Welcome New Contributor - Trisha from www.onceamonthmom.com! Lifestages would like to welcome our friend Tricia Callahan, from www.onceamonthmom.com, as a quarterly contributor to LifeTimes. Tricia provides her readers and followers with everything they need to plan once a month meals (freezer cooking, oamc) traditional, whole foods, gluten free/dairy free, baby food, vegetarian on a diet & more! She’s an awesome mom, chef and blogger – and we are very excited to share her special recipes with you! This quarter Tricia shares with us Rosemary Balsamic Glazed Rack of Pork with Roasted Vegetables. Enjoy, especially in time for the holidays! http://onceamonthmom.com/rosemary-balsamic-glazed-rack-of-pork-with-roasted-vegetables-giveaway/ Author/Source: Tricia @ Onceamonthmom.com Balsamic Marinade Ingredients: 2 tbsp fresh chopped rosemary o.5 cups balsamic vinegar 2 cloves garlic, minced 2 tbsp olive oil 4 - 6 pounds rack of pork 3 sweet potatoes, cubed 3 onions, cubed 3 apples, cored and cubed Balsamic Glaze Ingredients: 1 cups balsamic marinade 3 Tablespoon brown sugar Directions: Marinade: In a small mixing bowl, whisk together all the marinade ingredients. Place the rack of pork into a plastic freezer bag (0r glass baking dish, covered) and pour in the marinade. Marinate for at least 3 hours. Roast: Preheat oven to 450 degrees F. Place the rack of pork in a baking dish, season with salt and fresh ground black pepper, and pour in the marinade. Place in the preheated oven and bake for 30 minutes. Turn the oven down to 400 degrees F and roast for about 30 minutes, basting occasionally with the marinade. Briefly remove the rack of pork from the oven and add the vegetables to the baking dish (I lifted my pork and placed many of them under it for baking). Baste pork and vegetables and then return to oven to bake for an additional 45 minutes, continuing to baste occasionally, or until the internal temperature reaches 145 degrees F. Remove and let the pork loin rest for 10 minutes before serving. {Special Note: In May, the USDA reduced the temperature guideline for pork loins, chops and roasts from 160 to 145 degrees F, with a three-minute rest. This will yield a juicy, flavorful product that may be pinker in color than most home cooks are used to. Ground pork, like all ground meat, should be cooked to 160 degrees.} Glaze (optional): Remove 1 cup of balsamic marinade from the baking dish and brown sugar into small sauce pot over medium high heat for several minutes. Reduce heat, stirring occasionally until glaze coats a spoon, thickly. Drizzle over roast and vegetables Freezing Directions: Prepare the marinade as directed above. Place rack of pork and marinade in a freezer bag, seal and freeze. Prepare vegetables and place them in a separate gallon freezer bag, freeze and seal (or use fresh vegetables at time of preparation). When ready to serve, thaw (probably 2 days in advance) and continue following roasting and glaze directions above. Servings: 6-8