Rosemary Maple Mustard Pork Roast

This was something I found on pinterest and it's definitely a keeper! A really great way to make pork, a touch of sweet, a touch of spicy. I could actually just eat the sauce by itself (don't tell, I actually did that). The recipe is for a pork loin, I used tenderloins (that's why the pork in the picture is so small).

Rosemary Maple Mustard Pork Roast

2-2.5 lb pork loin roast
salt & pepper, to taste
1/4 c Dijon mustard
1/4 c real maple syrup
1 Tbsp chopped fresh rosemary

Preheat oven to 375*. Line a small roasting pan with aluminum foil and spray lightly with nonstick cooking spray. Place roast in pan and sprinkle generously with salt and pepper.

In a small bowl, stir together the mustard, maple syrup, and rosemary with more salt and pepper. Rub half the mixture onto the meat. Bake for 1 to 1.5 hours or until the internal temperature of the meat reaches 145-150 degrees. Remove from oven, tent with foil, and let rest for 10 minutes before slicing and serving. Serve with the rest of the sauce.

from Lauren's Latest

Thanksgiving 2015

We had a good but busy Thanksgiving this year. Whitney was home from college and we all went down to our house at Massanutten with my mom joining us. After enjoying our feast there, on Saturday we went to Pennsylvania to hang out at my dad's with my brother, sister, and their families. It's been a while since I made Thanksgiving dinner since we usually go to my dad's. The last time was a few years ago when Whitney's birthday fell on Thanksgiving and we had a huge crowd here. It was Whitney's birthday again on Thanksgiving and instead of cake as one of the desserts I made her apple crisp. She's missed my home cooking while she's been at college. She says the food is mostly ok but not great.

Our feast included a turkey, stuffing, gravy, mashed potatoes, sweet potatoes with marshmallows on top, roasted sweet potatoes, brussel sprouts with bacon, cranberry sauce, cranberry orange relish, and for dessert we had apple crisp, pumpkin pie, and cranberry pie. It was all so good!

our perfectly cooked turkey

the feast

my apron, made by Sarah

my plate of yum

Buttermilk Coffee Cake

I made this the other day because I had some leftover buttermilk from something else I made. I can't believe I forgot about this recipe! It's one of my favorite coffee cakes. It's got a hint of sour from the buttermilk, a touch of nutmeg, and is a lighter, fluffy coffee cake. So good!

Buttermilk Coffee Cake

1 1/4 c flour
3/4 c packed brown sugar
1/4 tsp salt
1/3 c butter
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
2/3 c buttermilk
1 beaten egg
1/4 c chopped nuts

Preheat the oven to 350*. Combine flour, brown sugar, and salt. Cut in butter till crumbly; set aside 1/2 cup crumb mixture. To remaining crumb mixture add baking powder, baking soda, cinnamon, and nutmeg. Mix well. Add buttermilk and egg and mix well.

Spread batter into a greased 8x8x2 inch baking pan. Stir together reserved crumbs and nuts; sprinkle atop batter. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

from Better Homes & Gardens New Cookbook