Ingredients

• 1 ½ tablespoons chili powder
• 1 tablespoon Italian seasoning
• 1 tablespoon apple pie spice
• 2 teaspoons kosher salt
• 1 center cut pork loin roast (7–8 lb)
• 3 tablespoons olive oil, divided
• 3 large Granny Smith apples
• 2 limes, for juice
• 6 tablespoons brown sugar
• 1 cup dried mixed berries (or cranberries)
• ½ cup apple cider vinegar (or apple cider)

Steps

1. Preheat oven to 450°F. Combine chili powder, Italian seasoning, pie spice, and salt. Coat pork with 2 tablespoons oil and 3 tablespoons seasoning mixture. Place pork in roasting pan (wash hands); roast 30 minutes or until browned.
2. Reduce oven to 350°F; bake 1 hour or until pork is 145°F. Transfer pork to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time.
3. Prepare chutney while pork stands. Cut apples into small cubes (about 3 cups); juice limes (2 tablespoons). Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon oil in pan, then add apples and remaining seasoning mixture; cook and stir 3–4 minutes until slightly browned.
4. Reduce heat to medium-low. Stir in sugar, berries, and vinegar. Cook and stir 2–3 minutes until liquid is reduced by one-half and apples are tender; stir in lime juice. Slice pork and serve with chutney.
Chef's Tip: Serve with mashed potatoes or rice medley.

Ingredients

• 4 medium microwave-ready sweet potatoes
• 3 slices thick-cut bacon
• 1 (3-oz) package shallots, thinly sliced
• 1 cup pecan halves
• 3 tablespoons brown sugar
• ⅓ cup semi-soft garlic/herb cheese, crumbled

Steps

1. Microwave sweet potatoes on HIGH 8-10 minutes until tender when pierced with a fork.
2. Preheat large sauté pan on medium 1-2 minutes. Cut bacon into 1-inch pieces and place in pan; cook and stir 3-4 minutes or until lightly crisp. Meanwhile, slice shallots, then add to bacon; cook 1-2 more minutes or until tender.
3. Reduce heat to medium-low. Stir in pecans and sugar; cook and stir 3-4 minutes or until evenly coated. Remove from heat; let stand to cool.
4. Cut potatoes into 1-inch-thick slices; arrange in overlapping layers (shingle) in 13- x 9-inch serving dish. Top with bacon mixture and cheese; serve.