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.
Pork gets my vote as the most versatile of meats. I buy multiple whole pork loins when they are sale, butcher them up, vacuum seal the results and stick 'em in the freezer. It's like having money in the bank! This roast looks beautiful. Perfect Fall dinner.
ReplyDeleteyou are exactly right, pat ... and that's what i do also. i bought a couple of whole boneless pork loins when they were on sale a few days ago and cut them up ~ some roasts, some chops, some cutlets, etc ... wrapped and into the freezer. endless ways to utilize it - very versatile piece of meat. you sound like a very frugal/knowledgable cook. good for you!
ReplyDeleteMissed this the other day...do you have any leftovers you can mail me???
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