This is my new favorite way to prepare a boneless pork loin! The pork is so tender it melts in your mouth and the savory sage rub compliments the buttery apple sauce perfectly. This recipe is adapted from The Joy of Cooking cookbook (one of my favorites!).
1 tablespoon olive oil
1 tablespoon dried sage
1 teaspoon salt
1/2 teaspoon black pepper
1 boneless pork loin, about 2 pounds (center-cut is the best)
1/2 cup unsweetened applesauce
1 cup apple juice or cider
1/4 cup brown sugar, packed (substitute white sugar, if needed)
3 tablespoons unsalted butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
Preheat the oven to 450 degrees.
Place the pork loin on a rack over a broiler pan (I line the broiler pan with foil for easy clean-up). In a small bowl, mix together the olive oil, sage, salt and pepper. Rub the mixture over the entire surface of the pork (including the bottom). (Note: to enhance the flavor, you can do this step several hours in advance, and refrigerate the pork until ready to roast.)
Roast the pork for about 10 minutes, and then turn the oven temperature down to 275 degrees. Continue roasting for 30 minutes to 1 hour, until the thickest part of the meat registers 150 degrees (begin checking the temperature after 30 minutes). Remove the roast from the oven, cover loosely with aluminum foil, and let rest for 15 minutes (the roast will continue to cook during this time, so don’t skip this step).
Meanwhile, prepare the Buttered Apple Sauce by combining the applesauce, apple juice, and brown sugar in a small saucepan over medium-low heat. Simmer for about 5 minutes, stirring frequently. Remove from heat and add the butter, cinnamon, nutmeg, and salt, stirring until the butter is melted.
After the pork loin has rested, cut into slices and serve with the warm Buttered Apple Sauce drizzled over the top. Enjoy!