You are here: Seasoned Cooking » All Issues » November 1999 Issue » This Article » Page 1
 
November 1999 Issue
Cider Roast
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Watkins

Famous for high quality vanilla, pepper, cinnamon and other gourmet herbs and spices. Recipes using our products. Dietary supplements that meet the...

Art of Chinese Cooking

A site on the art of cooking Chinese dishes, with photos and recipes.

Spinney Kitchen

We are a family run, business based in rural North Lincolnshire, Selling a wide range of Olive Oils, vinegars, herbs, spices and teas as well as pr...

BCF Diana

Supplier for the pharmaceutic, cosmetic and food industry.

SpiceBarn.Com

Secure online catalog of Spices, Herbs, Blends, and Extracts. Premium, restaurant quality products at discount prices! Bulk and standard sizes ava...
Every once in a while, I include a recipe in this column that takes advantage of special appliances you might have in your home. This month, I'm exploiting the crock pot (or slow cooker). This handy device takes a meal that would normally require you to have several hours to devote to preparing and watching it cook. Using a crock pot cuts the time you need to prepare to a minimum and allows you to leave your meal unattended for most of the day.

The only extra requirement for this simple cider roast is the addition of potatoes and apples one hour before you intend to serve the meal. If you have them precut, you can pop them into the crock pot when you get home and go about your business until dinner's ready. If you'd like, you can round out your meal with a fresh garden salad and a loaf of warm bread. In what seems like minutes, dinner's served!

 

Cider Roast

  • 1 pork loin roast (about 2 lbs.)
  • 2 c. apple cider
  • 2 tsp. dried rosemary
  • salt and pepper to taste
  • 8-10 small red potatoes, cut in half
  • 2 large apples, cut into wedges
  • 1/4 c. low fat sour cream (optional)
In the morning, place the roast on a roasting rack inside a crock pot. Carefully add the apple cider to the pot. Sprinkle the roast generously with rosemary, salt and pepper. Set on the low setting and cover. Let cook for 7-9 hours or until roast is fork tender.

Add potatoes and apple wedges to the pot and cover. Set the crock pot on the high setting and allow to cook for another hour or until the potatoes are tender. Just prior to serving, swirl the sour cream into the pot, if desired. To serve, pour a little of the hot cider over the sliced roast.

  • Yields: 4-6 servings
  • Preparation Time: 8-10 hours
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.