Kitchen Survival, Part 4

Subtitled:  Applesauce Now Has Its Own Marquee!

My grocery store recently changed its layout, causing me to wander up and down the aisles searching for familiar items in unfamiliar places.  Thankfully, “Applesauce” now appears on the marquee above the aisle, so I didn’t waste too many steps searching for it.

THURSDAY – First Week – THURSDAY – First Week – THUR

I was surprised a weekly menu included not only a roast, but also a side dish that is fairly time-consuming.  Oh wait!  these recipes are for college students.  They don’t deal with the mundanity of 9-5.  Or 8-6 in some cases.  Or 7-7 in my last case.

Here’s the menu:

  • Roast Loin of Pork with Pan Gravy
  • Corn Pudding University of Virginia
  • Applesauce

Roast Loin of Pork with Pan Gravy:  The instructions say to cook the pork loin at 325 degrees for 45 minutes per pound—with the door closed.  (Oh yes they do!  During the first week, the authors continuously remind you to close the oven door.)  The pan gravy consists of pork fat, flour and chicken broth.

Corn Pudding University of Virginia:  That’s what it’s called in the book.  Personally, I think it should have been University of Iowa (my alma mater).  Whatever, it consists of canned corn, eggs, butter, flour, milk, and sugar (and salt).  It takes about 45 minutes to cook alongside the roast.

Applesauce:  Chill the jar, pour into bowl and sprinkle with cinnamon.  (Remember, this cookbook was written before the invention of applesauce snack packs—and microwave ovens for that matter.)

Making It Healthier

Pork Loin Roast:  The recipe I used was Tuscan-Style Pork Roast from the Weight Watchers New Complete Cookbook (this one).  The loin was flavored with a mouth-watering combination of garlic, olive oil, and rosemary, and basted with white wine.

I’ve tried to roast a pork loin only three times.  The first was a complete failure; the second was edible but dry.  This one turned out ok, but a tad overcooked.  (Are you sensing a pattern of overcooking roasts here?)  The recipe used a bone-in roast and was cooked at 350 degrees, vice the 325 degrees mentioned above.  My boneless loin roast, weighing in at a tad over 1 1/2 pounds, took about an hour AT 350°.  The recipe had said to cook it until the internal temperature reached 160, but my instant-read thermometer said pork should register 175.  At a skosh over one hour, the thermometer read 175.  If I’d taken it out at 160, it would likely have risen to 175 while setting.  Right?

I didn’t make gravy because 1) I make lousy gravy, and  2) I had almost no drippings in the bottom of the pan.  The wine had evaporated and all the juices had been basted into the roast.

The Sides
Green Giant makes microwave-in-the-bag roasted red potatoes.

A reasonable corn pudding substitute.

I skipped the corn pudding because the only corn I like is on the cob.  It’s the Iowa girl in me, perhaps.  When I have leftovers, I’ll add Steamfresh Chef’s Favorites Lightly Sauced Roasted Red Potatoes.

Although cinnamon-enhanced applesauce snack packs were on sale, I bought the unsweetened applesauce.  It had about 40% fewer calories and carbohydrates.  It’s sweet enough, and I can sprinkle my own cinnamon.

 [Photo from Green Giant website.]

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5 thoughts on “Kitchen Survival, Part 4

  1. Natalie J. Damschroder says:

    Wait. This was for college students? They don’t have ovens in the dorms, nor enough room to store the canned corn (yuck) and flour and sugar and all that. Those who live off campus are probably working two jobs to pay their rent, and therefore have no time for time-consuming side dishes. How old is this thing? LOL

    • Gailann says:

      “How old is this thing? LOL”

      Oh goodness, now you’re dating me! 😀 I bought it my senior year when I moved out of the dorm. Um… that was… 1973. ^^’

        • Gailann says:

          😛 Were you even born then? Things I remember as happening just a short while ago (e.g., best friend’s wedding) turn out to be 20 years old. It’s shocking! But I shall not complain. There’s only one alternative to growing older, and it’s not particularly pleasant.

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