I'm Falling for You....
Sunday (doing this and that) is my idea of a relaxing day. Today's Sunday menu was pork roast with sauerkraut and fresh chunky apple sauce just to add a little sweet-tart goodness to the porky party - oh and who can forget the pumpkin pudding. It everything you love about the pie minus the crust! Without further adieu, here are the recipes.
Dessert First! That's my motto so let me practice what I preach
Pumpkin Pudding
Ingredients:
2 cups reduced fat or whole milk (I do half of each)
3/4 cup of dark brown sugar
8 tsp corn starch
2 large eggs
1 can pumpkin puree
1/2 tsp salt
1/4 pumpkin pie spice
In a saucepan, whisk the milk, sugar, and cornstarch. Whisk egg yolks in a small bowl and set aside. Turn on medium heat and bring mile to simmer. Once simmering, slowly pour half the hot milk into the yolks while constantly stirring. Pour the yolk and milk mixture back into saucepan again while constantly stirring. Add the pumpkin. Bring back to a boil for three minutes or until thickened. Pour into prepared glasses and enjoy!
Pork Roast with Sauerkraut
Ingredients:
Pork roast
6 slices bacon
onion
sauerkraut
White wine
Touch of maple syrup
Salt
Pepper
Method:
Preheat oven to 350. Cook the bacon in a pan until crisp, set aside. Season the pork roast with salt and pepper. Place in the bacon pan to sear and brown on all sides. It should look something like this:
Once seared, place on separate tray and put in hot oven for about an hour.
Meanwhile, get the sauerkraut going. Using the same bacon pan, sauté onions until translucent. Add 1/2 cup wine and a tbsp maple syrup. Add sauerkraut and slowly cook with lid on while roast is in oven.
Check for seasoning and adjust where needed.
Plate up and enjoy!
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