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Photo by Randy

Cooking Level: Expert

Home Town: Kingsley, Pennsylvania, USA
Living In: Woodstock, New Brunswick, Canada

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Randy is looking for: (6 recommendations)
Good morning gang! I have a boneless pork loin defrosting. How would you fix it? Thanks!

Recommend a recipe

Last updated: Mar. 15, 2013 3:37 pm
Posted: Mar. 15, 2013 5:25 am
 
Commented by: Don
Mar. 15, 2013 5:37 am
Hi, try this. ch. Cranberry and Apple Jelly with Roast Pork Loin For the cranberry and apple jelly 1kg/2lb 2oz Bramley apples, peeled, cored and chopped 1kg/2lb 2oz cranberries 1 tsp ground cinnamon water, to cover 1-1.5kg/2lb 2oz-3lb 4oz granulated sugar For the pork 2 tbsp olive oil 1kg/2lb 2oz pork loin, skin on salt and freshly ground black pepper Preparation method 1.For the jelly, place the apples, cranberries and cinnamon into a large saucepan and pour over enough water to just cover. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the apples and cranberries are broken down. 2.Pass the mixture through a sieve lined with a clean kitchen cloth or muslin into a large jug. Discard the pulp left in the sieve. 3.For every 600ml/1 pint of liquid you have, add 500g/1lb 2oz of granulated sugar. 4.Pour the mixture back into a clean pan with a sugar thermometer and cook slowly until it reaches 220C/105F - alternatively, place a spoonful of the jelly onto a cold plate and check if it sets. 5.Pour the jelly into warm sterilised jars while still hot and allow to cool and set. 6.For the roast pork, preheat the oven to 180C/350F/Gas 4. 7.Heat the olive oil in a large frying pan. Season the pork with salt and freshly ground black pepper and place into the frying pan. Cook briefly on all sides until lightly browned all over. 8.Transfer to a roasting tin and place in the oven for 40-60 minutes, or until the crackling is golden and the pork is completely cooked through. 9.To serve, carve the pork into portions and place onto serving plates with a spoonful of the cranberry and apple jelly.
Comments:
Nadine
Mar. 15, 2013 6:02 am
That looks great Don. We love cranberries here.
 
Randy
Mar. 15, 2013 6:36 am
thanks Don, love cranberry and apple..
 
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Roasted Pork Loin

Submitted by: Kathleen Burton 
Succulent pork roast with fragrant garlic, rosemary and wine. 
Recommended by: Ohiocook
Mar. 15, 2013 5:45 am
This was delicious! you can also tweek the gravy to your taste!
Comments:
Randy
Mar. 15, 2013 6:36 am
checked it out...saved....thanks
 
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Thai Quivering Tenderloins

Submitted by: adrienne duval 
This Thai-inspired dish is simple enough to cook for a weeknight, yet elegant enough to serve for a dinner party. 
Recommended by: Koriekiss
Mar. 15, 2013 5:52 am
this was really good!
Comments:
Randy
Mar. 15, 2013 6:37 am
sounds good....in my box
 
RedApple
Mar. 15, 2013 7:59 am
I was going to suggest this one as well. The sauce isn't so great but the marinade if to die for and makes the meat so tender and moist. The longer you can marinate the better (18 hours).
 
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Simple Savory Pork Roast

Submitted by: Marianne Campbell 
Pork loin roast is coated with a simple rosemary-based herb mixture, and roasted to perfection. 
Recommended by: manella
Mar. 15, 2013 6:34 am
This has good reviews.
Comments:
Randy
Mar. 15, 2013 6:37 am
saw this one and was thinking about it....thanks
 
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Slow-Roasted Beef for Sandwiches

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Home Town: Long Beach, California, USA
Living In: Victorville, California, USA
An eye-of-round beef roast is slowly cooked to tender perfection for meat that slices perfectly for dinner or roast beef sandwiches. 
Recommended by: Marianne
Mar. 15, 2013 10:49 am
This is what I'd do!
 
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Fancy Sammich

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Roasted pork tenderloin in a flavorful marinade is wrapped in packaged puff pastry dough and then baked until golden brown. Presentation is everything. 
Recommended by: misty
Mar. 15, 2013 3:37 pm
Probably too late for you, but this was very good
 
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