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Let's Loin Something New

The warm weather is so amazing for early November! I am really having a hard time choosing to focus on my to-do list since everything else looks way more interesting! As a compromise I took a walk and enjoyed the sunbeams playing in the leaves tumbling down the street. The smells are just so...crispy this time of year. Is crispy a smell? I mean on a happy, warm autumn day, who wants to debate such things.

The sunset is also beautiful these days, even though it arrives just in time to interrupt my next attempt to avoid my work. Eventually I must give in to the charcoal sky outside and settle in to my cozy space, just in time for a savory dinner. I do need to be honest, in all my running about I may have added extra seasonings to my roasted goodness (something to the effect of sliced oranges, cinnamon, a sprinkling of cloves). What I'm saying is, this recipe is just a key to far greater edible adventure! Be brave... and share your seasoning combinations too!


Pork Loin With Apples

Makes 4-6 servings


3-4 lb. rolled pork loin 1 clove garlic, minced

Salt and pepper to taste 2 tbsp fresh basil

3-4 apples, peeled, cored and 1 tbsp fresh thyme

julienned 1 tsp allspice


1 tbsp honey

2 tbsp mustard


Unroll roast and lay flat. Season lightly with salt and pepper. Set aside.

Cut apples in halves and then into julienne strips. Lay over surface of roast. Combine garlic and spices and spread evenly over apples. Roll up roast tightly and tie securely.

Combine a little oil with a little basil and thyme and rub over roast. Roast at 325 degrees for 2 1/2 to 2 3/4 hours or until meat thermometer registers 185 degrees.

About 20 minutes before roast is done, heat honey and mustard together; spread over roast.

Wellman, Sylvia. "Pork Loin With Apples." Recipes from the Riverbank. Minnesota: Walter's Cookbooks, 1993. 210. Print.


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