TAHOE/TRUCKEE, Calif. - You know, I was planning to run a column featuring recipes using leftover Halloween candy, but how crazy is that?
First of all, you probably have already mowed through your kids' stash, leaving nothing but the raisins and Sweet Tarts. Secondly, even the banks (thank God) have removed the counter candy, so what would be the point? Lastly, and most significantly, we are celebrating Veterans Day on Sunday, Nov. 11, a day honoring the men and women, past and present, who have put lives on the line to protect our freedom and "Certain unalienable rights, among them life, liberty, and the pursuit of happiness."
And even trick or treating, should we choose to do so. Thank you to those serving our country and making the American dream a possibility, always, and a reality, if we really want it.
Yankee Pork Roast with Apple "au jus"
I know, it is Yankee Pot Roast - but pork loin is on sale right now at your local Safeways and Save Marts.
1 boneless pork loin roast (2 1/12 to 3 pounds)
1/2 teaspoon poultry seasoning
1/2 teaspoon coarse ground pepper
1 Tbls. olive oil
1 jar (10 ounces) apple jelly
1 cup apple juice
1 cup chopped peeled Granny Smith apples
1/3 cup dry white wine
2 sprigs fresh thyme (1 teaspoon dried)
I bay leaf
5 teaspoons cornstarch
2 tablespoons water
Brown pork roast on all sides, not ends, in olive oil for 5-8 minutes to seal in juices. Place roast on a rack in a Dutch oven type roasting pan and rub with poultry seasoning and pepper. Bake, covered, at 325 degrees for 1 1/2 - 2 hours or until internal meat thermometer reads 140 degrees.
For topping, combine the apple jelly, juice, wine, thyme and bay leaf in a saucepan. Cook and stir over low heat until smooth. Remove thyme twigs, add apples, cook until tender, about 5-10 minutes.
Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove roast from oven and let stand for 15 minutes before slicing.
Serve with apple topping.