Ok people. This is a must! I mean really, you have to try it. And put the sweet potato fries and the oven roasted green beans with it and you have Ohh My Sweet Goodness meal on your hands. You family will think you are a goddess!
( Yes, ok, this is not my picture. Because I can’t find my camera. It has been a rough few days. )
Ingredients:
2 cloves garlic, minced (or buy the minced already in a jar, depends on how funky you feel)
1 teaspoon kosher salt
1teaspoon fresh rosemary, minced (you can use dry if you need to)
1/2 teaspoon fresh thyme (you can use dried if need to)
1/2 teaspoon black pepper ( I like more, and I like it course ground, but you can use as much or as little as you want)
1 boneless center cut pork loin roast (4 to 5 pounds)
1 tablespoon butter
2 large tart apples, peeled, cored and thinly sliced (about 2 cups)
1 medium onion, cut into thin strips (about 1 cup)
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 cup apple cider or apple juice
Preheat oven to 325°F.Mix your garlic, salt, rosemary, thyme and pepper in small bowl. Now, cut your pork loin lengthwise down almost to, but not through the bottom. Kinda like an open book. Rub half of garlic mixture onto the cut sides of the pork.
Melt butter in large skillet over medium-high heat. Add apples and onion; cook and stir 5 to 10 minutes or until soft. Stir in brown sugar and mustard. Spread mixture evenly onto one cut side of the loin. Close halves; tie roast with kitchen string at 2-inch intervals ( I used Fusion Brands Foodloop Flames, will tell you all about those nifty little babes later). Place roast on rack in shallow roasting pan. Pour apple cider over the loin. Rub the outside of the loin with the remaining garlic mixture.
Roast, uncovered, basting frequently with pan drippings for about 2 to 2-1/2 hours. Remove the pork loin from the oven and let it stand 15 minutes before slicing.
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I love candy apples. Except for trying to get that first bite. It always drives me crazy. So, here is my solution:
Slice 4 apples, melt 1/2 stick of butter in a non-stick frying pan, add one bag of Red Hot candies. Saute until all of the candies have melted and the apples are tender.
YUMMMMM, this dish is so good and can be eaten as a side dish, as a desert or as a treat at anytime. I have even fixed them for breakfast. We had these at supper tonight and not even one slice was left. I had to double my recipe though since I was cooking for 10 people. 10 people at a dinner table make for some interesting conversation, everyone telling about their day, talking about the goings on around town, asking questions that have no revelance to anything else being talked about. Like: Are there legal steroids? Why should you not eat foods with red dye? Why do some foods make you fart more than others? See, never a dull moment around here. You just never know what will come next.
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Do you ever have breakfast for supper? We do. Of course breakfast foods are my all time favorite so I take any opportunity I can to cook a big breakfast. Sausage patties…yum, on a biscuit, with some mustard. Just can’t be beat. But, there are times that I like to change things up, try something new. And here is what I have tried with sausage:
1/3 cup chopped onion
1 pound bulk sausage
1 medium apple, peeled and finely shredded
1/2 tsp rubbed sage
dash of ground pepper
Stir all of the ingredients together and shape into patties. Cover and refrigerate at least 30 minutes. Heat a skillet over med-high heat, add sausage patties, reduce heat to med. and cook for 5 minutes, turn. Continue cooking until patties are no longer pink.
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