Apple-Glazed Pork Roast

Ingredients:

• 4-5 pound pork sirloin roast 1 tablespoon packed brown sugar 1 tablespoon cornstarch 3/4 teaspoon caraway seed
• divided 1/4 teaspoon salt 2 cups apple juice
• divided 1 tablespoon lemon juice 1 jar (32 oz.) sauerkraut
• well-rinsed and drained 1 1/2 cups chopped apples
• unpared 1/2 cup coarsely shredded carrot

Directions:

In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and the lemon juice. Cook and stir over medium heat until thickened. Set aside. Place pork roast in oven-proof skillet. Insert meat thermometer. Roast at 325 degrees F. for 1 hour. Brush with 1/2 cup of apple juice mixture. Roast 2 hours longer. Spoon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Spoon remaining apple juice mixture over pork roast and sauerkraut; cover. Roast 30-60 minutes longer, or until meat thermometer registers 155-160 degrees F. Let roast stand 5-10 minutes; slice to serve.

Ingredients:

• 1 lb. beef top sirloin steak, cut 1-inch thick or 12 ounces fully cooked steak strips, heated according to package directions
• 1 Tbsp. olive oil
• 4 cups torn romaine lettuce
• 2 oranges, peeled and separated into segments
• 1/4 cup walnuts, toasted
• sliced strawberries (optional)
• 2 Tbsp. orange juice
• 2 Tbsp. red wine vinegar
• 1 Tbsp. olive oil
• 2 tsp. honey
• 1-1/4 tsp. Dijon-style mustard

Directions

1. Prepare citrus vinaigrette by thoroughly combining orange juice, red wine vinegar, 1 Tbsp. of the olive oil, honey, and Dijon-style mustard.
2. Grill steak over medium coals for 13-16 minutes or to desired doneness. Allow steak to stand for 10 minutes then carve into thin slices.
3. Toss lettuce, cooked beef steak and oranges in a large bowl.
4. Sprinkle with walnuts and drizzle with the citrus vinaigrette.
5. Garnish with strawberries if desired. Serve immediately.