that there are worse things I could be addicted to right? I get a lot of food,
cooking and photography inspiration from blogs, I mean who wouldn’t with all
these talented people sharing themselves all the time?
I don’t always share the recipes that I “copy-cat” form my
favorite blogs, mostly because I feel like I’m taking some of their thunder and
that’s kind of lame. However every once in a while I come across a recipe that
simply just knocks my socks off and that I have to absolutely share. This is defiantly
one of them.
I usually love everything on Jenny’s blog anyway, but when I
recreated her Sunday dinner, with my own twists of course, I knew I struck
gold.
I almost always have cooked my pork loin the same way, the way
my mom does, and Momma Chuck, and probably everyone else I know with rosemary as the main ingredient, and then
roasted for a good long while, until it is cooked through and usually dry (that’s
why there’s almost always gravy with it). I don’t know why we all do this (coincidentally),
but we do, we like it, I mean who doesn’t like rosemary? But once in a while it’s
nice to step out of the box and this recipe yielded a wonderfully tender, juicy
and succulent pork loin that I will definitely be repeating in the future.
to alter the recipes for the braised cabbage and applesauce. The braised
cabbage was basically the same, except I do not have time to let it sit in the
oven for 2 hours, nor the desire to eat up that much energy, plus I like my
vegetables firmer. I also omitted the goat cheese, though it might be a nice
touch, it simply isn’t needed. The result was delicious! I’m also glad I came
across this recipe because aside from coleslaw I’m always stuck on how to use
up leftover cabbage. Just as an FYI the original Recipe can be found here.
1
head of red cabbage, shredded
2 tbsp
of butter
½ cup
of white wine vinegar
¼ cup
of water
2 tbsp
of brown sugar
the oven to 350 degrees. In a large oven proof pan melt butter and sauté
cabbage with vinegar, water, and brown sugar for 2 to 3 minutes until it begins
to wilt. Place in the oven for 25-30 minutes, stirring at least once. Serve
warm.
sauce, clean and delicious. I usually do it in big batches to have throughout
the fall season, so I make it in the crock pot for ease.
10 medium apples, peeled & copped
½ cup water
2 tsp cinnamon
1 pinch nutmeg (optional)
Toss all ingredients into a crock pot and cook on high for 4
hours, stirring occasionally. Serves warm or cold.
German Style Potato Salad that I made simply because I was craving it. It totally
deserves its own post, so you will have to wait another day or two for that
one.
Holy coincidence batman! John and I were just talking about how much I hated my mom's dried out pork tenderloin. I usually had to choke it down sans gravy, ouch. Your version looks tastier and less overcooked lol
I think its the pan searing it first that does the trick, and seals in the juices.