Hello...Is this thing on????

Hello.

I know it has been a while (8 months) since I have last posted here and I would like to say I am sorry and hopefully it won't be another 8 months until I post again. I make no promises though.

I just had to post tonight because I cooked our dinner in a way that would make my friend Bon so proud of me. I had a recipe to follow (the only way I like to cook) and well my ingredients were different. So after I panicked a little and told my hubby that we were going to go out to eat, to which he replied "I don't think so", I thought of my friend who is FABULOUS at improvising a recipe and I walked back into my kitchen. Guess what!?! It turned out wonderful. My daughter gave it 5 stars as did my hubby. My son gave it only 4 stars because "I reserve the 5 star status for my favorite meals only".

Well I am not gonna complain if 4 stars is my lowest score.

If you want to make the original recipe you can find it at Cook's Country.com and search for Cider-Glazed Pork Loin. I received this recipe from a friend who had tried it and loved it. Now just to give you fair warning when I went to the web site I found out that you get a 14 free trial and then it looks like you have to pay to see their recipe's. So If you decide that you wish to invest in this resource please forward any recipes that you try and like because I am just to cheap to do it. Seriously. I just can't. Or maybe it should read that I just won't. Now I will share my modified recipe with you and it will only cost you.....a comment to let me know what you think of it after you have tried it.



Cider-Glazed Pork

1 lb Pork slices , Sliced less than 1/2" thick
2 TBS Vegetable Oil
1 Large Shallot, thinly sliced
2 cups Apple Cider
1/2 cup apple butter
1 Bay Leaf
1 Sprig Fresh Thyme (I didn't have this on hand so I used 1/2 tsp dried)
1 tsp Cider Vinegar
Salt & Pepper

1. Heat 1 TBS Oil in large skillet over med-high heat until hot. Season Pork with salt & pepper on both sides then place in pan. Brown both sides and then remove to plate and cover w/ tin foil.

2. In same pan add 1 TBS Oil and add shallots and cook until golden brown. Increase heat to high and add Cider, Apple Butter, Bay Leaf and Thyme. Bring to boil and cook, stirring frequently until it starts to thicken.

3. Place pork back in skillet and cover. Lower heat to med and cook until pork is done, turning once.

4. Remove pork, yes remove it again, and whisk in 1 Cider Vinegar then return pork to pan.

I served it with Rice Pilaf and as an after thought I also served green beans (canned).
Next time I think I will precook fresh green beans and then add them with the pork in step 4 to serve them smothered with the sauce.

Well I hope you, all 3 of you who read this blog, give this recipe a try. It really is Yummy!!