There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Wednesday, June 23, 2021

Pork Loin Cooked in Apple Butter - Testing


1-This turned out quite nice. I can't remember if there were any notes, so I will leave it at "testing".

2-3lbs pork loin
1 tbsp light brown sugar
1 1/2 tsp salt
1 tsp smoked paprika
1/2 tsp thyme
1 garlic clove, minced
1/2 onion, minced (50gr)
3/4 cup apple butter
1 Tbsp apple cider vinegar
1 Tbsp whole grain mustard
  1. Mix together the brown sugar, salt, smoked paprika and thyme and rub it on all sides of the pork.
  2. Place pork roast in the slow cooker.
  3. Sprinkle the roast with the onion and garlic
  4. Whisk together the apple butter, apple cider vinegar and mustard. Pour evenly over the pork.
  5. Put the lid on and cook the pork on LOW (6 - 8 hours) or HIGH (3 - 4 hours). Shred the meat before serving.

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