My Mom saw Emeril make this on Good Morning America about 2 weeks ago. Tried it. It is SO yummy!! I tend not to try Emeril's recipes because, so often, they are too hot spicy for me. This was just perfect. You can also substitute dried apricots for the prunes. Because links tend to disappear, I am posting the recipe as it appears at the ABC GMC site. Click HERE for a link to the recipe.

Pork Loin With Apples and Prunes

From the Kitchen of Emeril Lagasse

Servings: 4-6

Difficulty: Moderate

Cook Time: 30-60 min

Ingredients

1/2 cup dried prunes
1 1/4 cups fresh apple cider
One 2 1/2-pound boneless pork loin
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 small onions, cut into 1/2-inch-wide wedges
2 Pink Lady or Honeycrisp apples, peeled, cored, and cut into
1/2-inch-wide wedges
2 cloves garlic, sliced
1/4 cup chicken stock or canned, low-sodium chicken broth
4 fresh thyme sprigs
2 tablespoons cider vinegar
4 tablespoons (1/2 stick) cold unsalted butter, cut into small
pieces

Preheat the oven to 325°F. Place the prunes in a small bowl, add 1/4 cup of the apple cider, and set aside to soak while you proceed with the recipe.

Season the pork loin with 1 1/2 teaspoons of the salt and 3/4 teaspoon of the black pepper. Heat the oil in a large Dutch oven over high heat. When it is hot, add the pork loin and cook until
browned on all sides, 8 minutes. Remove the pork from the pan and transfer it to a baking sheet or platter.

Reduce the heat to medium and add the onions, apples, and garlic to the Dutch oven. Cook, stirring occasionally, until caramelized, about 3 minutes. Add the soaked
prunes (with any remaining juices) and cook, stirring occasionally, for 3 minutes. Add the remaining 1 cup apple cider and the chicken stock, and bring to a boil.

Return the pork loin to the pot, add the thyme sprigs, and bring to a simmer. Cover, and transfer
the pot to the oven. Cook, undisturbed, until the pork registers 145°F on an instant-read thermometer, about 30 minutes.

Remove the pot from the oven and transfer the pork to a platter. Tent it with aluminum foil to keep warm.

Place the Dutch oven over medium-high heat and bring the onion-apple mixture to a boil. Cook until slightly reduced, about 3 minutes. Remove and discard the thyme
sprigs. Add the vinegar, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper, and stir to combine. While stirring, add the butter, little by little, until it is completely incorporated. Do not allow the sauce to boil or it will separate. Remove from the heat.
To serve, spoon some of the sauce onto a serving platter. Slice the pork into thin slices, and arrange them over the sauce. Spoon more sauce over the pork slices, and serve immediately.

Recipe courtesy "Emeril 20-40-60: Fresh Food Fast" by Emeril Lagasse, Harper Studio Publishers, 2009, copyright MSLO, Inc., all rights reserved

My Chili

First, if you are a chili purist, avert your eyes and scroll down to the next entry. My chili has beans in it. Here's my recipe. I call it Pretty Good Chili because it is easy on you and the budget. It is not the finest version of chili that you could do. If you like a meatier chili, add another 1/2 pound of hamburger. I use the low fat hamburger from Sam's Club, so no draining is necessary. If you are using higher fat hamburger, cook it first and then drain all but a couple of tablespoons of fat to use to saute the vegetables. We have to cook low salt here, so the recipe reflects this. You may want to add an additional 1/2 tsp. of salt - 1 whole teaspoon is usually too much. If you are like me and never remove the strings on celery, you need to chop it a bit finer.

I learned on Food TV a while back that adding a little of the ingredients near the end of the cooking time can add some additional flavor. It is especially noticeable for those who have lost some of their sense of taste or smell.

Steph's Pretty Good Chili with Beans

1/2 pound hamburger
1/2 pound italian mild sausage
1/2 cup chopped onion
1/2 cup finely chopped celery
24 oz. tomato sauce
32 oz kidney beans (2 cans)
2 tablespoons New Mexico Chili powder (see note)
1/4 tsp. cumin
1/8 tsp pepper
1/4 tsp salt
14-16 oz can petite diced tomatoes

Brown the sausage in a Dutch oven or other large pot until it's released a little fat, then add the hamburger. After it's browned, add the onion and celery. Saute until onion is starting to turn clear. Add remaining ingredients except tomatoes, stir and turn on medium until hot, then turn to low. Simmer, uncovered for 45 minutes. Add the can of tomatoes including the juice and an additional 1/2 tablespoon of chili powder, if desired. Simmer another 20 minutes until thoroughly hot.

For better chili, simmer for 2 hours before adding the can of tomatoes. If you want a slightly thicker chili, drain the tomatoes before adding.


New Mexico Light chili blend can be purchased at Pendery's in Fort Worth, Texas. They have had a mail order business for many years. I know Mom has bought from them since 1980. I get cinnamon from them too. I like the New Mexico blend just a teeny bit better than the Fort Worth Light blend, which is also good. For those of you who like really hot, they specialize in chili blends.

Autumn Pot Roast

Yummy, yummy, yummy. Well worth trying. A few ingredients had to be changed due to missing ingredients.

Changes made. Used 1/4 inch cinnamon instead of cinnamon sticks. Chopped cloves and didn't bother with bag. Quartered 2 medium onions instead of using pearl onions. No sweet potatoes so during last 1/2 hour, added drained, canned yams.

Autumn Pot Roast

Deby Kominski, Taste of Home Halloween Party Favorites 2008

1 boneless beef rump roast (about 3 pounds), tied
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
3/4 cup fresh or frozen cranberries
1/2 cup water
1/4 cup sugar
1 cup reduced-sodium beef broth
1/3 cup prepared horseradish, drained
1 cinnamon stick (3 inches)
3 whole cloves
16 pearl onions
2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4 inch cubes
16 baby carrots
4 teaspoons cornstarch
2 tablespoons cold water

1. Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in oil. Drain and remove from heat. In large saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until cranberries pop and liquid is slightly thickened, about 8 minutes. Remove from the heat.
2. Add the broth and horseradish; pour over meat. Place cinnamon stick and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven. Cover and bake at 325 F for 2 hours.
3. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pear onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Add sweet potatoes to Dutch oven. Cover and cook 15 minutes longer. Add carrots and onions; cover and cook 30-40 minutes more or until vegetables and meat are tender. Remove meat and vegetables; keep warm. Discard spice bag.
4. Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan. Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables. Yield: 8 servings.