Monday, December 20, 2010
DON'T SAY I NEVER GAVE YA ANTHING
Not only does it FEEL delicious... IT IS DELICIOUS.... this is what I am making for Christmas.
To my friends, neighbors, acquaintances, readers, bloggers, and enemies, this is the greatest gift I can give you all.
Here we gooooooo!
CHERRY GLAZED PORK POT ROAST with HERBS
One 3.5 to 4 lbs rolled boneless pork loin roast (NON JBS SWIFT BRAND)
3 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
4 fresh sage leaves
3 cloves garlic, quartered
2 medium sized yellow onions, sliced
one 12oz jar tart cherry preserves
2 tablespoons honey
1/4 cup red wine vinegar (RED WINE FOR DRINKING)
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup slivered almonds
1. Remove the string from the non JBS pork roast and trim any visible fat. Sprinkle evenly with the chopped parsley, rosemary, and thyme; lay the sage leaves on top. Roll up and tie at 2 inch intervals with heavy string. Pierce the roast all over with the tip of a paring knife and insert the slivers of garlic. Spray the inside of the crock with nonstick cooking spray and place the onions on the bottom. Place the roast on top of the onions. Coat with a few blasts of the cooking spray. Cover and cook on HIGH for 2 hours
2. Combine the preserves, honey, vinegar, cloves, cinnamon and salt in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 2-3 minutes, stirring frequently. Add the almonds. Pour the glaze over the pork roast, reduce the heat setting to LOW, cover and cook for another 6 hours, until the meat is tender when pierced with the tip of a knife and an instant-read thermometer registers about 160 F.
3. Transfer to a platter, cover with aluminum foil, and let stand for 10 minutes before removing the string and carving into thick slices. Serve with the crock juices spooned over the top.
Make this dish.....Be a culinary hero.