We’ve got the very earliest of apples ready at the stand. They’re pretty sour, but they’re perfect for cooking! I came up with this meal because I wanted to make some yummy unsweetened, chunky applesauce.
Maple Mustard Crusted Pork Roast
- 2-3 lb pork loin roast
- salt and pepper
- 1 clove garlic, cut into slivers
- 1 Tbsp dijon mustard
- 1 cup bread crumbs
- 2 Tbsp maple syrup
Sprinkle pork loin with salt and pepper all over. With a sharp paring knife, cut tiny slices all over the pork, and stuff the garlic into them. This will make the whole roast taste garlicky. Spread the mustard onto the pork. Mix bread crumbs and maple syrup in a bowl, then press onto the top and sides of the pork. Bake in a 375 F oven for about 45 minutes to one hour, until the internal temperature reaches 155 F. Let the roast rest for 10 minutes (the termperature will increase to 160 F while resting), covered, before serving. Slice and serve with chunky applesauce.
- 3 local apples, peeled, cored and cut into large chunks
- cinnamon to taste
- water, as needed
I prefer unsweetened applesauce, but you can add some honey, maple syrup, brown sugar, or white sugar to taste. Put apples in a pot. Add a little bit of water, just enough to keep them from burning. Sprinkle with cinnamon. Cook over low heat for about 20 minutes until they’re soft and cooked through. Serve warm or cold.