Caraway Crusted Pork Loin, Stewed Cabbage, Sauteed Apples, Caraway Mustard Sauce and Yellow Bean Salad with Warm Vinaigrette


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5

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Total Reviews: 2

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  • on April 24, 2012

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    Excellent!!! Since there is only 2 of us I used a tenderloin; gave it a quick sear and coated with the mustard/caraway mixture; and then put it in a 350 oven for 15-20 min. It was delicious. The apples came out terrific! I chose golden delicious apples instead of the granny smiths simply because they looked better in the store. The cabbage was very good...I put in a bit too much caraway so I'll be more careful in the future. And instead of the bean salad, I simply steamed haricots verts and then deglased the pan I roasted the pork in (after taking the pork out to rest and tossed in the steamed beans to work up the tasty brown bits from the bottom of the pan. We highly reccommend this receipe...the first we've tried from Roger.

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  • on August 13, 2011

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    I prepared the Caraway Crusted pork...Fantastic and very easy. I had to make a small change...I couldn't find Caraway seeds, so I substituted Cumin Seeds. I am not strong enough to use my mortar and pestle, so I used my little electric coffee grinder (used only for chopping nuts and spices. I didn't have dijon, so I substituted deli mustard. After dinner, my husband delighted in the bones (rack?, that was delicious too! This recipe is truly people friendly, both in prep and consumption.

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