Sunday, February 26, 2012

Saucy Sunday



3 to 3 1/2-pound boneless pork top loin roast (double loin, tied)
1 to 3 cloves garlic, cut into thin slices
1 teaspoon coarse salt or regular salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground black pepper
3 medium apples, cored and cut into wedges (about 3 cups)
1/4 cup packed brown sugar
1/4 cup apple juice
2 tablespoons lemon juice
2 teaspoons dry mustard


Prep: 25 minutes Roast: 2 hours Stand: 10 minutes Oven: 325°F

Preheat oven to 325°F. Cut small slits (about 1/2 inch long and 1 inch deep) in pork roast; insert a piece of garlic into each slit. Combine salt, rosemary and pepper; rub onto meat surface. Place roast on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer. Roast, uncovered, for 1 1/2 to 1 3/4 hours, or until the meat thermometer reaches 145°F. Spoon off any fat from roasting pan.

Combine the apples, brown sugar, apple juice, lemon juice and dry mustard. Spoon apple mixture around roast. Roast, uncovered, for 30 to 45 minutes longer, or until meat thermometer reaches 155°F and meat juices are clear.

Transfer meat to a platter. Cover and let meat stand for 10 minutes before slicing. (The meat temperature will rise 5°F during standing.) Remove the rack from the pan. Stir apple wedges into pan juices. If desired, use a slotted spoon to remove apple wedges and pass juices. Makes 8 to 10 servings.

Nutrition Facts per serving: 

293 cal., 7 g total fat (2 g sat. fat), 107 mg chol., 311 mg sodium, 18 g carb., 2 g dietary fiber, 38 g protein.



1 (2- to 2-1/2-pound) beef chuck pot roast
Nonstick cooking spray
3 medium carrots, sliced
3 stalks celery, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon quick-cooking tapioca
1 (14-1/2-ounce) can Italian-style stewed tomatoes, undrained
1 (6-ounce) can Italian-style tomato paste
1/4 teaspoon ground black pepper
1 bay leaf
4 cups hot cooked noodles
Celery leaves (optional)


Prep: 25 minutes   Cook: Low 8 to 10 hours or High 4 to 5 hours

Trim fat from roast. If necessary, cut roast to fit into a 4- or 5-quart slow cooker. Coat a large nonstick skillet with nonstick spray; heat over medium heat. Brown roast on all sides in hot skillet.

In the slow cooker, combine carrots, celery, onion and garlic. Sprinkle tapioca over vegetables. Place roast atop vegetables.

In a medium bowl, combine undrained tomatoes, tomato paste, pepper and bay leaf; pour over the roast in cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high setting for 4 to 5 hours.

Discard bay leaf. Cut meat into serving-size portions. Serve with hot cooked noodles. If desired, garnish with celery leaves. Makes 8 servings.

Nutrition Facts per serving: 

328 cal., 7 g total fat (2 g sat. fat), 72 mg chol., 595 mg sodium, 35 g carb., 3 g dietary fiber, 31 g protein.


  1. Looks very tasty!

    I am following the lets follow each other blog hop and I am your latest GFC follower Myw1ldcrazylife
    hope you can stop by and follow me too!

  2. Interesting recipes I always find pork difficult to get right. Great blog. I am from New Zealand and blog on food amongst other things. You might be interested in this post about a bacon and asparagus salad Will enjoy following your blog.

    1. Thank you! I love asparagus and bacon, will be sure to try that! I'll follow you where I can.


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