Pork Roast, Potatoes & Apples:
Use for a fine juicy roast:
preheat oven to 450°F.
- Pork - Roast
- cut clove of garlic, fresh sage, dried rosemary, tarragon or thyme.
Rub the roast well with:
A cut clove of garlic, fresh sage, dried rosemary, tarragon or thyme.
Dredge the roast with:
Place fat side up on a rack in a pan in the oven.
Reduce the heat to 350°F.
Cook uncovered for 30-35 minutes to the pound.
The roast internal temperature should be 185°.
You may roast alongside the meat for the last 35 minutes of cooking:
Peeled and parboiled sweet potatoes or parsnips.
On top of the roast:
Prunes and apricots or serve the roast with applesauce.
Pan Gravy:
Makes: 1 cup
Remove the meat from the pan. Place it where it will remain hot.
Pour off all the dripping but:
2 tablespoons of drippings
Blend into them:
1 or 2 tablespoons of flour
Stir with a wire whisk until the flour has thickened and smooth. Continue to cook slowly and stir constantly, while adding:
The degreased pan juices and enough water, milk, stock, cream or beer to make 1 cup of gravy.
Season the gravy with:
salt, pepper, fresh or dried minced herbs.
grated lemon rind etc.
Sweet Potatoes and apples:
Makes: 4 servings
6 medium sized sweet potatoes
Peel and cut them into 1/2 inch slices.
Cook, covered, until nearly done in a very little boiling water:
1 - 1/2 to 2 cups thinly sliced apples.
If the apples are not tart, sprinkle them with:
Lemon Juice.
Preheat oven to 350°F.
Grease a baking dish and place in it alternate layers of sweet potatoes and apples.
Sprinkle layers with:
1/4 cup or more of brown sugar, a dash of cinnamon or grated lemon rind.
Dot them with:
1/4 cup butter
Pour over them:
1/2 cup of apple water or water.
Bake them for about 1 hour.