Monday of Thanksgiving Week!  This is a good holiday for us foodies.  After all, that’s a large component of what we do at this time of year.  However, on of the things that can happen is a terrible repetition of the same meal over and over again, if you have several places to go.  Although most families set a very diverse and delicious table, generally it consists of the same turkey, mashed potatoes dressing and, sometime mac and cheese.  Something you might consider, if you are one of the ones that doesn’t have the main Thanksgiving Day meal, yet have a gathering to cook for, is cooking a beautiful pork roast for a change of pace for everyone.  Below is a suggestion on one of my simple, all-time favorites.

Crusted Pork Loin over Spiced Apples –

-          Buy a regular Pork Loin.  Not one of the tenderloins (although it could work out ok)... You want the drippings for this dish.

-          Get about a dozen apples for your pan.  The number really depends on the size of the pan.  You are going to slice these up in one-eight pieces (or so.  Just as long as they are larger).   I use three different kinds; Gala, Red Delicious and Yellow Delicious. I’ve use Granny Smith too.  They are super, but tart.

-          Gather together spice and herbs for the apples.  Use what you like here, but as a basic suggestion, I include a health dose of fresh nutmeg, some basil and thyme, and some cayenne (c’mon, I’m from Texas.  You do need a bit of spark here, so if white pepper suits you better, so be it.)

-          You’ll need some mustard.  I use Stone Ground and Deli Style varieties.  This is you coating and marinade.  Simple, no?

Directions –

 -          Slice the apples into large slices. (Not smaller than one eighth)...I use one of those combination apple corers and slicers that you push down on to a whole apple.  Leave the skin.  It adds huge flavor.

-          Add spices and herbs.  Lemon Zest is incredible but must be very fine.  Lemon juice is great.  Cinnamon works well with pork and apples, if you like it (se above for other suggestions). Toss thoroughly to coat.

-          Arrange slices in a pan so that they will support the pork loin off of the bottom of the pan.  Straight lines work well.  I alternate the colors of the apples for presentation (You eat with your eyes first).

-          Cover the pork loin with a mixture of the mustards that you have selected.  You can use it right away, if you need to. It is better if you do this the night before and let it marinade in the refrigerator over night.  If you do that, take the meat out just before you are ready to cook it, recoat it with mustard, if necessary and then proceed to the next step.

-          Roll the pork loin in Panko bread crumbs (If you haven’t used these things, you need to try them.  They provide a crispness and crunch to a breading that is difficult to get any other way.)  Make sure that the crumbs stick all over and that the coating is thorough.  (NOTE:  Add spice and herb here, if you like.  It’s a great opportunity to add another layer of flavor.  Almost anything works.  I sue dried herbs almost exclusively here.)

-          Put the pork loin on the bed of apples and cook them in a 375 degree oven for about 12 ½ minutes per pound or until the internal temperature reaches about 140.

-          Remove from the over and rest the meat for 7 – 10 minutes.  That will allow re-absorption of the juices and the internal temperature to rise to about 155, where it finishes.

 Great fall dish.  Good break-in-the action meal for the holidays.  Meat makes killer sandwiches for watching that weekend sporting event with the crew.