F A L L I N T O F L A V O R R E C I P E S
PORK LOIN WITH APPLES
AND PEARS
PREP: 25 MIN. ROAST: 65 MIN. OVEN: 425°F
2
tsp. black pepper
1
tsp. salt
1
tsp. garlic powder
1
3-lb. boneless pork top loin roast
(single loin)
V3
cup molasses
2
Tbsp. red wine vinegar
1
Tbsp. reduced-sodium soy sauce
3
apples, cut in halves, wedges, or slices
2
red pears, cut in halves, wedges, or slices
2
Tbsp. sugar
SAUTEED RED CABBAGE
WITH ONIONS AND SMOKED
SAUSAGE
R ed
Swiss
chard (or rhubarb chard) has
dark green leaves and reddish celerylike
stalks. B u t any variety available in the
m arket w orks fo r this recipe.
START TO FINISH: 40 MIN.
2
Tbsp. olive oil
1
lb. cooked kielbasa (Polska kielbasa),
halved lengthwise and bias-sliced in
i
Vi-inch pieces
1
large red onion,chopped (about 2cups)
2
tsp. sugar
'/2
a large head red cabbage,
halved and sliced in i-inch slices
(about 4 cups)
1
tsp. caraway seeds, crushed
1
lb. red Sw
iss chard,trimmed and
sliced crosswise in 1-inch-wide
pieces (about 6 cups)
V
a
tsp. salt
1. In 12-inch nonstick skillet heat
1 tablespoon of the olive oil over medium
heat. Cook kielbasa pieces 5 minutes,
turning to brown evenly. Remove kielbasa
from skillet; set aside and keep warm.
2.
Add onion and sugar to skillet. Cook and
stir over medium heat 5 minutes, until onion
is tender and caramelized. Remove onion
mixture from skillet; set aside and keep warm.
3.
In same skillet add remaining
1 tablespoon olive oil, cabbage, and
caraway seeds. Cook and stir 6 to
8 minutes, until cabbage is wilted. Stir
in chard. Cook and stir 2 to 3 minutes
more, until chard is lightly wilted.
4.
Stir onion mixture and salt into cabbage
mixture. Place kielbasa pieces on top.
SERVES
6
.
EACH SERVING
337 cal, 27g fa t (11 gsat. fat),
33
m gchol, 800 m g sodium, 13gcarbo,2g
fiber, 11 gpro. Daily Values: 54% vit. A , 69%
vit.
C, 5% calcium, 9% iron,
ini)
1.
Preheat oven to 425°F. Line shallow
roasting pan with heavy foil; lightly oil foil.
Place meat rack in pan; set aside.
2.
In bowl combine pepper, salt, and garlic
powder. Brush pork with 1 tablespoon
olive
oil;
rub with pepper mixture. Place pork on
rack in roasting pan. Roast 35 minutes.
3.
For glaze, in skillet combine molasses,
vinegar, and soy sauce. Bring to boiling.
Reduce heat; simmer 1 minute. Remove to
bowl. Set glaze and skillet aside.
4.
Brush pork with some glaze (reserve 2
tablespoons glaze for fruit). Continue
roasting 20 minutes, brushing with more
glaze, halfway through.
5.
Roast pork 10 minutes more or until
thermometer inserted in center registers
150°F. Remove from oven; cover with foil.
Let stand 10 minutes before slicing.
6. Meanwhile, in skillet used for glaze heat
1 tablespoon
olive oil.
Toss fruit with sugar.
Add fruit to skillet; cover and cook 2 minutes.
Uncover and cook 3 minutes more or until
crisp-tender. Add reserved glaze; heat
through. Serve pork with fruit and drizzle
with pan juices,
ser v es
8
.
EACH SERVING
361 cal, 10 g fa t (3 gsat. fat),
107 mgchol, 444 m g sodium, 28 gcarbo,
3 gfiber, 39gpro. Daily Values: 1 % vit. A,
7% vit. C, 5% calcium, 10% iron.
ABBAGECUES
Super nutritious, the humble
cabbage has more to offer than
just coleslaw. Lightly sauteed,
this vegetable becomes tender
and sweet. Select a cabbage that
is heavy for its size with firmly
packed crisp leaves. Store in the
refrigerator, tightly wrapped, for
about 2 weeks.
2 2 0 О С Т О В І R
2008
b e t t e r h o m e s a n d g a r d e n s
