Happy Dancing

Happy Dancing

Sunday, March 9, 2014

RECIPE POST: Apple Stuffed Pork Loin Roast and Scallop Potatoes

Tonight, I made Mel's Apple Stuffed Pork Loin Roast (posted HERE) accompanied by some scallop potatoes. I made a few modifications. Here are my versions of my family's newest favorite dishes:


1 large Granny Smith apple, peeled, cut in quarters, core removed  and thinly   sliced
1 medium yellow onion, cut into thin slices
2 T. packed brown sugar
1 T. mustard

2 cloves  of minced garlic
1 t. dried rosemary
1/2 t. dried thyme

1 Hormel Pork Center Cut Loin Filet 24oz

Salt and pepper to taste

auté sliced apples and sliced yellow onions with 2 T. olive oil until al dente.  (I used a mandolin to thinly cut the apples and onions.) Stir in brown sugar and mustard.  Set aside.

Combine garlic, rosemary and thyme in a small bowl. (I recommend doubling this part of the recipe.) Cut lengthwise down the roast almost to but not through the bottom.  Open like a book. Sprinkle cut surface lightly with McCormick Seasoning.

Spread apple mixture evenly down the center of a lightly greased roasting dish/pan.  Place the roast – seasoned side down – over the apple mixture.

Rub the spread on the top side of the roast.  Cook for 1 to 1 1/2 hours at 350 degrees or until center reads 155 on a meat thermometer. Let the pork roast rest for 10 min. then cut roast into 1/2” slices. If you prefer to have the pork cooked further, return to oven and check in 10 minutes.

Serve with SCALLOP POTATOES below * Uncle Mike said this is the best pork roast he's ever had!

NOTE: Costco sells a double pack of pork loin roasts. Each side of the double pack holds two roasts. Open one side and remove two roasts. Slice each loin down the entire length and double recipe above.

Servings: 6


4 cups thinly sliced potatoes
1 thinly sliced small yellow onion
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika, pepper and garlic salt


  In a small sauce pan, melt butter and blend in flour.
  Let sit for a minute.
  Add all of cold milk, stirring with a whisk.
  Season with salt and cayenne to taste.
  Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
 Reduce heat and stir in cheese.
 Place a half of the sliced potatoes and half of the sliced onion in a lightly 
greased one quart casserole dish.
8.  Pour half of cheese sauce over potatoes.
 Repeat with second layer of potatoes and cheese sauce.
10. Top with a light sprinkle of garlic salt and pepper.
11. Sprinkle the remaining cheese on top then sprinkle some paprika for color.
12. Bake uncovered for about 1 1/2 hour at 350°F.

Served 3/8/2014 at a Saturday Night Dinner.

Scalloped Potatoes. Photo by NcMysteryShopper

I also made this super simple crock pot chicken dish and it received rave reviews as well:

Crock Pot Pesto Ranch Chicken

·         4 large boneless skinless chicken breasts sliced lengthwise into smaller fillets
·         7 ounce jar of pesto
·         1 package Ranch Dressing Seasoning Mix
·         1/2 cup chicken broth
1.    Turn crock pot to high setting. Place chicken, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours (or on low for 6-8 hours).
2.    Serve with a side of scallop potatoes and a simple salad

Makes 4 servings