Saturday, September 11, 2010

Easy Roasted Pork

I haven't posted many recipes lately...mostly because I haven't made anything new or exciting! We've been eating a lot of the "old faithfuls" that I can make quickly and without thought! Here is a recipe I made tonight - I have made it 2-3 times now and Brent loves it. And I might add that Griffin actually ate dinner tonight - the first time in like a year!!!

Easy Roasted Pork

2/3 light brown sugar
1/4 cinnamon applesauce (I just used 1 of the little cups of regular)
1 1/2 tsp ground ginger
2 lb boneless pork loin roast

Preheat oven to 325.
In a small bowl, mix brown sugar, applesauce, and ginger.
Place pork roast in oven bag. Pour the brown sugar mix over the roast. Seal the bag and cut several small slits in the top.
Cook the roast for 1 hour.

I served this with apples, sliced and sauteed in butter with cinnamon and a box of garlic/olive oil couscous. It was delicious!

I am itching for some new recipes so please send me some of yours!!!


  1. I will have to try that. I made the white chicken chili recipe (finally) the other night, that you gave me. It was delicious, even Cohen ate a big bowl of it! :)

  2. Antipasto Calzone

    All-purpose flour, for dusting
    1 (13 to 16-ounce) ball pizza dough
    Cornmeal, for dusting
    2 cups (8 ounces) shredded provolone cheese
    2 cups (8 ounces) shredded fontina cheese* see Cook's Note
    1 (4-ounce) salami, diced into 1/2-inch pieces
    2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
    1/4 cup coarsely chopped kalamata olives
    1/4 cup extra-virgin olive oil, plus more for drizzling
    1 egg, beaten
    Serving suggestion: warm marinara sauce

    Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.

    On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.

    In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired.

    Cook's Note:
    Put a wedge of fontina cheese in the freezer for 15 to 20 minutes to make shredding easier.