And, I had just the thing to tuck into on a chilly fall evening: a boneless, center cut pork roast loin, slow-cooked and served with gravy made from the juices. Yes, please!
Featured in this post:
Gin and Homemade Ginger Ale Cocktails
Potato and Leek Soup
Roasted Broccoli and Cauliflower
Roast Pork Sandwiches on Raisin Bread with Apple Cider Gravy
no-knead bread, adding a couple handfuls of raisins and a pinch of cinnamon to the mix. I covered the bowl of dough with plastic wrap and let it rise over night. In the morning, I finished prepping my dough and after my dutch oven had been in the 450 degree oven for an hour, in went the doubled-in-size dough, on went the lid, and in about 30 minutes, I uncovered it and gave it another 5-10 minutes before taking it out of the oven. It looked and smelled amazing.
homemade ginger ale and then turned it into gin and ginger cocktails (add some gin and a lime wedge or two and you're done). A quarter cup of honey (the original recipe calls for a half cup -- which is too sweet, wethinks) and one half cup each of water and ginger (jarred and minced or fresh, peeled and sliced), bring to simmer for 10-15 minutes until flavors have combined, let cool, strain into pitcher, and add four cups club soda and enjoy. Delish!
When the slow cooker turned off, I delicately moved the pork (which was falling apart) to a cutting board, removed the string and layer of fat and covered with foil to keep warm. Then, I poured all of the goodies in the bottom of the cooker into my blender and pureed it, adding a TBS of Dijon mustard and about one quarter cup of chicken broth to get it to the consistency of gravy. I poured the "gravy" into a large pot, stirred in a little less than a tablespoon of maple syrup, two teaspoons of garlic powder, and salt/pepper to taste. It was so good!