Looking for yet another side to go with your Bacon Bourbon Sweet Potatoes? Check out this pork loin glazed with Dijon mustard, apple butter, and cider and roasted over veggies and sage. It's moist, tender, savory, sweet, and easy to make - plus it's pretty healthy!
I came up with this dish because I needed a protein to go with leftover sweet potatoes, and because I wanted to try out the recipe for the apple butter glaze. We are members of the Frog's Leap wine club, and they sent us a little jar of apple butter along with our last shipment of wine. They also included a recipe for a savory glaze using the apple butter, Dijon mustard, apple cider, shallot, and garlic - it sounded great!
Start by placing a few carrots and an onion in a roasting pan, top with a few sprigs of sage, then pour in a little bit of apple cider (to keep the meat from drying out). Season the pork loin with salt and pepper, and set it on the vegetables and roast it on high heat for 15 minutes.
Then take it out, spread the glaze over the top, and return it to the oven at a lower temp for 45 minutes. And that's it! Rest and slice and you're ready to serve. This is a great dish for fall with flavors that pair with lots of seasonal side dishes. Enjoy!
Happy Easter, everybody! I am actually doing a holiday post in a timely manner, who woulda thunk it? Last Easter I focused on eggs, this time I wanted to go on the theme of ham and peas.
Ham and peas, it is! Unlike at Christmas, when I accidentally made a pork roast instead of a ham, I got it right this time and did a Dr Pepper glazed ham. Yes, I said a Dr Pepper glazed ham - awesome.
Take a fully cooked smoked ham (I went with an 8 lb, spiral sliced, partial bone) and place it cut side down on the rack of a roasting pan (or on a cookie rack set inside a rimmed baking sheet). Pour 2 cups of Dr Pepper (not diet) and 2 cups of water into the bottom of the pan. Cover with foil and cook for 15 minutes per pound at 325 degrees - 2 hours, in my case.
About half an hour before the cooking time is up, start to make your glaze. Boil some pitted prunes in Dr Pepper until they are plump. Set the prunes aside and whisk in mustard, brown sugar, and cider vinegar. Remove the ham from the oven and raise the oven temp to 425 degrees. Remove the foil, and drizzle the glaze over the ham, then return it to the oven for about half an hour to cook the glaze.
It will be so gorgeous when it comes out! Let it rest, loosely covered on a cutting board (this photo is before I turned it on its side for slicing). Meanwhile, pour all the pan drippings into the saucepan you cooked the glaze in. Bring to a boil, skimming off the fat, and add in the prunes and a cornstarch slurry to thicken. Serve the prune sauce with the ham.
I've stated before how obsessed I am with figs. I snatch them up whenever I see them at the store. Jasper does not share my love of these little jewels, which means more for me! Bwahahahaha! ...Okay I'm fine now, sorry about that.
Mostly I like to eat my figs with cheese - this makes me ridiculously happy. Coincidentally (or not), I also like to eat my cheese with fig jam. Anyway, one of the most popular pairings for figs is blue cheese, so I wanted to play around with that a bit.
I broiled the figs with blue cheese so that they were hot and melty, but I didn't stop there...
I topped them off with crispy prosciutto and honey.
It's okay if you drool a little, I understand.
Going in a sweeter direction - I also made some balsamic glazed figs with mascarpone.
Adapted from this recipe - I tossed the figs with a glaze made from balsamic vinegar, sugar, orange juice, and orange zest and broiled them. Then I served them on top of mascarpone whipped with cream and sugar.
The cream melting into the hot figs with the sweet and tangy glaze... yeah - this was pretty much heaven.