1/4 cup unsweetened applesauce
2 Tbsp balsamic vinegar, or apple juice if you don’t have the vinegar
2 Tbsp brown sugar, packed
2 Tbsp chopped fresh sage (or 1 1/2 tsp / 7ml dried)
2 Tbsp Dijon mustard (seedy kind works nicely)
2 tsp coarse ground pepper
2 1/2 lbs Lean boneless pork loin roast OR 4 to 6 pork chops (I used pork loin chops)
Set pork either in a small roaster, or arrange pork chops on the bottom of the roaster.
Mix first 7 ingredients together and stir well. Spread half of the mixture onto the pork, cover and cook in 450 degree oven for 15 minutes for the pork loin and for about 7 minutes for the pork chops.
Reduce heat to 350 degrees (175C). Cook for about 1 1/2 hours for pork loin, 45 minutes to 1 hour for chops, brushing several times with remaining applesauce mixture. A meat thermometer inserted into thickest part of pork loin should read 155F (68C), or whatever ‘desired doneness’ you like.
Remove from oven. Tent with foil, let stand for 10 minutes – the internal temp should rise to at least 160F or 70C.