EagleTribune.com, North Andover, MA


October 5, 2012

An autumn match: Roast Pork with Corn Pudding


11/2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 (5-pound) boneless center-cut pork loin or tenderloin

2 cans (14-ounce each) low-sodium chicken broth

1 cup pecan pieces or halves, may substitute walnuts

3 medium apples, washed and sliced with skin on

2 tablespoons butter

1/3 cup brown sugar

2 teaspoons chopped fresh sage or three-quarter teaspoon dried sage

2 tablespoons cold water

2 tablespoons cornstarch

Combine salt, garlic powder and pepper in a small bowl; rub mixture over pork. Place pork in preheated 400-degree oven and roast 45 minutes or until outside is browned.

Reduce oven temp to 325 degrees. Add broth to pan; cover and roast 2 hours longer or until meat thermometer reaches 135 degrees.

Transfer pork to cutting board and let stand 15 minutes before slicing (internal temperature will rise to 145 degrees while at rest).

Reserve meat drippings in pan.

Meanwhile, in large non-stick skillet, toast nuts over medium-high heat 8-10 minutes until lightly browned, stirring occasionally; transfer pecans to serving plate.

Heat same skillet over medium high heat; add apples and butter and cook 7 to 8 minutes until apples are just lightly browned. Add brown sugar, sage and reserved pork drippings; heat to boiling over high heat.

In a small cup, combine water and cornstarch; whisk into apple mixture and heat to boiling. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon sauce over pork, place apples around pork , top all with roasted nuts.

Serve with a side dish of hot corn pudding (recipe below).

Country-Style Corn Pudding

Serves 8 to 10


1/2 cup melted butter

2 eggs, beaten

1 (16-ounce) can whole kernel corn, drained

1 cup sour cream

1 (16-ounce) can cream style corn

1 (9-ounce) box corn muffin mix

In a mixing bowl, beat eggs with melted butter. Combine remaining ingredients, adding dry corn muffin mix last . Stir till blended.

Pour mixture into a greased 9-by-13 inch baking dish.

Bake at 375 degrees for 35 to 40 minutes or until lightly browned.


Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com.



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