Did you miss me? I knew you did! The last month has been a whirlwind of activities! But have no fear I am back!
Nothing to me says fall like a Pork Roast, with autumn veggies cooked in the oven. So good! Today, once again I’m slightly short on time (and sane-ness!) so I thought I would post my favorite way to roast pork. In fact I even have a picture of our dinner last night. Normally I would add some peeled, cored & quartered baking apples (Mac’s are great for this (and only this or other baking dishes in my opinion but thats me) but any other type of apple will work), however my “little darlings” ahem said a little sarcastically – left me only 2 apples from the 1 & 1/2 bushel we picked – 1 with a bite out of it (why do children do that?) and one with a wormhole in it – so apples didn’t quite make it into this dish.
- 5-7 LB Boneless Pork Loin – trimmed of fat
- 1 container of apple juice (low acid) – about 5 cups
- 3 TB cinnamon – I love real cinnamon from Mexico but any cinnamon will do
- salt & pepper to taste
- 3 TB Cumin
- 1 TB nutmeg
- 1-2 large sweet potatoes peeled & cut into chunks
- 6-7 small white potatoes (we leave the skin on) or use new potatoes
- 2 red onions quartered
- 4 peeled carrots (organic are ideal)
- 4-5 Apples – peeled, cored & quartered
Trim off all visible fat from pork. In a roast pan, place a roasting rack, spray with cooking spray. Place Meat, fat side down on rack, Place veggies & apples around meat. Sprinkle all seasoning on meat and veggies. Rub into meat. Pour apple juice over veggies. Cover with lid or foil and bake at 325 for 20 min per pound or until the internal temperature is 160 -170. Let pork rest for 15 min for juices to redistribute before carving. My favourite part? Enjoy with family, friends and a glass of wine.
PSSSSSsssssss…. want a decadent treat this Thanksgiving weekend? Check out my fellow blogger Dana’s “Hot Pink Apron” ‘s recipe for Pumpkin Biscotti
Have a Happy & Healthy Thanksgiving Dinner!