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Before you jump to Hickory, Apple, and Herb Roasted Pork Loin recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.
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A large amount of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and 0F. Checking that the condenser is actually clean, which means that the motor needs to work less frequently, will also save electricity.
As you can see, there are lots of little items that you can do to save energy, and also save money, in the kitchen alone. Green living just isn’t that tough. Typically, all it takes is a little common sense.
We hope you got benefit from reading it, now let’s go back to hickory, apple, and herb roasted pork loin recipe. You can have hickory, apple, and herb roasted pork loin using 17 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Hickory, Apple, and Herb Roasted Pork Loin:
- Prepare 2 lb Pork Loin Roast
- Provide 2 cup Apple Juice
- Use 1 1/2 Cup Chicken Stock
- You need 1 TS Hickory
- Use 1 White Onion halved to use as “roast rack”
- Prepare 2 bay leaves
- Provide 2 sage leaves
- Get To make RUB ⬇️
- Prepare 1 TB Italian Seasoning
- You need 1 TB Thyme
- Provide 1 TB Rosemary
- Use 1/2 TB Onion Powder and dehydrated Onion
- Get 1/2 TB garlic powder
- Take 1/2 teaspoon white pepper
- Prepare 1/2 TB parsley flakes
- Use 1/2 TB paprika
- Take 1/2 TB salt
Instructions to make Hickory, Apple, and Herb Roasted Pork Loin:
- Mix all dry ingredients together in a small bowl, rub on pork loin
- I skipped this next step due to crying children, and in a hurry, but next time doing it this way so the Pork fat is crispy on the bottom* ⬇
- Heat a large sauté pan, and add about 1/2 cup of oil (I use vegetable oil). Once oil is hot, sear your pork loin on all sides (to a brown, I would have done the bottom fat a little longer so it was crispier)
- In a casserole dish or roasting pan, arrange onions on bottom as your “rack”, with the loin fat down on the 4 halves. Add your apple juice, chicken stock and hickory (mixed), bay leaves and sage.
- Cover with foil, heat covered in oven at 325* for 15 minutes per LB. ****so since mine was 2.5 AND I didn’t pre-sear I had mine in for about 45-50 minutes***
- I let mine rest for about 5 minutes after the oven.
- Slice to liking
- I kept my juice to use as a dipper, seriously made the meal! Had I had some corn starch or the patience to make a roux, I would have thickened it up a bit 😂
- Serve with whatever sides! Total meal cost, $6 out of pocket!
- *** Have leftovers? MAKE A SANDWICH!!! *** I made a pork loin sandwich on a bakery roll with horseradish mustard, mayo, onion, Muenster, tomato, onion and arugula, no pics but it was AWESOME!
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