What do you like most about fall? Is it the crispness in the air? The foliage in all its golden beauty? The sweetness of biting into a a just-picked apple? For me, it’s all of the above. I can remember “hunting” for fall with my children when they were small as we searched for leaves that were beginning to turn. Even now, fall makes me all emotional inside.
Granted, California doesn’t hold a candle to places like Vermont. But we do manage to get some color here and there. Our orchards blanket the ground in beautiful shades of gold. The grapevines take on a red tint that can steal your breath away. Fall can be found all around you if you just take the time to look.
And let’s not forget about all the fall foods with sweet apples and aromas that let us know we’ve found home. I love fall best of all.
Apple-Jelly Glazed Pork Loin
1 teaspoons Kosher Salt, plus as needed
1/4 teaspoon Black Pepper, plus as needed
3 lb boneless rolled Pork Loin Roast
12 oz Apple Jelly
4 teaspoons Dijon Mustard
3 teaspoons Lemon Juice, divided
Heat oven to 350 degrees.
In a small bowl, mix together 1 teaspoons of salt with and 1/4 teaspoon pepper. Sprinkle mixture over roast, then gently work into the meat with your fingertips. Place seasoned roast on a rack in a shallow roasting pan. Bake, uncovered, in the heated oven for 30 minutes.
Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture. Set aside any remaining jelly mixture for one more brushing and the finishing glaze.
Bake 30-40 minutes longer or until a thermometer reads 145 degrees, basting once with jelly mixture midway through. Let roast stand for 10 minutes before slicing.
With a wooden spoon, stir drippings in the roasting pan to loosen browned bits. Pour the drippings into a measuring cup; skim fat. Add pan dripping to the the remaining jelly mixture. Add the lemon juice, season with a little salt and pepper to taste; heat through. Slice the roast and serve apple drippings on the side.