The first time we made this my kids were little and they thought the rolled up pork loin tied with twine looked like a baby dragon’s tail. So that is what this dish is know called in our house.
Baby Dragon Tail (Apple and Cranberry Stuffed Pork)
2 table spoons olive oil
1/4 cup diced onion
1/2 teaspoon dried sage
1/2 teaspoon dried time
2 cloves minced garlic
2 apples, peeled cored and chopped
1/4 cup dried cranberries
1/4 cup apple cider
1 (2 pound) boneless pork loin (butterflied)
1 teaspoon salt
1/2 cup chicken stock
In a large skillet heat the olive oil over medium high heat. Add onion, thyme, sage and garlic. Saute until the onion is tender. Stir in stock, cook until liquid is almost evaporated (about 5 min) Add apples and stir often until lightly browned. Stir in the cranberries and apple cider. Cook until liquid is absorbed. Remove from heat and cool to room temperature.
Preheat oven to 400 degrees Fahrenheit. lightly oil a roasting rack and set inside a roasting pan.
Unroll pork roast. Sprinkle both sides of the roast with salt and pepper. Spread the apple mixture over the roast. roll up the roast like a jelly roll. secure in 1 inch intervals with baking twine.
Place on the roasting rack. Roast for 15 minutes. Then lower the oven temp to 325 degrees Fahrenheit. Cook until pork temp reaches 160 degrees. About 1 hour and 10 minutes.
Let stand for 10 minutes. Slice roast into 1 inch think slices and serve.
Cooking Steaks Just the way you want them can be tricky. After years of trying to learn to cook steaks o the grill or in a frying pan to the exact right doneness. (I like mine medium to medium rare) My husband discovered a trick that works every time. It’s called a Reverse sear. It allows the inside to be cooked to a nice even medium rare, while still getting that nice crispy layer on the outside of the meat. Don’t tell him that /i shared his secret, But here’s how he does it.
Rub the meat with a generous amount of salt and garlic. Wrap the meat in plastic wrap and put in the frig for 24 hours.
After 24 hours of seasoning the meat you are ready to cook it. Preheat the oven to 225 degree Fahrenheit. Place the Meat on a baking sheet in the oven until the internal temperature of the steak reaches 115 degrees. The amount of time will depend on how think the meat is. We did a nice thick 2 inch steak and it took about 45 minutes to reach 115 degree internal temperature. Remove the steak from the oven and let it rest while you heat up the pan.
Now for the Sear. Heat a cast iron skillet on the stove top until scalding.Do not use any oil or butter in the pan. Use a cast iron grill weight to weigh down the meat in the pan. You don’t want to squish out the juices, just weight it to the pan. About 3-4 minutes per side until a nice dark sear appears on the meat.
Slice your perfectly cooked steak and serve. Your guests will be amazed!
1 1/2 cups rice
1 1/2 cups orzo pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
1/3 cup minced shallots
2 cups shredded zucchini
3/4 cups sliced mushrooms
3 cups low-sodium chicken stock
1 cup seeded and diced Roma tomatoes
salt and pepper to taste
In the pressure cooker pot on the rice setting, melt the butter and olive oil. Add in the rice and Orzo. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms, tomatoes and mix to combine. Stir in the stock and bring the mixture .Cover and seal the pressure cooker top. Cook on rice setting for 6 minutes. Stir well before serving.
Hard boiled eggs can be tricky to cook and peel if you don’t know the tricks tricks to making it simple. You can’t see when the egg is done. So if you don’t use a timer, it can be difficult to get the egg cooked to the perfect hard boil. Here is the secret:
fill your pot with cool water. Place the eggs in the pot while the water is still cool. Make sure all the eggs are completely covered with the water.
Put on the stove top and bring the water to a rolling boil.
As soon as it starts a rolling boil, remove the pot from the heat , cover it and let it sit for 15 minutes.
Immediately remove from the hot water and place in a bowl of ice water for 5 to 10 minutes.
Then use this super cool trick to peel your eggs perfectly without a hassle:
Cool right? No more chipping off the shell piece by piece or taking half the egg off with it!