Local Spotlight// McGlasson’s Farm – Farm Inspired Recipe Included: Enriched Sweet + Spicy September Apple Pork Loin

It’s September, which means apple season is here. Thankfully the wonderful people at McGlasson’s Farms have opened up the U-pick apple orchard, plus fresh apple cider and caramel apples now ready, and even more produce is also available. A couple Summer’s back I was able to pick tomatoes, and when ready, clip pumpkins in the fields of McGlasson Farm, it was one of my favorite moments. Seeing where your food comes from, and also supporting locally, is something that is super important to me. So when I found out Franz had not been to McGlassons I knew I wanted to cook him a dinner that was centered around their apples and produce. When we arrived there, I could not wait to get my pregnant self out of the car, and have a basket of apples in hand. While there, we picked up gala apples, zucchini, squash, kale, and a bit of apple butter as well. I had a pork loin marinating at home, and knew that the pork would be delicious paired with the apples and veggies from McGlassons. PS Be prepared, McGlassons is cash only, just FYI

Scroll down for a sneak peek into the VB in THE CITY cookbook , a recipe using McGlasson’s veggies and fruits : McGlasson’s Enriched Sweet + Spicy September Pork Loin

A few key points to cover for u-pick apples while at McGlassons:

* The u-pick orchard is a short walk from the market along a gravel drive so be sure to wear sturdy, closed-toe shoes (no sandals).

* Half-bushel bags will be sold to pick in at a flat-rate of $25 per bag before you head to the orchard. A half-bushel typically holds 60-65 medium-sized apples (approx. 18-22 lbs). No smaller sizes will be available, and the cost is the same regardless of how full the bag is. Please don’t bring your own containers or bags as they will not be accepted.

* Varieties are available on a first-come first-serve basis and include the following: Red Delicious, Golden Delicious, Jonathan, Gala, Granny Smith, Winesap, Rome Beauty and Ida Red. Some varieties are still ripening, please ask at the stand if you have further questions.

* No reservations are necessary as we have plenty of space in the orchard

* All picking is from the ground, no ladders are provided and climbing of trees is prohibited.

* Strollers or wheelchairs may require extra effort to access the orchard due to the gravel drive and the hilly terrain.

* Hours for u-pick are 9-5 every day.

* CASH or CHECK only, no cards

Any other questions please call McGlasson’s ahead at (859) 689-5229. Happy picking!

McGlasson’s Enriched Sweet + Spicy September Apple Pork Loin


  • Pork Loin
  • bone broth – 12 oz
  • peppercorn to desired taste
  • Olive Oil to drizzle, 1 cup
  • Onions Diced – 2 onions
  • Brown Sugar- 1/2 cup
  • refined white standing sugar 1/3 cup
  • ground pepper 2 tablespoons
  • cinnamon 1 table spoon
  • cayenne pepper 2 tablespoons
  • spice world minced garlic 1/2 cup
  • One large zuchinni diced
  • One large squash diced
  • 5 gala apples diced
  • granulated salt – 1 tablespoon
  • Italian dressing – One bottle
  • you will need a medium ceramic oven safe oblong dish and aluminum foil

Overnight, place pork loin in a ziplock bag full of bone broth + italian dressing set in fridge.


Preheat oven to 400 degrees – cook time 20 to 25 minutes with aluminum foil on, 10 minutes with foil off. TOTAL COOK TIME :35 min

In a medium ceramic dish, drizzle the bottom with olive oil, place the marinated pork loin that you have taken out of the fridge in the center of the ceramic dish, drain the juice in the sink prior to placing the pork loin in the dish.

Cut medium slices of the zucchini, squash, and gala apples and place around the pork loin with the apples being the closet to the pork loin.

Season the veggies and apples with drizzled oilve oil, cayenne pepper, the two sugars, garlic, diced onions, ground pepper, peppercorn, salt, and cinnamon.

Cover the dish with aluminum foil and place in the oven covered for 20-25 minutes.

Check on the pork loin by cutting into it, and if not finished place back in the oven for 15 minutes with the foil not covering the dish. If the pork loin is cooked, put the dish back in for 10 minutes with the foil not covering the dish.

Pull out of the oven, let rest for 7 minutes, and enjoy.

Serve with rustic carrots.

Cook time 35 minutes at 400 degrees


  • Olive Oil to drizzle, 1 cup
  • Onions Diced – 2 onions
  • Brown Sugar and white granulated sugar 1 cup mixed
  • refined white standing sugar 1/3 cup
  • ground pepper 2 tablespoons
  • cinnamon 1 table spoon
  • cayenne pepper 2 tablespoons
  • spice world minced garlic 1/2 cup


Shave and wash the carrots, line a cookie sheet with aluminum foil and preheat the oven to 400 degrees. Leave the stem on the carrots once washed, and place the carrots on the foil that is drizzeled with olive oil. Use the same ingredients of seasoning, as in the dish above and drizzle seasoning with a bit more olive oil on the bottom and on top of the carrots.

Make sure to check the carrots regularly as sugar burns easily, if burning place aluminum foil on top of the carrots. You want your carrots to be tender, a little crispy, but you do not want the fire marshal called, honey.

Click for Official Website: http://www.mcglassonfarms.com/

Find McGlasson Farms on Facebook – CLICK HERE

McGlasson Farms                     

5832 River Road (route 8)

Hebron, KY
(3 miles west of the ferry)

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