I love fall and if you know me at all, it is no secret that I am totally over these 95˚ September days. I am pining for Fuhrman’s apple cider and kuchen cinnamon bread, Friday night football games with hot chocolate in styrofoam cups, crunchy leaves under my feet, a new scarf and hat and sweaters …
… and bundled babies!
So despite the hot hot days I am baking pumpkin-cranberry muffins, drinking hot tea and using sage as much as possible!
This pork loin recipe was super easy to make, super yummy and made the house smell wonderful!
Chop up 6 stalks of carrots, 4 potatoes, and 3 apples and put in roasting pan.
Toss with 3 tablespoons olive oil, generously sprinkle with paprika and sage;
finish seasoning with a dash of garlic, salt, and pepper.
Bake at 400˚ for 30 minutes.
Coat the pork loin with olive oil and generously season with salt, pepper, garlic, sage and oregano.
Heat a dry saute pan over medium-high heat and add pork loin.
Sear pork, 5 minutes on each side, until browned.
Place the browned pork loin on the half-cooked vegetables and bake an additional 30-40 minutes until the internal temperature of the pork reaches 155˚ F.
Once the pork has reached the proper temperature, remove the pork loin and let rest for 20 minutes.
In the meantime, turn off the oven but leave the vegetables in the closed oven to continue cooking and stay hot.
Carve pork and serve with vegetables!