This is my favorite way to make pork roast: APPLE CIDER BRINED PORK ROAST 3 cups apple cider 3 cups water 1 bay leaf 1/4 cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 � tsp chopped fresh rosemary 1 � tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to � cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat Annie

That sounds good - I love veggie tempura and other batter dipped fried veggies so I bet I would love these. Here is another recipe I have made several times that is usually well received.... CAULIFLOWER BISTECCHE WITH PANCETTA AND CAPER BERRIES For this recipe, it's best to choose a head of cauliflower with a very dense crown so that the "steaks" will hold together during cooking. However, even if they separate a bit, the dish is still delicious. Active time: 1 hr Start to finish: 1 1/2 hr 1/2 cup salt-packed capers* 5 (1/4-inch-thick) slices pancetta (Italian unsmoked cured bacon; 5 oz), cut into 1/4-inch dice 1/2 cup golden raisins 3 tablespoons fresh lemon juice 1 small head cauliflower (1 3/4 lb) 2 tablespoons extra-virgin olive oil 3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces 1/4 teaspoon salt 2 pinches of sugar 2 tablespoons water 8 drained bottled caper berries*, rinsed Special equipment: 2 (12-inch) ovenproof heavy skillets Garnish: coarse sea salt (preferably sel gris); chopped fresh chives Rinse salt-packed capers in a sieve and transfer to a small bowl. Soak capers in water to cover by 2 inches for 30 minutes. Drain and repeat soaking. Drain again, then rinse and pat dry. While capers soak, put oven racks in upper and lower thirds of oven and preheat oven to 350F. Cook pancetta in 1 dry 12-inch skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off fat and wipe skillet clean. Stir together raisins and lemon juice in a small bowl. Trim cauliflower stalk flush with base of crown, discarding stalk, then trim any leaves. Put cauliflower crown, stalk side down, on a cutting board. Cut a 1-inch slice from 2 opposite sides of crown and discard, then cut crown lengthwise into 4 "steaks," each about 3/4 to 1 inch wide. Heat 1 tablespoon oil, 1 tablespoon butter, 1/8 teaspoon salt, and a pinch each of sugar and pepper in each 12-inch skillet over moderate heat, swirling skillets occasionally, until butter begins to brown. Add 2 cauliflower steaks to each skillet and lightly season with salt and pepper, then cook until undersides are golden, about 4 minutes. Transfer skillets to oven and roast cauliflower, without turning, switching position of skillets halfway through roasting, until cauliflower is just tender and undersides are golden brown, 8 to 15 minutes (depending on thickness). While cauliflower roasts, bring water just to a boil in a 1-quart heavy saucepan over moderate heat, then stir in pancetta, capers, raisins with lemon juice, and caper berries. Add remaining 1/2 stick butter and stir until incorporated. Remove from heat and season with pepper. Carefully invert cauliflower steaks with a spatula onto a platter and spoon sauce over them. Cooks' note: Â If your sea salt is very coarse, lightly crush it with a mortar and pestle or with bottom of a heavy skillet. *Available at specialty foods shops and chefshop.com. Makes 4 side-dish or first-course servings.

Yaya, sounds wonderful. May I take the liberty of suggesting an alternative that dispenses entirely with the butter and sugar and caramelizes like heaven without butter or sugar? Stick the cauliflower on a roasting pan on high heat, like 450 in the oven with either olive oil or cooking spray, for 15-20minutes and another 10 minutes or so on broil at the same temperature. Some onions to add sweetness to the caramelizing process. And take it out, sprinkle seasoning borrowed from any cuisine that catches your fancy, spray again, and stick it back in the oven for another 10 minutes or so on broil. Pure heaven! I've had friends, Southern belles, who would never dream of anything like loud sneezing, who are reduced to licking their plates. I hope you don't mind sharing my recipe.

Wasn't a real fan of cauliflower years ago. Am beginning to eat it more now that I'm older. This recipe sounds quite delicious. Will give it a try. Thanks for posting. NancyLouise