60
Preheat the oven to 400ºF. Spray a roasting pan with nonstick vegetable oil spray. Spread
the remaining onion/apple mixture in the bottom of the pan. Place the pork roast on top.
Roast at 400ºF for 15 minutes, then lower heat to 375ºF. Continue to roast for another 45
to 60 minutes, until the internal temperature of the roast measures 150ºF when tested
with an instant-read thermometer. Remove from the oven, transfer to a warmed platter,
and cover loosely with foil. Let the roast rest for 20 minutes.
Strain the pan juices into a fat separator. Discard fat and pour the pan juices into a
2-quart Windsor pan. Add the remaining applejack and the chicken stock to the sauce-
pan and bring to a boil; reduce by half. Add the cream; simmer for 10 minutes. Strain the
sauce and keep warm.
To serve, slice the pork roast into ½-inch slices after it has rested. Serve with the sauce.
This roast is also very good when roasted a day ahead. Allow to cool, then wrap and
refrigerate. Slice just before serving.
Nutritional information per serving:
Calories 549 (37% from fat) • carb. 34g • pro. 46g • fat 21g • sat. fat 8g
• chol. 139mg • sod. 554mg • calc. 69mg • fi ber 5g
Salmon and Pesto Potatoes
Just add a simple green salad for a quick and easy dinner.
Makes 4 servings
1
tablespoon extra virgin olive oil
4
Yukon Gold or other new potatoes, 4 ounces each, well scrubbed,
opposite ends trimmed fl at with a knife
4
teaspoons Pesto, p. 32
1¼
pounds boneless, skinless salmon fi llet, cut into 5-ounce portions
½
teaspoon kosher salt
¼
teaspoon freshly ground pepper
4
fresh basil leaves
Preheat the oven to 400˚F. Cut 4 pieces of aluminum foil, each 16 inches long.
Brush a 4 x 6-inch area in the center of each rectangle with olive oil. Set aside.
Insert the slicing disc. Slice the potatoes, one at a time; remove each potato, restack and
reserve separately. Blanch potatoes in boiling water for 3 to 4 minutes. Drain and let cool.
Season each salmon fi llet with salt and pepper. Fan out the slices of one potato on the
oiled portion of a sheet of foil. Spread one teaspoon of the Pesto on the fanned slices.
Top with a salmon fi llet. Bring the two cut sides of the foil together over the center of the
salmon, fold over 1 inch, then fold over 2 more times. Fold the ends in twice, in ½-inch
folds, to complete the seal. Repeat until all the salmon and potatoes have been prepared
and wrapped. Bake in the preheated oven for 18 minutes. While the salmon is in the
oven, stack the basil leaves and roll. Slice in 1⁄
8
-inch intervals to create a chiffonade. The
packets will be puffed; prick with the tip of a sharp knife to vent the steam, then carefully
open. Serve immediately on warmed plates sprinkled with the basil chiffonade.
Nutritional information per serving:
Calories 367 (31% from fat) • carb. 27g • pro. 34g • fat 12g
sat. fat 2g • chol. 72mg • sod. 266mg • fi ber 2g
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