Hosted by Sandra !
Wednesday -cloudy, 49/32
Thursday -sunny, 44/28
Friday - sunny, 47/27
It looks like the beginning of a nice day, the sun is very bright! Lynn will probably be raking most of the day. I am hoping to go shopping at Joanne’s Fabrics. They always have nice florals and I am looking for some white Christmas decor.
♥♥ On my reading pile ♥♥
- Do some very important marketing
- Shop at Target and Joanne's
- Finish up some decor and of course get the dusting and vacuuming done first.
- Get the living room all set for the big day this week when the sofa bed arrives.. going to be a trick to get it up the stairs
- Reset the Living Room 😐
- Allergy shot and Bible Study
- Start the brining and and prep for the Roast Pork Loin.
- BTW I love Beth's cooking vlogs and she sends email I received her holiday email recipes this week; and it made me change my mind from a fowl dish to roast pork! Email below
INGREDIENTS
- 4 lbs (18g) boneless pork loin roast
- PORK BRINE RECIPE:
- 1 cup hot water
- ⅓ cup kosher salt
- ⅓ cup brown sugar
- 7 cups (1680 ml) of cold water
- 1 tablespoon (15ml) black peppercorns
- 1 tablespoon (15ml) fennel seeds
- 3 garlic cloves, smashed
- 1 bay leaf
- 4 sprigs rosemary
- freshly cracked pepper
- 2 tablespoon (30ml) vegetable oil
- FOR APPLES AND CRANBERRY SAUCE:
- 5 cups (750g) gala apples, peeled cored and sliced into wedges
- 1 ½ cups (350ml) hard cider or ½ cup (110ml) of white wine and 1 cup (240ml) chicken broth or 1 ½ cups (350ml) chicken broth
- 1 ½ cups (225g) of fresh cranberries
- ¼ teaspoon (1.25ml) ground cloves
- 8-10 peels of a navel orange created with a vegetable peeler (save orange for juice for glaze)
- FOR GLAZE:
- ½ cup (120ml) maple syrup
- 1 tablespoon (15ml) Dijon mustard
- 1 tablespoon (15ml) soy sauce
- 2 cloves garlic, minced
- 1 tablespoon (15ml) fresh orange juice
- ¼ cup (45g) brown sugar
- 2 teaspoon (10ml) apple cider vinegar
- ¼ teaspoon (1.25ml) ground cloves
- 2 tablespoon (30ml) of freshly minced rosemary
- For Finishing Sauce:
- ½ teaspoon (2.5ml) Worcestershire sauce
- 1 tablespoon (15ml) Dijon Mustard
- 4 lbs (18g) boneless pork loin roast
- PORK BRINE RECIPE:
- 1 cup hot water
- ⅓ cup kosher salt
- ⅓ cup brown sugar
- 7 cups (1680 ml) of cold water
- 1 tablespoon (15ml) black peppercorns
- 1 tablespoon (15ml) fennel seeds
- 3 garlic cloves, smashed
- 1 bay leaf
- 4 sprigs rosemary
- freshly cracked pepper
- 2 tablespoon (30ml) vegetable oil
- FOR APPLES AND CRANBERRY SAUCE:
- 5 cups (750g) gala apples, peeled cored and sliced into wedges
- 1 ½ cups (350ml) hard cider or ½ cup (110ml) of white wine and 1 cup (240ml) chicken broth or 1 ½ cups (350ml) chicken broth
- 1 ½ cups (225g) of fresh cranberries
- ¼ teaspoon (1.25ml) ground cloves
- 8-10 peels of a navel orange created with a vegetable peeler (save orange for juice for glaze)
- FOR GLAZE:
- ½ cup (120ml) maple syrup
- 1 tablespoon (15ml) Dijon mustard
- 1 tablespoon (15ml) soy sauce
- 2 cloves garlic, minced
- 1 tablespoon (15ml) fresh orange juice
- ¼ cup (45g) brown sugar
- 2 teaspoon (10ml) apple cider vinegar
- ¼ teaspoon (1.25ml) ground cloves
- 2 tablespoon (30ml) of freshly minced rosemary
- For Finishing Sauce:
- ½ teaspoon (2.5ml) Worcestershire sauce
- 1 tablespoon (15ml) Dijon Mustard
INSTRUCTIONS
The Day Before: Create the Brine and Brine the Pork
In a small saucepan add 1 cup of water and the salt and the sugar. Simmer until sugar and salt are dissolved.
Pour this mixture into a large 5-quart Dutch oven. Add then 7 cups of very cold water (to cool the brine down) then add the peppercorns, fennel seeds, garlic, bay leaf, and rosemary. Place lid on the Dutch oven and place it in the refrigerator until the brine is completely chilled. At least 30 minutes. The brine must not be warm at all before adding the pork otherwise it will start to “cook” the pork before you are ready!
Then place the pork loin roast in the Dutch oven, making sure the brine is covering it completely, add a cup more water if needed or cover with a plate, instead of the lid, to push the pork down. Refrigerate at least 12 hours, but 24 hours is even better! Pork can brine up to 2 days.
To Prepare the Pork:
Remove the pork loin and rinse it well of the brine. Transfer the pork to a casserole dish. Then drain the brine through a fine-mesh sieve to catch all the peppercorns, fennel seeds etc. Discard the solids, and pour the brine solution down the drain.
Pat the pork loin dry with a paper towel. Then season with freshly cracked pepper.
Then prepare the glaze by adding all ingredients into a small pitcher or bowl and set aside.
Then in a large oven-safe skillet, heat the vegetable oil. Sear the pork loin, fat side down first, and then continue with other sides and ends. Sear until golden brown. Then transfer the pork loin to a large casserole dish or plate to rest.
Deglaze the skillet with the hard apple cider (or wine, or broth) until reduced slightly. Then add the apples, the cranberries, orange peels and sprinkle with the cloves and stir to combine and form a single layer. Place the pork loin on top of the fruit.
Brush the loin with ⅓ of the glaze, reserving the rest for basting.
Place skillet in a 375F oven for 30-40 minutes, basting with the glaze every 10 minutes. At the final 10 minutes, pour the remaining glaze on top of the pork, allowing it to spill down into the fruit.
Take the pork out of the oven when it reaches 145F with a meat thermometer. Remove the pork from the skillet and allow it to rest on a carving board, covered loosely with foil. The pork will then come up to 150F which is the perfect internal temperature for serving.
Then place the skillet back on the cooktop. Whisk in the Worcestershire sauce and mustard and then set on a medium-high flame to reduce the sauce until syrupy and thickened.
Transfer sauce to a large platter, creating a bed of sauce, carve half of the pork into ¼ inch slices, place the loin on the fruit with the slices, splayed out from it.
Garnish platter with fresh rosemary and 2 mandarin oranges cut in half with a few whole cloves pierced into the center of the orange.
The Day Before: Create the Brine and Brine the Pork
In a small saucepan add 1 cup of water and the salt and the sugar. Simmer until sugar and salt are dissolved.
Pour this mixture into a large 5-quart Dutch oven. Add then 7 cups of very cold water (to cool the brine down) then add the peppercorns, fennel seeds, garlic, bay leaf, and rosemary. Place lid on the Dutch oven and place it in the refrigerator until the brine is completely chilled. At least 30 minutes. The brine must not be warm at all before adding the pork otherwise it will start to “cook” the pork before you are ready!
Then place the pork loin roast in the Dutch oven, making sure the brine is covering it completely, add a cup more water if needed or cover with a plate, instead of the lid, to push the pork down. Refrigerate at least 12 hours, but 24 hours is even better! Pork can brine up to 2 days.
To Prepare the Pork:
Remove the pork loin and rinse it well of the brine. Transfer the pork to a casserole dish. Then drain the brine through a fine-mesh sieve to catch all the peppercorns, fennel seeds etc. Discard the solids, and pour the brine solution down the drain.
Pat the pork loin dry with a paper towel. Then season with freshly cracked pepper.
Then prepare the glaze by adding all ingredients into a small pitcher or bowl and set aside.
Then in a large oven-safe skillet, heat the vegetable oil. Sear the pork loin, fat side down first, and then continue with other sides and ends. Sear until golden brown. Then transfer the pork loin to a large casserole dish or plate to rest.
Deglaze the skillet with the hard apple cider (or wine, or broth) until reduced slightly. Then add the apples, the cranberries, orange peels and sprinkle with the cloves and stir to combine and form a single layer. Place the pork loin on top of the fruit.
Brush the loin with ⅓ of the glaze, reserving the rest for basting.
Place skillet in a 375F oven for 30-40 minutes, basting with the glaze every 10 minutes. At the final 10 minutes, pour the remaining glaze on top of the pork, allowing it to spill down into the fruit.
Take the pork out of the oven when it reaches 145F with a meat thermometer. Remove the pork from the skillet and allow it to rest on a carving board, covered loosely with foil. The pork will then come up to 150F which is the perfect internal temperature for serving.
Then place the skillet back on the cooktop. Whisk in the Worcestershire sauce and mustard and then set on a medium-high flame to reduce the sauce until syrupy and thickened.
Transfer sauce to a large platter, creating a bed of sauce, carve half of the pork into ¼ inch slices, place the loin on the fruit with the slices, splayed out from it.
Garnish platter with fresh rosemary and 2 mandarin oranges cut in half with a few whole cloves pierced into the center of the orange.
PRAYER
Dear God,
You have commanded us in Your Word to pray and give
thanks for all people.
Please bless everyone who belongs to Your family, and help
us to act and think and rejoice as followers of Christ should,
in everything we do, so we can help to bring others into Your Kingdom.
Bless those who do not yet know You, and help them to
discover Your Truth. And please help me to help them, especially
those I do not really like. Help me to forgive like You do.
Please show me what I ought to be when I grow up, and help
me to study and learn so that I can best serve You with the
gifts and talents You have given me.
Thank You for all the
people who work so hard at so many different careers; please
bless their work, protect those whose jobs are dangerous, and
make sure that they fairly earn enough to make a living and
help others.
Bless all those who must work together, giving
them a spirit of cooperation and mutual respect and kindness
toward each other.
Bless everybody who is in charge and responsible for
others—parents, teachers, government officials, military leaders,
and police officers. Help our lawmakers to make wise laws
and decisions that will keep society well ordered and peaceful.
Please bless all the soldiers
fighting for peace and freedom around the world,
and bring all wars to an end that will
uphold Your justice and righteousness.
Bless everybody who is poor or sick or in any other kind of
trouble. Make them so joyful in You that their problems seem
less troublesome, even before they completely go away. Help
us to remember to help and comfort those who are having
troubles, and please give us the ability to do so wisely.
Bless everybody who is growing old or in danger of dying, and
give them an opportunity to come to You before they leave this
world, so that they will live forever in the next.
Bless all my family and friends. Help us to live and learn and
have fun together in love, being an example of the love and
consideration for others that You want everyone to have for
each other in the one great family of Your Kingdom.
Bless all of those who have done nice things for me today, and
forgive all those who have been mean to me, and help them to
repent and make friends. Forgive me for all the wrong things
I have done and the unkind things I have thought, and fill me
with Your Holy Spirit so that I may think and love in a Christlike
way.
Thank You, Jesus, for saving me on the Cross, and blessing
me with Your love all my life.
In the name of the Father, the Son, and the Holy Spirit,
Amen
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