Ingredients

• 1 boneless pork loin roast (about 2 lb)
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon grapeseed oil
• 1 shallot
• 1 small jalapeño pepper
• 8 oz fresh pineapple chunks
• 1 (5 oz) bag dried mango
• ¼ bunch fresh cilantro
• 2 limes, for juice
• 1 cup mango nectar
• 1 tablespoon fish sauce (or Worcestershire sauce)
• 2 tablespoons unsalted butter

Steps

1. Preheat oven to 325°F. Season pork with salt and pepper (wash hands). Preheat large, oven-safe sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add pork to pan; cook 6 minutes, turning occasionally, or until well browned.
2. Place pan with pork in oven and bake 25–35 minutes until 145°F.
3. Meanwhile, chop shallot and jalapeño finely, discarding membrane and seeds if desired. Chop pineapple, mango, and cilantro finely. Juice limes (2 tablespoons).
4. Remove pork from pan and let rest 10 minutes before slicing.
5. Place same sauté pan on medium. Add shallots and jalapeños; cook 2–3 minutes, stirring occasionally until softened. Stir in pineapples, mango, and nectar. Bring to a simmer and cook 5–7 minutes, stirring occasionally, until liquid is reduced by two-thirds.
6. Remove from heat; stir in lime juice, cilantro, fish sauce, and butter until well blended. Slice pork thinly and serve with sauce.

Ingredients

• 2 prepared pie crusts
• 1 Granny Smith apple (rinsed)
• 1 lemon (for juice, rinsed)
• 1 (21-ounce) can blueberry (or peach) pie filling
• ¼ teaspoon ground allspice
• nonstick aluminum foil
• 1 tablespoon butter
• 1 teaspoon turbinado (raw) sugar

Steps

1. Preheat oven to 400ºF. Remove pie crusts from package and let stand 4-5 minutes. Peel and core apple; cut (or dice) into small pieces and place in medium bowl. Squeeze juice of lemon over apple; stir until evenly coated. Stir in pie filling and allspice until well blended.
2. Place 2 (10x12-inch) nonstick foil sheets on work surface. Unroll crusts over foil sheets. Pour half of filling into center of each pie crust. Fold edge of pie crust toward center, over filling. Work clockwise around edge of pie crust, overlapping folds, and leaving about 2-3 inches open in center. Repeat with second pie. Gently transfer pies (on foil) to baking sheet.
3. Place butter in small microwave-safe bowl; microwave on HIGH 20-30 seconds or until butter melts. Brush crusts with butter; sprinkle with sugar. Bake pies 25-30 minutes or until tops are golden.
4. Transfer pies (on foil) to wire cooling rack. Let stand 15 minutes before serving. (Makes 12 servings.)