For the recipe you’ll need butter, 2 apples, an onion, coriander, cumin, cinnamon, ground ginger, paprika, ground turmeric, salt, pepper, boneless pork loin and apple juice.
The apples, onions and seasonings are cooked prior to being stuffed into the pork. This step will take about 15-20 minutes. When the mixture is done, it’s placed on the butterflied meat, closed and tied with butcher twine. When finished roasting, the meat is removed from the pan, apple juice is added and reduced over two burners on medium-high heat on the stove top.
Everyone thoroughly enjoyed this dish! The stuffing gave the meat a delicious flavor and the pan sauce reinforced the spices. I served it alongside garlic mashed potatoes and roasted broccoli.
Earlier in the week the weather was overcast, a perfect day to make soup. I’ve had an autographed copy of Arthur Schwartz’s book “Soup Suppers” since 1997. The book contains two version of Minestrone soup, the classic, and another version using Swiss Chard; I chose the latter.
For the recipe, you’ll need dried cannellini beans, extra-virgin olive oil, red onions, carrots, celery, new potatoes, garlic cloves, chicken broth, freshly ground pepper, Parmesan rind or piece of prosciutto rind (optional), green or red Swiss chard, small pasta. For my preparation I used Swanson brand chicken stock, a Parmesan rind and also some finely chopped pancetta that I had left from another recipe.
It does take a bit of planning to prepare the soup due to the dried beans. However, they are soaked overnight and cooked the next day approximately 30 minutes or longer depending on the bean.
If you’re using boxed stock, most of the work is in the preparation of the vegetables. Once that is done, it’s a brief sauté of the vegetables before the broth, pepper, cheese and prosciutto rind are added to the pot. The soup simmers for 1-1/2 hours. I had a partial box of penne pasta left on the shelf, so despite its rather large size, I used that in the soup.
The night I served the soup, as my husband and I had gone to lunch earlier in the day. We weren’t that hungry so the soup became our light supper for the night. The soup came out perfectly. There was a hint of Parmesan in the broth, a bit of texture from the diced pancetta and the large size pasta really gave it a “soup supper” feel. The combination of vegetables made for a hearty soup. We have enough soup left to enjoy for a few more times.
Apple-Stuffed Pork Loin with Coriander, Cumin and Cinnamon
New York Times Cooking/By Mark Bittman
YIELD: 6 to 8 servings
TIME: 1 hour or longer
4 tablespoons butter
2 medium apples, peeled, cored and thinly sliced
1 large onion, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon paprika
½ teaspoon ground turmeric
1 teaspoon salt, or to taste
1 tablespoon freshly ground black pepper
1 boneless pork loin roast, 2 to 3 pounds
1 cup apple juice for basting, or more if needed
Minestrone with Swiss Chard
Soup Suppers by Arthur Schwartz
© 1994 Harper Collins
½ pound dried cannellini or other large white beans, such as soldier beans, rinsed and picked over, soaked overnight in water cover by several inches
¼ cup extra-virgin olive oil
2 large red onions, peeled, halved and sliced ¼-inch thick (about 3 cups)
4 medium carrots, cubed (about 2 cups)
2 large celery ribs, sliced ½-inch thick (about 1-1/4 cups)
1-pound unpeeled new potatoes, cubed (about 2 cups)
3 large garlic cloves, crushed
2 quarts chicken broth
½ teaspoon freshly ground pepper
Parmesan rind or a piece of prosciutto rind (optional)*
1-pound green or red Swiss chard, cut into ½-inch shreds, stems and all
½ pound small macaroni, cooked (2-1/2 cups uncooked, 4 cups, cooked)
Grated Parmesan or Romano cheese
*Donna Note – I used a 4 ounce package of diced pancetta
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.