Sirloin Pork Roast with Apples and Mustard Gravy



In the back to basics move I decided to make a roast for dinner.  I realized while I was cooking that I needed a lot more steps to reach my 10,000 step goal today so I ran around the kitchen never stopping while I chopped, stirred and seasoned.  I don’t recommend this strategy for most because you might lose a finger.


While the roast was resting I took Shay Shay out side to run off a few more steps.  My neighbors the Andersons were driving away from home and stopped to ask how the tracking my steps was going.  I kept dancing around their car as I answered them.  Mary Eileen said she wished she had a blog so she could write what a nut I looked like.  The things I will do to reach my goal.


Russ declared this dinner a big winner so give it a try.


1 four pound Sirloin Pork Roast

1 big onion – chopped

2 apples  – peeled and chopped

1 can of chicken broth

10 big fresh sage leaves minced or 1 T. of ground sage

Salt and pepper

1 ½ T. butter

2 T. flour

3 T. Dijon mustard


Preheat the oven to 350 degrees.  Spray a Dutch oven with Pam and put it on the stove on high heat.  Pat the pork roast dry with paper towels and sprinkle lots of salt and pepper all over it.  Brown the meat in the Dutch oven, turning it on all sides.  This will take about ten minutes.


When you have turned the meat onto the last side to be browned add the sage, and onions.  After the meat is browned on all sides add the apples and the chicken broth and keep the pan on the stove until the liquid just starts to bubble.  Then put a lid on the pan and place it in the oven.


Bake for about 30 minutes until the meat reaches 160 degrees using a meat thermometer.  Take the meat out of the pan and spoon the apples and onions over it, leaving the liquid in the pan to use for gravy. Tent with foil to keep it warm.


To make the gravy melt the butter in a frying pan on medium heat, add the flour and stir it into the melted butter cooking it for a minute. Add the pan juices from the roast to the butter and flour roux stirring with a whisk.  Add the mustard and continue cooking until the gravy is the desired thickness, it should only take a few minutes.


I served mine with roast Brussels Spouts and sweet Potato Oven Fries.

Mango-Blackberry Mustard Sauce


Somehow mangos don’t get eaten as fast as they need to at my house.  I am drawn to the 10 for ten dollars Mangos for sale and even though I may only buy one I ignore it ripening on my counter.  Today, while I was testing my farmer’s market peaches to see if anyone of them was ripe enough to eat I stumbled upon my mango.

The answer to my mistake was to use it in some sort of sauce.  Since we are having smoked pork chops for dinner I decided a mango mustard sauce might be a nice compliment.  I added a few other things to give the sauce more complexity and think what I came up with would be nice on chicken or pork.

1 ripe Mango –chopped

1 medium onion – minced

Handful of blackberries

1 T. red wine vinegar

¼ cup of honey mustard – or Dijon

1/8 t. red pepper flakes

Big pinch of salt

In a non-stick fry pan sprayed with Pam put the onions and cook until wilted about five minutes, stirring every once in a while.  Add the mango and any juice that you created in cutting it up and continue heating.  After a minute add the black berries and the vinegar and salt and cook another two minutes, stirring to break up the blackberries.  Add the salt and the mustard.  Cook another minute stirring.  Add a few red pepper flakes to your heat liking.

Will keep in the refrigerator for a couple of weeks.

I think it would also be nice on a turkey sandwich.

Smoked Pork Chop with Cherry Mustard Sauce

Smoked pork chops are a meat which is already cooked, and if you can’t find them you can use a ham steak, but they are worth searching out.  I get mine at the Durham Farmers market from Fickle Creek Farm.  I shouldn’t tell you that because now I may never be able to get them again.


Smoked Pork Chops



2/3 c. white wine or apple juice

4 T. good mustard- like Dijon – I used Swedish

3 T. dried cherries – you could also use cranberries – minced

1 T. fig preserves – or any jam like apricot or grape

1 t. honey

1 t. Worcestershire sauce

A couple of red pepper flakes — up to ¼ t. if you like it spicy


Put the wine in a saucepan and put on medium high heat and reduce by almost a half.  Add the mustard and whisk together continuing to cook for one minute.  Add the minced cherries, preserves, honey and Worcestershire sauce and cook another 2 minutes.  Add the pepper flakes and remove the sauce from the heat.  You can do this sauce in advance.


I like to grill the smoked pork chops, but you can also pan fry them.  You are just heating them up.

With the grill on medium high I cook them until they have good grill marks and then flip them over.


When the chops are cooked put them on a plate and spoon sauce over the top and serve.