Herbed Pork And Apples
Prep Time:1h 20m Cook Time: 2h 30 min Serves 14
1 tsp dried sage 4 tart apples-peeled, cored cut in 1 inch chunks
1 tsp dried thyme 1 red onion, chopped
1 tsp dried rosemary 3 Tbsp brown sugar
1 tsp dried marjoram 1c apple juice
6 pound pork loin roast 2/3c real maple syrup
salt and pepper to taste
In a small bowl, combine sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover and refrigerate for 6-8 hours or overnight.
Preheat oven to 325 degrees.
Place roast in shallow baking pan and bake for 1-1/2 hours. Drain fat.
In a medium bowl, mix apples and onion and brown sugar. Spoon around roast and cook for 1 hour more, or until the internal temp of roast is 145 degrees. Transfer roast, apples and onion to a serving platter.
To make gravy, skim excess fat from the meat juices in the pan. Pour drippings into a medium skillet. Stir in apple juice and syrup. Cook and stir over medium heat until liquid has been reduced by half. Slice the roast and serve with gravy.
1c Graham Cracker Crumbs 1c white sugar
2Tbsp white sugar 3 Tbsp all purpose flour
3 Tbsp melted butter 3/4c eggnog
3 (8oz) cream cheese,softened 2 eggs beaten
1 Tbsp rum
1 pinch ground nutmeg
Preheat oven to 325 degrees
In a medium bowl combine graham cracker crumbs,2 Tbsp sugar and butter. Press into bottom of 9 inch spring form pan. Bake in preheated oven for 10 min. Cool
Preheat oven to 425 degrees.
In a food processor combine cream cheese, 1c Sugar, flour and eggnog, process until smooth. Blend in eggs, rum and nutmeg. Pour mixture unto cool crust.
Bake in preheated oven for 10 min.
Reduce heat to 250 degrees and bake 45 min or until center of cake is barely firm to the touch. Remove from oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.