About a 3 lb. pork loin roast, seasoned and seared ... then slathered with anglaise sauce (equal parts mustard and brown sugar) ... then roasted tender in a lil' unfiltered apple cider.
After roasting for about an hour, I added some baravian kraut & apples/onions around the roast and continued to roast for another 45 minutes. Served it up with homemade spaetzel.
Oklahoma Wild Fires - View from behind my house. 2017 has been an interesting year so far. Short visit to the hospital, ice storm, no electricity for 2 weeks, death of a loved o...
2 weeks ago