pork roast, fast & simple
It's no secret that pork sold in supermarkets have a tendency to dry out as they cook.
Spreading a roast with a sweet protective coating—apricot jam for example—adds an interesting contrast of flavor, and the sugar encourages browning. But the results are just too sweet.
Applesauce is the key that unlocks the door to flavor town
Because applesauce doesn’t contain nearly the same percentage of sugar as jam, more of it can be used without overwhelming the meat with sweetness and a thicker coating protects the meat, keeping it moist.
Makes 4 servings in 1 hour
Ingredients
2 cups applesauce (plus more for serving), preferably unsweetened
One 1½- to 2-pound boneless pork loin
Oil for the pan
Salt and freshly ground black pepper
(1 tsp smoked paprika)
The smoked paprika makes for a smoky, savory flavor
To begin, preheat your oven to 500°F and adjust the oven rack to the highest position possible without interfering with the pork loin. To make cleanup easier, line a roasting pan with a double layer of aluminum foil and lightly brush it with oil. While the oven heats up, strain the applesauce in a fine strainer over a bowl to remove any excess liquid.
Once the oven has reached 500°F, season the pork loin with salt and pepper, and then evenly spread 2 cups of the strained applesauce over the entire surface of the meat. Sprinkle a bit more salt and pepper on top of the applesauce, and then roast the pork in the oven. Be sure to check on the meat every 15 minutes or so to ensure that the applesauce isn't burning; it's okay if it browns or even turns dark brown, as long as it doesn't blacken.
After 45 minutes of roasting, begin checking the internal temperature of the pork with an instant-read thermometer. Once it reaches 155°F, remove the meat from the oven and let it rest for 5 minutes before carving.
Once the pork is cooked and resting, you can use the accumulated juices to make a quick pan sauce. Heat the juices in a saucepan over medium heat, adding a splash of apple cider vinegar and a tablespoon of butter. Stir until the butter is melted and the sauce has thickened slightly.
Finally, serve the sliced pork with a spoonful of any remaining applesauce and drizzle the pan sauce over the top. This will add an extra layer of complexity and depth to the dish sure to impress -