What's for Dinner Tonight? - Saturday Oct 22, 2011
Tonight, we're making a pork loin roast using this old recipe from Scott's Kitchen. This was one of our regular favorites back in the day - but it's been a few years since we've made it. The feel of fall in the air today tempted us to upgrade to this pork loin roast from a quick pork tenderloin recipe we were considering for tonight's dinner.
I made one addition to tonight's recipe - adding a hearty coating Penzey's Bavarian Seasoning and a bit of lime juice as a rub before searing the roast in the French Oven. Sure smelled wonderful when I seared it just a few minutes ago!
Here's the pork loin as it's coming out of the oven after 55 minutes total time.
After taking the roast out of the oven and wrapping it in aluminum foil, it's time to remove the apples and then deglaze the French Oven with a bit of wine.
After deglazing, simply put the apples back into the pot, add in the cream and the mustard and you've got the perfect sweet/tart side dish to compliment the pork. This is a wonderful combination - love those Granny Smith apples!
Perhaps add a green salad like we did tonight and you're done. A great hearty weekend meal!