Wednesday, September 9, 2015

Maple Mustard Marvelously Masculine Meal

This is one of those meals you want to fix to fill the house with a wonderful aroma. Sort of a teaser to remind everyone of the great holiday meals that will be coming soon. OK, maybe it’s just slave, but somehow the blending of maple syrup with mustard, the cooked apples with the bright spots of cranberries, just brings images of bearded bears wearing flannel shirts! Guys that want to cuddle after dinner with their shoes off. Mercy, you got me off track!

Pecans & pork have a together in the south. As does maple syrup. Bring in the cooked apples and cranberries and you have a wonderful blend just made for thick slices of pork!
½ cup maple syrup
 ¼ cup, mustard
1/4 cup apple cider
1 medium onion, finely chopped  divided
½ teaspoon allspice
3 golden delicious apples, sliced
2 lbs thick cut pork steaks
½ cup dried cranberries
½ cup chopped pecans.

Preheat oven to 325 degrees F.  Spray a 9 x 13 baking dish.
Chop the onion and peel the apples & slice. Place a damp paper towel over the apple slices to help prevent them turning brown.

Sprinkle ½ of the onions on the bottom of the baking dish.

Combine maple syrup, mustard, rest of onion, and allspice in a small saucepan and cook together over moderate heat for about 5 minutes until sauce begins to thicken a bit.

Trim the fat off the pork steaks and lay them on the bed of onions in the baking dish. Arrange the apple slices over the top and sprinkle with cranberries and pecans. 

Carefully pour the maple-mustard mixture over the top. Seal the dish with foil and bake in the 325 degree oven for an hour and a half.  Be sure to place a rimmed baking sheet on the rack below just in case of any boil overs.

Remove from oven and let sit for a full 7 minutes before serving.

This goes nicely with a side of green beans. The apple mixture can be considered a second side and compliments both the taste and texture of the pork. The aroma is heavenly!

So wonderful a dish to get to share on these nights that see autumn on its way.
How about a touch of country?

Slave is just so lucky to be owned by Master Indy.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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