Lunch: Roast Pork Loin with Rosemary Applesauce Recipe

Ingredients

1/4 cup olive oil
2 tablespoons salt
4 teaspoons garlic powder
4 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
2 teaspoons pepper
1 boneless pork loin roast (2 to 3 pounds), halved

Instructions

In a large resealable plastic bag, combine the first five ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight.
Preheat oven to 350 °. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast 55-65 minutes or until a thermometer reads 145 °.
Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook 8-10 minutes or until apples are tender, stirring occasionally.
Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until apples are very soft. 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.

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