https://leitesculinaria.com/76318/recipes-tomato-and-green-bean-salad.html

Je vous en prie smileys/smile.gif Btw I couldn't find yellow beans so I

broiled some mini yellow and orange peppers and it was very pretty.

Betty
(fellow Canadian)

 
The braised pork loin couldn't have been easier to execute. The pork was tender and moist,

and the bright acid finish was something different from the usual. Next time I might use 1/4 cup chicken stock and 1/2 cup dry white wine for the 3/4 cup wine called for to cut a bit of the acid and balance the flavors more. Also, when the pork was tender and it was time to finish the sauce there was a lot of liquid in the pan so I reduced it down before adding the mustard and vinegar.

Another braised pork loin recipe up to be tried here is this
Wine-Braised Pork Loin: https://www.epicurious.com/recipes/food/views/2486

 
This salad sounds good too, Betty. Adding both of these to the top of the to-be-tried pile. smileys/smile.gif

 
pOrk braised with apples and onions. This is a wonderful fall dish

Braised Pork Loin with Apples and Onions
Serves 4
2 lbs center cut pork loin, trimmed to remove any excess fat and silver skin
Salt and freshly ground black pepper
1/2 tsp ground sage or poultry seasoning
2 tsp grape seed oil (
2 large sweet yellow onions peeled, halved, and thinly sliced
1 cup of dried apple slices, halved ()
2 cups chicken stock
1 large can frozen apple juice concentrate, thawed
4 Granny Smith apples, peeled, cored, and sliced 1/4" to 1/2" thick
Preheat the oven to 350 degrees. Adjust the rack to the lowest position. Season the pork all over liberally with salt, ground pepper, and sage or poultry seasoning. Heat a large stewpot that has a tight-fitting lid, on high heat. (I used a Le Creuset pan, which worked quite well.) When hot, add the oil and brown the pork loin in the oil, all over, until deep golden brown. Remove the roast from the pot and set aside. Reduce heat to medium.
Add onions to the pot and cook them, stirring occasionally, until they begin to caramelize and turn brown, about 8 minutes. Add the dried apples, chicken stock, and apple juice concentrate to the onions in the pot and stir. Put the pork roast back in the pot and bring the pot to boil on the stovepot. Put the lid on the pot and put the pot in the preheated oven. Cook pork, covered, for approximately 1 hour. (I found this cooking time to be much too long...check at about 30 minutes). Remove the cover from the pot and add the Granny Smith apples and stir. Baste the roast with the pan juices. Return the pot to the oven, uncovered, and cook 1 hour more, basting occasionally with the pan juices (again, I think this cooking time was too long; you don't want to overcook the pork until it dries out.) Remove pot from the oven.
If the sauce seems too watery, place the pork on a cutting board and cover with a loose foil tent, and place the pot back on the stove on high heat and boil the juices down until they are syrupy, stirring as necessary so the apples and onions don't stick. Omit this step if there is little liquid in the pot. (I didn't find this step necessary.) Taste sauce and correct seasonings if needed.
Slice pork and place it on a serving platter, surrounded with apples and onions and drizzled with pan juices.

 
Most enjoyable. Guests reached for more. Had a massive headache so I abbreviated a few of the

steps but the semblance was there with all those herbs and feta. It's on the can-make-again list. Thanks Betty.

 
Royal Raj Beef Stew

What a great recipe! I make all kinds of curries (some from recipes and some the way I was taught in the 2 years we lived in Jamaica--by feel), and this was really unique. We really enjoyed it (and looking forward to leftovers tonight.) I served in on rice, with sides of homemade mango chutney, salted peanuts, scallions, and fresh mango. Had naan too. What a feast! Thanks for drawing my attention to it. I've liked this site for years.

 
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