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1
Preheat the oven to 500F; set the oven rack as close to the top of the oven as is practical (take the thickness of the roast into account).
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2
Meanwhile, put the applesauce in a fine strainer over a bowl or in the sink to allow excess liquid to drain.
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3
Line a roasting pan with a double thickness of aluminum foil (to avoid tough cleanup) and brush the foil with a little oil.
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4
When the oven is hot, sprinkle the roast with salt and pepper, then spread an even layer of the applesauce all over it, using up all the applesauce.
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5
Sprinkle with a little more salt and pepper and roast, checking every 15 minutes or so to make sure the applesauce doesnt burn.
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6
Its fine if it darkens and browns, or even turns dark brown, as long as the top doesnt blacken.
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7
Begin checking the pork with an instant-read thermometer after 45 minutes.
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8
When the internal temperature reaches 155F, remove the meat from the oven.
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9
Let it rest for 5 minutes before carving.
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10
Serve the sliced meat with any accumulated juices.
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11
Roast Pork with Jam or Marmalade: This is the original version, which some will prefer: Substitute 1 cup apricot jam or orange marmalade for the applesauce; warm it over low heat, stirring in 1 tablespoon fresh lemon juice to thin it slightly.
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12
Proceed as directed
