Instructions

Heat oven to 350 degrees F.  Then stir together applesauce, brown sugar, Apple Cider vinegar, mustard and Rosemary in small bowl;  refrigerate half of the applesauce mixture and set aside the remaining applesauce mixture. Combine flour, salt, molasses, onion powder, garlic powder and pepper in another small bowl.

Rub flour mixture evenly over entire surface of pork. Place pork on rack in a shallow roasting pan.  It's not necessary, but I like covering the pork roast with slices of smoked bacon. Then roast, uncovered, until internal temperature is 140 degrees F.  Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 50 to 70 minutes total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter;  then cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling;  then boil for 1 minute.   As a result, this wonderful heated applesauce mixture will practically "beg" you to be spooned over your pork slices.  It should make 6-9 servings...so you may invite others that you may need to recruit for future caregiving support...and also hopefully inspire you to perhaps reminisce of a special Autumn Sunday dinner.  I'd suggest serving it with grilled asparagus spears or the "traditional green bean casserole" along with Marjoram & olive oil roasted potatoes.  The "optional" smoky bacon adds an additional "depth of flavor" with the molasses addition.   A sprig of Rosemary as a garnish would be a nice touch.

All you would need now is some Fall foliage and a collegiate or NFL Football game.

But it isn't necessary....it's "down-home" good...any day....any Season.  (As a matter of fact, my late Dad always enjoyed it until he couldn't chew anymore...the pork roast, NOT football)