Pork Tenderloin with Baked Apples

from melskitchencafe.com

5 pounds pork tenderloin

1 teaspoon salt

1/8 teaspoon garlic salt

1/8 teaspoon seasoning salt

dash black pepper

1/2 teaspoon rosemary

1 cup water

Baked Apples

4 Granny Smith apples, sliced

1 cup brown sugar

4 tablespoons butter, melted

Place pork in roasting pan. Make seasoning by mixing together salt, garlic salt, seasoning salt, pepper and rosemary. Lightly sprinkle seasoning mixture over pork. Cook in preheated oven at 350 degrees for about 30 minutes or until brown, then add 1 cup water. Cover with foil and cook for another 1 1/2 hours at 225 degrees. Pull out of oven and let sit about 10 minutes before slicing (I let mine sit covered in foil up to 30 minutes while I pulled dinner together and it was still nice and hot).

To make gravy, drain meat juices into pot. In a bowl, mix together 1/2 cup water and cornstarch until smooth. Slowly add to pork juices, stirring constantly over medium-low heat. To thicken gravy, add more cornstarch mixture until gravy reaches desired consistency. (The gravy was my one problem – I didn’t have enough pan juices to make enough gravy so I had to improvise and use some packaged gravy mix. Added to the pan juices it turned out quite good.)

To make baked apples, lay apple slices on greased sheet pan. Sprinkle with brown sugar first, then dribble with melted butter. Cook in preheated oven at 325 degrees for about 15 minutes or until brown.

Serve pork slices with baked apples and gravy. Makes 12 servings.

Roasted Parmesan Asparagus

2 1/2 pounds fresh asparagus (about 30 large)

2 tablespoons good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan

2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees F.

If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.