Tonawanda News — 1 31/2- to 4-pound boneless pork loin roast
3 cloves garlic, cut into thin slices
1 teaspoon salt
1 teaspoon dried rosemary, crumbled
1/2 teaspoon coarsely ground pepper
3 medium apples, cored and cut into wedges
1/4 cup apple juice (I used apple cider)
2 tablespoon packed brown sugar
2 tablespoon lemon juice (use fresh; abandon that bottle of concentrate lurking in your fridge!)
2 teaspoon dry mustard (use 1 tablespoon yellow mustard if you don’t have dried)
Heat oven to 325 degrees.
Trim fat from meat.
Cut small slits in meat; insert a slice of garlic into each slit.
In a small bowl, combine salt, rosemary and pepper.
Sprinkle mixture evenly over meat and rub in with your fingers.
Place meat on a rack in a shallow roasting pan.
Roast until an instant-read thermometer registers 155 degrees when inserted into the center of the meat, for about 13/4 to 2 hours.
Meanwhile, in a large bowl, combine apples, apple juice, brown sugar, lemon juice and dry mustard. Add apple mixture to roasting pan during the last 30 minutes of roasting.
Transfer meat to a serving platter. Cover loosely with foil and let stand 15 minutes before cutting into slices.
Remove rack from roasting pan. Stir apple wedges into pan juices.
Serve meat slices with apple mixture.
Makes about 12 servings.
Marija’s easy pound cake
The pound cake is a British creation that dates back to the early 1700s, and the name came from the fact that the original pound cakes contained one pound each of butter, sugar, eggs and flour. Nothing else other than the air whipped into the batter. In the days when many people could not read, this simple conversion made it simple to remember the recipe.
23/4 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
13/4 cups sugar
1 cup unsalted butter
1 teaspoon real vanilla
3/4 cup milk
Combine all the ingredients and add four eggs. Bake in a greased and floured bundt or tube pan at 375 degrees for about 35 minutes.