But there were none to be found, so I made up my own: sage, thyme, allspice, and paprika.
Then I put that on some pork tenderloin and basted it with apple juice.
Into the oven, in a covered cast iron pot, at 350.
When the pork was done, I removed it from the pot, poured in more apple juice, and reduced* it on the stovetop to a thick syrup.
*"reduce" means to boil it until it reduces, or thickens.
Then I poured in some more apple juice and reduced it some more. Returned the roast to the pot.
It was wonderful that way.
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