Ate with reheated pork
Tuesday, October 20, 2009
Saturday, October 17, 2009
10.17.09
Pork roast with Apple Chutney:
preheat oven to 300 and get a nonstick pan heating:
cover pork with oil and spice rub (I make my own which starts with a brown sugar base with a bunch of spices, turmeric, garlic powder, onion powder, turmeric, paprika, salt and pepper). Let sit for 5-10 minutes roast for 30 minutes flipping once (for ~3-4 pound roast). finish for 5 minutes at 400 to develop a crust. Let rest for 5 minutes (covered) before serving.
melt butter in pan and start caramelizing diced half an onion with some sugar, salt and pepper. Once onions start to soften, add 1 pound diced apples (~2 large apples or 4-5 small), a few pieces of star anise and cardamom. Add sugar in increments, tasting until it gets to the sweetness you want. Finish with lemon before serving.
Slice roast add apple chutney, I ate mine with toast.
preheat oven to 300 and get a nonstick pan heating:
cover pork with oil and spice rub (I make my own which starts with a brown sugar base with a bunch of spices, turmeric, garlic powder, onion powder, turmeric, paprika, salt and pepper). Let sit for 5-10 minutes roast for 30 minutes flipping once (for ~3-4 pound roast). finish for 5 minutes at 400 to develop a crust. Let rest for 5 minutes (covered) before serving.
melt butter in pan and start caramelizing diced half an onion with some sugar, salt and pepper. Once onions start to soften, add 1 pound diced apples (~2 large apples or 4-5 small), a few pieces of star anise and cardamom. Add sugar in increments, tasting until it gets to the sweetness you want. Finish with lemon before serving.
Slice roast add apple chutney, I ate mine with toast.
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