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Roast Pork and Apples

The English have always loved their meat and fowl. Picture an oversized Henry VIII sitting at a table piled high with venison, pheasant, pigeon, roast beef, and pig. And even swan! References to roast pork, cold ham, even toasted sandwiches can all be found in Jane Austen’s writing and letters. Remember Emma’s father sending “Hartfield pork” to Miss Bates? At our table when I was growing up, my father insisted on plenty of meat, and no day was more important than New Year’s for our traditional roast pork, mashed potatoes, and baked apples.  


Garlic, Rosemary, Salt, Pepper
2½ lb. boneless pork loin 
Brown Sugar



Preheat oven to 400 degrees. Chop the garlic and mix with salt, pepper and rosemary ( fresh or dried).   Rub mixture all over pork. Place pork fat side down in roasting pan for 30 minutes.  Turn fat side up and roast until thermometer inserted in center registers 155 degrees (about 25 more minutes).  Remove from oven and let stand.

Wash and core large baking apples (I like Romes), leaving skins on. Add butter, brown sugar and nuts into the cavity left by the core.  Place in microwave-proof dish, covered with plastic wrap. Cook in the microwave until desired tenderness (3-5 minutes).