of your applesauce before coating the pork with it - especially if you're using a no sugar added applesauce as apparently it's more watery. We ate ours with brussel sprouts and oven fries. The brussel sprouts will get their own entry soon as that was a first for me with that particular vegetable. It was all very good - the garlic and rosemary roast will probably remain my favorite though.
Roast Pork with ApplesauceOne 1 1/2 to 2 pound pork loin (not tenderloin)
2 cups applesauce
Salt and freshly ground black pepper
Preheat the oven to 500F; set the oven rack as close to the top of the oven as is practical (take the thickness of the roast into account). Meanwhile, put the applesauce in a fine strainer over a bowl or in the sink to allow excess liquid to drain. Line a roasting pan with a double thickness of aluminum foil (easy cleanup!) and brush the foil with a little oil.
When the oven is hot, sprinkle the roast with salt and pepper, then spread an even layer of the applesauce all over it, using up all the applesauce. Sprinkle with a little more salt and pepper and roast, checking every 15
minutes or so to make sure the applesauce doesn't burn. It's fine if it darkens or browns, or even turns dark brown, as long as the top doesn't blacken.
Begin checking the pork with an instant-read thermometer after 45 minutes. When the internal temperature reaches 155 degrees, remove the meat from the oven. Let it rest 5 minutes before carving. Serve the sliced meat with any
-Mark Bittman, The Minimalist Cooks Dinner