Apple Crusted Pork Roast
1 boneless pork loin roast, about 3 to 4 pounds
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp of paprika
1 tsp of dried oregano
1 tsp of salt and pepper each
2 - 3 cans of whole white potatoes drained and rinsed
2 tbl vegetable oil
1 jar of extra chunky apple sauce
1 cup of white wine or water
Put the roast in a large zip lock plastic bag and pour in at least 2 cups of apple juice. Seal the bag and move the
roast around until it is fully covered with the juice and refrigerate in the bag in a bowl in case it leaks for 2 - 4
hours. After roast has marinated, remove it from bag and pat it dry discarding the marinade.
Combine all the dry spices except the paprika and oregano to a bowl and mix. Now take the mixture and rub it
vigorously into the roast making sure that it is entirely covered with the dry rub. Use the same seasoning to coat
the potatoes, now using the paprika and oregano with a little vegetable oil.
Preheat the oven to 375°F. In a large cast iron or any other oven proof skillet heat the vegetable oil over high
heat and sear the roast until golden brown on all sides, about 2 to 3 minutes per side, then put an abundant
amount of the chunky apple sauce on top of the roast adding the potatoes to the pan around the roast. Transfer
the skillet to the middle rack of the oven until an instant-read thermometer inserted into the center of the meat
registers 140 to 150 degrees, about 40 minutes more or less depending upon the size of the roast.
Remove the roast and potatoes from the oven and place them on a plater allowing the roast to stand tented with
aluminum foil for 10 minutes before carving. The temperature of the roast will rise during this time and should
reach a desired temperature of 160° to 165°. Meanwhile return the pan to the stove top and add a cup of white
wine or water on med high scraping up all the brown bits and flavors from the roast until you have created a nice
pan gravy to top the pork when it is sliced. If there are any juices released by the roast while it is standing, add it
to the pan.
Slice the roast and serve it with the roasted potatoes topped the pan gravy.
Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees, but be aware that a lean cut of
meat will not be as moist at the higher temperature after resting before slicing.
If potatoes are not crisp when removing the roast, leave them in the pan and put them under the broiler for a
minute until crisp, then remove them to a plater before preparing the gravy.
If you do not have a large oven proof skillet, first sear the pork and transfer it to a large metal baking dish along
with the potatoes. A metal dish is important so that you can make the stove top pan gravy.