I understand the reasons for the sheet pan, but has anyone made this in a roasting pan and how were the results?
Made this for friends over the holidays.
They went nuts for it, really delicious.
If you hate scrubbing, just line the pan with heavy duty foil.
Very easy, will def make again for them and myself.
Thanks Melissa.
Most of the news is depressing (Trump and Mitch McConnell). I've enjoyed reading the jousting in the thread below. Table manners!
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Nordic Ware makes a 2" deep sheet pan that is perfect for this dish or any other roast.
It is very obnoxious to “print” this article and then not allow access to the recipe because I only pay $10.99 a month for online access only. That is approximately $130 a year for a download that on the margin costs nothing. I usually don’t mind, but don’t let me see the article in the first place if you won’t let me link to the recipe.
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@Rainy Night
However, if you happened to see this food suggestion in a ‘what to cook this week’ article, it will give you the recipe.
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Tried this, and while the onion-apple mix is tasty, slicing as thin as the recipe says and using a sheet pan means the half around the edges burns and sticks to the pan and the half under the pork turns to complete mush. Use a smaller roasting pan, and ether cut the onions/apples into thicker wedges, or don’t add them to the pan until halfway thru. Don’t bother with the “pickled” apples—there’s not enough salt/sugar to actual “pickle” the apples. What I got were apple slices that tasted overwhelmingly of vinegar and nothing else. A waste of spices.
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This sounds like a great recipe, and I’d love to try it. However, I’d swap the sheet pan for a ceramic baking dish. The sides are a little higher, so all the fuss checking for spillage/burning every other minute is reduced, leaving perhaps a window of time to prepare side dishes.
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Solution to overflow.....and heavy scrubbing: use a teflon coated cake pan. Grand Gourmet makes one that is quite heavy that helps keep the heat even and cleans up rather nicely . It can be purchased , among other stores, at Meijer Thrifty Acres stores in the midwest. 2" deep x 9" x 13" , for around $12.99. Also, any time you cook pork, or chicken , try sprinkling with dry ground mustard before cooking. Just a bit imparts a beautiful browned meat look that delights the eyes and brain. Too much can impart a horseradish flavor, so take it easy until you see how you like it. But just a touch will help you have the most beautiful pork or chicken.
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Not sure what type of sheet pan Ms. Clark has, but my husband put ours in the dishwasher and it discolored and turned dark (it's a Nordic Ware aluminum pan).
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@Kathryn
Any aluminum items you put in the dishwasher will turn black these days. In 2010 phosphates were removed from dishwasher detergent and the substitute chemicals resulted in blackened aluminum. You can find cleaning solutions on the internet to clean the aluminum pan after it turns black.
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You can still use it.
Good table manners and what one uses to eat is subjective so I don’t believe Melissa needs to comment on either. You might use a knife, fork and spoon and I might use chopsticks. Melissa’s job is to provide great, tasty recipes and advice on what tools to use in the kitchen, nothing more.
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@ S West Coast
I suspect that your comment alludes to my note about good table manners. Using chopsticks in the Far East is perfectly good table manners, just like slurping noodles from a bowl is acceptable.
I am against handing with the fingers the cooked foods for which no suitable cutlery or utensils have yet been invented. If such foods are served at a table, a far-minded guest should carry one to three of the potentially necessary tools, hidden behind a folded handkerchief in the breast pocket of the coat.
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@Tuvw Xyz I like your ideas here. Might you also use your handkerchief as a napkin if the host provides none? Or is it alright to wipe one's face on one's tie if one can be unobserved? Please advise.
@ GMBHanson VT
I am glad to take your questions seriously.
1. No, I would not use a handkerchief, if no napkins were provided, but I would turn over a plate (empty, of course) in a sign of indignation, while continuing to smile and converse with my neighbors.
2. Using a tie instead of a napkin is my image of Trump using his extra-long tie and replacing it after every meal, something that he can well afford.
I do a version of this all the time - but.....
Apples, onions (usually red) and carrots - coarse (¾ inch dice.) Use a sharp desert apple like Granny Smith (sauce/cooking apples turn to mush, desert apples stay in shape.)
One thing - you can also, a little like a porchetta, with a sharp knife, unroll the pork loin into a sheet, then roll it up tightly with an apple and herb based stuffing (I use chopped Granny smith, fresh sage, rosemary, thyme, almond pieces or pistachios, a shallot and a little breadcrumbs - wet with cider), tied up tight like a Swiss roll. This gives a nice moist pork roast. (Wet stuffings are handy because they keep the meat moist blurring the point at which it is overcooked or dried out (if you have trouble getting people to the table. Also try a hot wet herb stuffing (use wine or vermouth (herbs, sautéed shallots and garlic, coarse breadcrumbs) in a roast chicken.)
Apart from taste, the big advantage of using apples in a stuffing is that they contain nitrites - and so the pork is a little bit pink when cooked, and if left-over is not a sad looking grey color.
As a side, try baby potatoes, if more than 1½" cut in half, marinated in a mix of olive and regular cooking oil, garlic, fresh herbs and a spoonful of finely grated parmesan and/or pecorino romano - then roast on another tray in the oven for 25 minutes to ½ hour.
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@MacK. I liven the idea of roll-up with the applets and some stuffing. Thanks!
On the problem of overflowing there is a simple solution - out sheet pans come in sets, very-big, big, medium, small - put the very big on a rack below the pan you use to cook and it will catch the spills - plus you can use it to roast some vegetables or potatoes later in the cooking.
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Oh goodie goodie. I get to wash two pans.
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There was a recently published article by Ms. Clark on all the apparati she uses for her creations. To tell the truth, some of them looked to me like instruments of torture.
But the point that attracted my attention, the author does not discuss the cutlery and utensils that should be used in good table manners.
It is not important, what one eats, but how does one eat it. Not touching on the undoubtedly excellent taste of the dishes, some of them look like they should be hacked with the cook's giant knife of old, and some torn asunder with the hands à la cave-man. I am sure this is an oversight and the author does not advocate any of such gross practices.
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@Tuvw Xyz Actually eating with your hands is many people around the world way of eating. They also have table manner with it on which hand should use and how you use it! It’s not “ a la caveman” you mentioned . It still common practice here in the US for those who honoring their cultures !
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@Tuvw Xyz. Au contraire, it does matter what one eats. And how one does eat it depends on that culture. It certainly would not occur to me to eat with my hands or sit on the floor when dining with the Queen, but in many places both are perfectly acceptable. And the food the better for it.
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I love eating with my hands and happily make sandwiches out of anything I can!
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