Thursday, November 4, 2010

Roast Pork and Apple Sauce

You know what's great about fall? Yes, the weather turns from that awful, sweltering late summer heat and humidity, but also there are apples. Not the ok-bu-not-great apples you can get year round, but the these-are-amazing-give-me-some-more apples you can only get after August. Good apples call for making apple sauce (or spiced apples), and that also means it's time to roast up a pork loin.

Which is exactly what I did.

There's not a whole lot to say about making this, really. Get a good pork loin, season it a bit (this was some Chicago steak seasoning combined with some excellent gray sea salt), and throw it in a rotisserie oven for an hour. The only way to mess it up is to overcook it, and as long as you keep a decently close eye on it, that's not going to happen.

To go along side, I started out making spiced apples and ended up with apple sauce because they cooked a lot faster than I'd planned. There's so little to this I'm not even sure it's worth a recipe, either, but I might as well just so I can pretend I'm providing a service beyond "LOOK WHAT I ATE."

Apple Sauce


4-5 apples. These were Macintosh.
1 tbsp water
1 tbsp cinnamon
1 tbsp nutmeg
1/2 tsp cardamom
1/2 tsp sugar


Peel and cut the apples into small pieces.

Put everything in a pot over medium heat. Stir.

Cook until you've made apple sauce.

So there's the meal. Nothing particularly fancy or complicated, but that doesn't mean it wasn't good.

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