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Ingredients: 1 4 pound pork loin roast; tied 3043/10000 Ounce(s) salt 163/625 Ounce(s) black pepper 1 Tablespoon(s) olive oil 2 granny smith apple 1 Cup(s) onion; chopped 1/2 Cup(s) dried prunes; packed, quartered 1 1/2 Cup(s) chicken stock 12 Tablespoon(s) water 1/2 Cup(s) heavy cream 2 Tablespoon(s) coarse grain mustard 1/2 Cup(s) white wine Directions: Special equipment: an instant-read thermometer Put oven rack in lower third of oven and preheat oven to 375F. Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150F, 40 to 50 minutes. While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tab lespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered. Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot. Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce. Contributor: Gourmet February 2004 p 124
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VT July, 1993 Stir fry with black bean sauce SAUCE: Mash together the beans, garlic & ginger root in a mortar & pestle. Set aside. STIR FRY: In a wok, heat sherry/stock to simmering. Add onion & stir for 3 minutes. Add garlic, bok choy, pepper & cabbage. Cover & s Broiled chicken with mustard (poulet grille a la moutarde) 1. Preheat the broiler. 2. Peel the potatoes. If they are not very small,cut them in half. Put them in a saucepan and cover with water. 3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into quarters. Peel the onions and cut them in hal Cake/ice cream desserts from a freezer tray The freezer tray of your automatic refrigerator makes wonderful cake-and-ice-cream specialties in jig time. FROZEN LADYFINGERS: Pack tray two thirds full with vanilla ice cream. Split ladyfingers, sprinkle generously with rum- arrange crosswise, Chinese noodles with pork Saute pork in vegetable oil until no longer pink. Add to cooked pasta. Combine all other ingredients and toss with pasta. Blender quick chocolate ice cream-diabeticww Combine milks, sweetner and extracts in blender; whip at low speed until smooth, carefully add food coloring* to make chocolate brown. With blender on high speed, add ice cubes, one at a time, making certain each cube is incorporated in mixture Crispy chicken with asparagus sauce 1. In pie plate, dip chicken into egg; coat with bread crumbs. 2. In skillet over medium low heat, in hot oil cook chicken 15 minutes, or until browned on both sides and no longer pink. Remove; keep warm. 3. In same skillet over low hea Chicken chunks with peanuts in spicy sauce ( kung pao ) Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, th Hot mustard sauce Beat eggs. Add remaining ingredients. Cook in double boiler, stirring constantly until mixture thickens. This is great served with a ham. It is also good with turkey on sandwiches, with some of the leftover dressing. Chocolate rum ice cream In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; bl Toffee apples Peel and core each apple and cut into eight pieces. Dust each piece of apple with a little of the flour. Sift the remaining flour into a mixing bowl, then slowly add the cold water and stir well to make a smooth batter. Add the beaten egg and blen Angelo pernicone's prosciutto sauce Fellow fire fighters beg Mr. Pernicone to make his fullbodied prosciutto sauce. Serve it over a pound or so of your favorite macaroni. 1. Warm the oil in a nonreactive large pot over medium heat. Add the garlic and onion and cook until the onion i Arizona grilled pork chops Puree together all the marinade ingredients. Marinate the pork chops in this mixture in the refrigerator for 4 to 24 hours. Remove from the marinade and pat dry. Heat 1 teaspoon oil in a heavy skillet. Pan-broil chops for 7-8 minutes on each side. Or Agineres me avgolemono (artichokes with egg and lemon sauce The classic Greek sauce, avgolemono, is a great low-fat alternative to the melted butter, mayonnaise or vinaigrette dipping sauces usually served with artichokes. Snap the stems off four large artichokes and trim the bases so that they will sit Cranberry sauce Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook until they pop - about 5 minutes. Add pecans and cool sauce. Sauteed rainbow trout with green tomato and blackberry sauce 1. Preheat oven to 450 degrees F. 1. Put the tomato and lemon juice in a food processor or blender and puree it. 2. Transfer the tomato puree to a medium saucepan and heat over medium heat, bringing it to a low boil. 3. Add the celery, lemon zest, sugar, Smokey links in sauce Stir ingredients until blended over low heat. Cook until bubbly. You can add smokey links to the pot and cook until links are done, then place in a bowl for serving. Or you can put all of the ingredients in a crock pot and keep on low for serving. Soursop ice cream Peel the soursop and place in a colander to remove seeds and secure pulp. Combine 2 cups soursop with the other ingredients. Mix well. Turn into either a conventional ice cream freezer or and ice cube tray and freeze. Yield 1 quart. From: Re Honey mustard dip 1. Combine all five ingredients in small bowl. 2. Whisk until smooth.