34 of the Best Superbowl Party Recipe Ideas

It is that time of the year again and I've been receiving requests for ideas for great finger foods and other dishes suitable for upcoming Superbowl Parties. Last year, I put together a post with some suggestions and this year I have expanded on that base to add even more recipe ideas. The Superbowl party is no longer a sports lovers domain but a more inclusive social event where some don't even watch the game,  so there are ideas here to fill up both the gourmets and the hungry he-men on your guest list.

Pulled Pork Sandwiches with Apple BBQ Sauce and Apple Fennel Coleslaw

http://www.rockrecipes.blogspot.com/2008/09/pulled-pork-sandwiches-with-apple-bbq.html

Oven Fried Chicken

http://rockrecipes.blogspot.com/2008/04/oven-fried-chicken.html

Bourbon BBQ Ribs

http://rockrecipes.blogspot.com/2008/08/bourbon-barbeque-ribs.html


Olivia's Killer Karamel Korn


http://www.rockrecipes.blogspot.com/2008/03/olivias-killer-karamel-korn.html

Three Cheese Burgers on Sourdough Buns

http://rockrecipes.blogspot.com/2008/01/three-cheese-burgers-on-sourdough-buns.html

Braised BBQ Beef Sandwiches

http://rockrecipes.blogspot.com/2008/05/blackstrap-barbeque-braised-beef.html?showComment=1211417040000

Beef and Beer Chilli

http://www.rockrecipes.blogspot.com/2007/11/beef-and-beer-chilli.html

BBQ Bacon Cheddar Sliders

http://rockrecipes.blogspot.com/2009/01/barbeque-bacon-and-cheddar-sliders.html

Bacon and Cheddar Mini Quiches



http://rockrecipes.blogspot.com/2008/01/bacon-and-cheddar-mini-quiches.html


Fried Chicken Wings with Blackstrap Barbeque Sauce

http://rockrecipes.blogspot.com/2008/05/fried-chicken-wings-with-blackstrap-bbq.html?showComment=1210258860000


Cheese, Garlic and Herb Scone Club Sandwiches
http://www.rockrecipes.blogspot.com/2008/03/cheese-garlic-and-herb-scone-club.html

Italian Sausage Rolls
http://rockrecipes.blogspot.com/2008/03/italian-sausage-rolls.html

Crab Cakes with Lime Chive Mayonnaise

 

http://rockrecipes.blogspot.com/2007/09/crab-cakes-with-lime-chive-mayonnaise.html


Grilled Chicken Pizza

http://rockrecipes.blogspot.com/2007/10/grilled-chicken-pizza.html

Crab and Ricotta Ravioli

http://rockrecipes.blogspot.com/2007/11/crab-and-ricotta-ravioli.html

Coconut Shrimp


http://rockrecipes.blogspot.com/2008/03/coconut-shrimp.html

Ham and Cheese Stromboli



http://rockrecipes.blogspot.com/2008/04/ham-and-cheese-stromboli.html

Five Spice Chicken Fennel Egg Rolls wioth Orange Ginger Sauce

http://rockrecipes.blogspot.com/2008/10/five-spice-chicken-fennel-egg-rolls.html

Lime chicken Chimichangas



http://rockrecipes.blogspot.com/2008/10/lime-chicken-chimichangas-with-lime.html

Roasted Tomato Jam and Goat Cheese Bruschetta with Balsamic Reduction



http://rockrecipes.blogspot.com/2008/11/roasted-tomato-jam-and-goat-cheese.html

Chicken Chorizo Lasagna



http://rockrecipes.blogspot.com/2008/11/chicken-chorizo-lasagna.html


Pineapple Ginger Salsa


http://rockrecipes.blogspot.com/2008/11/pineapple-ginger-salsa.html


Sundried Tomato Burgers

http://rockrecipes.blogspot.com/2008/12/sundried-tomato-burgers.html

Blue Cheese Roasted Garlic and Tempura Red Onion Burgers

http://rockrecipes.blogspot.com/2009/01/blue-cheese-roasted-garlic-and-tempura.html

Crispy Honey Garlic Chicken Wings



http://rockrecipes.blogspot.com/2009/02/crispy-honey-garlic-chicken-wings_09.html

Turkey Dressing and Gravy Panini


http://rockrecipes.blogspot.com/2009/03/turkey-dressing-and-gravy-panini.html

Irish Ale Beef Stew




http://rockrecipes.blogspot.com/2009/10/irish-ale-beef-stew.html

Black Bean and Ginger Glazed Ribs

http://rockrecipes.blogspot.com/2009/11/black-bean-and-ginger-glazed-ribs.html

Phyllo Curry Chicken

http://rockrecipes.blogspot.com/2009/11/phyllo-curry-chicken.html

Curry Chicken Sliders

http://rockrecipes.blogspot.com/2009/11/curry-chicken-sliders.html

Pomegranate and Goat Cheese Bruschetta

http://rockrecipes.blogspot.com/2010/01/pomegranate-and-goat-cheese-bruschetta.html

Crispy Sweet Sticky Spicy Wings

http://rockrecipes.blogspot.com/2010/01/crispy-sweet-sticky-spicy-wings.html

Lime Cumin Chicken Panini Wraps

http://rockrecipes.blogspot.com/2010/01/lime-cumin-chicken-panini-wraps.html

Orange Ginger Hoisin Ribs

http://rockrecipes.blogspot.com/2010/01/orange-ginger-hoisin-ribs.html

Bacon Jack Breakfast Burritos

Bacon Jack Breakfast Burrito

Here's a weekend brunch idea that went over well at our house last weekend. They really are delicious, especially with some fresh lime guocamole and salsa. Find the very simple recipes for those here:

http://rockrecipes.blogspot.com/2010/01/lime-guocamole.html

http://rockrecipes.blogspot.com/2008/02/lime-salsa-and-cheddar-bruschetta.html

Makes 2

For the scrambled eggs, mix together

4 large eggs

2 tbsp sour sream

1/4 tsp black pepper

pinch salt

1/2 teaspoon chili paste (optional)

Cook to a soft scramble in a non stick pan and set aside to cool slightly

To assemble the burritos:

4 ounces grated Monterey Jack or Pepperjack cheese

6 slices precooked smoked bacon

2 ten inch flour or corn tortillas

Place half of the scrambled eggs just off center on bothe the tortillas. Top with half of the bacon and cheese for each burrito. Fold the sides in and roll up the burrito. Place the burritos in a panini press and cook for 3- 4 minutes until the cheese is melted. Serve with homemade guocamole and salsa.

Orange Ginger Hoisin Ribs

Orange Ginger Hoisin Ribs

I'm always willing to try new ideas for rib recipes and this one was fantastic. It uses both a dry rub and a glaze for the ribs for maximum flavour impact. I do like to let the ribs hang around in the fridge overnight after applying the dry rub to let the spices infuse into the meat before slow cooking in the oven. The glaze can be brushed on during the last half hour of cooking, tossed with the individual ribs, or just used as a dipping sauce.

4 racks pork back ribs

Dry Rub:

Mix together

3 tbsp ground ginger
2 tbsp chili powder
1 tbsp sea salt
1 teaspoon black pepper
2 tbsp dry mustard powder
2 tbsp chinese five spice powder
2 tbsp paprika

Rub the dry rub all over the ribs and cover with plastic wrap. Let sit in the refridgerator for several hours or overnight.

Cover a large cookie sheet with aluminum foil and place a baking rack on the sheet. Slowly open roast the ribs at 300 degrees F for about 2 1/2 - 3 hours or until fully cooked and tender. (i.e.The rib bones come easily away from the meat.)

In a small saucepan saute

3 cloves minced garlic
3 tbsp olive oil

When the garlic is softened but not browned add

2 cups orange juice
pinch salt
1/2 tsp black pepper
1 tsp sesame oil
1 tsp chili flakes (optional)
1/4 cup apple cider vinegar
3 tbsp grated fresh ginger

Simmer until the volume of the liquid is reduced by half. Remove from heat and stir in

1/2 cup hoisin sauce

Use this glaze to brush on the ribs several times in the last half hour of cooking or as a dipping sauce.

Martha's Cherry Almond Clafoutis (...no not that Martha!)

Cherry Almond Clafoutis

Our recipe today comes courtesy of Martha, a Rock Recipes reader who kindly sent it to me after I read her hubby raving about it on Facebook. Judging by her own cooking related status updates on Facebook, she can find her way around a kitchen pretty darn well and doesn't mind a little culinary experimentation herself. I think she could probably give that other Martha a run for her money. ;)

I have made a couple of adjustments to her recipe to suit my own taste. I've replaced half the milk in the recipe with cream to improve the texture of the custardy center and substituted the vanilla paste in the original recipe for some easier-to-find good vanilla extract. I also like to toast the almonds a little before adding them to the recipe to bump up their flavour as well. With good cherries from Chile now on the market shelves, this dessert makes a great winter warm up treat.

3 teaspoons vanilla extract

2 cups fresh cherries, pitted whole cherries or cut in pieces

1/4 cup toasted slivvered almonds

3 large eggs

1/3 cup white sugar

1/3 cup brown sugar

3/4 cup all-purpose flour

1/2 cup milk

1/2 cup whipping cream

1/2 teaspoon almond extract

1 teaspoon vanilla extract

2 Tablespoons brown sugar

2 Tablespoons flour

1 Tablespoon butter, softened

To make:

1. Preheat oven to 350 degrees F. Grease a large 10 inch pie plate well.

2. Prepare fruit and chop them in bite size pieces, or leave whole, your choice. Mix with almonds and sprinkle on the bottom of the prepared baking dish.

3. In a medium size mixing bowl, with a hand whisk, whip eggs and sugars together until light and frothy. Blend in flour.

5. Add milk, vanilla and almond extract, and mix well.

6. Pour gently over the cherries and almonds, being careful not to disturb fruit, and bake for 30 minutes.

7. While the clafouti is baking, mix together to make a streusel:

2 tbsp brown sugar
2 tbsp flour
1 tbsp butter

8. Remove clafouti from oven and sprinkle streusel on top.

9. Return to oven and bake for an additional 15-20 minutes or until knife comes out clean and clafouti is light brown and slightly puffed. It will fall during cooling time and is normal.

10. Cool on a wire rack for 30 minutes. Dust with powdered sugar and serve warm with fresh whipped cream.

11. Serves 9.

Mango Pork Medallions with Orange Blackbean Sauce

Mango Pork Medallions with Orange Blackbean Sauce

Serves 4

1 lb pork tenderlon, cut in 1/2 inch slices

3 tbsp olive oil

2 cloves minced garlic

1/2 chopped red onion

Lightly season the pork medallions with salt and pepper. Stir fry together with the garlic and onions over high heat until the pork medallions are almost completely cooked, 2 to 3 minutes. remove the medallions from the pan and add the following ingredients to the pan, all at once:

1/2 cup good quality blackbean sauce

1/2 cup orange juice

4 tbsp honey

1/2 tsp chinese 5 spice powder

1 tsp grated ginger

1 tsp ground chili paste

3 tbsp rice wine vinegar

1/2 tsp freshly ground black pepper

3 tbsp Chinese cooking wine

Simmer for 3 -4 minutes before thickening the sauce with a slurry of

1/2 tsp corn starch dissolved in a little water.

Return the pork medallions to the pan along with

1 large ripe mango, peeled and diced

1 small red pepper, diced

1 small yellow pepper, diced

Toss until the meat and vegetables are heated thoroughly before serving over a bed of rice or Chinese noodles.

Pear and Spice Streusel Coffee Cake

Pear and Spice Streusel Coffee Cake

On the kitchen counter this morning were three big juicy pears that had begun to get over-ripe due to the fact that had survived a very busy week at our house; basically because nobody was home to eat them. Not being one to waste such beautiful fruit, I decided to try and whip together a coffee cake for brunch to put them to good use. I used my basic muffin recipe as the base for the cake recipe and added a simple streusel topping that gets added half way through the baking time. It turned out fantastic; definitely one I'll be making again!

Sift together and set aside:

2 1/2 cups flour
3 tsp baking powder
1 tsp cinnamon
½ tsp allspice
¼ tsp ground cloves
½ tsp ground nutmeg

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

2 eggs
1 1/4 cups sugar
2 tsp vanilla extract

Mix together in a measuring cup with a spout:

1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk

Mix together

1/2 cup whipping cream
1/2 cup milk
2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in
3 large pears, peeled cored and diced to about ¾ inch chunks

Pour batter into a greased and floured 9 or 10 inch springform pan and bake at 350 degrees F for about 20 minutes before carefully adding the streusel topping without removing it from the oven, then bake for an additional 20-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool for about 15 minutes in the pan before serving.

Streusel Topping:
4 tbsp flour
4tbsp brown sugar
2 tbsp butter
¼ tsp allspice

Chinese Chicken Salad Pita Sandwiches

Chinese Chicken Salad Pita Sandwiches

I came home from classes for lunch today and threw together this experimental pita sandwich with things I had on hand, including some leftover grilled chicken from last night's supper. Next time I make grilled chicken, I'm planning leftovers just to make this tasty sandwich. It was the best lunch I've had this week.

4 boneless skinless fully cooked grilled chicken breasts, cooled and diced

4 tbsp mayonnaise

1/2 tsp chinese five spice powder

1 tsp finely grated fresh ginger

1/4 tsp smoked paprika

1 tsp chinese chili paste

1 teaspoon toasted sesame oil

2 tbsp lemon or lime juice

1 diced tomato

pinch salt

1/4 tsp balck pepper

Toss all ingredients together well and use to fill whole wheat pita pockets. You can add lettuce or spinach to the pita as well if desired.

Pork Loin Chops with Cranberry Peach Chutney

Pork Loin Chops with Cranberry Peach Chutney

This quick and easy chutney goes really well with simple seasoned and grilled pork loin chops. I sometimes sear the pork chops in a cast iton skillet and then quicky whip together the simple chutney right in the same pan as the pork chops are resting. I use homemade cranberry sauce made with wild Newfoundland cranberries in mine but a good bottled cranberry sauce will do.

4 center loin pork chops

Season with salt and pepper and grill until completely cooked. Set aside to rest for a few minutes while you prepare the chutney.

In a small saute pan add

2 tbsp olive oil

2 cloves minced garlic

1/2 small red onion, diced

Saute over medium heat until the garlic and onions are softened but not browned.

Add

1 cup whole berry cranberry sauce

2 tbsp brown sugar

1/2 tsp cinnamon

1/2 tsp freshly ground nutmeg

3 tbsp apple cider vinegar

2 tbsp fresh grated ginger root

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp chili paste (optional)

simmer together for a few minutes before adding

1 large peach, cut in slices

Cook for an additional minute or two depending on the firmness of the peaches. Don't let them get too mushy. Serve over the grilled pork chops.

Toffee Chocolate Chip Muffins

Toffee Chocolate Chip Muffins

Here's a little something for Sunday brunch. Without the toffee chips these stand up on their own as great chocolate chip muffins too.

Sift together and set aside:

2 1/2 cups flour
3 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

2 eggs
1 1/4 cups sugar
2 tsp vanilla extract

Mix together in a measuring cup with a spout:
1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk
Mix together

1/2 cup whipping cream
1/2 cup milk
2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in

1/2 cup toffee chips ( I use Skor brand)
1 cup chocolate chips
Spoon batter into well greased muffin tins, filling them to the top. If you like you can sprinkle about a teaspoon of sugar over the top of each muffin before baking.

Bake in a preheated 400 degree F oven for about 20 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.

The batter here will be somewhat lumpy but don't let that bother you; it is as it should be. I also like to sprinkle a teaspoon of sugar over the batter of many kinds of muffins to create a sweet glossy crust but this step is of course, optional.

Stawberry Neopolitan Cake

Strawberry Neopolitan Cake

My baby girl turned 12 this month and this was her request for a different birthday cake to serve at a dinner party she threw for her friends. It`s a basic chocolate cake, layered with shortcut versions of chocolate and dark chocolate mousse and fresh strawberries, then covered in sweetened vanilla whipped cream. I was hoping to get a better photo of this cake but this was the last tattered scrap piece left.

Chocolate Cake:

2 cups sugar

2 cups all purpose flour

3/4 cup cocoa

2 tsp. baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup soured milk

1 cup black coffee

1/2 cup vegetable oil

1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool completely.

Shortcut Chocolate Mousse

You will need two batches of this mousse for the cake! One will be dark chocolate and one will be white chocolate; the recipe is the same, just change the type of chocolate chips from dark chocolate to white chocolate for the second batch.


Heat to scalding but not boiling:

1/2 cup whipping cream

In a small glass bowl, pour the hot cream over

8 ounces dark chocolate chips

Set aside for 5 minutes, then stir until smooth. Allow to cool to lukewarm if the mixture is very hot. You can reserve a little of this ganache to drrizzle over the cake at the end if you like. ( A few seconds in the microwave should melt it enough to drizzle if it solidifies.)

Whip to firm peaks

1 1/2 cups whipping cream

1 tsp vanilla extract

1/2 cup icing sugar (NOT regular granulated sugar)

Using a rubber spatula, gently fold the chocolate into the whipped cream. Chill for a couple of hours or until firm.

Vanilla Whipped Cream

3 cups whipping cream
4 tbsp sugar
2 tsp vanilla extract

Whip together to firm peaks.

To construct the cake:

Split the two cake layers into four. Spread half of the white chocolate mousse on the first layer, add the second layer and spread a thin layer of chocolate mouse before adding

1 pint whole washed strawberries

Cover the strawberries with the chocolate mousse and add the third layer of cake followed by the rest of the white chocolate mousse. Top with the final layer of cake and frost the entire outside with the vanilla whipped cream. Drizzle with chocolate ganache or decorate with chocolate curls and additional strawberries.

Lime Cumin Chicken Panini Wraps

Lime Cumin Chicken Panini Wraps

If you have a two sided grill hanging out in a cupboard that rarely sees any use, it's time to break it out and start using it. I find they can be real time savers on very busy days when there is little time to cook. I mean, where else can you cook a butterflied chicken breast in 4 minutes and have it taste great? I use mine for burgers, steaks, and occasionally pork loin chops too.

This particular recipe for lime cumin marinated chicken, I have served as is with a salad or rice and veggies on the side. Sometimes I serve them as a grilled chicken burger and, as shown in the photo, as a kid-favorite panini wrap with some homemade salsa and lime guocamole. The chicken is only 10 minutes in the marinade and then usually less than 5 minutes in a two-sided grill, so it really is a very quick, easy and versatile recipe idea.

Serves 4

4 boneless, skinless chicken breasts

Marinade:

1 clove garlic

juice of one lime

zest of one lime, finely grated

1 tsp ground cumin

2 tbsp olive oil

2 tbsp hot sauce (optional)

1/2 tsp freshly ground black pepper

1/2 teaspoon sea salt

Mix all the marinade ingredients together in a ziploc bag. Pound the chicken breasts to a thickness of 1/2 to 3/4 of an inch. Add the chicken breasts to the bag with the marinade. Toss well to coat the chicken in the marinade, then set aside for only 10-15 minutes before searing them on a preheated two-sided grill(top and bottom heating) for about 4 minutes.

2 small red peppers

Cut the peppers in large slices and grill them for a couple of minutes on the two-sided grill.

Slice the peppers and chicken and roll them in

4 large tortilla wraps

along with

1 1/2 ounces of mozzarella or monterey jack cheese per tortilla

Return to the two-sided grill and cook for an additional 2 minutes or until the cheese has melted and there are good grill marks on the tortilla. Serve with homemade salsa and lime guocamole.

Pomegranate and Goat Cheese Bruschetta

Pomegranate and Goat Cheese Bruschetta

1 baguette
4 ounces fresh unripened goat cheese
1 pomegranate
garlic cloves

Drizzle:

In a small pot simmer

1/4 cup balsamic vinegar
4 tbsp brown sugar

Simmer for 5 minutes or so or until the volume is reduced by half.

Cut the baguette on a sharp diagonal to create large slices of baguette. Toast them on a baking sheet under the broiler until golden brown on both sides. Use a fresh cut garlic clove to rub the top surface of the toasted baguttte slices.

Warm the goat cheese on a plate in a 300 degree oven for a few minutes. Spread goat cheese on the toast, sprinkle on the pomegranate seeds and drizzle with the balsamic and brown sugar reduction.

Cherry White Chocolate Cheesecake Bomb

Cherry White Chocolate Cheesecake Bomb

This experimental little cheesecake taste and calorie "bomb" was the result of a frozen leftover cheesecake that needed a little dressing up. The concept of an entire "leftover" cheesecake may be a little strange to most readers but the truth is that I made ten White Chocolate Cheesecakes the day before Christmas Eve to give to friends as gifts and one did not make it to it's intended destination, so I wrapped it well and put it in the freezer. The result of that action demonstrated to me how well that particular cheesecake recipe actually does freeze. Taste and texture wise, it was practically indistinguishable from a freshly baked cheesecake.

So when a group of friends was dropping by for a visit this past weekend, I freed my cheesecake from it's frozen prison, let it thaw, then topped it with a shortcut version of chocolate mousse, some fresh sweet pitted cherries and a drizzle of chocolate ganache. It was amazing and my guests just raved about it.

I think this version will make it to the top of my dessert pot-luck list because it is so delicious and is utterly drool inducing to look at. Raspberries instead of cherries would also be excellent, I'm sure. I'll definitely be making two of those White Chocolate Cheesecakes next time just to keep one in the freezer when I need a dessert at short notice too; now that I know how well that works. The recipe for the shortcut chocolate mousse topping follows. Find the original recipe for the White Chocolate Cheesecake here:

http://rockrecipes.blogspot.com/2009/12/white-chocolate-cheesecake-with.html

Shortcut Chocolate Mousse

Heat to scalding but not boiling:

1/2 cup whipping cream

In a small glass bowl, pour the hot cream over

8 ounces dark chocolate chips

Set aside for 5 minutes, then stir until smooth. All ow to cool to lukewarm if the mixture is very hot. You can reserve a little of this ganache to crizzle over the cheesecake at the end if you like. ( A few seconds in the microwave should melt it enough to drizzle if it solidifies.)

Whip to firm peaks

1 1/2 cups whipping cream
1 tsp vanilla extract
1/2 cup icing sugar (NOT regular granulated sugar)

Using a rubber spatula, gently fold the chocolate into the whipped cream. Chill for a couple of hours or until firm before piping it on top of the White Chocolate Cheesecake. Top with

1 pint fresh pitted cherries

Drizzle with chocolate ganache or chocolate curls.

Apple Roasted Pork Loin

Apple Roasted Pork Loin

Apples and pork is a pretty traditional combination and I couldn't count the number of ways I've put the two together in the past but this one is a little different. The Granny Smith apples are diced quite small and then cooked in a reduction of honey, apple cider vinegar and spices. Granny Smiths are good to use because they won't break down into apple sauce during the cooking. The cooked apples are then used as a top crust and glaze for the roast pork. Some garlic roast potatoes and steamed veggies completed a wonderful family meal. Here's your Sunday supper!

3 lb pork loin or rib roast

Season the pork with salt and pepper and open roast on a rack in a roasting pan at 375 degrees F for about a half hour.

Meanwhile dice very small, (about a 1/4 inch dice)

3 large Granny Smith apples, peeled and cored

In a large saute pan over medium heat add:

3 tbsp olive oil

2 cloves minced garlic

Cook for a minute or two to soften but not brown the garlic. Add:

1/2 cup honey

1/4 cup apple cider vinegar

1/2 tsp pepper

1/4 tsp sea salt

1 teaspoon Chinese five spice powder

1/2 tsp freshly grated nutmeg

Bring the mixture to a boil and simmer until the volume is reduced by about half. Increase the heat to mediun-high. Add the diced apple and cook, stirring occasionally until most of the liquid has reduced off.

After half an hour in the oven, take the roast out and spoon the apples all over the top. Return the roast to the oven, reduce the heat to 350 degrees F and cook uncovered until the internal temperature reaches 170 degrees F on a meat thermomether inserted into the center of the roast. Allow the pork to rest for about 15 minutes before carving and serving.