It is finally Autumn. Pumpkins, squash, apples, cranberries...and they all go so well with pork. And can be made into nice chutneys, too. To celebrate the season, try this sweet peameal roast with apples and raisins that make a nice mild chutney. Sugar and spice and everything...nice!
Peameal Roast with Apples and Raisins
1 peameal roast
1 can Vernor's gingerale (any variety, but we're partial to Vernor's...)
3 Honey Crisp apples, peeled, cored and sliced in 1/2 inch thick wedges
leaves from 2 fresh thyme sprigs
2T. unsalted butter or margarine
1/4 c. raisins
1/2 c. unsweetened applesauce
3 T brown sugar
1/4 t. ground cinnamon
1/4 t. ground cloves
Pinch of dry mustard
Sea salt and freshly ground black pepper
1/2 lemon
Preheat oven to 350 degrees. Place the peameal roast in a roasting pan. Cover the peameal roast with gingerale until about 1/4 inch covers the bottom of the roasting pan. Cover with a lid or aluminum foil. Bake until internal termperature is 150 degrees. Remove from oven and let the roast rest, covered, for 20- 30 minutes.
While the roast cooks, melt butter in a clean skillet over medium-low heat. Add the apples and thyme and cook and stir for 8 minutes. Toss in raisins and add applesauce, stirring frequently. Stir in brown sugar, cinnamon, cloves, and dry mustard. Season with salt and pepper. Squeeze the juice from the lemon over the apples. Simmer for 10 minutes, or until the apples are softened. Spoon spiced apples over slices of peameal.
Eat and Enjoy!
Comments are always welcome at Gords! See you next month!
Gordette
1 can Vernor's gingerale (any variety, but we're partial to Vernor's...)
3 Honey Crisp apples, peeled, cored and sliced in 1/2 inch thick wedges
leaves from 2 fresh thyme sprigs
2T. unsalted butter or margarine
1/4 c. raisins
1/2 c. unsweetened applesauce
3 T brown sugar
1/4 t. ground cinnamon
1/4 t. ground cloves
Pinch of dry mustard
Sea salt and freshly ground black pepper
1/2 lemon
Preheat oven to 350 degrees. Place the peameal roast in a roasting pan. Cover the peameal roast with gingerale until about 1/4 inch covers the bottom of the roasting pan. Cover with a lid or aluminum foil. Bake until internal termperature is 150 degrees. Remove from oven and let the roast rest, covered, for 20- 30 minutes.
While the roast cooks, melt butter in a clean skillet over medium-low heat. Add the apples and thyme and cook and stir for 8 minutes. Toss in raisins and add applesauce, stirring frequently. Stir in brown sugar, cinnamon, cloves, and dry mustard. Season with salt and pepper. Squeeze the juice from the lemon over the apples. Simmer for 10 minutes, or until the apples are softened. Spoon spiced apples over slices of peameal.
Eat and Enjoy!
Comments are always welcome at Gords! See you next month!
Gordette
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