Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Roast Pork with Port Jus and Chipotle-Glazed Apples
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2 tablespoons ground cumin |
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2 teaspoons salt |
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2 teaspoons ground black pepper |
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2 teaspoons chili powder |
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1/2 cup (packed) plus 1 tablespoon golden brown sugar |
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1 (3 pound) boneless center-cut pork rib roast |
Mix first four ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture over pork. Place in glass baking dish. Cover and refrigerate overnight.
Preheat oven to 375. Transfer pork to roasting pan. Reserve juices in glass dish. Roast pork until thermometer registers 155, about 1 3/4 hours, basting with reserved juices from glass dishes every 30 minutes. Slice and serve with jus and apples.
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3 cups ruby Port |
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1/4 cup chopped shallots |
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1 3/4 cups beef broth |
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1 3/4 cup chicken broth |
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1 fresh thyme sprig |
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3 tablespoons chilled unsalted butter, cut into small pieces |
Combine port, shallots, and one tablespoon brown sugar in heavy medium saucepan. Boil until syrupy, about 25 minutes. Add both broths and thyme. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to saucepan. Mix any pan drippings from pork into sauce (do NOT scrape roasting pan.) Add butter; whisk until melted. Season with salt and pepper. Spoon over sliced pork and serve remaining in separate bowl along side pork.
Chipotle-glazed apples
3/4 cup sugar
2 1/4 teaspoons ground cinnamon
4 Red Delicious apples, peeled, cored, slices
4 tablespoons vegetable
4 teaspoons minced canned chipotle chilies
Line baking sheet with waxed paper. Mix sugar and cinnamon in medium bowl. Toss 1/4 apple slices with mixture to coat. Heat 1 tablespoon oil and 1 teaspoon chilies in skillet over medium heat. Add coated apple slices. Cook, turning often, 4 minutes. Transfer to prepared sheet. Using paper towel, wipe out skillet and repeat with remaining apples. Be sure and wipe out skillet between each batch. Serve warm or at room temperature!