Mustard-Glazed Pork
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INGREDIENTS 1 smoked boneless pork butt (2 pounds)
2 large McIntosh apples, halved, cored, and cut into wedges
4 medium-size zucchini, cut into 1-inch thick slices
4 medium-size onions, quartered
1 tablespoon currant jelly
2 teaspoons Dijon-style mustard
1/2 teaspoon pepper
1/2 teaspoon caraway seedsPreheat the oven to 350 degrees. Remove the netting from the pork butt.
Place the pork on a rack in a roasting pan. Pour water into the pan to a depth of 1/4-inch. Cover the pan tightly with a lid or aluminum foil.
Bake the pork in the preheated oven for 1 hour.
Drain all but 1/4-inch liquid from the pan. Add the apples, zucchini and onion. Cover the pan and cook for 20 minutes.
To Prepare The Glaze - Stir together the currant jelly and mustard in a small cup.
Uncover the roasting pan. Brush the pork, apples and vegetables with the glaze. Sprinkle the pork with the pepper and caraway seeds. Bake the pork, uncovered, for another 10 minutes.
To serve, cut the pork into thin slices and arrange on a serving platter with the vegetables and apples.
Serves 8