This recipe is great for a Sunday family gathering, with a pork loin and a sauce that have to marinate overnight, so start it today!
Loin of Pork with Apple-Horseradish Sauce
Apple-Horseradish Sauce- recipe follows
1 pork loin (4 to 5 pounds)
1 Tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 cup tawny port
1/4 cup soy sauce
3 cloves garlic, minced
2 teaspoons ground ginger
1 jar (10 ounces) red currant jelly
2 Tablespoons tawny port
1 Tablespoon soy sauce
2 Tablespoons lemon juice
1. Prepare apple-horseradish sauce (recipe below).
2. Place the pork loin in a large baking dish. Rub the meat all over with the mustard, salt, thyme, and pepper. Mix together 1/2 cup port, 1/4 cup soy sauce, garlic, and ginger; pour over meat. Refrigerate, covered, overnight, turning occasionally.
3. Heat oven to 325 degrees. Roast meat, uncovered, basting frequently with marinade, until tender, about 2-1/2 to 3 hours.
4. Heat jelly, 2 Tablespoons port, and 1 Tablespoon soy sauce in a small saucepan to boiling, boil gently for 5 minutes, stirring frequently. Stir in lemon juice.
5. Pour jelly mixture over meat; let stand at room temperature for 1 hour, basting with jelly mixture several times. Remove meat to serving plate. Strain jelly mixture and pour over meat. Serve with apple-horseradish sauce. Serves 8-10.
Apple-Horseradish Sauce:
3 greening apples, pared and cored
1 cup water
2 Tablespoons lemon juice
1 vanilla bean (3 inches), split
1 cinnamon stick
1/2 cup sugar
3 Tablespoons prepared horseradish
1. Cut each apple into 8 wedges. Heat apples, water, and lemon juice in medium size saucepan to boiling. Stir in vanilla bean and cinnamon stick. Reduce heat; simmer covered until apples are soft, 8 to 10 minutes.
2. Break up apples with a spoon. Stir in sugar; cook stirring constantly, until sugar dissolves, about 5 minutes. Remove from heat; let stand, covered, for 1 hour.
3. Remove vanilla bean and cinnamon stick. Refrigerate, covered, overnight. Stir in horseradish before serving.
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