SRC: Cinnamon Raisin Bread

~ lk529 ~ 31 Comments

newsrcbanner

Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned Avril’s blog Baking and Creating with Avril. Avril and I couldn’t be more opposites. I am very hesitant when it comes baking (blogging helps me get over my fears), yet Avril’s blog is almost entirely made up of sweets! She’s also from New Hampshire. One of my best friends is from NH and I know from the amount of complaining she does about Florida summers and winters that this Florida girl lives a completely different lifestyle from Avril.

Despite my apprehension, I searched through her recipe index and saved five contenders to my secret Pinterest board. Funnily enough, all of them involved cinnamon. (Cinnamon Roll Cheesecake, Apple Cinnamon Rolls, Apple-Pear Bread, Applesauce Spice Cake, and Cinnamon Raisin Bread)

And when I was placed on bed rest and my mom was still in town, she tackled my Secret Recipe Club assignment for me. And my mom likes baking! I allowed Mom to pick what she wanted to make from my above list. I’m ecstatic that she chose the cinnamon raisin bread! (Hopefully I’m not breaking any club rules my having Mom make it for me… I watched and directed…)

This recipe makes three loaves of bread. I only have two loaf pans. So we divided the last third into 8 miniature loaves to fit my miniature loaf pan. I imagine this bread would make for phenomenal French Toast, but it didn’t last long enough for that to happen. I had 3-5 slices of cinnamon raisin bread toasted with butter a day!

Cinnamon Raisin Bread

 Cinnamon Raisin Bread

Ingredients:

  • 2 C warm water (105 – 110 degrees F)
  • 1 1/2 tbsp Kosher salt
  • 1/3 C + 1 1/2 tbsp sugar, divided use
  • 2 pkts active dry yeast
  • 1 C buttermilk
  • 6 1/2 C flour
  • 1 egg
  • 1 1/2 tsp cinnamon
  • 1 C raisins

Steps:

  1. Dissolve yeast in warm water with the kosher salt and 1 1/2 tbsp sugar. Let sit for 5 to 10 minutes, until frothy.
  2. In the bowl of a stand mixer, combine yeast mixture with the buttermilk.
  3. Add the flour to the yeast and buttermilk and knead with the dough hook until it pulls away from the bowl and comes together around the dough hook. Add a little bit more flour if needed.
  4. Cover the dough with a dish towel and rest for two hours, or until doubles in size.
  5. In a small bowl, beat the egg with 1 tbsp water to create an egg wash.
  6. In a small bowl, mix the remaining 1/3 C sugar with the cinnamon.
  7. Divide the dough into thirds. Roll each third on a floured surface to 1/4″ thickness. (Make sure the width of the dough will fit in your loaf pan.)
  8. Brush the dough with egg wash, sprinkle with cinnamon sugar, and top with raisins.
  9. Roll the dough width-wise and tuck the ends (see pictures above). Place in greased loaf pans. Cover with a dish towel and allow the dough to rise another 40 minutes.
  10. Preheat oven to 375 degrees F. Bake for 35-40 minutes, or until the internal temperature reaches 190 degrees F. Let cool completely before slicing.

*This recipe is adapted from Avril at http://bakingandcreatingwithavril.blogspot.com/2010/03/cinnamon-raisin-bread.html?m=1*

Cinnamon Raisin Bread 1 Cinnamon Raisin Bread 2

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Sparkling Strawberry Lemonade

~ lk529 ~ 1 Comment

With Memorial Weekend here, I thought I’d share with you one of my favorite lemonade recipes for you to make and enjoy at your holiday barbecue. I make this every year for the 4th of July along with blueberry and original flavors.

Sparkling Strawberry Lemonade

Ingredients for the simple syrup:

  • 1 C water
  • 2/3 C sugar

Ingredients for the strawberry syrup:

  • 1 heaping C quartered strawberries
  • 2 tbps sugar
  • pinch of salt
  • 2 tbsp water
  • 1 tsp lemon juice

Ingredients for the lemonade:

  • 1 1/4 C fresh lemon juice
  • 4 1/2 C plain seltzer water

Steps:

  1. Make simple syrup: in a saucepan heat water and sugar until the sugar is dissolved. Set aside to cool.
  2. Make the strawberry syrup: in a blender puree all ingredients until smooth. Strain into pitcher and discards the remaining seeds/pulp.
  3. Make the lemonade: combine simple syrup, strawberry syrup and lemon juice. Keep in fridge until ready to serve. Before serving add the seltzer water.

*This recipe is adapted from Annie at http://www.annies-eats.com/2011/05/27/sparkling-strawberry-lemonade/*

Sparkling Strawberry Lemonade

Asian Chicken Salad

~ lk529 ~ Leave a comment

Hello, Salad Night. It’s been quite a long time since you’ve stopped by for a visit. I’m glad you popped in to say hi. You were a crisp, fresh, and light change of pace to our routine. I do hope you come by again soon.

Asian Chicken Salad 1

Asian Chicken Salad

Ingredients:

  • 2 chicken breasts
  • 3 tbsp canola oil, divided use
  • 1 clove garlic, minced
  • 2 tbsp soy sauce
  • zest of 1 lime
  • juice of 2 limes
  • 1 tsp sesame oil
  • 1 inch ginger, grated
  • 1 tsp honey
  • 1/2 head green cabbage, shredded
  • 1/2 head lettuce, shredded
  • 1 large carrot, shredded
  • 2 scallions, sliced
  • 1/2 C slivered almonds (optional)
  • Chow Mein Noodles(optional)

Steps:

  1. Cut chicken into bite sized pieces. Season with S+P. Cook in a nonstick skillet over medium high heat in 1 tbsp canola oil until cooked through. Set aside.
  2. In a bowl whisk together the garlic, grated ginger, soy sauce, zest and juice of limes, sesame oil, and honey. Taste and adjust if needed.
  3. Assemble salad: toss vegetables, chicken, and almonds with the dressing. Garnish with crispy chow mein noodles, if desired.

*This recipe is modified from Vicky at http://avocadopesto.com/2014/02/12/napa-cabbage-almond-chicken-salad/*

Asian Chicken Salad 1

Disclaimer: This post contains affiliate links. 

Beef and Bean Tostadas

~ lk529 ~ 2 Comments

I was first introduced to tostadas by really good friends of ours. They invited us over one Mexican Monday and I have to say it was nice to not be the one preparing our weekly tradition. They served tostadas. I’d never had them before, in fact I’d never heard of them! I’m sure I’ve seen them on menus at Mexican restaurants before but they clearly didn’t make a lasting impression.

A tostada is essentially a flat taco. So if you’re looking to mix up your Taco Tuesday this is a great alternative. The ingredients are the same, but the vessel is different. I actually think tostadas are easier to eat than crunchy tacos. My beef with crunchy tacos (see what I did there?) is that after the first bite you’re no longer holding a taco, if you’re lucky you’re still holding something. You now have a taco salad on the plate that was hopefully below you, otherwise you have a taco salad on your floor. But with a tostada, everything is “glued down” with refried beans. The vessel is flat, so when it does break apart, you still have at least half a tostada in your hand and what fell is still mostly in tact. The tostada is my solution to crunchy taco night!

An Original Recipe

Beef and Bean Tostadas

Ingredients:

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lb ground beef
  • 1/2 – 3/4 C water
  • crunchy yellow corn tostada shells
  • 1 can (16oz) refried beans
  • your favorite taco toppings: shredded lettuce, shredded cheese, tomato, scallion, etc

Steps:

  1. In a small bowl combine seasonings. (Alternately, you can use a 1 oz packet of taco seasoning.)
  2. In a nonstick skillet over medium high heat brown the beef. Drain any fat.
  3. Add the seasoning and water to the meat. Bring to a boil, reduce to simmer, and cook 5 minutes.
  4. Heat the refried beans.
  5. Assemble tostadas by spreading refried beans on a tostada shell, adding the meat, and any toppings you like!

Beef and Bean Tostadas

BBQ-Pineapple Pulled Pork

~ lk529 ~ Leave a comment

Thanks to the invention of the slow cooker there couldn’t be any easier dinner than pulled pork.

It’s great for a crowd and fool proof. And all you need are two essential ingredients – pork and barbecue sauce. From there you can add even more flavor with a dry rub if you so desire. And sometimes it’s fun to add an extra ingredient or two.

In this instance, the addition of pineapple juice into the barbecue sauce! My mom actually made this and pureed some fresh pineapple in place of the juice. Dad said that he could actually taste the pineapple. When we made it using juice I couldn’t pick out the pineapple, but I’m sure it added to the sweetness.

Another wonderful thing about pulled pork, is that it makes for fabulous leftovers whether you simply reheat and place on a bun for more sandwiches or re-purpose it in a quesadilla like I did. Other great ideas include stuffed baked potatoes or pizzas!

BBQ-Pineapple Pulled Pork

Ingredients:

  • 1/4 C brown sugar
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 2 1/2 lb pork loin
  • 1 clove garlic, minced
  • 1/2 C pineapple juice or pineapple puree
  • 1 C barbecue sauce
  • hamburger buns

Steps:

  1. In a small bowl combine brown sugar, chili powder, paprika, S+P. Rub over pork.
  2. Place pork in a lightly greased slow cooker.
  3. In a small bowl combine garlic, pineapple, and barbecue sauce. Pour over pork.
  4. Cook on LOW for 6-8 hours. (If you’re home, flip pork loin halfway through cooking time)
  5. Shred pork and serve atop hamburger buns.

*This recipe is adapted from Danelle at http://www.letsdishrecipes.com/2013/08/slow-cooker-pineapple-barbecue-pulled-pork-sandwiches.html*

BBQ-Pineapple Pulled Pork

#BundtBakers: Breakfast

~ lk529 ~ 26 Comments
BundtBakers

I had fun with this month’s #bundtbaker’s recipe. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is breakfast and our lovely host is Kelly from Passion Kneaded.

Even though our post comes the week after Mother’s Day, I used Mother’s Day brunch as my inspiration. I thought it would be fun to do a take on the classic brunch cocktail – the mimosa. I may have been a little liberal with the assignment as I wouldn’t actually eat this cake at breakfast.

IMG_8767My plan was to do an orange upside down cake with champagne cake batter and an orange glaze. I had visions in my head of how beautiful my cake would be when I pulled it out of the pan. Turns out a bundt pan isn’t the best vessel for an upside down orange cake – the cake batter puddled underneath the orange slices so I didn’t have the beautiful caramelized oranges on top. And even more curious, the oranges floated to the top of the batter – aka the bottom of the bundt. But hey, I tried!

Mimosa Bundt Cake

Ingredients:

  • 1 orange, peeled and sliced in half moons
  • 2 C + 1 tbsp sugar, divided
  • 1 1/2 sticks unsalted butter, at room temperature
  • 6 egg whites, at room temperature
  • 1 tsp vanilla extract
  • 3 C cake flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 2 C champagne, at room temperature
  • 3 tbsp orange juice
  • 1/2 C powdered sugar

Steps:

  1. Preheat oven to 350 degrees F. Grease bundt pan.
  2. Layer half of the tbsp sugar in bottom of bundt pan, place orange slices on top of sugar, and top with remaining tbsp sugar.
  3. In a large bowl, sift the cake flour, baking powder, baking soda, and salt.
  4. In a stand mixer, cream together remaining 2 C sugar with butter.
  5. Slowly incorporate the egg whites into the creamed butter. Add the vanilla.
  6. Alternate adding the dry ingredients and the champagne, ending with the dry ingredients.
  7. Pour batter over orange slices and bake 40-50 minutes, or until a knife come out clean. Let cool ten minutes before removing from bundt pan.
  8. Make the glaze: whisk together the orange juice and powdered sugar. Add more powdered sugar if needed to reach desired consistency.

*This cake recipe is adapted from Joanne at http://joanne-eatswellwithothers.com/2013/01/recipe-pink-champagne-cake.html*

Stuart took the cake to work and returned home with an empty tray!

Mimosa Bundt Cake

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Banana Breakfast Bundt Cake by Varada at Varada’s Kitchen

Blackberry Chocolate Coffee Cake by Lauren at From Gate to Plate

Breakfast Bundt by Jane at Jane’s Adventures in Dinner

Callaloo & Saltfish Mini Bundt by Kelly at Passion Kneaded

Cheesy Bacon Sausage Brioche Bundt by Tara at Noshing With The Nolands

Cheesy Breakfast Sausage Bundt by Stacy at Food Lust People Love

Feta Cheese and Sundried Tomato Breakfast Bundt by Maria at Box of Stolen Socks

French Toast Bundt Cake with Maple-Bacon Glaze by Felice at All That’s Left Are The Crumbs

Granola Cake by Renee at Magnolia Days

Individual Breakfast Banana & Ginger Oatmeal Nutella Glazed Bundt Cakes by Laura at Baking in Pyjamas

Maple Bacon Bundt Cake with Bacon Pecan Streusel Swirl by Tux at Brooklyn Homemaker

Orange Blueberry Bundt Cake by Kathya at Basic N Delicious

Sausage and Potato Bundt by Margaret at Tea and Scones

Whole Grain Mini Blueberry Breakfast Bundts by Laura at The Spiced Life

Perfect Corn on the Cob Every Time

~ lk529 ~ 1 Comment

I am so excited that corn is back in season (at least in FL). I think it’s my favorite thing about summer produce.

And I have the perfect way to cook it. I honestly don’t do it any other way. It keeps the corn in all it’s natural glory.

And my favorite way to eat it is simply with salt and butter.

Perfect Corn on the Cob

Ingredients:

  • corn on the cob, husks still on

Steps:

  1. Preheat oven to 400 degrees F.
  2. Place corn, with the husks on directly on the oven rack. Alternatively, you can remove the husks and silks and wrap the corn in aluminum foil.
  3. Bake for 35 minutes.
  4. When cool enough to touch, fold back the husks and remove the silks. I prefer to leave the husks attached to the corn as it provides for an natural handle!

Image

Raspberry Coffee Cake

~ lk529 ~ 2 Comments

Last month I made a Nutella Coffee Cake using Food Network Magazine’s Mix & Match recipe. I had mentioned that I was questioning my Nutella decision in lieu of raspberries so this month I went with raspberry!

I followed the same recipe, actually using sour cream this time, and put lemon zest and oats in the topping.

I didn’t notice a difference in the finished cake using sour cream vs yogurt, but the cake batter was much thicker with the sour cream. And the 8×8″ baking dish was actually perfect for it. I started out using a 9×9″ pan but the thick batter didn’t as easily spread so I relocated it to 8×8″. This cake didn’t puff as much as the yogurt version either.

I did halve the topping recipe, and that provided with the perfect amount!

The combination of raspberries and lemon is a great way to say hello to spring. And would be great for a Mother’s Day brunch!

With up to 21 possibilities, I might just make a coffee cake each month. It provides us with a 4 days’ worth of breakfast, and it always makes for a fun change from cereal in the morning.

Raspberry Coffee Cake

Ingredients for topping:

  • 3/8 C flour
  • 1/3 C brown sugar
  • 1/2 tsp cinnamon
  • pinch of salt
  • 2 1/2 tbsp butter, at room temperature
  • zest of 1 lemon
  • 1/4 C rolled oats

Ingredients for cake:

  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 C sour cream
  • 1 C thawed frozen raspberries

Steps:

  1. Make the topping: whisk together the flour, sugar, cinnamon, and salt. Using your fingers, break the butter into small pieces and combine with the topping. After combined add the lemon zest and oats. Set aside.
  2. Preheat oven to 350 degrees F. Line an 8×8″ square cake pan with foil and grease.
  3. Make the cake: In a large bowl whisk together flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of sour cream. Add another third of the dry ingredients. Once combined add the last 1/2 C of sour cream. Add in the final third of the dry ingredients.
  6. Assemble the cake: Place half of the cake batter in the prepared cake pan. Evenly distribute the raspberries and top with remaining batter. Top the cake with the topping from step 1.
  7. Bake for 65 minutes, or until a knife comes out cleanly.
  8. Allow cake to cool for 5 minutes and remove the cake from the pan by the foil. Serve your cake with  a cup of coffee!

Raspberry Coffee Cake

Thursday Thoughts #2

~ lk529 ~ 11 Comments

Thursday Thoughts

This installment of Thursday Thoughts documents my latest (and first) escapade with hospitalization.

Some of my astute readers may have picked up on the fact that I am pregnant. If you haven’t, you’ve been caught as a “skip to recipe” blog reader! 😉 But that’s okay, I forgive you. This post is mostly written as a diary entry for me to remember this experience, and to more easily share with family.

On Tuesday April 29th (wk 31) I went to a standard doctor’s appointment. I was placed on a Non Stress Test (NST) to monitor baby’s heart rate and movement, along with my own uterine activity. It was determined that I had been experiencing contractions every 4 minutes. But this isn’t the first time. About a month ago (wk 26/27) I was having the same 4 minute contractions. But I don’t feel them, and have never been afraid that I was going into labor – I’ve heard labor hurts.

Last time I was sent to Labor & Delivery to be given an IV and some medications to prevent preterm labor. After an hour and a half my contractions stopped and I was released. Other than a strong reaction to one of the medications, it wasn’t too bad a visit. Except for the being poked by multiple needles part.

So, Tuesday I was being returned to L&D. Stuart was on a business trip. Really, I was expecting a repeat of my previous experience. I was mentally prepared for the IV. Unfortunately a test came back positive for a hormone that indicates preterm labor. And my contractions (which I still didn’t feel) weren’t stopping.

I got to the hospital at 445pm. By 8pm I’d been told I’d be there overnight – so my mom threw some things in the car and started driving on up (she stopped halfway to sleep around 1am). One of my best friends from Auburn, who also lives in the area, came by and hung out with me until 11pm. I’m so lucky to have friends who love me enough to drive to the hospital at 8pm just to keep me company.

In the morning I was informed that I needed to be transferred to a hospital with a NICU – just in case. But there was one problem. You may have heard about it on the news. The FL panhandle was hit by a storm that flooded Pensacola and parts of Destin – shutting down bridges and roads. And helicopters were grounded. My doctor was pretty calm when she told me that there was a chance my baby could be coming in the next day or two. I’d been given a steroid to advance lung development. But if my baby were to arrive and I hadn’t been able to be transferred then my newborn would have to be transferred without me! I wasn’t afraid of potential labor, I wasn’t afraid that my child wouldn’t survive, I was afraid that my baby would be lost! Maybe a slightly irrational fear, maybe not, but that’s what was going through my head.

before mag 1My mom made it, through the weather, by 11am. And Stuart was able to coordinate a flight path back to the panhandle. I couldn’t know where to send him (I had no way of knowing if I could make it out to Pensacola!) but he was put on a flight to Panama City, arriving at 8pm, where he rented a car to get to wherever I might be by that point.

In the early evening I was transferred to another local hospital with a NICU. This was my first time on a stretcher and in an ambulance. The EMT guys were great and I was still all smiles.

And then I was provided the treatment from hell. Magnesium Sulfate. In keeping friends and family posted on my situation, everyone said, “I’m sorry.” And after being hooked up to the “mag”, I know why! I was told I’d be receiving mag through my IV for 24 hours. I was warned that side effects were pretty bad. The side effects were also pretty instant. My poor husband arrived after about 5 hours on the mag, so he did not receive a very happy “welcome home.”

The only benefit (other than the obvious good it was doing to prevent preterm labor) of the side effects was the amount of drowsiness I was experiencing. It’s the only thing that awarded me a little bit of sleep through the night. I had a blood pressure cuff on my right arm, an IV in my left hand, the NST around my abdomen, these strange things on my legs to prevent blood clots, and a catheter. I don’t know how I would have been able to get any sleep with so many tubes and wires if I weren’t so completely weak and drowsy.

on mag 1The second day on the mag was even worse than the first. The weakness and drowsiness only amplified. By the 20 hour mark I was ready to figure out how to unhook myself! I could barely talk and couldn’t move. I was so weak that I couldn’t even straighten my leg without help from my mom and Stuart. Additionally, the mag makes you very hot. According to my visitors the hospital room was freezing, and I was still trying to throw blankets off of me! (If you know me but at all, you know I’m always cold. That’s enough to tell you I was “off.”) But the worst side effect that I experienced was a change in my vision. I already have horrendous eye sight, but on the mag it was even worse. It was as if I had been given the wrong glasses prescription. I couldn’t focus much on the the TV without serious squinting and concentration. And I couldn’t see my phone up close unless it were practically touching my nose.

Thankfully the medication worked enough that the doctor removed me from the mag an hour and a half early! It was a miracle moment. And within minutes I was able to talk again. Temperature regulation, eye sight, and strength took longer to return. But I was happily removed from all tubes and wires. It was a few hours before I felt strong enough walk to the restroom without help.

after mag 1Another overnight stay at the hospital and an observational stint on the NST and I was discharged!

So I am now on bed rest and my mother is very generously doing the cooking and cleaning for me.

I created a schedule for May blog posts a couple weeks ago, and with my Mom’s help I’m able to stick to it pretty well. However, the prescription I was given to take daily to prevent contractions has the caveat to not eat or drink grapefruit or grapefruit juice so even though I have a wonderful idea for this month’s Crazy Ingredient Challenge (grapefruit + wasabi), I’ll have to sit it out. The most important dishes (Secret Recipe Club, Cinco de Mayo, and my #BundtBakers cake) are being accomplished though!

Strawberry Pork Roast

~ lk529 ~ 4 Comments

I had planned to make this beautiful pork roulade for Easter supper, but it just never happened. After getting back to the house from church it was almost 1pm and I knew there wasn’t any wiggle room in making my SRC pizza! So by 3:30 we were full and without any company we were content to have waffles for dinner around 8.

The only pork loin Publix had left was a 5lb bone-in so the thought of having to debone this beast wasn’t exactly calling my name either. But I did pull out the meat cleaver (first time I’ve used that monster!), halved it, and placed one half in the freezer for another day and the other in the fridge to figure out something more simple to do with during the week.

While perusing recipes I decided on this Marmalade Pork Loin, but I didn’t have orange marmalade or rosemary (that reminds me to add it to my grocery list!). I followed Linda’s cooking method and used strawberry jam and parsley. The result was a perfect spring dish – might I even suggest it for Mother’s Day? I served it with mashed potatoes and fresh corn on the cob.

Strawberry Pork Roast

Ingredients:

  • 2.5 lb pork roast
  • 1 tsp parsley
  • 2 tbsp vegetable oil
  • 1/2 C strawberry jam
  • 1 cinnamon stick
  • 1 tbsp corn starch

Steps:

  1. Rub pork with salt, pepper, and parsley.
  2. In a dutch oven, heat vegetable oil over medium-high heat. Sear pork for 2-3 minutes on all sides.
  3. Add 1 C water to the pot with the strawberry jam. Bring to a boil, add the cinnamon stick. Lower the heat to medium low and simmer for 55 minutes.
  4. Turn pork over and cook another 45-50 minutes, or until pork is cooked through.
  5. Remove pork from dutch oven and wrap in foil. Discard cinnamon stick.
  6. Whisk together cornstarch with 2 tbsp water. Pour into the dutch oven to create a gravy. Bring to a boil and allow to cook until you’re desired thickness is reached.

*This recipe is modified from Linda at http://www.rotinrice.com/2013/08/marmalade-pork-loin/*

Strawberry Pork Roast