Ever since we moved to the new house, I’ve been trying to make the house smell like “us”. Baking and roasting seem to be helping. Our Thanksgiving dinner smell lasted for a couple of days.
This year we had my mom, my brother, and his girlfriend over. Due to dietary restrictions, I decided to make a pork roast instead of turkey.
Pork Roast Ingredients
- 2 medium sweet potatoes – cut into (approx) 2-inch cubes
- 1 red onion
- Half of a really big beet (from my mother-in-law’s garden) or two medium sized ones – also cubed
- 1 big carrot – cut to be approximately the same size as the sweet potato
- 2 tablespoon of olive oil
- salt and pepper
- 1 teaspoon of ginger
- 1/2 teaspoon of allspice
- 1/2 teaspoon of cinnamon
- 1 (2 lb) boneless pork loin roast
- 2 cups of apple cider
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Put the sweet potatoes, onion, carrot, and beet on the bottom of a big roasting pan. Toss with olive oil, salt, and pepper.
In a small bowl, mix the ginger, allspice, and cinnamon. Remove one teaspoon of the spice mixture and set aside. Add salt and pepper to the remaining spice mixture and rub on the pork.
Place the pork on top of the vegetables and roast until the meat thermometer reaches 160 degrees Fahrenheit (71 degrees Celsius).
While the pork is roasting, mix the 1 teaspoon of spice mixture with the apple cider. Bring to a boil over high heat in a saucepan and then simmer until the mixture is thick with a syrup consistency.
When the meat is cooked, transfer it to a cutting board. Let it stand for 10 minutes. Pour half of the cider mixture over the vegetables and mix. You can use the remaining cider mixture as gravy.
I had some apple sauce that I made a while ago and stored in the freezer. So I used that instead and made less cider mixture.
We served it with roasted potatoes, rice, stir fry vegetables, and salad. My mom is used to having rice every meal and if there is a meal without rice, she says she gets hungry easily. She is also not used to eating “uncooked” vegetables because in Taiwan, you should cook the vegetables – I think it is because of the pesticides, but I am not sure if it is as big of an issue now. Our meal was a combination of Asian and Western components.
We ended off the evening with pumpkin pie and fruit tea. I used a cooking pumpkin and the pumpkin pie recipe in the Joy of Cooking book.
We were thankful for nice weather for part of the long weekend so that we could go apple-picking.
We were able to get a variety of apples: Cortland, Mutsu, Ambrosia, and Empire.