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."
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.