Oven-Roasted Honey-and-Apple Pork Loin / Mashed 'Potatoes' With Chives

Oven-Roasted Honey-and-Apple Pork Loin, Mashed 'Potatoes' With Chives, and Steamed Veggies

This is one of my all-time favorite recipes!  The combination of ingredients may seem a little bit odd to some, but if you don't mind a little spice, the flavor is absolutely AMAZING!  Also pictured here are some steamed veggies and my newly discovered recipe, Mashed 'Potatoes' With Chives.  It's a healthier alternative to mashed potatoes that is extremely extremely delicious!  You would never know they weren't 100% creamy buttery potatoes.  I will include that recipe as well!  Also, please note that the picture shows a much bigger serving size of pork than I take (Brian's plate, I believe).  Enjoy!

For the Pork:
(Recipe modified from Better Homes Oven-Roasted Honey-and-Apple Ribs)

Oven: 350 F
Makes: 6 servings

2 pound pork loin
1/2 cup chopped onion
1/2 apple, peeled and chopped
2 cloves garlic, minced
1 tablespoon cooking oil
2 tablespoons Frank's red hot sauce
1/2 cup apple juice or apple cider
1/4 cup honey
2 tablespoons Worcestershire sauce
2 teaspoons spicy brown mustard

Place loin in a shallow roasting pan.  Bake, uncovered, in a 350 degree oven until internal temperature reaches about 100 degrees.  Drain off fat.

Meanwhile, for sauce, in a medium saucepan cook onion, apple, and garlic and hot oil until tender.  Stir in hot sauce, apple cider, honey, Worcestershire sauce, and mustard.  Bring to boil; reduce heat. Simmer, uncovered, for 20 minutes.

Spoon 1/2 of the sauce over the loin.  Bake, covered, until tender (inside meat temperature 155-160 degrees).  Heat sauce and serve with loin.

For the 'Potatoes':
(Recipe from Weight Watchers)

8 oz cauliflower, florets 
3 small uncooked Yukon Gold potatoes, peeled, cut into 1-inch chunks (about 10 oz) 
2 cloves garlic cloves, peeled   
1 tsp table salt, divided 
1/4 cup low-fat milk 
2 tsp butter 
1/8 tsp black pepper 
1 Tbsp chives or green onions, fresh, snipped 

Place cauliflower, potatoes, garlic and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover ingredients and bring to a boil. Boil until vegetables are tender, about 10 to 15 minutes; drain and return to saucepan.

Stir in milk, butter, remaining 1/2 teaspoon of salt and pepper; mash with a potato masher until smooth. Stir in chives and serve. Yields about 1/2 cup per serving.