This morning I could not decide if I wanted to make a pork roast or gumbo. My darling husband was the tie breaker. He wanted pork.
I started off thinking about marinating my rib roast in red wine, then I started thinking about the sweetness level and soon was thinking about what fruits I could use instead. Eventually I ended up go to the classic that everyone loves...
PORK CHOPS AND APPLE SAUCE
Well, not quite. I think it was a 6 lb rib roast. I rubbed it down with a mix of: garlic, dijon mustard, rosemary and pepper. Then I grated onion and mixed it with applesauce and poured it over the top. I cooked it at 225 for about 4 hours.
There was so much amazing juice from it that I mixed flour into the sauce to make a gravy.
To accompany this, I wilted some thin sliced leeks with butter and used liquid from yogurt I was draining for the potatoes.
This will be done again.
Ingredients:
RUB
2 T garlic
2 T dijon mustard
2 T rosemary fresh chopped, or 1 T dry
1 T pepper
TOPPIING
2 c applesauce
1 c sweet onion, grated
POTATOES
2 leeks
1/4 c butter
3 2/3 c yogurt liquid ( you could also use half yogurt or buttermilk and half water or make them normally, substituting 1 c sourcream for 1/2 milk.
1 pkg Honest Earth mashed potatoes
COOKING DIRIECTION-for those needing more guidance tee-hee
1) mix the rub and smother your roast with it
2) put it baking dish
3) mix applesauce and onion and pour over pork
4) cover and bake at 225 for 3 hours covered
5) uncover and bake for an additional hour to form a crust.
for more crust, uncover sooner, or don't cover at all
***Once you pull it from the oven, drain the juice into a sauce pan and whisk in 2 T flour for every cup (for a thick gravy, or 1 T flour per cup of juice for a thin gravy), bring to a boil, wisking until it becomes glossy and translucent.
Below is a link to the potatoes I use. Freeze dried without any preservatives:
1) put leeks and butter in covered sauce pan on medium, stirring occasionally until wilted
2) add half of liquid and bring to boil
3) stir in potatoes
4) add remaining liquid and stir until well combined
5) turn off heat and let sit until ready to serve.
*** Though I made this with a rack roast, in the future I would use a standard pork roast, as I lost the beautiful crust in the cutting. We still put the sauce back on for eating.***
https://www.amazon.com/Honest-Earth-Creamy-Mash-Potatoes/dp/B09XSTKHQL/ref=sxin_17_pa_sp_search_thematic_sspa?cv_ct_cx=mashed+potatoes&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sr=1-3-6024b2a3-78e4-4fed-8fed-e1613be3bcce-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9zZWFyY2hfdGhlbWF0aWM&psc=1
