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Everyone should have a good meat 'n potatoes recipe in their back pocket for whatever food thing is on sale at the market, so I'm bringing you yet another great meat 'n potatoes combo! the odd one here is actually the potatoes. if you're afraid of eating tea leaves... well you're wrong... try the recipe anyway and you'll know how wrong you are for your silly misconception about tea leaves.

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Apple-Rosemary Pork Loin

Ingredients:

1 or 2 Carrots, cut into large chunks
1 Yellow Onion, cut into large chunks
2 or 3 Stalks of Celery, cut into large chunks
Fresh Rosemary (finely chopped)
1 or 2 Granny Smith Apples, cut into large chunks
1 or 2 Fugi or Honeycrips Apples, cut into large chunks
Pork Loin
Olive Oil
Butter (like half a stick or so, cut into small pads)
Salt
coriander (ground seed)
Cognac or Brandy

Directions:

1) preheat the oven to 350° F (175° C)
2) Get a dutch oven or large heavy-bottom oven safe pot, and put some olive oil in it and get it SCREAMING hot on the stove.
3) Season the loin with the salt and coriander.
4) Brown the loin on all sides in the hot hot hot oil, then set it aside.
5) In the SAME hot pot pour all your veg and apples in and caramelize them a bit. Then pour in a little cognac to get the fond off the bottom. (Fond is the on brown good shit on the bottom of your pot).
6) Put the loin on top of the veg (It should still sit well above the liquid in the pot, we're roasting not braising), and put some butter along the top, and sprinkle your rosemary all around the pot of goodies.
7) put the roast into the oven for about 15 minutes, then baste it with you liquids and turn the oven down to 300° F (150° C) and let it roast for another 30-40 minutes (Basting it every once in a while)
8) poke it with a thermometer and once it reads 140° F (60° C) take it out and let it rest 10-15 minutes
9) slice it into 1/2 inch (1 cm) slices and pour a bunch of the juices from the roasting over top, and serve



Tea Potatoes

Ingredients:

Red Potatoes, cut into bite sized chunks
4-6 Bags of Black Tea (I use a mix of earl grey and lapsang souchong)
Salt
Yellow onion, thinly sliced
olive oil

Directions:

1) Put the potatoes in a pot of cold water with 2-3 of the bags of tea, and bring it to a boil.
2) boil it until you only get a bit of resistance from the potatoes when you poke them with a fork.
3) strain the potatoes and discard the used tea bags
4) while the potatoes are still hot put them in a pan of screaming hot oil with the onion, and salt.
5) cut open your remaining tea bags and stir the contents in, and fry everything until you get a nice crunchy golden outside of the taters.
6) Serve and enjoy



Home-made raspberry vinaigrette

Ingredients:

Raspberries (1 cup or so)
Sugar (half a cup or so?)
White wine or apple cider vinegar (1/3 cup or so)
Extra Virgin Olive Oil (about a cup)

Directions:

1) Put the raspberries in a small pot and put them on the stove with the vinegar, and on medium-low heat cook the raspberries until they are pretty much completely liquid.
2) Add in the sugar and stir until dissolved, then remove the pot from the heat and let it cool.
3) pour the cooled mixture into a large bowl, and pour in the olive oil. Vigorously whisk and pour over greens, and eat!
4) to store whisk again and pour the mixture into jars, then just shake before using later.