CHAMPAGNE APPLES RECIPES

Steps:

• Tie the pork tightly with twine at ¾- to 1-inch intervals to make the roll as perfectly round as possible
• Combine the dry brine ingredients, rub evenly over the entire roast and leave uncovered in refrigerator 24 hours on lowest rack
• Take the pork out of the refrigerator 30 to 45 minutes before roasting
• Preheat oven to 425°F, with rack at center
• Fill a roasting pan with apples, pears and onions and season with a little salt and pepper
• Pour the Calvados and stock over the apples, pears and onions
• Listicle: Rachael Ray 16
• 5" x 13
• 5" Nonstick Roaster with Reversible Rack Place a rack over the top and set the pork roast on it
• Coat lightly with EVOO spray and place in oven
• Roast pork 30 minutes at 425°F, then reduce heat to 325°F and roast to 140°F, about 45 minutes more
• Remove and let stand 15 to 20 minutes before carving
• If making gravy, melt butter in a saucepan over medium heat, whisk in flour, then add salt and pepper
• Whisk in stock and bring to a boil to thicken enough to coat a spoon
• Add cream and temper an egg yolk (if using) by whisking together yolk and a ladle of gravy, then adding yolk mixture back to sauce
• Whisk in Dijon mustard (if using)
• Remove strings from the pork roast and thinly slice
• Serve with roasted fruit and onions and top with pan juices or gravy

Steps:

• Put peeled and quartered apples in the Instant Pot. Add all remaining ingredients, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 3 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Use a slotted spoon to transfer cooked apples to a large-capacity blender or food processor.
• Process until smooth and uniform. Add additional pot juices 1/4 cup at a time to achieve desired consistency.
• Serve warm or cold with additional cinnamon and/or cinnamon sticks for garnish.