Busted Applesauce Pork

Well, tonight I made a meal for the family that absolutely no one (other than me) liked.  It made the oldest daughter cry, the youngest daughter say "no no no" and my husband grimace at every bite.  But don't take that as meaning the meal was terrible because in fact it was really very very good.  The family just has bland, steak and potato, chicken nuggets, slather everything in ketchup, teriyaki and BBQ sauce taste buds.  And, usually I will cater my meals towards this bland culture.  But every once in a while, I just have to make a meal for ME.  And tonight I did.  And I'd be lying if I didn't admit that I was at least hopeful, someone other than myself would enjoy it.  Boy was I wrong.

It was about 3:00 today when I decided on what I was going to make.  I had fresh parsnips from our own garden, and I just happened to come across a recipe today in Parents magazine for roasted carrots and parsnips.  Now it was just a matter of what should go with it.  Well, if I'm roasting veggies, why not roast the meat.  So into the freezer I went and lo and behold I had two of the biggest boneless pork cutlets cuts you'd ever see.  Just perfect for a 45 minute roast.  So into the cabinets I went for spices.  A little of this, and a little of that, using inspiration from my Aunt in California from earlier this year based off a roast pork cutlets she did, with of course my own twists.  And.. since I was already playing with veggies and the pork, I just grabbed a box of Rice A Roni wild rice to whip up on the side.

Looks good, doesn't it?  You wouldn't have known by the sounds and looks on the faces at the dinner table tonight.  But hey, I come from a different background than hubby, he's not used to out of the ordinary spices from another part of the country, and the girls, well, what did I expect from an almost 5 year old and an 18 month old?  Regardless, the almost 5 did eat the rice, and the 18 month devoured the pork, so that was a bonus. You can't please everyone all the time, and although I was insanely hurt by reactions around the table, I take away with the pride of actually making a good meal, last minute, whether THEY liked it or not.  Oh yeah, and this pairs very well with a hearty red wine.  So, here's how I played.

Cider-Roasted Carrots and Parsnips
(from Parents Magazine, November 2012, page 178)
2/3 c apple cider
2T olive oil
2T apple-cider vinegar
2T grainy dijon mustard
2T honey
2tsp fresh thyme (I used dry)
Salt to taste
1lb carrots, peeled, cut into sticks or sliced (I sliced)
1lb parsnips, peeled, cut into sticks or sliced (I sliced)

Preheat oven to 400degrees.  Cooking spray a roasting pan.  In a large bowl big enough to hold the veggies, whisk together all the ingredients except the salt. (my version)  Add the veggies and toss around to coat.  Spread the veggies into the roasting pan, with all liquid.  Sprinkle on salt.  Roast uncovered for 35 minutes or until veggies are tender, stir once half way through.  Liquid will evaporate.

Rice A Roni
Wild & Long Grain Rice
Follow directions on the box.

Apple Sauce Pork
Carraway
Coriander
Garlic Salt
Fresh Chives
Apple Sauce (Cinnamon is what I used)
Salt
Pork (I used fat sliced cutlets, you can use loins or a roast, adjust your cooking time, watch the internal temp)

In a glass roasting pan, place your pork cutlets.  Remember I don't measure, so taste and smell these flavors prior to putting them onto your pork so you can add more of one than the other if you feel you like them.  So, on I put the caraway, coriander, garlic salt and salt.  All sides, just sprinkle it on.  I use more caraway than coriander.  Rub it in.  I only used a handful of chives, not enough to overpower, but enough to give some flavor and aroma to the dish.  Chop them up, sprinkle them on.  Then pour the applesauce over it all.  I used whatever I had left, but I would estimate it was about 1 and 1/2 cups.  Put that into a 350 degree oven for about 45 minutes.  Use a meat thermometer and cook until just under 170 degree internal temp.  Let sit before slicing.

Place everything on the plates and serve.  Just don't expect everyone to love it.

I, on the other hand, thoroughly enjoyed it!