Rosemary Pork Loin

From Ars Cookbook

Submitted by katespace

Tender and flavorful pork loin. Never eat dry pork again!  :)

Note: The measurements for the rub are approximate, as I usually don't bother measuring stuff out. Depending on the size of the loin, your cooking time may vary widely. Thus, I strongly suggest using a meat thermometer (I use one where I can set it to go off when it reaches a certain temperature, and set it for 160). The meat will still be slightly pink at this temperature, but rest assured that this is the recommended safe cooking temperature from the USDA. Cooking it to a higher temperature will eliminate the pink color, but will also dry the meat out.

Ingredients

• 1 pork loin

Rub:

• 2 tbsp maple sugar (you can substitute brown sugar, but the flavor will be stronger so use less)
• 1 tsp salt
• 1/4 tsp pepper
• 1 tbsp rosemary (I crush this between my fingers just before adding to the rub)
• 1 tsp thyme
• 1 tsp garlic powder
• 1 tsp onion powder

Sauce:

• Pan drippings
• 1/2 cup applesauce
• 1/8 tsp sage
• pinch of salt
• maple sugar (to taste)

Directions

1. Preheat oven to 350.
2. Pat the pork loin dry and place in a baking pan that is at least an inch deep.
3. Grate some maple sugar (about 2 tbsp) into a bowl.
4. Add the rest of the rub ingredients to the maple sugar and stir together.
5. Rub into all surfaces of the pork.
6. Insert a meat thermometer into the pork and put it in the oven.
7. Take pork out of the oven when the internal temperature reaches 160 degrees and remove to plate to rest for 5 minutes.
8. Add sauce ingredients to pan and cook over medium heat (add any additional juice from the pork on the plate to the pan at this point)
9. Stir until well-mixed, and remove from heat.
10. Slice pork and spoon the sauce over the top.
11. Serve! I like to put extra sauce on one side of the plate the pork is on, and plain applesauce on the other, as it makes a nice presentation.