Applesauce and Sage Glazed Pork Loin with Parsnips

Name: Applesauce and Sage Glazed Pork Loin with Parsnips and Turnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 1/2 to 3 pound boneless pork loin, tied at 1/2-inch intervals; 2 1/2 teaspoons kosher salt; 1 teaspoon Essence, recipe follows; 1 1/4 teaspoon fresh cracked black pepper; 1 cup chicken stock; 1 1/2 cups small diced parsnips; 1 1/2 cups small diced turnips; 1/2 cup applesauce; 1/2 cup light brown sugar; 2 tablespoons apple cider vinegar; 1 tablespoon chopped fresh sage leaves; 1 teaspoon chopped fresh rosemary leaves; 1 teaspoon minced fresh ginger; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1 tablespoon olive oil
2 1/2 to 3 pound boneless pork loin, tied at 1/2-inch intervals
2 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
1 1/4 teaspoon fresh cracked black pepper
1 cup chicken stock
1 1/2 cups small diced parsnips
1 1/2 cups small diced turnips
1/2 cup applesauce
1/2 cup light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon minced fresh ginger
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
["Set a 12-inch saute pan over medium-high heat and add the olive oil.", "Season the pork with 2 teaspoons of the salt, the Essence and 1 teaspoon of the black pepper.", "Sear the pork in the hot pan for 2 minutes on each of the four sides, and on the two ends as well.", "Place the pork in a slow cooker and add the chicken stock to the pot.", "Lay the parsnips and turnips around the pork, salt them with the remaining 1/2 teaspoon kosher salt, and place the lid over the crock pot.", "Turn the heat up to high and cook the roast for 3 hours.", "While the roast is cooking, combine the applesauce, sugar, vinegar, sage, rosemary and ginger in a saucepan and bring to a boil.", "Reduce the heat to a simmer and stir.", "Cook until the applesauce is thickened, about 10 minutes.", "After the roast has cooked for 3 hours, pour the glaze over the top and replace the lid.", "Continue to cook for 1 hour longer, until very tender.", "Serve with the pan juices.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 1/2 to 3 pound boneless pork loin, tied at 1/2-inch intervals, 2 1/2 teaspoons kosher salt, 1 teaspoon Essence, recipe follows, and more.

Yes, Applesauce and Sage Glazed Pork Loin with Parsnips and Turnips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Applesauce and Sage Glazed Pork Loin with Parsnips and Turnips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions