Inspired by the classic “Pork Chops and Applesauce” Brady Bunch episode, I came up with a recipe for pork chops that uses applesauce in an herb-infused applesauce marinade that later cooks into the meat. I took it one step further this time, using a pork loin, and adding bread crumbs to the applesauce mix to add a crunchy crust to the pork.
1 pastured pork loin, about 5 lbs.
1 tablespoon extra virgin olive oil
about 1/2 cup fresh breadcrumbs
2 small tubs (8 oz) organic unsweetened applesauce
2 teaspoons honey
1 tablespoons fresh sage, finely chopped
6 sprigs fresh thyme–leaves only–finely chopped
2 teaspoons salt
1 teaspoon granulated garlic
1/2 fresh cracked black pepper
In a bowl, combine all the ingredients except the pork chops, olive oil, and breadcrumbs.
Place pork loin on cutting board fat-side up, and make diamond-like slices into the fat. Place the pork loin in a non-reactive container and smear about a quarter of the applesauce and herb mixture all over the loin. Place the container in the fridge overnight. Cover the applesauce and herb mixture and place in fridge as well.
The next day, pre-heat the oven to 350.
Remove the applesauce and herb mixture from the fridge, and slowly add breadcrumbs to it until it reaches the consistency of wet sand.
Heat an oven-proof pan. Using a little olive oil, sear the pork loin on all sides until brown. The turn loin with fat side up and smear the applesauce/breadcrumb mixture over the top to form a crust.
Cook until meat temperature reaches 160 and crust is crunchy and brown on top. Let the pork loin rest before slicing.