MAIN COURSE---Roast pork loain with apples, potatoes, and sage

Serves 8

Ingredients:
3 Tbsp butter-softened
2 Tbsp chopped fresh sage leaves
1 tsp salt
1/4 tsp black pepper
1 (3 lb) boneless pork loin roast (trimmed of fat)
1 1/2 lb baby red potatoes- each cut in half
1 large chopped onion
1 1/2 lbs (3-4) apples -cored and wedged into 8 slices each


Instructions:
Preheat oven to 450. In small bowl, stir in 1 tbsp butter, 1 tbsp sage, 1/2 tsp salt and 1/4 tsp pepper. With hands rub sage mixture all over pork loin.
In baking sheet melt remaining butter in oven. remove pan from oven. Add potatoes, onion, 1/2 tsp salt and remaining chopped sage. Toss to coat. Push potatoes and onion to edges of pan and set small roasting rack in center; place roast on rack. Roast 20 minutes.
Add apples to pan, around pork, and roast 30-40 minutes longer, depending on thickness of pork, or until meat thermometer reaches 145.
Transfer pork to warm platter; let stand 15 minutes to let juices set for easier slicing. With spoon transfer potatoes onion, and apples to platter with pork. Pour drippings into small cup. Skim off fat and pour over sliced pork.