HERBED PORK & APPLES

1 teaspoon dried sage                                    4 tart apples – peeled,

1 teaspoon dried thyme                                   cored, cut into 1 inch chunks

1 teaspoon dried rosemary                             1 red onion, chopped

1 teaspoon dried marjoram                             3 tablespoons brown sugar

Salt & pepper to taste                                      1 cup apple juice

6 lb. pork loin roast                                           2/3 cup real maple syrup

Rub pork with seasonings, then let it sit up to overnight.  Bake at 325 degrees at 20-30 minutes per pound of meat.  After ½ of the cooking time, remove the roast from the oven and drain the fat.  In a small bowl mix together the apples, onion and brown sugar.  Spoon mixture around the pork and put back in the oven until pork reaches 145 degrees.  Remove pork, apples and onions from pan and keep warm.  Skim fat from pan drippings.  Add juice and syrup and cook over medium high heat until liquid has reduced by half.  Slice the roast and serve with gravy.

Apple Crisp

Scant 2 cups flour                          Scant 2 cups brown sugar

Scant 2 teaspoons cinnamon         1 ½ cups oatmeal

1 ¼ cups soft butter

Press ½ of this mixture into a greased 9×13 pan.  Cover with 7 cups of peeled, cored and thinly sliced apples.   In a small pot mix 1 ½ cups sugar, 1 ½ cups water and 3 Tbsp. cornstarch.  Boil until clear and thick.  Remove from heat and add 1 ½ tsp. vanilla.  (Start the boiling process while you’re preparing the apples)  Pour this mixture over the apples and cover with the remaining flour mixture.  Sprinkle with cinnamon & sugar.  Bake 350 for 30 minutes or until golden and bubbly.

Grilled Potato Wedges With Herbs

2 tbsp. extra virgin olive oil                  1/2 tsp. kosher salt

1/2 tsp. ground black pepper               2 large russet potatoes, each cut into 8 wedges

2 tbsp. olive oil                                    1 tbs. Dijon mustard

1/4 c. minced fresh herbs, such as rosemary, thyme, chive, dill and Italian parsley

Prepare grill for cooking over medium heat. In a medium bowl combine oil, salt and pepper. Add potato wedges and toss to coat evenly.

Grill potatoes over direct medium heat with lid closed as much as possible, until they are golden brown and tender. Transfer potatoes back to bowl.

In a small bowl mix the olive oil and mustard. Drizzle over potatoes. Add the herbs and stir to coat the potatoes evenly.  Serve warm.