Hello, friends!  How are you today?  Today I share with you a very special dish.  It is easy to make  and so good for the palate.  I love pork loin, it's so versatile and  delicious. And why not add a flan to end your meal on a sweet note.

    Roast Pork Loin With Glazed Apples

Pork Loin with Glazed Apples                    Yield: 8 servings


1 (3- 4 ) pound boneless pork loin roast

1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

2 large apples

1/4 cup lemon

1 cup water

1/2 cup sugar

1/4 light corn syrup

Fresh thyme sprigs for garnish

Directions:  Sprinkle roast with thyme, salt, and pepper.  Place roast, fat side up, in a lightly greased 
13 x 9 x 2 inch pan.  If using beast thermometer, insert it into thickest portion, making sure it does not touch fat.  Bake at 400 degrees for 20 minutes; reduce heat at 325 degrees and  bake for 1 1/2 hour or until thermometer registers 160 degrees.  Let stand 10 minutes before slicing.

Core apples and cut into 1/2 inch rings.  Cut rings in half crosswise and toss in lemon juice.  In a large skillet combine sugar, water, corn syrup, and any remaining lemon juice.  Bring to a boil; boil for about 5 minutes.  Layer apple slices in skillet and simmer uncovered until apples are tender, about 8 minutes. on serving platter, arrange apple slices around roast and garnish with thyme sprigs.

Serve with white rice or roasted vegetables

    Flan      (Caramel Custard)

Yield: 8 servings

5 large eggs

1 14 ounce can condensed milk

1 12 ounce can evaporated milk

1 tablespoon vanilla extract


1 cup granulated sugar

In a medium bowl beat eggs, add condensed milk, evaporated milk, and vanilla extract.  This can be done by hand.  Electric mixer not necessary. Set milk mixture aside.
Pour sugar in medium saucer and place on stove.  Cook at medium temperature stirring with wooden spoon until sugar dissolves and gets an amber color. ( Be careful, it gets very hot and you don't want to get burned).  Immediately transfer to mold where flan will be made.  Pour milk mixture through a strainer and into caramel mold.  Bake at 350 degrees  for one hour in bain-marie .  This process keeps a crust from forming on the outside of the custard before the interior is fully cooked.

Enjoy!  This is a wonderful dessert.


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