Roast Pork with Sweet Potatoes and Apples (adapted)

This recipe is a pork roast baked with honey, orange juice, apple juice concentrate, brown sugar, sweet potatoes, and apples.
Ingredients:

1 boneless pork loin roast, 1.5- 2 pounds, fat trimmed

1 tablespoon vegetable oil
1/3 cup honey
Juice if 1 organic lemon.
1/4 cup apple juice
2 teaspoons ground black pepper
1 tablespoon brown sugar, packed
3 large sweet potatoes, quartered
3 large apples, cored and quartered we had Macintosh but any sturdy cooking apple is perfect.

Preheat the oven to 375°.
Coat a large ovenproof Dutch oven with vegetable oil and place over medium-high heat. When very hot, add the pork roast. Cook, turning, until all sides are browned, about 6 minutes. Remove from the heat.

In a medium bowl, combine the honey, lemon juice, apple juice, pepper, and brown sugar. Spoon over the pork roast. Place the sweet potatoes around the pork. Cover and bake for 2 hours. Pork should register about 150 ° on an instant read thermometer.

Place the apple quarters around the pork. Bake, uncovered, basting frequently, for 20 minutes, or until the apples are just tender. Let the pork stand for 10 minutes before slicing. Serve pork roast sliced, with the sweet potatoes and apples.
Serves 4 to 6.

We’re enjoying tonight with a nice Dr. Loosen Riesling. Should pair well with the pork and apples. Cheers!

First you really do need a wok. I’ve got a well seasoned carbon steel one I got from amazon.com.

What you need:

1 Pack of rice noodles
2 skinless Chicken breasts sliced thinly and uniformly, or a bunch of shelled and deveined Shrimp, or Tofu, or thinly sliced Beast of any kind.
3 or 4 cloves of Garlic crushed and finely chopped
1 nub of Ginger thinly sliced
1 bunch of Scallions white parts sliced thin and the green parts sliced and set aside for later.
2 organic Eggs (room temp is best)
2 tablespoons of Vegetable or Peanut Oil

Sauce: (really this can get way too complicated) I just use the Salty, Sweet, Sour, Spicy tenant.

Use what you like. Mix all the ingredients and set aside.

1/3 cup Fish sauce or Soy if you are going vegetarian or you can’t find the fish sauce. (Salty)
1/3 of Tamarind paste(Sweet and Sour) I didn’t have enough so I used a little extra Rice Vinegar (Sour).
1/4 to 1/3 cup Rice Vinegar
A pinch of 5 Spice Powder (Spicy)
1/4 teaspoon of Chile Flakes (Spicy)

Start out with a package of rice noodles. DO NOT BOIL THEM! If you boil these you’ve made yourself quite a pot of wallpaper paste. Just soak the package in warm water to soften. Drain well and set aside.

Ladies and Gentlemen. Turn up the heat as high on your burner as you can. Gas works best here but in a pinch electric burners will have to do.

Let the wok heat thoroughly. Sprinkle some drops of water, when they dance it’s time to go.

Add the oil. A little smoke is ok. Add the meat give it a minute then keep it moving. Cook about 3 minutes or so.

Add the Garlic, Ginger and white parts of Scallions. Keep the mix moving.

Now it’s Noodle time. Add them in and don’t be afraid to break them up. One more time….keep things moving.

Add the sauce. Just keep moving, just keep moving, moving, moving, moving.

Make a well in the middle of this mound of all things tasty and crack the eggs into the well. Let them set for a minute or so then mix away.

Add the green Onions.

You’re just about done. I like to move to a platter and serve with a bunch of condiments.

Sriracha (Hot sauce)
Chopped Peanuts
Cilantro Leaves
Lime Wedges