Pork, Apple and Sweet Potato Casserole

After being stuck in the house for three days after a major snowfall, I was ready for my daughters and grandchildren to come for Sunday dinner.  I wanted to try something new and found a recipe on Allrecipes.com which I adapted according to our taste and what I had on hand plus I made some changes in procedure based on readers’ comments on Allrecipes.  I thought this casserole was very tasty served over rice and made good leftovers.

PORK, APPLE AND SWEET POTATO CASSEROLE

• Six 6″x 3″ pork loin pieces, about 3/4″ thick – cut in half to form 12 3″x3″ pieces
• 1/2 cup of flour for dredging
• salt and pepper for dredging
• 1-2 Tblsp. olive oil for browning pork loin
• 1/2 cup water
• 2 medium onions, sliced
• 2 medium sweet potatoes, sliced thinly
• 2 Golden Delicious apples, peeled, cored and sliced
• 3 Tblsp. light brown sugar
• 1/4 tsp. black pepper
• 1 tsp. salt
• 1 tsp. curry powder

Preheat oven to 375 degrees F

Dredge pork loin pieces in the flour that has been mixed with a sprinkling of salt and pepper.   Heat oil in a large skillet and brown pieces of pork loin on both sides.  Pour the half cup of water in the bottom of a large casserole or baking pan.  Place meat to form a single layer in the bottom of the  pan.

In a large bowl, combine the sliced onions, sweet potatoes and apples.  In a small bowl, mix together the brown sugar, pepper, salt and curry powder.

Pour the brown sugar mixture over the vegetable mixture and toss to coat.  Spoon the vegetable mixture over the pork loin pieces.

Cover and bake for one hour @ 375 degrees F until the sweet potatoes are tender and the pork has reached an internal temperature of 160 degrees F.

The grandchildren, known here as Jellyfish and Dolphin, showed different attitudes at the presentation.  Jellyfish looked like he might be willing to try some, but Dolphin definitely didn’t look impressed.

Serve over rice. Sprinkle with snipped parsley if desired.

Yield:  4-6 servings

A Good Autumn Meal

One of my favorite meals in the autumn or any other time of the year consists of marinated pork tenderloin, sweet potato patties and Spinach-Mushroom Casserole.  I marinate 3/4″ thick slices of pork tenderloin in Italian dressing for about four hours, then cook on a range-top grill.   Sweet potatoes are microwaved until tender, allowed to cool, then peeled and mashed with a little salt and pepper.  The potatoes are formed into patties and browned in olive oil. The Spinach-Mushroom Casserole is based on a recipe for Mushrooms Florentine from a wonderful Cincinnati Junior League cookbook, I’ll Cook When Pigs Fly. I changed the ingredients a bit  to reduce the fat and to have more spinach and less mushrooms.  It makes a great side dish.

SPINACH-MUSHROOM CASSEROLE--Reduced Fat

• Servings: 6-8
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Preheat oven @ 350 degrees F

• 1/2 lb. fresh mushrooms, sliced
• 1 Tblsp. olive oil
• 1 lb. bag of fresh spinach
• 2 Tblsp. dried minced onions
• Butter flavored spray
• Sprinkle of salt and pepper
• Sprinkle of garlic salt
• 4 oz. low fat Colby cheese

Saute mushrooms in oil.   Place spinach in a sprayed large flat casserole (mine is about 10″ square).  Spray the spinach with butter flavored spray, add the cooked mushrooms, and sprinkle the dried onion, salt, pepper and garlic salt over the surface.   Sprinkle grated cheese on top. Bake uncovered @ 350 degrees F for 20 minutes. Serves 6 to 8.