|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The complementary combination of flavors used on this pork roast makes it a fabulous recipe choice for a Sunday dinner or special meal. Serve this pork loin with potatoes or buttered noodles, along with your favorite vegetables or salad.
Leftover pork makes wonderful sandwiches and it can be diced and used in many casseroles.
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- 1 teaspoon caraway seed
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon pepper
- 1/4 teaspoon dried leaf sage (crumbled)
- 1 pork loin roast (bone-in, about 4 to 5 pounds)
- 1 1/2 cups applesauce
- 1/2 cup brown sugar (packed)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
In a small bowl, combine the flour, 1 teaspoon salt, mustard, garlic powder, caraway seeds, sugar, pepper, and sage; rub over the pork loin roast.
Cover and let stand for 30 minutes.
Place on a greased baking rack, fat side up, in a roasting pan.
Bake the pork roast, uncovered, at 325 F for 1 hour.
In a bowl, combine the applesauce, brown sugar, nutmeg, and 1/4 teaspoon salt; mix well. Spread over roast.
Roast for about 1 hour longer or until internal temperature reaches at least 145 F, the minimum safe temperature for pork (USDA).
Let the roast stand 10 to 15 minutes before slicing.