I am making a pork roast tonight. It's a variation of the one I made when FIL, SIL and baby visited. The change is in the sweet and sour sauce. Instead of red wine vinegar, orange juice and white sugar, I am using balsamic vinegar, fresh squeezed mandarin lime juice and half Splenda-half brown sugar.
This is not a polite little sauce. If you want a polite little sauce, go do something with apricot jam, a bit of brandy and some nutmeg. This is an acidic, intensely-flavored sauce with overtones of raisin, dried fig and mincemeat.
Here's a link to the rest of the recipe with the standard sauce. The only other change I make is to use 1/4 of the red pepper flakes and add paprika instead. Kidlet ain't too fond of red pepper flakes.
This is an acidic, intensely-flavored sauce with overtones of raisin, dried fig and mincemeat.
