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Sunday Pork Roast Recipe

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This recipe for Sunday Pork Roast, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, May 8, 2008


2 - 3 lb. pork tenderloin
2 baking apples
1 large onion
1 1/2 tsp. minced garlic
1/4 tsp. ginger
1/2 tsp. thyme
1/8 tsp. coarse black pepper
3/4 tsp. cracked rosemary
1/4 tsp. salt
1 1/2 tbsp. vegetable oil
2 tbsp. water
1 c. chicken broth plus
1/4 c. orange juice
1/2 c. apple juice and baked apples and onions from the roast
2 tsp. cornstarch mixed in 1 tbsp. cool water

Preheat oven to 425. Combine the water, garlic, ginger, thyme, pepper, rosemary and salt together and set aside. Brush the pork with oil. Apply spice mixture all over the pork. Peel, core, and slice the apples. Peel and slice the onion. Rub the apples and onions with the vegetable oil. Place the apples and onions in the roasting pan, put the pork on top, place in oven, uncovered, and bake for 10 min., then reduce heat to 350 and continue to bake 1 1/2 to 2 hours. Once the internal temperature of the roast reaches 155 remove from oven, place on a serving platter and cover with tin foil and let rest for 5 min. Using a blender or food processor or even a hand potato masher, puree the apples and onions. While pork is resting, pour the gravy liquid into the roasting pan, stir to scrape up all the tasty brown bits, and strain into a small saucepan. Add the pureed apples and onions, heat to a rapid simmer. Drizzle in the cornstarch/water mix, whisking or stirring rapidly until thickened. Sometimes the apple and onions are thick enough that you may need only half the cornstarch mix, or even none at all. Remove the gravy from the heat and place in a gravy boat. Slice pork. Spread on a platter and serve drizzled with gravy or with the gravy on the side.




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