Star of the holiday dinner party

This past weekend, I hosted a holiday potluck/white elephant get together at my place that pretty much went until almost 3 o'clock in the morning! Lots of laughs and interesting conversation topics were shared that night. So for dinner, I made this incredibly delicious and super moist pork rib roast with apples and much to my joy, this dish was a huge success with the ladies! This dinner kept us going well into the night! It's too good to not share...so here it is - enjoy =). Oh yes...crass six ladies plus countless bottles of wine can make one memorable night. The next day, my husband asked me what the ladies talked about until 3am and all I could say was that if I told him, he wouldn't look at us the same way.
(Please excuse our massive food portion - we can't help ourselves.)

Oh yes, and during dinner, we were laughing so hard and hitting the table over the Shit Girls Say video on you tube. Have you seen this? LOL!

And before I forget...here's the recipe for the pork roast. Get ready to drool =)

Bone-in Pork Roast with Apples and Gremolata: (Recipe from Everyday Food Magazine)

Serves 8 / Total time: 2 hour + Resting

Ingredients:

- 1 pork rib roast with 8 ribs, chine bone removed and ribs frenched (4 to 4 1/2 pounds)

- course salt and pepper

- 4 gala or fuji apples,halved (I used fuji - sweeter)

- 3/4 cup dry white wine, such as chardonnay (I used 1 cup)

- 1/3 cup chopped fresh parsley

- 2 tablespoon chopped fresh rosemary leaves

- 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice

- 1/4 cup extra-virgin olive oil

Directions:

1. Let pork sit at room temp for 30 minutes. Preheat oven to 375 degrees. Season pork with salt and pepper and 1 tablespoon of chopped rosemary. In a large roasting pan, arrange apples, cut side down, in two rows in center of pan. Place pork, fat side up, on top of apples. Add wine and 1 cup of water to pan. Roast until pork is golden and an instant read thermometer inserted into center (avoiding bones) reads 145 degrees, 1 to 1 1/4 hours (I did 1.5 hours). Transfer pork and apples to a platter. Loosely tent pork with foil and let rest for 30 minutes.

2. Make gremolata: In a small bowl, stir together parsley, rosemary, lemon zest and juice, and olive oil and season with salt and pepper. Cut roast into chops and serve with apples and gremolata.