Why fall is my favorite season

This month’s issue of Bon Appetit is filled with recipes I can’t wait to try—and six I already have. I love cooking this time of year. In fact, all I really want to do is cook and eat, and then cook more. And, as long as I’m wishing, I’d like it to be Friday, too—more time for cooking.

Alas, it’s Wednesday, and I’m avoiding sugar and starch. So, in the meantime, let me share a recipe I made this weekend: Prosciutto-Wrapped Pork Loin with Roasted Apples.

I bought a huge pork loin and butchered and butterflied it myself. It resulted in two good-sized roasts and six thick pork chops. I’d highly recommend this recipe, though please note it took far, FAR less than the recommended two hours to come to temperature. Even though it was a bit overdone, it was still moist thanks to the stuffing and prosciutto.

As soon as the other recipes are online, I’ll share them as well!

2 responses to this post.

  1. Posted by Doug Smith on September 21, 2011 at 5:03 pm

    Gorgeous! FedEx us some!

  2. Posted by Laugh at Jessie on September 21, 2011 at 9:46 pm

    Yum! Bec, that looks fantastic!

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