• 17Feb


    4 gloves garlic minces or crushed

    1 tsp dried rosemary (or 1 tbsp fresh)

    1  teaspoon dried thyme (or 1 tbsp fresh)

    Fresh ground pepper to taste

    1 4-5 lb pork loin roast

    1 tbsp butter

    2 large granny smith apples, peeled and sliced into 5mm wide slices

    1 large onion, thinkly sliced

    2 tbsp brown sugar

    1 tbsp Dijon mustard

    1 cup apple cider (can be substituted for apple juice, but this is far better)

    Preheat over to either 325F or 350F.  Mix together garlic, rosemary, thyme, pepper and about 1tsp of salt in a small bowl.  Slice pork loin in the middle, and rub ¾ of this mixture in the middle of both sides.

    Melt the butter in a large frying pan.  Add apples and onions to frying pan.   Sautee until onions are clear, about 5 min, not more than 10 min.  Stir in the brown sugar and mustard.  Remove mixture, and spread in the other side of the pork loin.   Tie together with kitchen string, every 5 cm or so.   Place loin on a roasting pan, and spread with remaining garlic mixture.   Poor the apple cider over the roast, and place in oven.

    Place meat thermometer into the center of the meat (not the stuffing, but the center of the thickest part of the raost).  Place roast in oven, and remove when roast is finish, about 155F.  Let sit for at least 5 min, and not more than 10min.  Slice, and serve with mashed sweet potatoes and/or rice and vegetables.

  • 06Oct

    This recipe is hands down delicious! The mix of sweetness from the apples and maple, mixed with the tartness of the dijon mustard, give it the perfect balance and is sure to become one of your favorites. Keep in mind the sauce can actually be used for any pork recipe, but is best with Pork Tenderloin and Pork Loin.

    Ingredients (for 6):
    2lb pork loin
    1 cup dijon mustard
    1/2 cup + 1/2 cup maple syrup
    1/4 cup fresh rosemary (can use dried if necessary)
    1/4 olive oil
    1/4 cup butter
    3 peeled granny smith
    1/2 tsp dried thyme

    Preheat oven to 300F. Mix mustard, 1/2 cup maple syrup, olive oil, rosemary, and a pinch of salt. Spread half of the sauce all over the pork loin. Place pork loin on a roasting pan, and cook until done.

    Meanwhile, peel, core and dice apples. Heat in a saucepan with butter. Sprinkle with thyme, and sauté until golden. Add other half cup of maple syrup, and continue to cook on low heat until the apples are soft and have sucked up all the maple syrup.

    Once the pork loin is ready, remove from oven and let sit 5-10 min. Poor the juice from the pork loin into the remaining mustard sauce, and mix well. Slice pork into 2 cm slices. Place slices on plate, and serve with mustard sauce and apples on top.

    Wine pairing
    This is a mild flavor meat recipe, and should not be combined with an overpowering red. Here are a few options:
    – a fruity Merlot
    – a robust Pinot Noir (Louis Jadot would be perfect, or one from Oregon State).
    – an Australian Shiraz

    This dish can also be combined with a strong flavored white wine.
    – a herby, New Zealand Sauvignon Blanc
    – a slightly oakey Californian Chardonnay