Pork Roast Recipe

The best pork roast I have ever made is very simple in preparation and limited ingredients. The results are tasty and moist.

Ingredients:

Pork roast or pork loin

1 c applesauce (I use cinnamon applesauce)

1 T molasses (optional)

1 T mixed herbs (I often use Emeril’s essence)

1 t onion powder

Directions:

- mix the last four ingredients together

- coat the roast with the mixture

-  bake in the oven at 350 degrees for four hours

- allow to sit for a few minutes before slicing

The results are moist pork with a coating that has crunchy parts. The acid in the applesauce tenderizes the meat and keeps it moist.

Don’t be concerned if the mix burns on the bottom of the pan towards the end of the baking time. The sugars in the applesauce can burn when they come in contact with the bottom of the hot pan but the pork is not harmed.

Leftovers are great for sandwiches and salads.

I don’t use the molasses because the flavor is strong. I have adjusted the amount of molasses from time to time but prefer to cook without it.

The exact amounts of ingredients don’t really matter. Once you are familiar with this recipe, you can mix up the coating without measuring. I often do this in a single bowl or measuring cup.

I use a spoon to transfer the mix to the pork roast and use the back of the spoon as a kind of paint brush to spread the mixture over the roast.

This recipe is adapted from an original Mott’s applesauce recipe.