Roast Pork Loin with Apples, Potatoes and Sage

Lisa Stephenson

Serves 8

Ingredients

3 Tablespoons margarine or butter

2 Tablespoons chopped fresh sage leaves

1 teaspoon salt

¼ teaspoon ground black pepper

1 boneless pork loin roast

1 ½ lb. baby red potatoes

1 large onion

1 ½ lb. Gala or Jonagold apples

Directions

1.       Preheat oven to 450 degrees.  In small bowl, stir 1 tablespoon butter, 1 tablespoon chopped sage, and ½ teaspoon salt, and ¼ teaspoon coarsely ground black pepper.  With hands, rub sage mixture all over pork loin.

2.       In 15 ½” by 10 ½” jelly-roll pan, melt remaining 2 tablespoon butter in oven.  Remove pan from oven.  Add potatoes, onion, ½ teaspoon salt and remaining 1 tablespoon chopped sage; toss to coat.  Push potatoes and onion to edges of pan and set small roasting rack in center; place pork on rack.  Roast 20 minutes.

3.       Add apples to pan, around pork, and roast 30-40 minutes longer depending on thickness of pork or until meat thermometer inserted in center of pork reaches 145 degrees.(Internal temperature of pork will rise 5-10 degrees upon standing.)

4.       Transfer pork to warm platter; let stand 15 minutes to set juices for easier slicing.  With slotted spoon, transfer potatoes, ion, and apples to platter with pork.  Pour pan drippings into small cup.  Skim off and discard fat from drippings.  Server pork, sliced, with drippings.