When my husband came home today he had a beautiful card and flowers for me on the table. This week 19 years ago we were engaged. He remembered!!!!! Touched! Now I am on the hunt to repay the blessing. I think I have found something he will love.
Pork Roast and Apples
So next week, when he can eat, I will be baking this. Can't wait!
Rosemary & Garlic Roasted Pork
1 pork loin roast (about 2.5 - 3 lbs)
4-5 apples (I used Granny Smith apples here)
1/4 cup olive oil
2 cloves garlic, minced
2 tsp thyme
2 tsp rosemary
salt & pepper, be generous with these!
Preheat your oven to 425 degrees.
In a bowl combine olive oil, minced garlic, spices and salt & pepper. Set aside.
Cut up your apples into about 2 inch chunks. (I don't peel mine.)
Place your apple chunks into the bottom of a roasting pan.
Then place your pork roast on top of your apples.
Pour the olive oil mixture onto your roast, covering the top side. Rub in.
I like to follow the Joy of Cooking's instructions on how to roast meats: Place your roast into your 425 degree oven and roast at this high heat for about 10-15 minutes. This is to 'sear' the outside of the roast, which helps to keep the meat moist. Pork loins don't have a lot of fat, so they can dry out when they are slow roasted.
After the 10-15 minute searing time period, reduce the oven temperature to 325 degrees. Roast until the internal temperature of the meat reaches 150-155 degrees. Depending on your oven, this can be about 1 1/2 to 2 hours.
Once the optimal internal temperature is reached, remove the roast from your oven and let it rest for about 10 minutes. The internal temperature will continue to rise about 5 degrees once outside of the oven.
Slice and serve over your roasted applesauce. Serve with mashed potatoes and a veggie!
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