Thursday 6 October 2011

Two For The Recipe Box

Roast Pork With Mustard Herb Coating

It's been a while since I posted a recipe and this one is soooo good, I had to share it. I made this roast pork for my family last Sunday and it turned out to be one of the best roasts I have ever tasted. The aroma wafting from my over was absolutely divine and the end product was incredibly flavorful.

6 tablespoons coarse-grained Dijon mustard
6 large garlic cloves, minced
4 small bay leaves, finely crumbled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary
1 2 1/2-pound boneless pork rib roast

Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.

Original recipe from Bon Appetit magazine, April 2000.

Cider Pork Stew

I prepared the above recipe with a 3 1/2 pound pork roast and had about 1/3 of it left over. It was the perfect amount for this diabetic friendly pork stew for Monday night's dinner! A sweet smelling fall recipe, this is a great slow cooker stew.

2 lbs boneless pork shoulder roast
3 medium cubed potatoes
3 medium carrots, cut into 1/2 inch pieces
2 medium onions, sliced
1 cup coarsely chopped apple
1/2 cup coarsely chopped celery
3 tbsp quick-cooking tapioca
2 cups apple juice or apple cider
1 teaspoon salt
1 teaspoon caraway seeds
1/4 teaspoon black pepper
celery leaves (optional)

Cut meat into 1-inch cubes. In a 3-1/2- to 5-1/2quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple juice, salt, caraway seeds, and pepper. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. If desired, garnish individual servings with celery leaves. Makes: 8 servings For full nutritional info, click here.

Original recipe from Diabetic Living Online.

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