Tags: Apple Juice, Black pepper, cook, Cookware and bakeware, Onion, Pork, Teaspoon, Wine tasting descriptors
A good Sunday Dinner idea!
Sage Pork Roast with Apples
1 (3 1/2 to 4-pound) pork loin center rib roast, backbone loosened
2 teaspoons snipped fresh sage
1 1/2 teaspoons coarsely ground black pepper
3 slices bacon
6 medium cooking apples, cored and cut into bite-size chunks
1 large red onion, cut into thin wedges
3 large cloves garlic, peeled and thinly sliced
8 whole sage leaves
1/4 teaspoon salt
1/3 cup apple juice
Fresh sage sprigs (optional)
Rub the roast with the snipped sage and 1 teaspoon of the pepper. Place roast, rib side down, in a shallow roasting pan. Place bacon slices across top of roast. Insert an oven-going meat thermometer into center of roast. Roast in a 325°F oven for 1 to 1-1/4 hours or until meat thermometer registers 130°F.
Remove pan from oven. Add apples, onion, garlic, and the whole sage leaves to roasting pan. Sprinkle with salt and remaining 1/2 teaspoon pepper. Stir fruit and vegetables to coat with pan juices. Return to oven and roast for 25 to 30 minutes more or until apples and onion are golden and tender and meat thermometer registers 155°F, stirring apple and onion mixture several times during roasting.
Transfer the pork to a serving platter. Cover with foil; let stand for 15 minutes. (The temperature of the meat after standing should be 160°F)
Using a slotted spoon, transfer the apple and onion mixture to a large bowl; cover and keep warm. Pour drippings from the roasting pan into a small saucepan, scraping out, and including, the crusty browned bits. Stir in apple juice. Bring mixture just to boiling over medium heat. Pour over the apple mixture, tossing to coat.
To serve, spoon the apple mixture around the pork roast. If desired, garnish with additional sage sprigs.
Makes 6 servings.
Nutritional facts per serving (1/6 of recipe): calories: 341, total fat: 11g, saturated fat: 4g, cholesterol: 82mg, sodium: 202mg, carbohydrate: 27g, fiber: 5g, protein: 34g, vitamin A: 1%, vitamin C: 16%, calcium: 3%, iron: 10%
Tags: Apple Juice, Black pepper, Extra Virgin Olive Oil, Kraft Mayo, Olive oil, Ore-Ida, Sea salt, Teaspoon, Turkey
Today’s Menu: Ground Pork Pesto Burger and Apple Mayo w/ Baked Steak Fries
My favorite Burger is the Bison Burger and I love the Turkey and Chicken Burgers too but there is a new Burger in town and this one is too good! I used Ground Pork, a 93/7 blend, and added Italian Style Bread Crumbs, Basil Pesto Sauce to make the patties. I seasoned them with Sea salt and Ground Black Pepper. Fried in Extra Virgin Olive Oil, about a half a tablespoon. Served on a Healthy Life Whole Grain Bun I also made a Apple Mayo for the topping and added a slice of Smoked Gouda. They are delicious, my parents loved them! The Mayo is very easy I used Kraft Mayo w/ Olive Oil and added a 2 teaspoons of Apple Juice and sliced and diced 1 small Gala Apple. Mixed all together in a small bowl and served. Top with Mayo Mix, Teaspoon of Pesto, and Smoked Gouda Cheese. I’ll leave the recipe below for the Burgers and Mayo. I also had a side of Ore Ida Baked Steak Fries.
Ground Pork Burgers
(Makes 4 Burgers)
1 LB. Ground Pork (I used a 93/7 Blend)
1/4 Cup Basil Pesto (You can add more to taste)
1/2 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese, Optional
* In a mixing bowl add your pesto and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (Iused Heathy Life Whole Grain Buns). Add Apple Mayo and Slice of Smoked Gouda Cheese.
1Small Gala Apple or Honey Crisp
1 Cup Kraft Reduced Fat Mayo w/ Olive Oil
2 Teaspoons Apple Juice
* Core Apple and quarter it. Then slice each quarter into thin slices and dice all slices up.
* In a small bowl add Mayo, Diced Apple, and Apple Juice and mix well.
* You can also add a little Papparika to give it a bit of heat *