Friday, May 22, 2015

Orange You Glad You Clicked On Our Link Today? - Orange-Lacquered Pork

Three Dog Night

Thursday - The electrician is here, and any minute all power is going to be shut down so he can work without getting fried.  I did get to watch a little bit of the news today - first, I saw Judge Jon Morgan on the bench, in some case I haven't been following.  Now there's a really good judge. Serious, pleasant, respectful, well-versed in the area of law, in control of his courtroom, the consummate professional.  He covered the juvenile bench for several months in 2005 while the assigned judge dealt with some legal problems of his own.  We were truly sorry to see Judge Morgan go back to his regular bench.  Truly.  Sorry,

The other bit of news I saw this morning was an online video from WFTV here in Orlando, announcing they were investigating nepotism and other unfair practices in the Clerk of Courts office in Osceola.  A little late to the party, that WFTV.  This has been a big issue, covered by every other news agency, since the moment Armando Ramirez took over the position from Malcom Thompson, who had several newsworthy moments of his own during his thankfully brief tenure.

I had two cats named Dora, both now gone over Rainbow Bridge. Had to take this picture.

A rhetorical question here: do you really need Donald Trump's ego and Harry Reid's arrogance to run for public office?  Do you have to be amoral and believe that rules and laws are for other people? Does it help if you are rude and thoughtless, a bully and a liar? A cheat, a conniver?  Someone who perverts the whole meaning of public service?

Enough of that - for now.

This is what I decided to do with the pork loin that was part of that gorgeous package of porcine perfection I picked up at BJs. The stacked and stuffed chops were a definite success according to my   official tasters. This crockpot recipe is also good; you can slice the meat, or chop it.  Not sure about shredding.  It's good, no matter how you slice it.

Orange-Lacquered Pork

2 tablespoons roasted garlic extra virgin olive oil
3 pound boneless pork roast
Your favorite seasoning blend or just plain salt and pepper
1-18 oz. jar orange marmalade
about 1/2 cup beef stock
3 full sprigs of fresh thyme

Season the pork roast all over. Heat the oil in a large skillet, then sear the pork on all sides.  Transfer the pork roast to a crockpot. Add the entire jar of marmalade over the pork.  Pour the beef stock around the roast, so that the bottom of the crockpot is covered.  Add the thyme sprigs around the roast.  Cover and cook on low for 10 to 12 hours, turning once. I cooked it for 12, and I think the meat came out a bit more done than I liked.  If you go with 10 hours, it should be more than enough to thoroughly cook the pork. Always check with a meat thermometer; the interior temperature should be between 145 and 160 degrees Fahrenheit.  Mine read 180 degrees, which was just south of dried out.  It was still moist enough to enjoy, however.

Remove the pork to a cutting board to rest before trying to slice it. Remove and discard the stems from the thyme.  The sauce is going to be very reduced; add a little fruit juice (I happened to have mango in the fridge) to dilute it just a bit.  Slice the roast, and serve it with the sauce ladled over.

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