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Old 03-04-2007, 05:34 PM   #11
Master Chef
Join Date: Jun 2006
Location: upper midwest
Posts: 5,161
Going to the store in the morning and will have to get me a boneless pork lion. Your recipe sounds great. I love to make everything in one pan.

Don't let yesterday take up too much of today. Will
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Old 03-04-2007, 08:18 PM   #12
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Join Date: Dec 2006
Posts: 905
Once you make this, you will never doubt the goodness of braising a pork loin.
I either braise it or make pork kebabs.

Braised Pork Loin with Apples and Onions
Serves 4
2 lbs center cut pork loin,
1/2 tsp ground sage or poultry seasoning (I used poultry seasoning
2 large sweet yellow onions (Vidalia, 1015, etc) thinly sliced
1 cup of dried apple slices, halved (1 cups chicken stock
1 large can frozen apple juice concentrate, thawed
4 Granny Smith apples, peeled, cored, and sliced 1/4" to 1/2" thick
Preheat the oven to 300 degrees; liberally salt, ground pepper, and sage or poultry seasoning the roast; Heat a large on high heat.; (I used a Le Creuset pan, which worked quite well.); When hot, add the oil and brown the pork loin in the oil, all over,; Remove set aside; Reduce heat to medium
Add onions to the pot and cook them, stirring occasionally, until they begin to caramelize and turn brown, about 8 minutes; Add the dried apples, chicken stock, and apple juice concentrate to the onions in the pot and stir;
Return the roast to the pan, cover and cook for 2 hours. (I put a piece of parchment paper in contact with the roast and liquid in the pan, and then cover). If the juices seem to be too much, remove the roast and concentrate by simmering.
Serve with new potatoes, steamed and quartered.

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Old 03-10-2007, 05:33 PM   #13
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Location: USA,Maine
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I made your pork roast recipe tonight Constance and it was delicious. Tried to send you karma but have to spread more around.
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Old 03-10-2007, 06:16 PM   #14
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Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
this sounds really good - I usually dont have good results with boneless pork roast, but I'm going to try this one - thanks for posting it!

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