Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFruit - Apple Stuffed Bbq Pork Roast
Famous Authors (View All Authors)
Fruit - Apple Stuffed Bbq Pork Roast Post by :lloven2 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3419

Click below to download : Fruit - Apple Stuffed Bbq Pork Roast (Format : PDF)

Fruit - Apple Stuffed Bbq Pork Roast

1 (5 lb.) pork tenderloin or loin roast
2 tart apples, sliced
Tony Chachere's® Creole Seasoning
1/2 cup Creole or spicy brown prepared mustard
1 cup coarsely chopped walnuts
1 cup tequila
2 cups hickory, mesquite or apple chips
2 cups Half and Half cream
1 cup cream sherry
2 Tbsp Tony Chachere's® Instant Roux and Gravy Mix


Wash the roast and pat dry. Cut pockets all around the roast and insert apples slices throughout the length of the roast. Score roast and rub generously with Tony Chachere's® Creole Seasoning.

In a bowl, combine mustard, walnuts and 1/8 cup tequila. Work into paste and coat roast. Cover and chill over night. In a sealable container, place smoking chips and cover with remaining tequila. Allow to soak overnight.

Remove covered roast and let warm to room temperature (2 - 3 hours).

Place roast on roast rack in center of barbecue pit. Place tray under roast to catch drippings. Place wood chips on flavor bar on briquets. Cook about 2 hours or until core temperature is 160 degrees. Remove and cover immediately with foil to keep in heat and moisture.

In a saucepan, pour drippings from roast. Add cream, sherry, 1 Tbsp. mustard and Tony Chachere's® Roux and Gravy Mix. Bring to a boil, stirring constantly to avoid burning and sticking. Reduce heat and simmer 5 minutes.

To serve, cut slices of roast, at an angle, about 3/4 inch thick, to expose apples. Ladle sauce over roast.

Yields 10-12 servings.

creole@cajunspice.com
©1999 Tony Chacheres Creole Foods

If you like this book please share to your friends :
NEXT BOOKS

Fruit - Apple -  Apple Stuffed Mushrooms Fruit - Apple - Apple Stuffed Mushrooms

Fruit - Apple -  Apple Stuffed Mushrooms
32 large Mushrooms, fresh Vegetable cooking spray 3 tb Celery; finely chopped 1/2 c Apple; minced 2 tb Fine, dry breadcrumbs 1 tb Parsley, fresh; chopped 2 tb Walnuts; finely chopped, toasted 1 tb Blue cheese; crumbled 2 ts Lemon juice Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside. Coat a small skillet with cooking spray; place over medium-high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender. Combine celery mix, apple and next 5 ingredients
PREVIOUS BOOKS

Fruit - Apple Strudel Fruit - Apple Strudel

Fruit - Apple Strudel
1/2 cup fine dry bread crumbs 7 1/2 tablespoons unsalted butter 1 1/2 pounds tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise 1/3 cup granulated sugar 1/2 cup raisins 1/2 teaspoon cinnamon twelve 17- by 12-inch sheets phyllo, stacked between two sheets of wax paper and covered with a dampened kitchen towel In small skillet cook bread crumbs in 1 1/2 tablespoons butter over moderate heat, stirring, until golden and transfer to large bowl. To bread crumbs add apples, granulated sugar, raisins and cinnamon and toss mixture well. On a work surface arrange an 18-inch-long-piece of wax
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT