Grilled Pork Loin with Mint Applesauce

Secret Ingredient Series: Mint BONUS!
A companion recipe to one of three recipes featuring a common key ingredient. For this inaugural installment we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!

INGREDIENTS

1.5 Pounds Boneless Pork Loin Chops
1 Preparation Balsamic Thyme 4 Mustard? Sauce
1 Preparation Gala Mint Applesauce

RECIPE

Make one preparation of Balsamic Thyme 4 Mustard? Sauce. Set aside.
NOTE: The recipe for this marinade calls for sweet hot mustard. But, if you don’t have any, just use regular yellow mustard and add a little Prepared Horseradish – which is just what I ended up doing on this one. Worked great!

Rinse and prepare boneless Pork Loin Chops. You can use just about any other type of pork loin or chops, but these suited this dish perfectly.

Place pork into a large zip-lock bag and pour marinade over them. Remove air and zip closed. Be sure to get entire chop covered by the marinade. Refrigerate at least one hour.

Make one preparation of Gala Mint Applesauce. You will want to serve it warm with this dish.

Remove pork chops from marinade bag and place on the preheated barbeque grill. Be sure not over-cook them or they dry out and get tough. About 8-10 minutes of total covered-grilling time should do the trick on a 1″ thick boneless chop.

When done, let chop sit a couple minutes before slicing and serving over rice pilaf and the applesauce. Add some sauteed veggies, and enjoy!

Prep Time = 30 Minutes
Marinating Time = 1+ Hours
Cooking Time = 10 Minutes
Serves 4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Gala Mint Applesauce

Secret Ingredient Series: Mint #2
The second in a series of three recipes featuring a common key ingredient. For this inaugural installment we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!

INGREDIENTS

4 Medium Gala Apples (or any sweet variety)
1 Tablespoon Fresh Mint, minced
1/4 Small Lemon
2 Tablespoons Butter
1 Tablespoon White Sugar
1 Tablespoon Brown Sugar
1/3 Tablespoon Cinnamon

RECIPE

Peel, core, and slice apples.
NOTE: I used Gala Apples for this, but any of the sweeter varieties, like Fuji or Red, will work.

Fill a large bowl about halfway with cold water. Squeeze the juice from lemon wedge into water. Place apple slices into liquid for about five minutes, then drain very well.

Mince mint. Set aside.

Melt butter in a large skillet over a medium flame. Place apple slices into pan.
NOTE #2: Make sure water is completely drained from apple slices or the butter will burn very easily.

Evenly distribute white and brown sugars over slices.

Sprinkle cinnamon and mint evenly over apples.

Make sure all ingredients evenly coat slices. Continue to saute for 3-4 minutes.

Cover and reduce flame to low. Allow to cook undisturbed for 8 minutes. Check apples for doneness – they should be very soft but not complete mush.

When done, remove apples from heat and allow to cool for 5 minutes.

When cooled sufficiently, place slices into food processor. Use chopping blades on a low speed until desired consistency is achieved.

Either place into a bowl, cover, and chill until needed. Or, use warm for a great sauce on pork, lamb or chicken – I’ll even give you a recipe for one of those tomorrow!
HINT: You might want to make extra if there are any short-people around. The Cavekids, almost singlehandedly, devoured this entire preparation! 😯

Prep Time = 20 Minutes
Cooking Time = 15 Minutes
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Cognac Marinated Mint Strawberries

Secret Ingredient Series: Mint #1
The first in a series of three recipes featuring a common key ingredient. For our inaugural series we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!

INGREDIENTS

6-8 Ounces Fresh Strawberries, sliced
1 Teaspoon Fresh Mint, minced
1/4 Small Lemon
1.5 Ounces Cognac

RECIPE

Rinse and drain strawberries. Remove stems and slice lengthwise about 1/4″ thick. Place into bowl.

Sprinkle minced mint over berries. Squeeze juice from lemon over berries (be sure to remove seeds first or squeeze juice through a strainer). Pour cognac over berries. With a spoon mix gently, but well.
NOTE: I don’t want to sound like a “Lemon Snob”, but there really is only one type of lemon to use for this, or any, recipe: a Meyer Lemon. Their sweet, tangy flavor adds so much more to any recipe calling for the yellow citrus fruit.

Again, not wanting to sound like a snob – this time a “Cognac Snob” – but, Delamain is the be-all, end-all brandy. It is an amazingly complex yet pleasing nectar, whether you are sipping it or cooking with it. And, yes, quality ingredients really do make a huge difference.

Once thoroughly mixed, cover bowl and refrigerate for 1-2 hours.

These are great solo; with ice cream; or, as pictured below, with your favorite piece of cake. Here they are paired with a Cheese Filled Crumb Coffee Cake. Yummmmmmmm!

Prep Time = 10 Minutes
Marinate Time = 1 to 2 Hours
Serves 4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.