An Easy Fall Dinner in Less than an Hour

If you’re short on time and guests are arriving soon, quickly swing by the store for the following:

• pork loin
• sage
• pancetta
• little red potatoes
• apples
• puff pastry

and even you’ll be amazed at what you can whip up with less than an hour in the kitchen.  Here’s the menu of what you’ll be serving:

• Roasted Pork Loin with Pancetta and Sage (see recipe below)
• Oven Crisped Potatoes with Thyme
• and for dessert – Tarte Tatin

Roasted Pork Loin with Sage & Pancetta

24 sage leaves
12 slices of pancetta
1 boneless pork loin (about 3 pounds)
salt and pepper

Preheat oven to 450 degrees.  Cover a baking sheet with tin foil.

Rub pork loin with salt and pepper.  Arrange sage leaves in a decorative pattern around pork loin.  Arrange 12 slices of pancetta as shown below.  Use kitchen twine to secure pancetta to pork loin during baking.

Bake for 35-40 minutes or until kitchen thermometer reads 140 degrees in the inside of the roast.   Remove from oven and let rest 5 minutes. Remove kitchen twine and serve.

Enjoy!

Oven Crisped Potatoes with Thyme

2 pounds of fingerling or small potatoes
1/4 cup olive oil
1 tbsp fresh thyme, finely chopped
salt and pepper

You are going to put the potatoes in the oven 10 minutes after you start the roast in the oven, so no need to preheat as long as you’re following the pork recipe above also.  Wash and scrub potatoes and slice in half.

Spread oil, salt, pepper and thyme around on a baking sheet.  Place potatoes sliced-side down on top of the oil and herbs.  Place baking sheet in oven and bake for 30 minutes or until crispy on the sliced-side.

Serve along side pork and enjoy!