"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roast Pork with Potatoes and Apples Recipe

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This recipe for Roast Pork with Potatoes and Apples, by , is from Cookbook with Anne & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cyndee Merritt

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lb. pork loin
Rub:
2 T. olive oil
1 T. minced garlic
2 tsp. ground cumin
1 1/2 tsp. salt
1 tsp. dried oregano
1 tsp. black pepper
Vegetables:
1 lb. small red potatoes
1 medium red onion
1 yellow bell pepper
2 T. olive oil
1 tsp. salt
1 tsp. fresh black pepper
Apples:
2 cooking apples
1 T. lemon juice
1 T. olive oil

Directions:
Directions:
Prepare rub by mixing rub ingredients, rub on pork loin; place loin on baking sheet. For vegetables, mix olive oil, salt and pepper in bowl. Chunk up vegetables, toss in bowl with oil mixture to coat, spread vegetables around loin. Bake 350 degrees for one hour, uncovered. Remove meat and vegetables from baking dish, spoon juice into gravy boat. Cover meat and vegetables with foil to keep warm. Increase over to 425 degrees. Cut apples in 12 wedges, toss with lemon juice and olive oil. Spread apples on baking sheet. Roast 10-12 minutes or until tender and caramelized on bottoms. Remove apples from baking dish and serve.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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