janers and i actually got to "try this" together in seattle today!
yes, you heard me right...
real-time "try-this-ing"!!!
(we actually spent very little time in the kitchen...too much time playing!)
beck sent us this pork recipe the other day and we thought, "why not?".
post-church today, we whipped up this baby and were not disappointed!
nor were the men of the household.
this pork is totally holiday-ish with its flare of
orangey citrus and cranberry sauce....
mmm...wassailly pork roast!
we did pork loins, but i'm sure you could do any cut.
oh, and we used fresh sage because it was cheaper than buying the spice.
so...try this pork for your holiday meal!
shake it up...great alternative to the old ham and turkey spread, eh?
rebecca's yummy pork
1/4 tsp. pepper
1/4 tsp. salt
1/2 tsp. ground sage
2 1/2- 3 lb. pork roast
1 16 oz. can whole or jellied cranberry sauce
2 Tbls. honey (I used honey-flavored Agave)
1/2 - 1 tsp. orange zest
1/3 c. fresh squeezed orange juice
1/8 - 1/4 tsp. ground cloves
1/8 - 1/4 tsp. nutmeg
Stir salt, pepper and 1/4 tsp. sage together - rub onto pork.
Sauce - In a saucepan, stir together cranberries, orange zest, orange juice, honey/agave, remaining 1/4 tsp., cloves and nutmeg. Bring to a boil, reduce heat. Simmer, uncovered, about 10 minutes, or until slightly thick.
Spoon 1/4 c. sauce over meat. Roast uncovered, @ 325 degrees for 30-45 minutes. (Internal temp 150) Take out of oven, cover loosely with foil. Let stand 15 min. before slicing. Meat internal temp. should be 160. Reheat remaining sauce, boil for 1 min. Serve with sliced meat. Serves 8-10.
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