Wednesday, October 01, 2008

Here's the recipe!

Want a new roast recipe for fall?  Then fix this for dinner!  I fixed it tonight and it was VERY good.  Different.  Too bad for Russ and two missed out!
Pork Loin with Apples and Pears
Pork Lion with Apples and Pears

2 tsp. black pepper
1 tsp. salt
1 tsp. garlic powder
1 3lb boneless pork top lion roast (single lion)
1/3 cup molasses
2 Tbsp. red wine vinegar (I used basamic vinegar with a splash of "just about to turn" red wine that we had sitting around...don't think you need it tho)
1 Tbsp. reduced-sodium soy sauce (omit the salt if you don't have reduced sodium, I guess)
3 apples, cut in halves or large slices or wedges
2 pears, cut the same as apples
2 Tbsp. sugar

1. Preheat oven to 425 degrees.  Line shallow roasting pan with heavy foil; lightly spray the foil with Pam or whatever. Place meat rack in pan (I don't have a meat rack, so I didn't use one), set aside.
2. In bowl combine pepper, salt, and garlic.  Brush pork with 1 Tbsp olive oil (I just sprayed it with Pam); rub with pepper mixture. Place pork on rack (or in pan).  Roast 35 minutes.
3. For glaze, in small skillet (with a lid..for later) combine molasses, vinegar, and soy sauce.  Bring to boiling.  Reduce heat; simmer 1 minute.  Remove to separate small bowl.  Set glaze and skillet aside.
4. Brush pork with some glaze (reserve 2 Tbsp. for glazing fruit).  Continue roasting 20 minutes, brushing more glaze halfway thru.
5. Roast pork 10 more minutes or until thermometer inserted in center reads 150 degrees...or until little pop-out thermometer pops up.  Remove from oven and cover with foil, let it sit 10 minutes before slicing.
6.  Meanwhile, in skillet used for glaze heat 1 Tbsp. olive oil (or spray it well).  Toss fruit in a little sugar, Add fruit to skillet, cover and cook 2 minutes, uncover and cook 3 minutes or until tender-crisp.  Add reserved glaze; heat thru.  Serve pork with fruit and drizzle with pan juices.  Serves 8.


Anonymous said...

Pass on the recipe. That looks YUMMY!

Amanda Schaefer said...

I'm going to try this on my quest to make adult food. I'll let you know how it turns out!