Roast Loin of Pork with Applesauce Glaze
|Pork loin||5 1⁄2 Pound, with the backbone sawed through lengthwise but left attached and tied to the loin in 5 places with kitchen cord (1 piece)|
|Freshly ground black pepper||To Taste|
|Thick applesauce||1 Cup (16 tbs)|
Preheat the oven to 350°Fahrenheit.
2 Rub the pork loin leberally with salt and pepper on all sides.
3 Stud the loin with the cloves, spacing them evenly along its length.
4 In a shallow roasting pan just large enough to hold the loin, place it fat side up.
5 Insert the tip of a meat thermometer horizontally at least 2 inches into one side of the loin, making sure the tip of the meat thermometer does not touch any fat or bone.
6 Roast the loin in the middle of the oven for 1 hour.
7 Remove the pan from the oven.
8 Using a spatula, evenly spread the applesauce over the top of the loin.
9 Roast for another 30 minutes, or until the applesauce has become a golden brown glaze and the meat thermometer indicates a temperature of 160° to 165°F.
10 On a heated platter,transfer the roast pork and allow to rest for about 10 minutes for easier carving.
11 Carve and serve accompanied with pickled plums and sauerkraut-and-apple salad (optional)