Pork Loin with Chunky Applesauce, Currant Jelly, and Horseradish

Pork Loin with Chunky Applesauce, Currant Jelly, and Horseradish


(2 votes) 3 2

This is a delightful version of a glazed boneless pork loin center cut roast.

Shared by


  • 3 lb. boneless pork loin, center cut
  • 1 C. chunky applesauce
  • 1/2 C. red currant jelly or raspberry jelly
  • 2 tsp. horseradish

Our Readers Also Loved


Heat oven to 325 degrees. Place roast on rack in shallow roasting pan. Do not cover. Roast to an internal temperature of 150 degrees.

Meanwhile, make sauce by heating applesauce, jelly and horseradish in small saucepan, only until blended.

When roast reaches 150 degrees. spread about 1/4 C. of sauce over roast. Continue roasting about 15 minutes to glaze roast and until internal temperature reaches 160 degrees. for medium doneness. Serve remaining sauce with roast.

Reviews (3)

  • Sounds really good, can't wait to try it. I love protein mixed with something sweet, like peanut butter & jelly sandwiches.

    Flag as inappropriate JCLoves  |  July 10, 2009

  • I have always used apple jelly with my pork especially when I do pan cooked barbeque pork chops and have never experienced any digestive problems. Thet sure are tasty.

    Flag as inappropriate sjsparks  |  November 10, 2008

  • Lately, so many recipes combine sugar with protein. The two don't go together in the digestive system very well. There was a rule about this.

    Flag as inappropriate neworleans14  |  July 29, 2008

Around The Web