Roast Pork Loin With Applesauce Glaze

* with the backbone sawed through lengthwise but left attached and tied to the loin in 4 or 5 places with kitchen cord

Preheat the oven to 350 degrees F.

Rub the pork loin on all sides with the salt and a liberal grinding of pepper. Stud the loin with the cloves, spacing them along its length as evenly as possible.

Place the pork loin fat side up in a shallow roasting pan just large enough to hold it comfortably. For the most predictable roasting results, insert the tip of a meat thermometer horizontally at least 2 inches into one side of the loin. Be sure the tip of the meat thermometer does not touch any fat or bone. Roast the loin undisturbed in the middle of the oven for 1 hour.

Remove the pan from the oven and, with a spatula, spread the applesauce evenly over the top of the loin. Roast for about 30 minutes longer, or until the applesauce has become a golden brown glaze and the meat thermometer indicates a temperature of 160 to 165 degrees F.

Transfer the roast pork to a heated platter and let it rest for about 10 minutes for easier carving. Traditionally, this Polish roast pork is accompanied by pickled plums and sauerkraut-and-apple salad.