Pork loin is marinated in apple cider, then rubbed with a spice mix and roasted. The result is a tender, juicy pork roast with little fuss. The chipotle chile pepper adds just a slight kick to the spice rub. If you do not care for spicy foods, simply omit the chipotle. Plan ahead to marinate the pork loin roast overnight. If you really feel festive, substitute apple brandy for half of the cider.
* 1 cup apple cider or pure apple juice * 1 Tablespoon brown sugar, packed * 1 teaspoon kosher salt * 3 to 4-pound pork loin roast * . * 1 Tablespoon (about) Worcestershire sauce * 2 Tablespoons brown sugar, packed * 1 teaspoon kosher salt * 2 teaspoons Hungarian sweet paprika * 1 teaspoon ground onion powder * 1/2 teaspoon ground sage * 1/4 teaspoon ground chipotle chile pepper * Apple wedges for garnish, optional
Preparation: Whisk together apple cider, brown sugar, and salt. Place pork loin roast and apple cider mixture in a heavy zip-top bag, squeeze out the air, and seal. Refrigerate 8 hours or overnight.
Drain pork loin roast, discarding liquid. Rub all sides with Worcestershire sauce.
Whisk together brown sugar, kosher salt, paprika, onion powder, sage, and chipotle chile pepper. Coat the roast evenly with the spice mixture.
Preheat oven to 425 F. Line a 9 x 13-inch baking pan with foil and insert a roasting rack. Place pork loin roast on the baking rack, fat-side-up.
Roast for 20 minutes. Reduce heat to 350 F., and roast an additional 1 hour (165 F internal temperature recommended). Remove from oven, tent with foil, and let rest for 15 minutes, before slicing to serve. Garnish with apple slices, if desired.
Yield: 8 to 10 servings
Note: This cut exemplifies the slogan of "the other white meat." If you overcook it, it will be dry and tough like overcooked chicken breasts.
Strawberry Cheesecake Brownie Bars
Added: 02/09/10 : 10:55:29
Get the rich tastes of brownie and cheesecake in a bar cookie. Use fresh or frozen strawberries. Cut these into small squares because they are very rich. It makes a great little dessert bite for a party buffet. You will need a total of 3 large blocks of cream cheese for this recipe.
* Bottom: * 4 ounces (1/2 of a large block) cream cheese, at room temperature * 8 Tablespoons butter (1 stick), melted and cooled to room temperature * 1 egg * 1 pkg (21.2 ounces) brownie mix (tested with Betty Crocker Triple Chunk) * . * Cheesecake Layer: * 2-1/2 packages (8 ounces each) cream cheese, at room temperature * 3/4 cup sugar * 1 teaspoon pure vanilla extract * 3 large eggs at room temperature * 3/4 cup pureed strawberries, fresh or frozen, sweetened with 1 Tablespoon sugar (sugar is optional) * . * Topping: * 2 packages (3 ounces each) strawberry-flavored gelatin * 3/4 cup boiling water * 3/4 cup diced (cut into 1/2-inch bits) strawberries
Preparation:
Bottom: Preheat oven to 350 degrees F. Line a 9 by 13-inch pan with non-stick foil.
Cream butter and cream cheese together (it will look a bit curdled). Add egg and mix until smooth. Combine creamed mixture with dry brownie mix, folding and pressing batter by hand until mixed. Mixture will be thick. Spread evenly in foil-lined pan and bake for 15 minutes. Cool to room temperature.
Cheesecake Layer: Beat cream cheese, sugar, and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir strawberry puree into batter.
Spoon strawberry batter over pre-baked, cooled brownie bottom.
Bake for 40 to 45 minutes or until center is set and edges are lightly browned. Cool to room temperature, then refrigerate while preparing topping.
Topping: Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to lukewarm temperature. Add strawberry chunks to the gelatin and mix well.
Pour cooled strawberry gelatin mixture over top of cooled cheesecake and spread evenly. Refrigerate for 2 hours or until topping is firm. Cut into small bars before serving. Refrigerate leftovers.
Apple Cider Pork Loin
Strawberry Cheesecake Brownie Bars