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1. Preheat the oven to 325°. 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.
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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.
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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.
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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°. The roasting time is approximately 35-40 minutes per pound.
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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.
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