THERE WILL BE NO CLASSES HELD THIS WEEKEND (NOV17/18) DUE TO US HOSTING A LEVEL I SEMINAR!!!
5 Rounds of the complex for max load:
(rest as needed)
For Time: (16 min cap)
21 Hang Power Clean (135/95 or 75% of Press)
21 Push Press
15 Hang Power Clean
15 Push Press
9 Hang Power Clean
9 Push Press
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This time last year… Erin wrote on Swimsuit Ready – 365 Days a Year.
Pork Loin Roast with Apple & Onion Sauce
Adapted from Cook’s Illustrated
1 bonelesss pork loin roast, double-butterflied so it opens like a tri-fold book
2 tablespoons olive oil
6 cloves garlic, thinly sliced
Salt & pepper
1 teaspoon each dried thyme & oregano
1 apple, peeled and chopped into ¼ inch pieces
1 onion, diced
2 sprigs of fresh thyme
½ cup chicken broth (low sodium variety)
Preheat oven to 225F.
Season both sides of the pork loin roast with salt and pepper. With the pork roast unfolded and fat side down on your cutting board, spread the olive oil and half the garlic slices onto the pork roast and then fold the roast back together. Secure with kitchen twine tied at 1-inch intervals. Coat the outside of the pork with the dried thyme and oregano.
Heat a large oven-safe pot over medium heat and add a couple tablespoons of oil. Place the pork in the pot fat-side down. Brown the top (fat-side) and sides of the roast, but remove from the pot without browning the bottom. To the pan add the onion and apple and cook until the onion is just beginning to soften. Add the remaining garlic slices and cook just until fragrant. Add the fresh thyme sprigs and stir to combine all ingredients. Place the pork roast back into the pan, fat side up. Cover the pot and transfer to the oven. Cook until the roast reaches an internal temperature of 140F (50-90 minutes). Remove from the oven and transfer the roast to a cutting board and tent with foil to rest.
Discard the thyme sprigs from the pot and then add the chicken broth. Bring the mixture to a simmer over medium heat and cook until the liquid reduces by half. Taste the sauce and season with salt and pepper as necessary. Remove from the heat and cover to keep warm. Slice the roast into ½-inch pieces and top with the apple/onion sauce. Enjoy!