I baked the squash after that.......at 400 degrees for 40-50 minutes or until a fork inserted pierces the skin easily. I scrape out the flesh after cool and put in a container for using as a side dish throughout the week.
8 C cider
3 large apples
1 (3-5 pound) bone-in pork loin
2 onions, sliced
1 tsp dried thyme
1/2 tsp salt
1/4 teaspoon pepper (freshly ground)
1/4 cup cornstarch
Preheat oven to 350 degrees F. Pour the cider into a medium saucepan and bring to a boil over high heat. Boil the cider until it reduces in volume by half, about 15 minutes. Remove from the heat.
Core the apples, but do not peel. Cut the apples into eighth's. Put the pork in a Dutch oven or heavy pot. Surround the pork with the apples and onions. Sprinkle everything with the thyme, salt, and pepper. Pour the reduced cider over all.
Bake the pork, uncovered, for 1 to 1 1/2 hours, basting once or twice with the cider, until the pork reaches an internal temperature of 155 degrees F on a meat thermometer inserted into the center of the roast. Transfer the pork, apples, and onions to a platter, cover and keep warm.
Place the Dutch oven over medium-high heat and bring the juices to a boil. In a bowl, dissolve the cornstarch in a little cold water and whisk the mixture into the juices in the pot. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Slice the roast and serve immediately, passing the sauce at the table.
This is the first time I am doing a review BEFORE I finished the book.........
I will be praying for the people in the path of Sandy and blessings to all of you! Stay safe!