Roast Pork with Applesauce
One 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