This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pork Roast With Cider Sauce
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- #51553
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
1 cup apple cider
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup water
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
3 1/2 pounds boneless, top loin pork roast, trimmed of excess fat
salt and pepper, to taste
Sauce
2 tablespoons all-purpose flour
1/4 cup apple cider
1/2 cup water
directions
Preheat the oven to 325 degrees F.
In a bowl, combine the apple cider, vinegar, molasses, water, and Worcestershire sauce until smooth and mixed.
Heat the olive oil in a large, oven-safe skillet. Season the roast with salt and pepper and place in the skillet. Brown on all sides.
Carefully add the molasses mixture to the skillet.
Place the skillet in the oven and roast at 325 degrees F for 1 1/2 hours or until the pork tests done at 160 degrees F with a meat thermometer. Baste the pork every 15-30 minutes during the cooking time with the molasses mixture in the skillet.
Remove the pork from the oven and let rest on a cutting board, covered, for 10 minutes.
Place the skillet over medium high heat. Mix the flour, apple cider, and water in a bowl until smooth. Bring the liquid in the skillet to a boil. Scrape the pan with a spatula to loosen any cooked on bits. Whisk in the flour mixture and cook, stirring, until the sauce is thick.
Slice the pork and serve with the cider sauce.
nutrition data
310 calories, 12 grams fat, 14 grams carbohydrates, 35 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
October 28, 2012
I made a few adjustments to this recipe. I used a 4.5lb picnic roast and diamond cut the skin. After browning it I added everything as directed but brought it to boil then covered in my braising dish and put it in 300 degree oven till tender (about 4 hours) turning once.I emptied the pan then made a rue in the pan adding the juice left over from cooking minus the grease back to make the sauce. It came out AMAZING!
October 8, 2010
Simple and delicious; wouldn't change a thing. Will make again.
May 28, 2008
It was very tasty will make this again...........