Position an oven rack as close to the top of the oven as is practical (remember to take the height of the roast into account). Preheat the oven to 500F degrees.

Meanwhile put the applesauce in a fine strainer over a bowl or in the sink to allow the excess liquid to drain off.

Line a roasting pan with a double thickness of aluminum foil (to make cleanup easy) and brush the foil with a little oil or give it a quick coating with non-stick spray.

When the oven is hot, sprinkle the roast with salt and pepper and then spread an even layer of the applesauce all over it, using up all the applesauce.

Sprinkle on a little more salt and pepper and roast until the internal temperature of the pork reaches 155F degrees.

While the roast is cooking, you will want to check on it every 15 minutes or so to make sure the applesauce isn't burning. It's okay if it turns brown in spots, but you don't want the top to blacken.

After about 45 minutes in the oven, begin checking the pork with an instant read thermometer until it reaches 155F, then remove it from the oven and let it rest for 5 minutes before cutting it crosswise into thin slices.

Serve the meat along with any accumulated juices