Autumn Balsamic Fruited Pork Loin


Just came up with this on a fall night as we had our first jug of apple cider for the fall.

My family was in heaven as we served it with applesauce, Italian beans, and rice pilaf mixed with leftover brown rice.  Yum!

2 lbs. Pork Loin Roast

Minced fresh garlic clove

5 prunes, pitted

5 dried apricots

½ cup fresh apple cider

¼ cup balsamic vinegar/oil dressing

¼ teaspoon of rosemary
Dash of freshly ground pepper

Cut tiny slivers into the bottom of the loin to insert garlic clove slivers.

With a wide blade cut through center of the loin and carefully slide in a pitted prune then dried apricot until all fruits are stuffed into the meat. Place loin fat side up onto to small roasting pan lined with aluminum nonstick foil. Pour the apple cider and balsamic vinegar dressing over the pork. Sprinkle with rosemary and ground pepper. Preheat oven to 350˚F

Roast pork for an hour or until meat internal temperature reaches 160˚F (thermometer inserted into the meat not the fruit). Let rest then slice. Serves 4-6.

Ham, Sage, & Spinach Linguini

Love Pasta? Here's a recipe that is easy and delicioso!

1 package whole grain linguini 13 oz or so

2 cups cooked ham strips

1 finely diced onion

1 cup chicken stock

1 lb. bottle of Ragu Light parmesan Alfredo sauce

3 tb. chopped sage or 1 tsp ground sage

1/2 lb.  baby spinach leaves

sea salt and ground pepper to taste

Cook pasta to package directions. In a large skillet over medium heat with 1 Tb. oil cook ham, add onions saute 5-6 minutes. Stir in the chicken stock, white sauce, and sage. Simmer a few mnutes. Add spinach and cook until it wilts. Salt and pepper to taste (I used white ground pepper). Toss linguini with drained pasta. Serve with grated parmesan.

4-to 6 servings (depending on appetites and added sides).