The one and only time my oven roasted pork loin was actually tender and moist! I have always used a crock pot for that very reason, but last night I took a chance and wasn't disappointed. I did make a few tiny changes: I deglazed the searing pan with a 1/4 cup white wine, lightly reduced that, and added the liquid to my roasting dish, added a 1/2 tsp. ginger paste, garlic paste, 1/4 tsp sage, finely chopped just the rosemary nettles, and mixed all that into the applesauce (and used homemade cinnamon b/c that's what was open in the fridge) and it was great! You really couldn't taste the cinnamon in the roast directly, but it could have mellowed the flavor, and I do think searing the roast is a crucial step to sealing in the juices!
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The one and only time my oven roasted pork loin was actually tender and moist! I have always...