Source: National Pork Board

This roast uses applesauce as part of the glaze and sauce.

Servings

3 lb Pork, roast, top loin, raw (boneless)
1 cup unsweetened applesauce
0.33 cup packed brown sugar
2 tsp vinegar
1 tsp yellow mustard
0.12 tsp ground cloves
1 tbsp white all purpose flour
0.5 tsp salt
0.25 tsp sugar
0.12 tsp garlic powder
0.12 tsp black pepper , freshly ground

1 Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and clove in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture.
2 Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
3 Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan.
4 Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound).
5 Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.

A dish that evokes Sunday dinner in late fall.