It has been a while since I shared an Everyday Cook with you. So it is about time I did so. Don’t you agree?
Today’s recipe and cook is well worth the wait!
I love roasting food during late fall and winter, even into early spring. It makes the entire house warm and comforting and the aroma of what ever you are cooking fills the house with heavenly aromas no store bought potpourri ever could hope to do. Roasting also makes meats and veggies juicy and more delicious than any other method of cooking. A slice of heaven here on earth.
And best of all the recipe is both easy and super budget friendly.
So it is with great joy I introduce you to…….
Every Day Cooks #14
Today’s cooks are Sharon and Arthur. It is a delight to have these seventy-somethings share their cooking skills and this wonderful recipe with us via the magic of the internet! These two young-at-heart and lovely people are also the parents of Cheryl, who was Everyday Cook # 4.
Just goes to show you that good cooking runs in families. If you cook, your children will imitate you and become a cook too. Nice how that works.
Just looking at the picture of this dish below makes me drool all over myself. Look at the nice browning on that pork. Looks as good as my mother’s! This is the highest compliment I can pay anyone!!!
This recipe can be doubled and even tripled. The cooking time will vary based on how many pounds your pork roast is. You can easily find a pork roasting chart on the internet.
And the best part is that this dish is so budget friendly!
Rosemary Pork Roast
This is what you will need to serve 2-3 people:
2 tablespoons olive oil
1 ¼ teaspoon crushed dried Rosemary
1 teaspoon onion powder
3/4 teaspoon salt
½ teaspoon pepper
2 ½ pound boneless pork roast (loin) tied
2 tablespoons honey
1 tablespoon plus 1 teaspoon Whole-grain Dijon mustard
2 apples, cored and cut into wedges ~ Gala would be good.
Here is what you do:
Heat the oven to 350 F.
Coat the roasting pan with cooking oil spray.
Combine 1 tablespoon of the olive oil the rosemary, onion powder, salt and pepper in a small bowl. Rub it over the pork and place in pan. Roast for 30 minutes.
Meanwhile combine the honey and mustard. Reserve.
In large bowl toss apples with remaining tablespoon of olive oil, the mustard, rosemary, and the salt and pepper.
When the 30 minutes are up add the apple mixture around pork. Roast another15- 20 minutes until the internal pork temperature is 150 degrees.
Brush the pork with the reserve honey mixture during last 10 minutes.
Lightly tent pork and let stand 10 minutes before slicing.
Serve with the apples and pan drippings.
2 tablespoons olive oil $0.48
1 ¼ teaspoon Rosemary $0.46
1 teaspoon onion powder $0.29
3/4 teaspoon salt ——
½ teaspoon pepper ——
2 ½ pound boneless pork roast $4.98
2 tablespoons honey $0.51
1 tbspn + 1 tspn Dijon mustard $0.76
2 apples, cored and wedged $1.18
Total Cost = $8.66
Cost for 2 people = $4.33
Cost for 3 people = $2.89
Quote of the Day
The trouble with life isn’t that there is no answer, it’s that there are so many answers.