Pork Loin with Rosemary and Applesauce (New Jersey)

The homemade rosemary applesauce adds an extra layer of comfort to the tender pork.

Pork:
¼ cup extra-virgin olive oil
2 Tbsp. sea salt
4 tsp. garlic powder
4 tsp. fresh rosemary, minced or 1½ tsp. dried rosemary, crushed
2 tsp. black pepper, freshly cracked
1 (2-3 lb) pork loin roast, boneless, halved

Applesauce:
¼ cup butter, cubed
6 medium Golden Delicious apples, peeled and chopped (about 5 cups)
1-2 tsp. ground cinnamon
2 tsp. brown sugar
1½ tsp. fresh rosemary, minced or ½ tsp. dried rosemary, crushed
½ tsp. sea salt
1 cup water

In a large bowl, combine the first five ingredients. Add pork; turn to coat. Cover; refrigerate 8 hours or overnight.

Preheat oven to 350°F.

Place pork roast on a rack in a shallow roasting pan, fat side up. Roast until a thermometer reads 145°F, about 55-65 minutes.

Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and sea salt; cook until apples are tender, 8-10 minutes, stirring occasionally.

Stir in water; bring to a boil. Reduce heat; simmer, uncovered, until apples are very soft, about 10 minutes. Remove from heat; mash apples to desired consistency.

Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.

Serve with warm applesauce.

Makes 8 servings (3 cups applesauce).