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Photo by Denise D

Cooking Level: Intermediate

Home Town: Lincoln Park, Michigan, USA
Living In: Wyandotte, Michigan, USA

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Denise D is looking for: (2 recommendations)
I have a 2.5 lb. Pork loin roast that I pulled out of the freezer yesterday. It is still partially frozen, perfect for slicing right now, if I want. Should I keep it as a roast or slice into thick, stuff able slices? Any recipes will be greatly appreciated!

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Last updated: Apr. 17, 2013 9:54 am
Posted: Apr. 17, 2013 7:22 am
Commented by: Don
Apr. 17, 2013 7:29 am
Hi, worth a look. cheers. Roast Pork Loin with Cranberry and Apple Jelly The Jelly 1kg/2lb Bramley Apples - peeled, cored and chopped 1kg/2lb Cranberries 1tsp ground Cinnamon 1 to 1½kg /2 to 3¼lbs Granulated Sugar Water Pork 2tbsp Extra Virgin Olive Oil 1kg/2lb Pork Loin - with skin on Salt and freshly ground Black Pepper 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 some 10 to 15 minutes or so until the apples and cranberries are broken down; 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. For every 600ml/1 pint of liquid you have, add approximately 450g/1lb sugar; 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; Pour the jelly into warm sterilised jars while still hot and allow to cool and set; For the pork, preheat the oven to 180C/350F/Gas 4; Heat the olive oil in a large frying pan, season the pork with salt and pepper and place into the frying pan; Cook briefly on all sides until lightly browned all over; Transfer to a roasting tin and place in the oven for some 40 minutes to 1 hour or so 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.
Denise D
Apr. 17, 2013 7:40 am
That looks wonderful but I pretty much have only pantry items on hand except for potatoes, carrots, onion, tomatoes, fresh lemons, fresh garlic, celery....
Recommended Recipe:
Photo of: Maple-Mustard Glazed Pork Chops

Maple-Mustard Glazed Pork Chops

Submitted by: Shannon :)  
Home Town: Choteau, Montana, USA
Living In: Las Cruces, New Mexico, USA
Boneless pork chops in a dry rub are broiled to perfection and brushed with a maple mustard glaze. Adjust the amount of pepper for your taste. Tangy, sweet, spicy, delicious! 
Recommended by: Heather
Apr. 17, 2013 9:12 am
I vote slice! I just made this over the weekend! Was really good!
Denise D
Apr. 17, 2013 9:54 am
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