Roast Pork with Apple Topping: A Family Favorite
- Carbohydrate 31.2670485 g
- Cholesterol 175.6 mg
- Fat 23.156059125 g
- Fiber 0.826028772944212 g
- Protein 59.044792625 g
- Saturated Fat 7.607142275 g
- Serving Size 1 1 - (347g)
- Sodium 682.5465875 mg
- Sugar 30.4410197270558 g
- Trans Fat 3.34262595 g
- Calories 579 calories
Step-by-step
- In a small bowl, combine flour, 1-1/2 teaspoons salt, ground mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes.
- Place on a greased baking rack, fat side up, in roasting pan. Bake, uncovered, at 325° for 1 hour.
- Combine applesauce, brown sugar, mace and remaining salt; mix well.
- Spread over roast. Roast 1 hour longer or until the internal temperature reaches 160°-170°.
- Let stand 15 minutes before slicing.
Caraway seeds do the heaviest lifting in this rub, contributing an earthy, pungent anise note that cuts through rich pork fat. Whole seeds should be lightly crushed in a mortar to release their essential oils before mixing with flour, salt, and mustard. Letting the seasoned meat rest for 30 minutes draws surface moisture out slightly, creating a better bond for the dry spices during roasting.
Fresh Versus Preserved Elements
Using bottled applesauce provides a smooth, uniform base, but raw apples yield a chunkier, more textured topping with brighter acidity. If substituting fresh fruit, peel and grate tart varieties like Granny Smith, then cook them down briefly with the brown sugar and mace to evaporate excess water before application. Commercial applesauce contains added liquid, which requires the full flour and sugar ratio specified to prevent the glaze from sliding off the meat.
- Roast at 325 degrees Fahrenheit on a raised baking rack to ensure heat circulates underneath the fat cap.
- Pull the meat from the oven when an instant-read thermometer registers between 160 and 170 degrees Fahrenheit in the thickest section.
- Allow a mandatory 15-minute resting window before slicing to let internal juices redistribute away from the center.
- Standard roasting pans work best, but a rimmed baking sheet fitted with a cooling rack functions adequately in compact spaces.
