I cleaned out my email TOC and found another use for apple butter
(Cook's Illustrated).... as part of a glaze for pork roast.

CIDER GLAZED ROAST PORK LOIN
Cook's Illustrated
SERVES 6

Make sure to tie the roast (see photo) if your butcher hasn't already
done so.
http://i24.tinypic.com/291ztyb.jpg

1 (3-pound) boneless centercut pork loin, tied
Salt and pepper
2 tablespoons vegetable oil
6 small shallots, peeled (and halved if large)
2 cups apple cider
1/2 cup apple butter
1 bay leaf
1 sprig fresh thyme
1 teaspoon cider vinegar

1. Adjust oven rack to middle position and heat oven to 375 degrees.
Pat pork loin dry with paper towels and season with salt and pepper.

2. Heat 1 tablespoon oil in large skillet over mediumhigh heat until
just smoking. Place pork loin, fat side down, in skillet and cook,
turning it several times, until browned on all sides, 8 to 10 minutes.
Transfer pork, fat side down, to 13 by 9-inch baking dish and roast
until thermometer inserted in thickest part registers 85 degrees,
about 25 minutes.

3. While pork roasts, cook remaining tablespoon oil and shallots in
empty skillet over medium heat until golden brown, 3 to 5 minutes.
Increase heat to high, add cider, apple butter, bay leaf, and thyme
and bring to boil. Cook until thickened, about 8 minutes.

4. After pork has roasted for 25 minutes, pour glaze over pork and,
using tongs, roll pork to coat with glaze.Cook until internal
temperature registers 145 degrees, 20 to 30 minutes more, turning once
halfway through to recoat with glaze. Transfer pork to cutting board,
tent with foil, and let rest 20 minutes. Transfer glaze to small
saucepan and whisk in vinegar.

5. Before slicing pork, pour accumulated juices from roast into glaze
and warm glaze over low heat. Cut roast into 1/4-inch slices,
transfer to platter, and spoon 1/2 cup glaze over top. Serve, passing
remaining glaze at table.

finished roast
http://i20.tinypic.com/2mf14pl.jpg



--
See return address to reply by email

On Sun, 07 Oct 2007 14:18:46 -0700, sf wrote:

>
>I cleaned out my email TOC and found another use for apple butter
>(Cook's Illustrated).... as part of a glaze for pork roast.
>
>CIDER GLAZED ROAST PORK LOIN
>Cook's Illustrated
>SERVES 6

I just saved this. It sounds good.

I am getting in the mood for more fallish type cooking. It's cool
here today, and slightly breezy. And we are supposed to get down
close to freezing tonight.....


Christine

sf wrote:
> I cleaned out my email TOC and found another use for apple butter
> (Cook's Illustrated).... as part of a glaze for pork roast.
>
> CIDER GLAZED ROAST PORK LOIN
> Cook's Illustrated
> SERVES 6
>
> Make sure to tie the roast (see photo) if your butcher hasn't already
> done so.

MMmmmmmmm that looks wonderful)))))))

This is a definite saver)

Many thanks xxx

On Mon, 8 Oct 2007 13:32:53 +0100, "Ophelia" > wrote:

>sf wrote:
>> I cleaned out my email TOC and found another use for apple butter
>> (Cook's Illustrated).... as part of a glaze for pork roast.
>>
>> CIDER GLAZED ROAST PORK LOIN
>> Cook's Illustrated
>> SERVES 6
>>
>> Make sure to tie the roast (see photo) if your butcher hasn't already
>> done so.
>
>MMmmmmmmm that looks wonderful)))))))
>
>This is a definite saver)
>
> Many thanks xxx
>
You're very welcome! It certainly made me want to go out and buy
some apple butter for pork roast, that's for sure.


--
See return address to reply by email

Oh pshaw, on Sun 07 Oct 2007 02:18:46p, meant to say...

>
> I cleaned out my email TOC and found another use for apple butter
> (Cook's Illustrated).... as part of a glaze for pork roast.
>
> CIDER GLAZED ROAST PORK LOIN
> Cook's Illustrated
> SERVES 6
>
> Make sure to tie the roast (see photo) if your butcher hasn't already
> done so.

This sounds delicious! But on first reading I read the previous sentence
as, "...if your butler hasn't already done so." I though, well, that let's
me out!!! <G>

> http://i24.tinypic.com/291ztyb.jpg
>
> 1 (3-pound) boneless centercut pork loin, tied
> Salt and pepper
> 2 tablespoons vegetable oil
> 6 small shallots, peeled (and halved if large)
> 2 cups apple cider
> 1/2 cup apple butter
> 1 bay leaf
> 1 sprig fresh thyme
> 1 teaspoon cider vinegar
>
> 1. Adjust oven rack to middle position and heat oven to 375 degrees.
> Pat pork loin dry with paper towels and season with salt and pepper.
>
> 2. Heat 1 tablespoon oil in large skillet over mediumhigh heat until
> just smoking. Place pork loin, fat side down, in skillet and cook,
> turning it several times, until browned on all sides, 8 to 10 minutes.
> Transfer pork, fat side down, to 13 by 9-inch baking dish and roast
> until thermometer inserted in thickest part registers 85 degrees,
> about 25 minutes.
>
> 3. While pork roasts, cook remaining tablespoon oil and shallots in
> empty skillet over medium heat until golden brown, 3 to 5 minutes.
> Increase heat to high, add cider, apple butter, bay leaf, and thyme
> and bring to boil. Cook until thickened, about 8 minutes.
>
> 4. After pork has roasted for 25 minutes, pour glaze over pork and,
> using tongs, roll pork to coat with glaze.Cook until internal
> temperature registers 145 degrees, 20 to 30 minutes more, turning once
> halfway through to recoat with glaze. Transfer pork to cutting board,
> tent with foil, and let rest 20 minutes. Transfer glaze to small
> saucepan and whisk in vinegar.
>
> 5. Before slicing pork, pour accumulated juices from roast into glaze
> and warm glaze over low heat. Cut roast into 1/4-inch slices,
> transfer to platter, and spoon 1/2 cup glaze over top. Serve, passing
> remaining glaze at table.
>
> finished roast
> http://i20.tinypic.com/2mf14pl.jpg
>
>
>



--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

In article 4>,
Wayne Boatwright > wrote:

> > finished roast
> > http://i20.tinypic.com/2mf14pl.jpg
> >
> >
> >
>
>
>
> --
> Wayne Boatwright
> ___________________

Ooh that looks good!

Electric knife?
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

sf wrote in :

> I cleaned out my email TOC and found another use for apple butter

@@@@@ Now You're Cooking! Export Format

Alan's Apple Butter Bbq Sauce

BBQ, favorites, keeper, sauces/dips, tested

1 14 oz can hunts Italian tomato sauce.
1 cup apple butter
2 tbsp molasses
1 tbsp maggi sauce
1 tbsps franks hot sauce
1 tsp mustard powder
1 tbsp+ onion powder
2 tsp lemon juice
1 package slenda
1 liquid smoke; to taste

In a small pot stir together ingredients. Bring to just boiling remove
from heat. Adjust sweetness with apple cider Vinegar

Notes:
July 26 07
I used the juice and zest from 1 small lime instead of lemon juice.
Added 2 tbsps Apple Cider vinegar to correct sweetness...Think about not
adding splenda next time or at least taste test before you do.



modified from a BH&G recipe

Contributor: Alan's modified BHG recipe
** Exported from Now You're Cooking! v5.82 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Mon, 08 Oct 2007 12:39:01 -0500, Omelet >
wrote:

>In article 4>,
> Wayne Boatwright > wrote:
>
>> > finished roast
>> > http://i20.tinypic.com/2mf14pl.jpg
>> >
>> >
>> >
>>
>>
>>
>> --
>> Wayne Boatwright
>> ___________________
>
>Ooh that looks good!
>
>Electric knife?

Cook's Illustrated. I made it tonight. It was fine, but the
glaze/sauce is too sweet to be anything other than a meat
accompaniment. I made a different gravy for the mashed potatoes.

dinner:
pork roast
roasted asparagus
mashed potatoes
two gravies
cheesecake

--
See return address to reply by email