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  Added: Apr 11, 2006  •  Visited (1412)  •  Print version Print this recipe (45)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Roast Loin Of Pork With Applesauce Glaze
(Pieczony Schab)
What You Need:
  • A 5- to 5˝-pound pork loin in one piece, with the backbone sawed through lengthwise but left attached and tied to the loin in 4 or 5 places with kitchen cord
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 8 whole cloves
  • 1 cup thick applesauce

  • How To Cook:
    1. Preheat the oven to 325°F. Rub the pork loin on all sides with the salt and a liberal grinding of pepper. Stud the loin with the cloves, spacing them along its length as evenly as possible.

    2. Place the pork loin fat side up in a shallow roasting pan large enough to hold it comfortably. For the best results, insert the tip of a meat thermometer horizontally at least 2 inches into one side of the loin. Be sure the tip of the thermometer does not touch any fat or bone.

    3. Roast the loin undisturbedin the middleof the oven for 2˝ hours. Remove the pan from the oven and, with a spatula, spread the applesauce evenly over the top of the loin.

    4. Roast for about 30 minutes longer, or until the applesauce has become a golden brown glaze and the meat thermometer indicates a temperature of 185°F. The roasting time is approximately 35-40 minutes per pound.

    5. Transfer the roast pork to a heated platter and let it rest for about 10 minutes for easier carving. Traditionally, the roast pork is accompanied by pickled plums and sauerkraut-and-apple salad.
    Serving Size: 6 to 8
     This recipe is also available in:
    Cuisine » Europe » Poland
    Main Ingredient » Meat & Poultry » Pork
    Dish » Main Course


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