Oven Pork Roast with Applesauce, Mashed Potatoes, Gravy and Asparagus

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Preparation time:
Cooking time:
Yield: 5

3 pounds lean boneless pork loin roast (42 oz)
Fresh ground pepper
Garlic powder
Mrs. Dash Original
6 apples, cut in quarters
1/4 cup sugar (75 mL)
1 tablespoon cinnamon (15 mL)
6 large 4 to 6 large thin skinned potatoes (if you really feel the need to peel them, go ahead., but remember to cut double because you will need to set aside 1/2 for the shepherd’s pie)
1% milk
Butter
20 to 24 asparagus spears
Bisto brown gravy thickener (1 lb or 450 g)

Preheat oven to 425 F (220 C).
Place pork loin in pan, season with spice and insert meat thermometer.
Roast uncovered for 20 minutes. Reduce heat to 325 F (160 C) basting meat occasionally with pan juices. Leave for 1 1/2 hours or until meat thermometer registers 160 F (70 C). Remove meat, then tent with foil and let stand for 10 minutes before carving.
In the meantime…
Take off the center core from apples. Throw all the cut apples into a freezer bag. Sprinkle with sugar and cinnamon the freeze.
Once the apples are completely frozen, remove from freezer and defrost. Peel off skin and mash. Add sugar or a little lemon juice to taste. Set aside in fridge.
Scrub potatoes and place in pot of water. Bring to a boil, then reduce heat to medium-high.
Remove from heat when the potatoes are tender. Reserve some liquid for your gravy. Mash potatoes with a little milk and butter.
Place asparagus and a splash of water in a microwavable dish with lid. Cover and microwave at high for 6 minutes, then let stand.
Place roasting pan over med heat and add potato water.
Reduce until it begins to turn dark. Stir in a beef Bisto smoothed with water.
Only add a little at a time until it’s as thick as you like. Microwave asparagus 1 additional minute before serving.