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. I like this spaghetti and pork casserole or the pork and mashed potato casserole.
- 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.
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|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||8 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||2 g|