Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette

Deselect All

Roast:

2 tablespoons olive oil

1 (3 to 4 pound) boneless pork roast

Salt and pepper

1 carrot, peeled and coarsely chopped

1 onion, peeled and coarsely chopped

1 celery stalk, coarsely chopped

4 cloves garlic, coarsely chopped

3 cups water

1 cup white wine

1 bay leaf

6 sprigs parsley

6 black peppercorns

2 tablespoons cold butter

Spicy Orange Vinaigrette:

2 cups orange juice

2 tablespoons red wine vinegar

2 tablespoons coarsely chopped red onion

1 jalapeno pepper, coarsely chopped

1 tablespoon ancho chile powder

3/4 cup olive oil

1 tablespoon honey

Salt and pepper to taste

Apple Salad:

1 1/2 cups Spicy Orange Vinaigrette

2 Granny Smith Apples, peeled, cored and quartered

1 cup watercress

1 cup frisee

Salt and freshly ground pepper

1/4 cup black walnuts

4 ounces Maytag blue cheese, crumbled