A Very Lazy Recipe for Rosemary Pork with Apples and Shallots!

A Very Lazy Recipe for Rosemary Pork with Apples and Shallots!
Hello readers!
If you are like me, you have a lot of responsibilities, and the last thing you want to know is the hard way to do anything.  So, I’d like to share with you a recipe for Rosemary Pork with Apples and Shallots that cuts as many corners as possible, and lets you do as little as you can get away with, while still being a homemade dish!
Pork Loin Roast, which you bought because it was on sale for $2/pound
Dried Rosemary, because you didn’t make it to the Farmers Market yesterday to buy fresh herbs
Apples – whatever kind is on sale
Pepper & Salt


1. Take the pork roast out of the freezer at noon and, after you realize that it’s frozen solid, put it in a Ziploc bag, and put that bag into a bowl of lukewarm water.

2. Take the pork out of the water at 5 p.m. to cook, and, after looking at a few recipes for pork roasts requiring basting and attention, decide that it isn’t worth it and cut the pork into smallish pieces.

3. Shake some pepper and salt on the pork so that it coats the meat, then saute on the stove with olive oil under medium heat.

4. Chop a shallot or two, and put it in a second pan with some olive oil and minced garlic.

5. Cut up a few apples, as well as some dried rosemary from your spice rack (you meant to pick up fresh rosemary at the Farmer’s Market yesterday, c’est la vie) and put them in the pan with the shallots and garlic under medium heat.

6. Once the apples become soft, transfer them to the pork pan.  Wash the apple pan when you remember the next morning after seeing it still sitting on the stove.

7. Continue sauteing the pork and apple mixture until the temperature of the pork reaches 160, even though the USDA has recently lowered the safe temperature to consume pork at 145 degrees, because you have a libertarian streak and don’t trust government agencies.


Bon Appetit!