BACON WRAPPED PORK AND APPLE PATTIES
4 servings
3/4
cup quick-cooking rolled oats
teaspoon ground sage
l/2
teaspoon salt
l/4
teaspoon pepper
l/4
teaspoon dried thyme, crushed
l/3
cup applesauce
1 egg, slightly beaten
l/4
cup finely chopped green onion
1 pound lean ground pork
4 slices bacon
1 large tart green apple, cut in thin wedges
l/2
medium onion, cut in small wedges
1 tablespoon olive oil
In a large bowl combine oats, sage,
salt, pepper,
and thyme. Stir in applesauce, egg and
green onion; mix well. Stir in ground’meat until well blended. Form into 4 patties about
3/4
to l-inch thick. Wrap a bacon strip around each patty; secure with a toothpick.
Skews
patties horizontally on spit, one on top of another. Close door and cook until no pink
remains or until internal temperature reaches 165°F (approximately 45 to 50 minutes).
Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender.
Sprinkle lightly with salt. Serve with patties.
PEPPERED PORK ROAST WITH CHERRY SALSA
6 to 8 servings
cup chopped onion
cup chopped green pepper
cup chopped green chilies
cup dried cherries, chopped
cup red cherry jam
1 tablespoons vinegar
1
tablespoons chopped cilantro
2 to 3 pound pork double loin roast, tied
1 to 2 tablespoons cracked black pepper
2 teaspoons garlic salt
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