Now know as that other white meat, pork loin is a relatively low fat cut of meat that’s not only flavorful but nutricious. And lots of things can be done with it. Apples have long been a favorite accompaniment of pork, and here I’ve taken it another step. Simply make my simple gravy using one beef and one chicken bullion cube, and slice a couple of apples into the mix while good and hot. Don’t cook the apples to mush, rather remove from heat while there’s still a little snap left in them. If you really want an apple flavor, use a cup of apple juice and a couple of tsp of sugar in lieu of a cup of the water. Pork has long carried a historic bad rap and was cooked well done to assure it’s not having any of the bad stuff we used to worry about. Pork is now raised in very clean sanitary conditions. You don’t have to worry about it any more than you might beef, lamb, or chicken. Serves four.

1 2 lb Pork loin

2 Tblsp Garlic salt

2 Tblsp pepper (lemon pepper if you like)

Preheat your oven to 350 degrees. Place the loin on a rack over a roasting pan, salt and pepper to taste. Place on the middle rack and cook, uncovered, until 130 to 135 degrees in its center. Slice and serve basted in apple gravy. I love to serve this with mashed potatoes, or my smashed spuds, and spinach or baby bok choy. Fresh garden peas are wonderful also.