5 to 6 lb. pork loin (optional: cut in half)
2 cups applesauce
1/2 cup brown sugar (or replace with 1/4 cup molasses)
1 cup white wine
2 tbsp. spicy brown mustard
1/2 cup water
2 tbsp. corn starch
1/4 cup extra-virgin olive oil (EVOO)

MAMA'S SPECIAL DRY RUB:

2 tsp. garlic powder
1 tsp. dried thyme
1 tsp. oregano
1 tsp. ground cumin
1 tsp. coriander
1/2 tsp. allspice
1/2 tsp. salt (or "no-salt" substitute)
1 tsp. freshly ground black pepper
1 tbsp. all-purpose flour

Preheat oven to 450°F.

In a bowl prepare my special dry rub: Mix garlic powder, dried thyme, oregano, ground cumin, coriander, allspice, salt, pepper and flour. Mix well with a fork. Sprinkle over all sides of the tenderloin with a dry hand, rubbing in.

In a large (iron is best) skillet over medium-high heat, add olive oil. Add tenderloin to skillet, searing each side for several minutes and turning to seal all sides. Transfer meat to a roasting pan.

Mix apple sauce, sugar, wine and mustard. Pour over meat, cover loosely, and put into hot oven. TURN oven down to 325°F and cook until fork tender and thoroughly cooked, about 1 hour.

Pour juices into saucepan. mix 1/2 cup water with corn starch and add to boiling drippings. Pour over roast and cover roast. Keep in warm oven until ready to serve.

Just before serving, slice into centimeter-thick slices. Add some sauce over meat on plate. Serve with 10 pounds of garlic mashed potatoes florentine, fresh corn and green salad with dried cranberries, apples and nuts.

Serves a hungry family of 12!

Recipe may be halved.

Submitted by: Mama Miller