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Sun, 23 Dec 2007

Roast Pork with Blackberry Mustard Sauce and Gingered Apples
This meal got high marks from our party guests this evening. I improvised pretty much all of it after reading a few recipes in books by Williams-Sonoma, the ex-con Martha Stewart, as well as on-line. Here it is - to the best of my recollection:

For the pork roast:

one 3-4 lb pork rib roast
about 1 tbs thyme
about 1 tsp ground ginger
about 1 tsp ground mustard
about 1 tsp ground sea salt
about 1 tsp ground pepper
about 1 tsp garlic powder
about ½ tsp cumin
about ¼ tsp cardamon
olive oil

Pre-heat oven to 350°. Combine spices. Rub spice mixture on rib roast (reserve about 1 tbs of the mixture for the blackberry mustard sauce - see below). Heat olive oil in a non-stick frying pan. Brown pork roast in frying pan. Place roast in oven and cook until meat thermometer reads 160°, or approximately 2-2½ hours. Baste pork roast with blackberry mustard sauce (see below) in oven as roast nears the end of the roasting time and once again after the roast has been removed from the oven. Let roast stand for 15 minutes before serving.

The blackberry mustard sauce:

about 1½ cups blackberries
about 3 tbs stone ground mustard
about ½ cup fruit juice (I used the Kirkland/Hansen "Berry Blaze" - available at Costco)
about ½ cup white wine (I used Ariel Chardonnay - available at Trader Joe's)
about 1 tbs spice mixture (see above)
about 1-2 tsp cornstarch

Combine all ingredients except cornstarch in a 1-quart saucepan. Bring to boil, stirring occasionally to break up blackberries. Strain mixture to remove seeds (optional). Combine cornstarch with about one or two tablespoons of the hot liquid and mix thoroughly to remove clumps. Add cornstarch mixture to sauce and bring to boil stirring constantly. Baste roast with thickened sauce (see above). Serve remaining sauce on table as a condiment (yum yum!).

For the gingered apples:

2-3 gala or fuji apples, sliced (about 1 pound)
4 tbs unsalted butter
2 tbs brown sugar
1 tsp ground ginger
1 tbs blackberry mustard sauce (see above)
1 tbs water

In a sauté pan, melt butter over medium heat. Add apple slices and sauté, stirring and tossing, for about 3-4 minutes. Add brown sugar and ginger and continue to sauté for another 5 minutes. Reduce heat, add blackberry mustard sauce and water. Simmer until apples are almost tender and translucent around the edges - about 5-10 more minutes.

Slice roast. Serve with blackberry mustard sauce, gingered apples, and Biff's Roasted Vegetables (omit the rosemary).

(Note: many ingredient amounts are approximated until I can replicate the recipe with exact measurements).

:: Posted by rus on Sun, 23 Dec 2007 11:46 pm
:: Filed under /recipes/main_courses/meat



        

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