Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pork w/Apple Juice-Honey Mustard Glaze




Source of Recipe


Internet


List of Ingredients




3-pound pork loin roast
4 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped
2 cups apple juice
¼ cup honey
1 tablespoon dry oregano
1 teaspoon dry rubbed sage
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
salt and black pepper to taste

To make the glaze: Add 3 tablespoons of the olive oil, onions and garlic to a medium-size saucepan and cook on high heat for 3 minutes. Add apple juice and cook until 1 cup of liquid remains, about 15 minutes. Add honey, dry oregano and dry rubbed sage. Continue to cook until glaze is syrupy — thick enough to coat the back of a spoon. Add the Dijon mustard, lemon juice, Worcestershire sauce, salt and black pepper to taste. Remove from heat.

Preheat oven to 350 degrees. Place a large saute pan on stovetop. On high heat, add 1-tablespoon olive oil and sear pork on all sides for about 5 minutes. Place in oven and roast about 30 to 45 minutes or until internal temperature shows about 135 degrees on an instant-read thermometer; glaze pork three or four times during roasting process. Slice roast and serve. Makes six servings.

Sabayon, a French cousin of the Italian dessert zabaglione, is made by beating egg yolks with a liquid over simmering water until thickened and increased in volume.

This airy dish would be a welcome finale for a small dinner party or special occasion.


Yields 6


Recipe