Last night I made a Maple Glazed Pork Loin, Cauliflower Rice and Apple Turnovers. I did this with a Pork Tenderloin – but I really wanted to use a Pork Loin – so, wanted to try it again. My granddaughter, Leana, cooked the Cauliflower Rice. Then, for dessert, I made some Apple Turnovers.
First, I started with the Pork Loin – I brined the Loin in a mixture of Apple Juice, Chicken Broth, Apple Cider Vinegar, Rosemary, Salt, and Pepper.
I then put it in the Air Fryer for 15 minutes at 360 degrees. When I started the Pork Loin, I also started the Glaze cooking.
After 15 minutes, I flipped the Pork Loin, and cooked for another 15 minutes at 360. I let the Glaze continue to cook until it reduced by 1/2. The Glaze is a mixture of Apple Juice, Maple Syrup, and Rosemary.
After the next 15 minutes finished, I poured some of the Glaze on the Pork Loin and put back in for another 10 minutes at 260 degrees – coating it again with the Glaze at the half way point.
When finished, I let it rest for 5 minutes, the sliced it.
We also made some Cauliflower Rice. I prepared it with the food processor, the Leana cooked it in the Cast Iron Skillet, with approximately 1 Tbls of Olive Oil, Salt, Pepper, Cayenne, and some Butter. It cooks on medium / high heat for about 4 minutes before adding the butter and cooking for another minute.
Then, for dessert, I made some Apple Turnovers. I used store bought Puff Pastry and Apple Pie Filling, and made the Glaze from scratch with Powdered Sugar, Vanilla, and Milk.
Then we added some Whole Kernel Corn to finish off the meal. It was an amazing meal – everything turned out great. The Pork Loin was very tender, juicy, and flavorful – with the sweetness of the Maple Syrup adding that additional pop.
Leana thought she put a bit too much Cayenne in the Cauliflower Rice – but, I thought it was great.