Honey-Glazed Pork Loin with Chunky Applesauce Recipe - Allrecipes.com
Honey-Glazed Pork Loin with Chunky Applesauce Recipe
  • READY IN ABOUT hrs

Honey-Glazed Pork Loin with Chunky Applesauce

Recipe by  

"Wind up a crisp autumn day by grilling this luscious honey-orange glazed pork loin. You can prepare the homemade applesauce while the meat is grilling."

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Original recipe makes 8 servings Change Servings

Directions

  1. Trim fat from meat. Insert a meat thermometer near the center of roast. For glaze, stir together 2 tablespoons honey and orange juice.
  2. Arrange preheated coals around a drip pan in a covered grill. Test for medium-low heat above pan. Place roast on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until thermometer registers 160 degrees F. to 170 degrees F., brushing roast with glaze during the last 15 minutes of cooking. Remove roast from grill and cover with foil. Let stand for 10 minutes before slicing.
  3. Meanwhile, for applesauce, in a medium saucepan combine apples, water, garlic, and gingerroot. Cover and bring to boiling. Reduce heat. Cover and simmer about 10 minutes or until apples are tender. Stir in 1/4 cup honey, orange peel, and cinnamon. Simmer, uncovered, for 5 minutes, stirring once or twice. Set aside. Serve roast with applesauce.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 1 hr
  • READY IN 1 hr 40 mins

Footnotes

  • Copyright 2000 Meredith Corp. Recipes may not be republished without permission.
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Reviews More Reviews

Jul 23, 2003

I altered this recipe a bit. I left out the orange zest and the garlic(?) from the applesauce and added much more cinnamon then called for. Being that one reviewer said that the meat was bland, I tweaked that a bit too. I seasoned my loin with garlic and onion powders, salt and pepper. I then melted three tablespoons of butter in an oven proof frying pan, along with two tablespoons of honey. I browned the meat on all four sides and then added some of the O.J. I finished the dish in the oven. Once the meat was done, I removed it from the pan to rest and placed the pan back on the stove to scrape up the browned bits and reduce the sauce. The sauce seemed a tad bland, so I also threw in a couple of boullion cubes. The meat was tender, moist and very flavorful and enjoyed very much by my gang.

 
Jan 29, 2003

I alterd the recipe by leaving out the garlic. I just could not bring myself to add garlic to the apples. Even without if was wonderful. Would do again.

 

6 Ratings

Jan 29, 2003

I made this receipe for my husband and a guest. It was very good and the applesauce is so easy to make. I accidently added to much cinnamon. The next time I make this I may add extra cinnamon again.

 
Jan 29, 2003

The roast was pretty tasteless. I think we are used to more spices. The applesauce went well with the pork. Maybe a little less orange zest. It's pretty overpowering. Not a bad recipe, just not much zip.

 
Jul 26, 2003

Added seasoning salt and fresh ground black pepper to the tenderloin; liked the flavor of the pork but could do without the applesauce. I think it would be much easier just to add some of the seasonings to canned applesauce. Will not make again with the applesauce.

 

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