As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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A rhubarb-based fruit chutney is delicious served with roasted pork.
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Combine rosemary, salt and pepper in bowl. Rub mixture all over surface of pork roast. Place roast onto grill over drip pan. Cover; grill, turning once, 1 hour 15 minutes-1 hour 45 minutes or until meat thermometer reaches 145°F or desired doneness.
Combine all chutney ingredients in 3-quart saucepan. Cook over medium heat, stirring occasionally, 10-12 minutes or until chutney comes to a full boil. Reduce heat to low; continue cooking 1-1 1/2 hours or until chutney thickens. Remove from heat.
Slice pork into 1/2-inch slices. Serve pork slices with chutney.
Dietary Fiber: 3g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/14
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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