Monday, March 30, 2015

Pork Loin with Crab Apple Glaze

In my continued desire to utilize my wild edible ingredients, I am very pleased with this combination!  All of these ingredients will be ready for harvesting in the next few months. I will definitely be making more of this jelly as it goes so well with meat!

Pork Loin with Crab Apple Onion Sage Glaze


5 lb pork loin
Half pint crab apple onion sage jelly, divided
4 potatoes cut into chunks
2 onions cut into wedges
1/2 cup diced peppers
3 T dehydrated Kudzu, crushed
4 T dandelion mead
Salt and pepper to taste


Preheat oven to 340 degrees. Grease baking pan which includes lid. Rinse pork roast and place in pan. In a separate bowl, add potatoes, onions, peppers, kudzu, salt and pepper. Toss gently to mix.  Add to pan and surround pork loin. Pour dandelion mead over ingredients. Using 3/4 of the jelly, glaze the top of the meat and potato mixture.

Bake covered for four hours.  Serve with additional remaining glaze. This would also work well with sweet potatoes.

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