I cleaned out my email TOC and found another use for apple butter
(Cook's Illustrated).... as part of a glaze for pork roast.
CIDER GLAZED ROAST PORK LOIN
Cook's Illustrated
SERVES 6
Make sure to tie the roast (see photo) if your butcher hasn't already
done so.
http://i24.tinypic.com/291ztyb.jpg
1 (3-pound) boneless centercut pork loin, tied
Salt and pepper
2 tablespoons vegetable oil
6 small shallots, peeled (and halved if large)
2 cups apple cider
1/2 cup apple butter
1 bay leaf
1 sprig fresh thyme
1 teaspoon cider vinegar
1. Adjust oven rack to middle position and heat oven to 375 degrees.
Pat pork loin dry with paper towels and season with salt and pepper.
2. Heat 1 tablespoon oil in large skillet over mediumhigh heat until
just smoking. Place pork loin, fat side down, in skillet and cook,
turning it several times, until browned on all sides, 8 to 10 minutes.
Transfer pork, fat side down, to 13 by 9-inch baking dish and roast
until thermometer inserted in thickest part registers 85 degrees,
about 25 minutes.
3. While pork roasts, cook remaining tablespoon oil and shallots in
empty skillet over medium heat until golden brown, 3 to 5 minutes.
Increase heat to high, add cider, apple butter, bay leaf, and thyme
and bring to boil. Cook until thickened, about 8 minutes.
4. After pork has roasted for 25 minutes, pour glaze over pork and,
using tongs, roll pork to coat with glaze.Cook until internal
temperature registers 145 degrees, 20 to 30 minutes more, turning once
halfway through to recoat with glaze. Transfer pork to cutting board,
tent with foil, and let rest 20 minutes. Transfer glaze to small
saucepan and whisk in vinegar.
5. Before slicing pork, pour accumulated juices from roast into glaze
and warm glaze over low heat. Cut roast into 1/4-inch slices,
transfer to platter, and spoon 1/2 cup glaze over top. Serve, passing
remaining glaze at table.
finished roast
http://i20.tinypic.com/2mf14pl.jpg
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