So I have a LIST of things to get done. Monday I got all of them done, but that was the last for the week. I write on the list do the last 2 pages of yesterday. BUT I did work on the computer hard drive. Didn't have much space on it, so was saving using an external drive and one on the internet, moving files, deleting files and with all of this gained 4 GB of room. I have lots of files that duplicated so how did that happen? I suppose sometime it asked me to back them up and it did. So will finish that another day.
I am going to share with you a recipe to use with pork roast. The pork being grown now, are so lean that the meat can be tough, even if you bake for a long time. So using vinegar helps with the tenderness believe it or not. Here is a recipe I made on Wed. as we have Larry's dad come and eat with us. ENJOY...till next time, this is Becky Litterer from Becky's Greenhouse Dougherty Sharing with you more than gardening.
Roast Pork with Maple and Mustard Glaze
1 h 25 m
8 servings 290 cals
2 1/2 pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 1/2 tablespoons cider vinegar
2 1/2 tablespoons soy sauce
salt to taste
ground black pepper to taste
Preheat the oven to 350 degrees F (175 degrees C).
Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier
Hi! My name is Becky and I am a Master Gardener. I own Becky's Greenhouse in Dougherty, Iowa.