Welcome to the recipe that had everyone raving at Tomato Day 2015! The recipe that made my grandmother call me to tell me that she has decided if she wins millions on her trip to Vegas, she is giving me money to open a restaurant instead of money to put towards a house. Because, she said, "I realized that you really know what you're doing in the kitchen." Honestly, this was pretty easy. All I did was raid the fridge and spice cabinet for what I thought would work - and it worked! Let me know how this recipe goes for you when you make it!
What You'll Need:
- 2 1/2 teaspoons celery salt
- 2 1/2 teaspoons ground sage
- 2 teaspoons dried tarragon
- 2 1/2 teaspoons ground cinnamon
- Salt and pepper
- 2 apples, diced
- 1 red onion, sliced thin
- 4 garlic cloves, sliced thin
- 1 bunch kale, torn from stems
- 2 tablespoons extra virgin olive oil
- 2 cups applesauce
- (2) 2-lb. pork loin
- 1 cup dry white wine
- 4 tablespoons butter
1. Mix first five ingredients in a small bowl until incorporated. In a large mixing bowl, mix diced apples, red onion, garlic, kale, and HALF the spice blend until incorporated. Lay on the bottom of a roasting pan with a rack on top.
2. Season pork loin liberally with the other half of the spice blend, adding more salt and pepper if necessary. Place pork loin on top of rack. Cover and put in a 375-degree oven for 45 minutes, or until the internal temperature reaches 160-degrees (medium) or 170-degrees (well done and most likely dry). Let pork rest so the juices redistribute, about 10-15 minutes.
3. While your pork loin is resting, dump the remaining ingredients from the roasting pan into a skillet. Saute for about 5 minutes, and then add white wine and butter. Stir until butter melts and sauce becomes rich and velvety. Slice pork loin and spoon sauce over top. Enjoy!