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Book: The Can't Cook Book: Recipes for the Absolutely Terrified! by Jessica Seinfeld
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Authors: Jessica Seinfeld
Tags: Non-Fiction
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combined.
3. Place the meat mixture in the prepared pan and gently press in. Zigzag the bacon strips over the top to cover completely. Bake until an instant-read thermometer inserted into the center reads 160°F (check the temperature after 55 minutes), 55 to 60 minutes. Remove from the oven and let rest for 5 minutes before lifting from the pan and slicing.
PORK LOIN WITH APPLES & ONIONS
ACTUAL WORK TIME: 20 minutes | TOTAL TIME: 1 hour 20 minutes | SERVES: 4
If you’ve never roasted before, this one-pan meal is a good place to start. Pork loin is easy to find and so simple to prep. Just rub with some spices, cut up the apples and onions, and throw this baby into the oven.
1 1 / 2 lbs. boneless pork loin
2 medium red onions
3 red apples, such as Ida Red, Rome, or Pink Lady
3 T. olive oil (2 T. + 1 T.)
1 tsp. kosher salt ( 1 / 2 tsp. + 1 / 2 tsp.)
1 / 2 tsp. freshly ground black pepper ( 1 / 4 tsp. + 1 / 4 tsp.)
2 cloves garlic
1 T. dried thyme
2 tsp. fennel seeds
Tools needed: cutting board, chef’s knife, melon baller (optional), measuring spoons, rimmed sheet pan, small bowl, kitchen timer, instant-read thermometer.
* How-to:
Chop garlic
Don’t Panic: Cutting the apples and onions into quarters is no big thing.
1. Heat the oven (with the oven rack in the middle) to 400°F. Take the pork out of the refrigerator and let it come to room temperature, about 20 minutes.
2. Meanwhile, cut off both ends of the onions, then cut the onions in half from stem to opposite end; peel. Place each half cut side down and cut in half again. You have just quartered your onions.
3. Cut the apples in half from stem to opposite end. Using a 1 tsp.-size measuring spoon or melon baller, scoop out the core. Place each half cut side down and cut in half again. Place the apples and onions in a rimmed sheet pan.
4. Drizzle the onions and apples with 2 T. of the oil and sprinkle with 1 / 2 tsp. of the salt and 1 / 4 tsp. of the pepper (about 12 turns on a pepper mill). Toss together with your hands and spread into a single layer.
5. Chop the garlic * and combine in a small bowl with the thyme, fennel seeds, and the remaining 1 T. oil, 1 / 2 tsp. salt, and 1 / 4 tsp. pepper. Place the pork, fat side up, in the middle of the pan, pushing the apples and onions aside as you need to. Rub the entire pork loin with the fennel mixture.
6. Roast until an instant-read thermometer inserted into the center of the pork reads 145°F (check the temperature after 50 minutes), 50 to 60 minutes. A slight pink hue in the center of your cooked roast is perfectly desirable. Transfer the meat to a clean cutting board and let rest 5 minutes before slicing. Serve with the apples and onions.
CHOP.
RUB.
ROAST.
APPLE CIDER PORK CHOPS
ACTUAL WORK TIME: 15 minutes | TOTAL TIME: 30 minutes | SERVES: 4
Making a sauce is completely intimidating, right? Not this one. It’s made from one ingredient—apple cider. And you don’t even know you are making a sauce—it just happens magically.
4 boneless pork chops (1 inch thick, about 1 1 / 2 lbs. total)
1 tsp. kosher salt ( 1 / 2 tsp. + 1 / 2 tsp.)
1 / 4 tsp. freshly ground black pepper ( 1 / 8 tsp. + 1 / 8 tsp.)
2 tsp. e.v. olive oil
1 / 2 c. apple cider
Tools needed: measuring cups and spoons, large skillet, tongs, instant-read thermometer, wooden spoon.
Don’t Panic: You’ve got only two things to keep in the back of your mind: making sure the pork is done and letting the apple cider simmer long enough to turn into sauce.
1. Take the pork out of the refrigerator and let it come to room temperature, about 15 minutes.
2. Measure 1 / 2 tsp. of the salt, then pinch and sprinkle over the tops of the pork. Then season with 1 / 8 tsp. of the pepper (about 6 turns on a pepper mill). Turn the pork over and season the same way with the remaining 1 / 2 tsp. salt and 1 / 8 tsp. pepper.
3. Place your large
3. Place the meat mixture in the prepared pan and gently press in. Zigzag the bacon strips over the top to cover completely. Bake until an instant-read thermometer inserted into the center reads 160°F (check the temperature after 55 minutes), 55 to 60 minutes. Remove from the oven and let rest for 5 minutes before lifting from the pan and slicing.
PORK LOIN WITH APPLES & ONIONS
ACTUAL WORK TIME: 20 minutes | TOTAL TIME: 1 hour 20 minutes | SERVES: 4
If you’ve never roasted before, this one-pan meal is a good place to start. Pork loin is easy to find and so simple to prep. Just rub with some spices, cut up the apples and onions, and throw this baby into the oven.
1 1 / 2 lbs. boneless pork loin
2 medium red onions
3 red apples, such as Ida Red, Rome, or Pink Lady
3 T. olive oil (2 T. + 1 T.)
1 tsp. kosher salt ( 1 / 2 tsp. + 1 / 2 tsp.)
1 / 2 tsp. freshly ground black pepper ( 1 / 4 tsp. + 1 / 4 tsp.)
2 cloves garlic
1 T. dried thyme
2 tsp. fennel seeds
Tools needed: cutting board, chef’s knife, melon baller (optional), measuring spoons, rimmed sheet pan, small bowl, kitchen timer, instant-read thermometer.
* How-to:
Chop garlic
Don’t Panic: Cutting the apples and onions into quarters is no big thing.
1. Heat the oven (with the oven rack in the middle) to 400°F. Take the pork out of the refrigerator and let it come to room temperature, about 20 minutes.
2. Meanwhile, cut off both ends of the onions, then cut the onions in half from stem to opposite end; peel. Place each half cut side down and cut in half again. You have just quartered your onions.
3. Cut the apples in half from stem to opposite end. Using a 1 tsp.-size measuring spoon or melon baller, scoop out the core. Place each half cut side down and cut in half again. Place the apples and onions in a rimmed sheet pan.
4. Drizzle the onions and apples with 2 T. of the oil and sprinkle with 1 / 2 tsp. of the salt and 1 / 4 tsp. of the pepper (about 12 turns on a pepper mill). Toss together with your hands and spread into a single layer.
5. Chop the garlic * and combine in a small bowl with the thyme, fennel seeds, and the remaining 1 T. oil, 1 / 2 tsp. salt, and 1 / 4 tsp. pepper. Place the pork, fat side up, in the middle of the pan, pushing the apples and onions aside as you need to. Rub the entire pork loin with the fennel mixture.
6. Roast until an instant-read thermometer inserted into the center of the pork reads 145°F (check the temperature after 50 minutes), 50 to 60 minutes. A slight pink hue in the center of your cooked roast is perfectly desirable. Transfer the meat to a clean cutting board and let rest 5 minutes before slicing. Serve with the apples and onions.
CHOP.
RUB.
ROAST.
APPLE CIDER PORK CHOPS
ACTUAL WORK TIME: 15 minutes | TOTAL TIME: 30 minutes | SERVES: 4
Making a sauce is completely intimidating, right? Not this one. It’s made from one ingredient—apple cider. And you don’t even know you are making a sauce—it just happens magically.
4 boneless pork chops (1 inch thick, about 1 1 / 2 lbs. total)
1 tsp. kosher salt ( 1 / 2 tsp. + 1 / 2 tsp.)
1 / 4 tsp. freshly ground black pepper ( 1 / 8 tsp. + 1 / 8 tsp.)
2 tsp. e.v. olive oil
1 / 2 c. apple cider
Tools needed: measuring cups and spoons, large skillet, tongs, instant-read thermometer, wooden spoon.
Don’t Panic: You’ve got only two things to keep in the back of your mind: making sure the pork is done and letting the apple cider simmer long enough to turn into sauce.
1. Take the pork out of the refrigerator and let it come to room temperature, about 15 minutes.
2. Measure 1 / 2 tsp. of the salt, then pinch and sprinkle over the tops of the pork. Then season with 1 / 8 tsp. of the pepper (about 6 turns on a pepper mill). Turn the pork over and season the same way with the remaining 1 / 2 tsp. salt and 1 / 8 tsp. pepper.
3. Place your large
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