Changes are coming. Not only to the weather with the crisp, cool mornings and pleasant evenings that make me want to make comforting food like pork roast, but to my blog as well. This weekend my Son Michael and his family will be coming to spend a week with us. Michael is a computer engineer and software designer. Michael and Kristen are bringing friends with them. Cristobol is a well known wedding photographer. Do you see where I am going with this? Computer expert/ photograper. It is time to redesign my blog. Michael has assured me that all of my archived material will be saved. The picture of my kitchen will be reshot and changed in size, because I feel that it is a distinctive part of what this blog is all about. I have been studying my favorite blogs for ideas on what to include in my new format so if any of you have suggestions, I would welcome them. Just comment or email me with your thoughts.
But back to this wonderful pork roast. I love my Le Creuset braising pan. I wrote about it here. It is great for small roasts and the heavy lid keeps all of the juices inside. The way to ensure a moist pork loin roast is not to overcook it. The browned roast and onions go into the oven for only 45 minutes to an hour, depending on size. The addition of white wine, red pepper jelly and sage leaves give it great flavor.
PORK ROAST WITH RED PEPPER JELLY
1 2 to 3 pound boneless pork loin roast
2 tablespoons olive oil
1 large onion halved and sliced
1 cup white wine
3 tablespoons red pepper jelly
chopped sage leaves
salt and pepper to taste
Heat olive oil in braising pan or iron skillet. Season pork roast with salt and pepper. Add roast and sliced onions to skillet and brown roast on both sides while tossing onions. Add white wine, stir to deglaze pan. Add red pepper jelly to pan. Spread one of the tablespoons over the top of the roast. Sprinkle sage leaves into pan. Cover pan and put in a 350 degree oven. Bake until roast is just cooked through, about 45 minutes. Remove from oven. Let rest for 10 minutes. Slice and serve.