free recipes
ChickenBeefCrock PotPorkDessertSeafoodGrilling
Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Pork With Rhubarb Sauce

low-cal, pork

3 lb pork loin center rib roast (8 ribs)
1/4 teaspoon salt
1/4 teaspoon pepper; coarsely ground
1/2 lb rhubarb, fresh; chopped (2 cups)
1/4 cup apple juice concentrate; thawed
2 tablespoon honey
1 nutmeg, ground
2 tablespoon ; water
1 teaspoon cornstarch

Have the butcher loosen the pork roast backbone, if possible, for easier carving. Rub the roast with salt and pepper. Place bone side down in a small, shallow roasting pan. Insert a meat thermometer into the thickest portion of the roast; make sure bulb doesn't touch bone, fat, or the pan. Roast, uncovered, at 325 F. until the thermometer reads 150 F., about 75 to 90 minutes. For the sauce, in a medium saucepan stir together the rhubarb, apple juice concentrate, honey, and nutmeg. Bring to a boil; reduce the heat, cover, and simmer ten minutes or until the rhubarb is very tender. Mix the water and cornstarch; stir into the rhubarb mixture. Cook and stir until the sauce is thickened and bubbly. Continue cooking for two minutes more. When the meat thermometer registers 150 F., spoon some of the sauce over the roast. Continue roasting until the thermometer reads 170 F., about 30 to 45 minutes more. Spoon on additional sauce occasionally. Let the roast stand 15 minutes before carving. Heat any remaining sauce and pass with the roast. MICROWAVE DIRECTIONS: Prepare and roast the pork as directed. For the sauce, in a 1 1/2-quart microwave casserole cook the rhubarb, apple juice concentrate, honey and nutmeg, covered, on HIGH until the rhubarb is very tender, about five to seven minutes. Mix the water and cornstarch; stir into the rhubarb mixture. Cook, uncovered, until the sauce is thickened and bubbly, about one to two minutes, stirring every 30 seconds. Continue cooking for one minute more. Spoon over the roast as directed and pass the remainder with the roast. LOW CALORIE RECIPES SUMMER 1988 P32