We're at the peak of fall color in the mountains! My only regret is that it doesn't last longer! Fall is my favorite time of the year... the color outside my window as I write this is a brillant display of reds, golds and oranges with a BRIGHT blue sky (umm, Carolina blue maybe??). The house smells like cinnamon, cloves, nutmeg and all the other good winter spices. Its cool enough outside to make it cozy inside. Yesterday, I spent time on the deck painting with my water colors - a feeble attempt to capture the color. Then, a long lazy afternoon of reading (thanks to Cousin Carol) in a sunny spot with the sounds of football in the background as Bill sat glued to his recliner and mesmerized by the TV.
Foods of fall should be a cookbook in itself.... warm baked Soft Ginger Cookies, Apple Dumplings, Apple Crisp, Autumn Vegetables and Pork Roast, Baked Winter Squash.... and on and on... now, what to cook today?? How about....
Roasted Pork with Fall Vegetables
For all you non-root veggie lovers - substitute peeled acorn and/or hubbard squash for the rutabaga and turnip roots.
For all you non-root veggie lovers - substitute peeled acorn and/or hubbard squash for the rutabaga and turnip roots.
2 small onions, peeled and quartered
1 tablespoon extra virgin olive oil, divided
1 cup cubed peeled rutabaga
1 cup cubed peeled turnip roots
2 cups cubed sweet potatoes
1 (16-oz.) package baby carrots
1 (2 ½-pound) boneless pork loin roast
2 tablespoon chopped fresh sage (or 1 1/2 teaspoons dried sage)
1 teaspoon salt, divided
1 teaspoon pepper
1 cup chicken broth
½ cup dry white wine (or apple juice, cider or more broth)
1 tablespoon Dijon mustard
Preheat oven to 400 degrees.
Heat 1 ½ teaspoon oil in a large non-stick skillet over medium-high heat. Add onion and sauté 8 minutes or until lightly browned, stirring frequently. Remove onion from pan. Add remaining oil and vegetables to pan; sauté 5 minutes or until lightly browned, stirring frequently.
Place pork roast on rack coated with cooking spray; place rack in shallow roasting pan. Sprinkle roast with sage, ½ teaspoon each salt and pepper. Arrange vegetables around roast; sprinkle vegetables with remaining salt and pepper.
Bake at 400° for 50 minutes or until meat thermometer registers 160°. Remove pork and vegetables from pan.
Place pan over medium heat; stir in broth, wine and mustard, scraping pan to loosen browned bits. Bring to a boil; reduce heat and simmer 4 minutes, stirring occasionally. Serve with pork and vegetables. Yield: 8 servings.
Preheat oven to 400 degrees.
Heat 1 ½ teaspoon oil in a large non-stick skillet over medium-high heat. Add onion and sauté 8 minutes or until lightly browned, stirring frequently. Remove onion from pan. Add remaining oil and vegetables to pan; sauté 5 minutes or until lightly browned, stirring frequently.
Place pork roast on rack coated with cooking spray; place rack in shallow roasting pan. Sprinkle roast with sage, ½ teaspoon each salt and pepper. Arrange vegetables around roast; sprinkle vegetables with remaining salt and pepper.
Bake at 400° for 50 minutes or until meat thermometer registers 160°. Remove pork and vegetables from pan.
Place pan over medium heat; stir in broth, wine and mustard, scraping pan to loosen browned bits. Bring to a boil; reduce heat and simmer 4 minutes, stirring occasionally. Serve with pork and vegetables. Yield: 8 servings.
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