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Roasted Pork Loin with Buttered Apple Sauce

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This is my new favorite way to prepare a boneless pork loin! The pork is so tender it melts in your mouth and the savory sage rub compliments the buttery apple sauce perfectly. This recipe is adapted from The Joy of Cooking cookbook (one of my favorites!).

Ingredients
1 tablespoon olive oil
1 tablespoon dried sage
1 teaspoon salt
1/2 teaspoon black pepper
1 boneless pork loin, about 2 pounds (center-cut is the best)
1/2 cup unsweetened applesauce
1 cup apple juice or cider
1/4 cup brown sugar, packed (substitute white sugar, if needed)
3 tablespoons unsalted butter
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1/4 teaspoon nutmeg
1/8 teaspoon salt

Preheat the oven to 450 degrees.

Place the pork loin on a rack over a broiler pan (I line the broiler pan with foil for easy clean-up). In a small bowl, mix together the olive oil, sage, salt and pepper. Rub the mixture over the entire surface of the pork (including the bottom). (Note: to enhance the flavor, you can do this step several hours in advance, and refrigerate the pork until ready to roast.)

Roast the pork for about 10 minutes, and then turn the oven temperature down to 275 degrees. Continue roasting for 30 minutes to 1 hour, until the thickest part of the meat registers 150 degrees (begin checking the temperature after 30 minutes). Remove the roast from the oven, cover loosely with aluminum foil, and let rest for 15 minutes (the roast will continue to cook during this time, so don’t skip this step).

Meanwhile, prepare the Buttered Apple Sauce by combining the applesauce, apple juice, and brown sugar in a small saucepan over medium-low heat. Simmer for about 5 minutes, stirring frequently. Remove from heat and add the butter, cinnamon, nutmeg, and salt, stirring until the butter is melted.

After the pork loin has rested, cut into slices and serve with the warm Buttered Apple Sauce drizzled over the top. Enjoy!

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Easy Roasted Chicken

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There was a time when I was intimidated by the thought of cooking a “whole bird”. What exactly would I do with all of those limbs, and did I really have to stick my hand inside of it . . . umm, no thanks.

When I finally conquered my fear of the bird, I realized that it’s the easiest dinner ever! Now I can rip its guts out (sorry), throw on a bit of seasoning and have it in the oven in less than five minutes. Then just sit back and relax and wait for the oven to do its magic. Roasting is the easiest way to get moist, tender chicken, and there is usually enough meat left over to use in another meal.

Once you make this once or twice, you won’t need the recipe. Feel free to experiment with different herbs and spices too!

Ingredients
1 whole chicken, approx. 3 pounds (Costco has great organic chicken)
2 tablespoons olive oil
1 teaspoon coarse salt (or to taste)
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Preheat your oven to 425 degrees, and line a high-rimmed baking sheet with foil (the bottom of a broiler pan works well).

Okay, now for the fun part. Remove the chicken from its packaging and remove the giblets from the inside of the chicken. The producers of the organic chicken that I buy are nice enough to put them in a little bag, but most other chicken I’ve used have them just sitting loose inside the chicken cavity. Discard the giblets (unless you have another use for them). Rinse the chicken, inside and out, under cold water. I usually take a peek inside and make sure there aren’t any innards still attached to the inside of the bird. If so, just remove them with your hand.

Using paper towels, dry the chicken thoroughly and place it, breast-side up, on the baking sheet. Tuck the end of each wing underneath the chicken (this will prevent them from burning). Now is a good time to stop and wash your hands with hot, soapy water.

Using a pastry brush or the back of a spoon, spread the olive oil over the entire chicken, making sure that all of the exposed skin is coated with olive oil. Next sprinkle the salt and pepper all over the chicken, and toss a bit of salt and pepper inside the chicken too.

Put the chicken in the oven and bake for 1 – 1 ¼ hours, depending on the size of the chicken. I will usually baste the chicken with its own juices once or twice while it’s cooking. The chicken will be done when the meat begins to pull away from the leg bones and a meat thermometer reads 170 degrees when inserted into the breast of the chicken. Serve with your favorite side dishes and enjoy!

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