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The Power Of One....Chris Janson

During our first pastorate in Perryville, Missouri, we had so many great experiences. One of those experiences was meeting a young man at t...

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Thursday, January 5, 2012

Pork Roast and Flowers

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!