December 2015 General

Roast Pork Loin with Apple Rosemary Glaze, Spinach, and Mashed Potatoes

Roast PorkRoast Park Loin with Apple Rosemary Glaze


  • 1 lb boneless pork loin
  • 1/2 Tbsp fresh rosemary
  • 1 3/4 tsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 3/4 cup apple juice
  • 2 Tbsps granulated sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp water


  1. Let pork loin come to room temperature before cooking.
  2. Wash and finely chop rosemary.
  3. Rub outside of pork loin with salt and black pepper.
  4. Place pork in a roasting pan and roast for approximately 45 minutes or until the internal temperature reaches 165 degrees.
  5. Let pork rest for 5 minutes before slicing. Slice pork into 4-ounce servings, cover, and keep warm at 140 degrees.
  6. In a saucepan, combine apple juice, rosemary, and sugar. In a separate cup, mix cornstarch and water.
  7. Bring apple juice mixture to a boil and then whisk in cornstarch mixture to thicken. Remove from heat and keep at 140 degrees.
  8. When serving, spoon glaze over sliced pork loin.

Nutritional Information per serving (4 servings)

183 calories; 14.4 gms carbohydrates; 14.5 gms protein; 7.2 gms fat; 35.9% calories/fat; 41 gms cholesterol; 71 mg sodium; 0.3 mg dietary fiber; 26 mg calcium.

Sauteed Spinach and Onions


  • 1/8 oz onions
  • 9 oz raw spinach
  • 1/2 oz canola oil
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper


  1. Peel onions and cut into small dice.
  2. Saute onions in oil on high heat until transparent.
  3. Add spinach, salt, and pepper to onions and saute for about 4 to 5 minutes until spinach is wilted.

Nutritional Information per serving (3 servings)

65 calories; 3.7 gms carbohydrates; 3.1 gms protein; 5.0 gms fat; 62.7% calories/fat; 0 mg cholesterol; 156 mg sodium; 2.5 mg dietary fiber; 109 mg calcium.

Mashed Buttermilk Duet of Potatoes


  • 1 lb Yukon gold potatoes
  • 1 lb red bliss potatoes
  • 3/4 oz butter
  • 1/3 cup buttermilk
  • 4 oz sour cream
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • Chives, chopped


  1. Wash and cut potatoes into quarters or uniform-size pieces. Place both types in a pot of boiling water and cook for 30 minutes or until tender.
  2. Drain and transfer potatoes to a large mixing bowl. Set mixer on low/slow and break up potatoes. Add butter, buttermilk, and sour cream. Blend in salt and pepper. Be careful not to overmix.
  3. At the time of service, garnish with chopped chives.