I bought a rosemary plant earlier this year, and it has done nothing but thrive. It smells lovely, and I thought it was about time I use it to its full potential.
The leaves went in the food processor, along with some garlic.
You could use dried herbs. Just be sure to use 1/3 the amount, because the flavor gets more concentrated.
I added some salt and pepper at some point, too.
Let the food processor go until the herbs and garlic are nice and chopped. You'll have a pretty green paste.
Because I'm lazy (and don't like wasting meat whenever possible), I left the meat on the ribs. Some people french the rib part (remove the meat from the ends of the bones) to make it look fancier.
If you don't have a rib roast, you could use a regular pork roast, a pork tenderloin, or even pork chops.
Then decrease your oven's temp to 325.
While the pork continues to roast, you can make the applesauce. This is just a quick and easy applesauce to serve alongside--I love how pork and apples taste together.
These were some I bought from the farmer's market. They were really little. The Kid loved them--they were just her size! I used 7 of them. If you're using regular-sized apples, 3 or 4 should be fine.
The cider will also help the apples cook down.
Turn up the heat and bring your pot of apples to a boil.
How long the applesauce cooks is up to you. 15-20 minutes should be enough time to cook the apples through; just be sure to stir occasionally. For a saucier applesauce, just let them simmer while the pork cooks. That's what I did.
I still had some nice chunks of apple, but they were soft and easy on the palate. If you like more pureed applesauce, take a potato masher to them and crush those big pieces down.
And don't forget to serve it with your applesauce!
Recipe: Rosemary-Garlic Crusted Pork
1 4-5 lb. pork rib roast (also called center-cut pork loin, rack of pork, or pork crown roast)
3 tbsp. fresh rosemary
3 garlic cloves
1 tsp. fresh thyme
salt and pepper, to taste
1/4 c. olive oil
1 onion, roughly chopped
2-3 tbsp. olive oil
1-2 tbsp. fresh thyme
1 bay leaf
3/4 c. apple cider
Preheat oven to 425.
Using a food processor or a knife, chop rosemary, garlic, and thyme together. Add olive oil to make a paste. Smear paste all over the outside of the roast. Salt and pepper all over. Let the pork sit while you prepare the rest of the recipe.
Drizzle the bottom of a roasting pan with olive oil. Scatter onion around the bottom of the pan. Add thyme, bay leaf, and cider. Set pork roast on top of the onion, fat side up.
Roast pork for 20-25 minutes, until crust starts to brown. Reduce oven temperature to 325; roast for an additional 30-35 minutes until pork reaches 140F. Remove from oven and let rest 5-10 minutes before carving.
Recipe: Quick Applesauce
3-4 large apples (or 7-8 small), peeled, cored, and roughly chopped
3/4 c. apple cider
1/4 c. brown sugar
1/2 tsp. cinnamon
pinch of salt
Place apples in a medium-sized pot. Add cider, brown sugar, cinnamon, and salt. Heat to a boil; reduce heat to a simmer. Let simmer for at least 15 minutes, or until apple pieces are thoroughly cooked and soft. For a more saucy applesauce, let apples simmer until pork is cooked through.