Food, and successes.
May. 13th, 2012 04:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
I made lunch!
It started with this, and then got heavily modified due to the fact that a pre-cooked pork roast was way too much, I couldn't find apple cider and used apple juice instead (simmered it down a tiny bit first), and I thought we'd be much more likely to use up red wine than red wine vinegar (I checked, and the substitution is apparently fine).
So I got a two-and-change pound boneless center loin cut, put cloves in it, and cooked it (put it in the oven for seven minutes at 450'F, then turned it down to 300'F) on an improvised roasting rack made of tinfoil coils. Made up the sauce and put it on the pork as soon as it was ready, and then basted at ten-minutes-and-change intervals. I would have liked to let the sauce/juices cook down a bit more, and the cherries plump up a little more, but it was getting really late.
Changes for next time: smaller roasting pan, just so the cherries get a deeper pool of juice to soak in. Find apple cider. And I think that's it.
It started with this, and then got heavily modified due to the fact that a pre-cooked pork roast was way too much, I couldn't find apple cider and used apple juice instead (simmered it down a tiny bit first), and I thought we'd be much more likely to use up red wine than red wine vinegar (I checked, and the substitution is apparently fine).
So I got a two-and-change pound boneless center loin cut, put cloves in it, and cooked it (put it in the oven for seven minutes at 450'F, then turned it down to 300'F) on an improvised roasting rack made of tinfoil coils. Made up the sauce and put it on the pork as soon as it was ready, and then basted at ten-minutes-and-change intervals. I would have liked to let the sauce/juices cook down a bit more, and the cherries plump up a little more, but it was getting really late.
Changes for next time: smaller roasting pan, just so the cherries get a deeper pool of juice to soak in. Find apple cider. And I think that's it.