Herb Crusted Pork Loin with Pink Applesauce

Herb Crusted Pork Loin with Pink Applesauce

Herb Crusted Pork Loin with Pink Applesauce
  • Serving Size

    8-10 servings


  • 4-pound pork loin1
  • Chopped fresh thyme1 tablespoon
  • Chopped fresh rosemary1 teaspoon
  • Minced garlic4 Cloves
  • Whole grain mustard1/4 cup
  • Olive oil1 tablespoon
  • Apples6 pounds
  • Pink cranberry juice cocktail4 cups
  • Sugar1/4 cup
  • Fresh lemon juice1 tablespoon
  • Cinnamon1/2 teaspoon
  • Salt and pepper to taste


Preheat oven to 475 degrees. Place the pork loin on a rack in a roasting pan. Mix the thyme, rosemary, garlic, mustard and olive oil in a small bowl. Rub the mixture onto the pork loin, covering the whole loin. Roast the pork for 30 minutes at 475 degrees. Reduce the heat to 400 degrees and roast for an additional hour. Remove from oven when pork reaches 150-155 degrees. Allow to rest for 20-25 minutes before carving. To make applesauce, quarter and core the apples, leaving skins on. In a large stockpot, add apples and just enough juice drink to cover all the apples (you may not use all 4 cups). Bring liquid to a simmer. Cover and cook over low heat until apples soften, about 5-10 minutes. Drain, reserving 2-3 tablespoons cooking liquid. Mash with a potato masher and mix in remaining ingredients. Serve warm applesauce with sliced pork roast. Makes 8-10 servings.