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The fı˙ve- mı˙nute dı˙nner mı˙racle Sandi Richard IF I WERE TO tell you that five minutes would drastically change the outcome of your health and your peace of mind, you would likely tell me I’m a little crazy. As a professional meal planner and mother of seven, I know all too well the feel- ing of outright despair. It is intuitive for par- ents to want to do their
LISA FRYKLAND
CONTINUED ON PAGE 50
MEDIA BAKERY
By Sandi Richard
Oven Pork Roast with Applesauce, Baby Potatoes, Gravy and Asparagus
Serves 4 to 6; assumes one-third of the
roast is left over.
3 lb. boneless pork top loin roast, trimmed
½ teaspoon freshly ground pepper
1 teaspoon garlic powder
1 teaspoon no-salt seasoning
20 baby potatoes
(or 4 large thin-skinned potatoes)
1 teaspoon butter
½ teaspoon dried rosemary leaves
3 tablespoons dry brown gravy mix
3 tablespoons water
1½ cups potato water (add more if needed)
20 asparagus spears
1 teaspoon butter (optional)
Pinch of salt (optional)
½ cup unsweetened applesauce
Pinch of cinnamon
Instructions:
The night before … Take out equipment.
1. Place roast on a plate. Sprinkle with
pepper, garlic powder and no-salt
seasoning. Cover and let stand in
refrigerator overnight.
In the morning …
2. Preheat oven to 450° F. Transfer roast
to a shallow roasting pan. Place in preheated oven, uncovered. Set timer for 20
minutes. When timer rings, don’t open
the oven! Reduce heat to 170° F. That’s
it! Leave the roast in for up to 10 hours.
When you get home …
3. Wash potatoes and place in a large stove-top pot of cold water. Bring to a full boil,
then reduce heat to a low boil until you
can easily pierce the potatoes with a
knife. Drain potato water into a large
measuring cup and set aside. Add butter
and rosemary to potatoes and swish to
coat. Cover to keep warm.
When the roast is ready to come out
(it should have an internal temperature
of 160° F) …
4. Transfer roast to plate. Wrap in foil to
rest. Combine gravy mix and water in a
cup, then whisk into roasting pan. Slowly
whisk in potato water. Bring to a boil
over high heat, stirring continuously.
Reduce heat to simmer. Keep roast
wrapped in foil, but drain juices from
plate into roasting pan.
5. Snap off bottom nodes of asparagus
and discard. Rinse spears in colander or
steamer basket. Place a small amount of
water in the bottom of a stove-top pot and
bring to a full boil with the asparagus in
the basket above. Cover and set timer for
4 minutes, or microwave in a non-metal
pan for the same amount of time.
When the timer rings for asparagus ...
Drain water. Toss asparagus in pot
with butter and salt.
6. Combine applesauce and cinnamon in
a small serving bowl to serve with
pork roast.
