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April 8, 2010 / makingitmamastyle

Comforting Meal for Company

I absolutely love this meal.  In the winter, I am constantly making the soup– my 2 year old loves it!  My mother-in-law has an easily upset tummy, so this meal is great for her, as well. 

Apple Glazed Pork Loin

Cream of Vegetable Soup

Homemade Wheat Bread


Apple Glazed Pork Loin

  • 1 1/8 tsp salt, divided
  • 1/4 tsp plus 1/8 tsp pepper, divided
  • 1 boneless rolled pork loin roast (about 3 pounds)
  • 1 jar (12 oz) apply jelly (homemade if you have a sweet neighbor like I do who makes it for you!)
  • 4 tsp dijon mustard
  • 3 tsp lemon juice, divided

Rub 1 tsp salt and 1/4 tsp pepper over roast. Place on rack in shallow roasting pan. Bake, uncovered, at 350 for 45 minutes.  Meanwhile, in saucepan, melt jelly over low heat.  Whisk in mustard and 1 tsp lemon juice.  Brush roast lightly with jelly mixture.  Bake 60-75 minutes longer, or until 160 degrees, basting once with jelly mixture.  Let stand 10-15 minutes before slicing.  Stir drippings in pan to loosen browned bits.  Pour into measuring cup and skim the fat.  Stir remaining jelly mixture, lemon juice, and salt and pepper into drippings; heat through.  Serve with roast.


Cream of Vegetable Soup

  • 2 cups chopped sweet onions
  • 1 1/2 cups chopped carrots
  • 1 cup chopped celery
  • 2 TBSP canola oil
  • 4 cups cubed, peeled potatoes
  • 1 large head cauliflower, broken in florets
  • 3 cans (14 oz each) chicken or veggie broth
  • 2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 cup half-and-half cream
  • fresh basil

In large dutch oven, saute onions, carrots, and celery in oil until onions are tender.  Add potatoes and cauliflower, saute 5-6 minutes more.  Add broth, salt/pepper, bring to a boil.  Reduce heat, cover and simmer 10-12 minutes until tender.  Let stand until cool.  Puree in blender in batches (or use an immersion blender- much easier!). Return to pot.  Stir in cream and heat through.  Do not boil!  Garnish with basil.  Makes 11 1-cup servings.


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