29 December 2019

Süßkraut (Sei Unser Gast)

Saute 1 chopped onion in butter. Add 1/4c sugar, 1/4c vinegar, 1c water, salt and pepper. Cook til sugar is dissolved, add 2qts shredded cabbage. Simmer, covered, 10-15 minutes. Uncover and simmer til liquid is gone.

This was ok with the pork roast. It was fabulous, however, with the leftover knöphla/potato/sausage leftovers.


Maple-Glazed Pork Roast (America's Test Kitchen)

2 1/2# boneless blade-end pork loin roast, tied along length (2# cut from whole loin)
3/4tsp salt
1/2tsp pepper
2tsp vegetable oil (GC olive oil)

Glaze:
1/2c maple syrup (Three Rivers Farm)
1/8tsp cinnamon (Penzey's)
pinch ground cloves
pinch cayenne

Preheat oven to 325*F.

Stir together glaze ingredients. Pat roast dry; season with salt & pepper.

Heat oil in 10" ovensafe skillet (nonstick recommended) until just smoking. Brown roast on all sides, starting with fat side, 2-3 minutes per side. Transfer roast to a plate. Pour off fat, reduce heat, and add glaze to skillet. Cook til fragrant (about 30 seconds). Off heat, place roast back in skillet and roll to coat with glaze.

Place skillet on middle rack of 325*F oven and roast to 140*F, spinning roast in glaze 2-3 times (every 15 minutes), 35-45 minutes total (60 min).

Place roast on carving board; let skillet rest 5 minutes to slightly cool glaze. Pour glaze over roast and let rest 15 minutes longer. Remove twine, slice, and serve.



Quite possibly the best glazed pork roast I've ever eaten. The habanero maple syrup from Three Rivers would be incredible, I think.