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Pignoli Cookies I

Reviewed: Jan. 1, 2004
I tried making these cookies for the first time and chose this recipe. I brought them to my Italian family's Christmas Eve this year...my aunt who has been making this cookie each year for probably 40 years tried one and told me they were better than hers! Oh, and my other 40 Italian-American relatives standing around the dessert table gave them the thumbs up too. This recipe passes the test!
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Apple Butter Pork Loin

Reviewed: Jan. 1, 2004
This recipe produced a very flavorful pork tenderloin. I used apple cider instead of juice, and a disposable roasting pan (easy clean up!). Based on the reviews, I cooked at a reduced temp of 300, adding the apple butter mixture after about an hour (internal temp was around 110). By the 2 hour mark, the temp had reached 170 and was quickly shooting past...the center-cut slices were still quite juicy but the end cuts bordered on dry. I'll need to watch more carefully next time. I made a gravy with the remaining cider/drippings -- to make, pour what remains from roasting pan into a saucepan, whisk in a cornstarch/water mix (dissolving cornstarch seperately first helps prevent lumps, start with about 4 Tbs cornstarch) and bring to a boil over med-high heat, whisking constantly until thickened, adding more cornstarch if needed to achieve desired consistency. I never expected it but the gravy is what made this recipe a hit with my guests - it's a tremendous flavor booster and helps band-aid any dry slices!
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