Herbed Pork with Roasted Applesauce


Ingredients for the Pork:

  • 1 large onion, sliced into 1/4 inch rings
  • 3 tablespoons olive oil
  • 1 teaspoon garlic sea salt
  • 1/2 teaspoon pepper
  • 1 4-5 pound boneless pork loin
  • 12 thyme sprigs
  • 6 sprigs rosemary
  • 3 tablespoons butter
  • 3 tablespoons white wine
  • 1/4 cup beef stock, if needed

Ingredients for the Roasted Applesauce:

  • 3 pounds apples, peeled and quartered
  • 1/4 cup water
  • 1/2 cup light brown sugar
  • juice from half of a lemon
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 vanilla bean, split and seeded
  • pinch sea salt
  • 4 tablespoons (1/2 stick) butter, cut into pieces

Directions for the Pork::

  1. Preheat oven to 400°F.
  2. Line roasting pan with onion slices. Top with sprigs of thyme and rosemary.
  3. Mix together olive oil, garlic salt, pepper, remaining rosemary and thyme. Rub mixture all over pork.
  4. Place pork over onions and roast for about 1 1/2 hours or until thermometer reads 150° to
    155° degrees.
  5. Remove pork and onions from pan and loosely cover with foil. Let rest while you make gravy.
  6. Pour drippings into saucepan (or use the same pan if it is stove-proof). Melt butter and add flour. Whisk until smooth, about one minute. Add wine and stock, if needed. Bring to a bubble and check for seasoning. Add salt and pepper as needed.
  7. Slice pork into thin slices. Serve with onions, gravy, and roasted applesauce.

Directions for the Roasted Applesauce:

  1. Preheat oven to 425°F. Add apples, water, brown sugar, lemon juice, cinnamon, nutmeg, vanilla bean, and salt to roasting pan. Add butter pieces to the top of apples.
  2. Roast until apples are very soft, about 30 to 40 minutes.
  3. Puree using food mill. Serve warm alongside roast pork.
  4. Applesauce can be refrigerated in an airtight jar for 5 days.


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