Roasted Pork Loin with New Potatoes and Spaghetti Squash
Source: Chef David Nelson

1 pork loin (3-4 lbs.)
1 bottle of apple juice
4 sprigs of fresh rosemary
salt and pepper to taste
1 lb. New potatoes
2 Tbsp. butter
1 spaghetti squash, about 2 lbs.
1 stick of butter
2 Tbsp. brown sugar
Nutmeg

Place rosemary in the bottom of a container and put the pork on top of it. Season with salt and pepper and rub it into the pork. Cover the pork with apple juice and refrigerate overnight. Place the pork in a roasting pan with a rack. Pour juice in the pan just up to the rack and put the rosemary on top of the pork.

Wash and quarter 1 pound of new potatoes. Boil until barely tender then toss with 2 Tbsp. of melted butter, salt and pepper. Place potatoes around pork on the rack and bake about 30 minutes @ 350F or until you have an internal temperature of 140F. At the same time you roast the pork, you can bake the squash.

Split a spaghetti squash in half lengthwise and remove the seeds. Place on a pan or cookie sheet cut side down. This will also take about 30 minutes. When the squash is tender, remove from the skin by scraping with a large spoon. Melt 4oz of butter with 2 Tbsp. of brown sugar and a dash of nutmeg and toss with squash.