1 pork loin, 1 1/2 to 2 pounds
2 cups applesauce, preferably unsweetened
Salt and freshly ground black pepper
Preheat the oven to 500 degrees; set the oven rack as close to the top of the oven as possible, taking into account the thickness of the pork.
Drain the applesauce in a fine sieve to remove excess liquid. Line a roasting pan with a double layer of foil, and brush with a little oil.
Sprinkle the roast with salt and pepper, then spread the applesauce evenly over it. Sprinkle with a little more salt and pepper, and roast, checking every 15 minutes or so to make sure the applesauce doesn’t burn. It’s fine if it darkens and browns, even turning dark brown, as long as the top doesn’t blacken.
After 45 minutes, begin checking the pork with an instant-read thermometer. When the internal temperature reaches 155 degrees, remove the meat from the oven. Let it rest 5 minutes, then carve. Serve the sliced meat with any accumulated juices.
The small amounts of applesauce that drip off the pork into the roasting pan will burn and stick, and removing this mess is more work than the entire cooking process. Avoid this problem by lining the pan with a double layer of aluminum foil, brushed with a tiny bit of oil.
From Mark Bittman.