Roasted Pork Loin with Apples, Fennel, Onion, and Roasted Sweet Potatoes on November 7

We picked up a nice boneless pork loin roast from Sweet Briar Farms at the farmer’s market in Corvallis.  I seasoned it with vanilla salt, pepper, and the last of the candy cap mushroom dust.  I seared the pork on both sides and then roasted it in the oven at 450F for 45 minutes.  I separately roasted sliced apples, fennel, and onion that had been seasoned with vanilla salt and pepper and tossed with orange olive oil.  We found some really beautiful sweet potatoes at the market as well.  For those, I rendered some prosciutto fat, seasoned them with vanilla salt, aleppo pepper, dried French herbs, and then roasted the sweet potatoes in the fat.  The slightly sweet-salty taste of the prosciutto fat really went well with the potatoes.  The pork roast was sliced and served on top of the roasted apples, fennel, and onion with the sweet potatoes on the side.  The pork was juicy, delicious , and perfect with the accompaniments.

Bruce made a bold Mediterranean inspired salad of arugula, olives, green onion, manchego,  aged gouda, and Irish cheeses, roasted scallop mushrooms, and fried garlic.  The dressing was lambrusco vinaigrette and the wine was Cuneo Bricco sangiovese 2004.