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Pork Loin with Rosemary Applesauce

Aradia Farm Roast Pork Loin with Rosemary Applesauce Recipe

Roast Pork Loin with Rosemary Applesauce Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons salt
  • 4 teaspoons garlic powder
  • 4 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
  • 2 teaspoons pepper
  • 1 boneless Aradia Farm pork loin roast (2 to 3 pounds), halved
  • APPLESAUCE:
  • 1/4 cup butter, cubed
  • 6 medium Golden Delicious apples, peeled and chopped (about 5 cups)
  • 1 to 2 teaspoons ground cinnamon
  • 2 teaspoons brown sugar
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1 cup water

Roast Pork Loin with Rosemary Applesauce Directions:

In a large resealable plastic bag, combine the first five ingredients.

Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Place pork roast on a rack in a shallow roasting pan, fat side up.

Roast 55-65 minutes or until a thermometer reads 145°.

Meanwhile, in a large skillet, heat butter over medium heat.

Add apples, cinnamon, brown sugar, rosemary and salt; cook 8-10 minutes or until apples are tender, stirring occasionally.

Stir in water; bring to a boil.

Reduce heat; simmer, uncovered, 10 minutes or until apples are very soft.

Remove from heat; mash apples to desired consistency.Remove roast from oven; tent with foil.

Let stand 10 minutes before slicing. Serve with warm applesauce.

 

Reciple courtesy of Taste of Home

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North Country Basting Sauce | With Real Maple Syrup

North Country Basting Sauce made with real Maple Syrup

Basting Sauce Ingredients:

1 cup ketchup

2/3 cup apple cider vinegar

1/2 vegetable oil

1/2 cup maple syrup

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Instructions:

Bring all of the ingredients to a boil in a small saucepan over medium heat, stirring occasionally.  Reduce the heat and cook gently for 10 minutes, stirring from time to time.

Cool, then store in a covered jar in the refrigerator.  This will keep for at least 4 weeks in the refrigerator in a tightly covered jar.

 

Notes:

Yields about 3 cups

 

This recipe is from the Maple Syrup Cookbook by Ken Haedrich