Roast Pork with Cider Sauce

I made this last nite. Once before I made pork roast with cider gravy and darn if I could find the recipe around here so I used this one I found online. I will tell you I thought the use of vinegar to be a bit strange. Ive seen it used in marinades but never in the actual cooking of a roast. I do know vinegar tenderizes which is why using a little bit in a marinade is a good thing but this uses alot . I had hoped it didn't taste like vinegar when it was done, while I love that I knew the rest here might not. I used my own combo of vinegar tho after scouting online thru some recipes. This called for 1c. cider vinegar. I used half cider vinegar, 1/4 balsamic vinegar and 1/4 of a special fig balsamic vinegar I bought at Dean and Delucca in Napa Valley. You must cook this on low like it says. The sugars in the vinegars will burn otherwise. I was in a hurry tho and it was a frozen roast. I did what I always do then I turn the oven way up to brown it at 475 or higher till it starts to brown then lower the temp. to 325 degrees. I do that with my beef roasts too and they come out awesome. The juice did tho start to burn a bit so I added more apple cider instead of water. I figure apple cider will be used in the gravy , it could only make it better. I was right.

This roast turned out perfect! It was tender, juicy and even awesome in sandwiches today for lunch. The gravy is nice, a touch of bitter, touch of sweet, touch of garlic but you do not taste vinegar. If I had time yesterday I would have throw some apples in the last half hr to serve on the side but I was busy doing laundry and didn't have much time to fuss.

Garlic-Studded Roast Pork with Cider Sauce
1 (4 pound) boneless pork loin roast
6 cloves garlic, each cut into 6 slivers
2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 tablespoons dried thyme leaves
8 bay leaves
1 cup apple cider vinegar
1 cup apple cider
1 tablespoon cornstarch
2 tablespoons water

Adjust oven rack to center position and heat oven to 300 degrees F (150 degrees C).

With a small knife, pierce the top and sides of the roast in 36 places. Force garlic slices into the cuts. Rub roast with olive oil and generously sprinkle the roast all over with salt, pepper and thyme. Set roast, fat side up, on the bay leaves in a shallow roasting pan. Pour vinegar in the bottom of the pan.

As pork roasts, continue adding water as necessary to keep pan bottom moist. Cook until a meat thermometer registers between 150 and 160 degrees F (65 - 75 degrees C), about 1-1/2 to 1-3/4 hours. Leaving the roast in place, turn on broiler; cook until roast is golden brown, 2 to 3 minutes. Remove roast from oven and let rest for at least 10 minutes and up to 30 minutes.

Meanwhile, pour pan drippings into a small saucepan, add apple cider and bring to a simmer. Mix cornstarch with 2 tablespoons water; whisk into the drippings and continue to simmer until sauce is a thin consistency, about 5 minutes. Cut roast into 1/2-inch-thick slices and serve with sauce.

* I also didn't cut slits in the pork for fresh garlic this time since it was frozen, I just used garlic powder I sprinkled on the top along with the thyme.

APPLE CIDER PIE

I made this pie last Thanksgiving and its really good! I make pies every Thanksgiving but this one is so good, its my new family heirloom recipe. I dont know why I didnt think of it sooner!


APPLE CIDER PIE

Crust:
1/4c. cold water
2 tsp. cider vinegar
2c. all purpose flour
1/3c. cold butter or regular stick margarine, cut into small pieces
1/4c. solid vegetable shortening or regular stick margarine
Filling:

3c. apple cider
3/4 c. granulated sugar
1/4c. all purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. ground mace or nutmeg
5 lg. Granny Smith or Braeburn apples (about 2 1/2lbs.)
3 lg. Golden Delicious or Cortland apples (about 1 1/2lbs.)
1 1/2 tsp. granulated sugar

Boil apple cider in heavy saucepan about 20min. or till reduced to 1/2c. Cool about 20min. (can be prepared up to 3 days ahead, covered and refrigerated.) To make crust in food processor, mix water and vinegar in 1c. measure. Process flour, butter and shortening with on/off turns until coarse crumbs form. With motor running, add water mixture. Process until dough just leaves sides of bowl.

To make crust by hand, mix water and vinegar in a 1c. measure. Put flour in a med. size bowl. Cut in butter and shortening with pastry blender or 2 knives till mixture resembles coarse crumbs. Stir in water mixture with fork till crumbs clump together into a dough. Gather dough into a ball , divide in half, flatten each half into a disk and wrap in wax paper. Refrigerate 45min. or till firm enough to roll.

Meanwhile, prepare filling. Mix sugar, flour, cinnamon and mace/nutmeg in a lg. bowl. Halve, core and peel apples. Cut each half into 1/2in. thick wedges, then cut wedges in half crosswise. Add to sugar mixture along with the reduced apple cider. Toss till evenly coated. Preheat oven to 425 degrees. Position rack in lowest part of oven. Have ready a 9in. pie plate.

On lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12 in. circle. Fit circle into pie plate. Spoon filling into pie shell, mounding it high in the center. Roll remaining dough into a 12 in. circle. Place over filling. Press edges together and roll up to form an even rim. Flute or crimp decoratively. Brush top with water, then sprinkle with the 1 1/2tsp. of sugar. Cut slits in top for steam to escape. Place pie on a cookie sheet to catch drips. Bake for 25min. Reduce oven temperature to 350degrees. Bake for 40-50 min. longer until crust is golden brown, apples are tender when pierced through a slit and juices bubble. Remove to wire rack. Serve warm or cool completely.

And while we are talking cider these sounded pretty good too. I like muffins that use whole wheat.



SPICED APPLE CIDER MUFFINS

Streusel

2 tablespoons packed light brown sugar
4 teaspoons whole-wheat flour
1/2 teaspoon ground cinnamon
1 tablespoon butter, cut into small pieces
2 tablespoons finely chopped walnuts (optional)

Muffins

1 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/3 cup packed light brown sugar
1/2 cup apple butter, such as Smucker's
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup low-fat plain yogurt
1/4 cup canola oil

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
4. Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel.
5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Apple Cider Cakes

I got a yummy recipe in the mail for this cake which got me looking online for more things . There's a theme here all apple cakes. I love pound cake so couldn't resist this one. Can't wait till it gets cooler I think Ill bake it.

"Spiced Up" Apple Cider Pound Cake

6 lg. eggs
3 Cups Flour -- unsifted
2 sticks Butter or margarine (16tb.)
1/2 tsp. Salt
1/2 c. Shortening
1/2 tsp. Allspice
3 c.Sugar
1/2 tsp.Nutmeg
1/2 tsp Baking powder
1 c. Apple cider
1/4 tsp Cloves
1/4 tsp Cinnamon
1 tsp Vanilla

caramel glaze:
1/2 c. Sugar
1/4 c. Buttermilk
1/4 tsp. Soda
1/2 tbsp. Corn syrup
1/4 c. Margarine
1/4 tsp. Vanilla

Soften margarine and shortening. Add sugar gradually, beating for 1- minutes. Add egg one at a time, beating 1 1/2 minutes after each egg. Sift together all the dry ingredients and add alternately with the cider and vanilla to the shortening mixture. Blend well and bake in a 10" tube pan at 235~F for 1 1/2 hours. CARAMEL GLAZE: Bring ingredients to a rolling boil over low heat and boil for 10 minutes, stirring occasionally. Source: Prize Winning Recipes from the State Fair of Texas, 1976.

This is another one I thought sounded good. Ive never had Buttermilk Icing.

Apple Cider Pound Cake with Buttermilk Icing Cake

3 cups sugar
1 1/4 cup butter
6 eggs
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 cup apple cider
1 tsp. vanilla extract

In a large bowl, cream sugar and butter. Add eggs one at a time, beating well. In separate bowl, stir together all dry ingredients; set aside. Add dry ingredients alternately with cider to batter mixture. Mix well. Spoon into greased 10-inch tube pan. Bake at 325 F for 1 hour, 10 minutes. Invert onto serving dish. While cake is warm, drizzle buttermilk icing over cake if desired. (serves 12-16)

Icing
1/2 cup sugar
1/4 cup butter
1/4 cup buttermilk
1/2 tsp. vanilla extract
1/4 tsp. baking soda

In a saucepan, combine all ingredients and bring to a boil; Reduce heat and simmer 10 minutes. Drizzle over cake.

APPLE POUND CAKE


2 cups sugar
1 1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins

APPLE CIDER GLAZE: 1/2 cup apple cider or apple juice 1/2 cup packed brown sugar 2 tablespoons butter or margarine In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely. In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze. Original recipe yield: 16 servings