It's funny how something out of the blue can inspire you.
I was in a funk all day because of the ceaseless rain. I tried reading, couldn't get into it.
Read the news. same old same old.
Started doing some research or a dream vacation The Best Husband In The World and I are just beginning to dream about. In September, 2010 (economy and life please cooperate!) we are thinking, dreaming, hoping of going to Italy.
First Rome for a few days of pure food and tourism. Then on to Naples and the Almafi coast to (wait for it) COOKING SCHOOL!! Anyway... more on that later...
That is not what inspired me out of my funk (okay, it did a little)... but my real inspiration was a comment by Lover of Life over at Life in the Second Half. Actually, it was an after thought "By The Way" comment by LOL... some advice from her daughter over at http://jenacide.blogspot.com/ regarding the health benefits of Apple Cider Vinegar and...
Holy Seven Degrees of Separation!! Dinner is practically served.
Home Made Applesauce with Apple Cider Vinegar brined Pork Roast
Four Apples (washed, cored and quartered, NOT PEELED)
1/4 teaspoon cinnamon
1 Tablespoon honey
Squeeze of lemon juice
1 Tablespoon horseradish (optional - if serving with pork)
Pinch of salt
Place apples in medium saucepan and add to water to cover half way. Add 1/4 teaspoon cinnamon. Bring water to boil, reduce heat and simmer until apples are tender.
Transfer apples withe a slotted spoon to a blender. Blend until desired consistency (I like mine a little chunky)
Transfer processed apples back to saucepan. Add honey, lemon juice and horseradish (if desired) cook gently over low heat to meld the flavors (about 3 minutes).
Taste. Add a pinch of salt if too bland or apple flavor doesn't pop!
Serve warm or cooled to room temperature.
Delicious with a little "bite" if served with the following pork (a great flavor combo of sweet and savory with a little kick from the horseradish)
Pork Tenderloin: (serves 4-5)
One 2 lb. (or less) pork tenderloin
1 Tablespoon kosher salt
1/4 cup Apple Cider Vinegar
2 Tablespoons brown sugar, divided
1/4 cup water
salt and pepper
Combine salt, vinegar, 1 tablespoon brown sugar and water in saucepan. Heat and cook until sugar and salt dissolve. cool.
When cool, pour over pork tenderloin in plastic bag. Let brine for 1 to 4 hours. When done brining, take out, rinse and pat dry. Discard brine.
Preheat oven to 400 degrees F.
Salt and pepper pork. Pat remaining 1 tablespoon brown sugar on top of tenderloin. Place on rimmed cookie sheet and quick roast for 20 minutes per pound or until meat thermometer registers 150. Take out and tent and rest for 10 minutes. Residual cooking will bring the temp up to 160. Perfect.
Slice and serve with applesauce on side.
A great accompaniment is little potato pancakes with greek yogurt - but that's another blog!
Gotta go. Gotta cook. Thanks Lover of Life and Jen - you both inspired me today!