Review of last recipe (photo above) - Could have set up the shot better ... the salad is quite delicious, though would have been better on a day warmer than 15 degrees.  The herb dressing is really good.   A keeper!

I've been quite excited of late, because I knew I would be moving from the Vegetables/Pasta/Soup/Salad/Sandwich category to entrees and desserts.  My plan going forward is to continue alphabetically, but to go from A-Z in each category of my accordion file.  To finish off this file, I will be jumping from Poultry/Meats to Fish/Seafood to Desserts, and moving from A-Z.  Although making desserts for a year or so may have sounded good, in reality, it would have killed any attempt at keeping my weight down.  I usually halve or quarter my testing recipes, but it's more difficult to do that with desserts (it changes the pan size, baking time, etc), so this approach is more balanced.  When I'm not able to make a smaller dessert, my friends at work will be the beneficiaries.  And, I don't have to go from front to back A, then Z, then B, then Y ... just from category to category to category from A-Z.  In any case, I'll see how this works out, as I'm now counting that there are over 30 recipes that start with the word 'chicken' (at least it'll be chicken every third blog, not every other).

TODAY'S RECIPE - Apple-Glazed Roast Pork
Accompany with roasted potatoes and a light, fruity Gamay, Beaujolais or dry Sauvignon Blanc.

Serves 6

1 jar (12 oz) apple jelly
4 tsp dijon mustard
3 tsp lemon juice, divided
1 2 1/2 lb pork loin roast, at room temperature
salt and pepper
1 tbsp brandy

In a small saucepan, melt jelly over low heat.  Stir in mustard and 1 tsp lemon juice, and set aside. 

Rub roast generously with salt and pepper.  Place on rack in shallow foil-lined roasting pan.   Roast in preheated 350 degree oven for 45 minutes.  Brush lightly with jelly mixture and continue roasting, brushing with jelly once more, 30-45 minutes.  Let stand in warm place for 10 minutes more.

Scrape any browned drippings from roasting pan into remaining jelly.  Add remaining 2 tsp lemon juice and the brandy and heat through.  Season generously with salt and pepper.

Slice roast thin and serve with sauce.

Nutritional Information:  399 calories, 30 G protein, 35 G carbs, 15 G fat 90 mg cholesterol