Yesterday was a typical hot, sunny summer day – perfect for solar cooking. The day’s menu included Apricot-Bourbon Glazed Stuffed Pork Tenderloin, Cinnamon Apples, hot dinner rolls, and a pineapple upside-down cake. We also added a fresh cold cole slaw to round out the meal.
I started with a small butterflyed pork tenderloin. Into the center of the tenderloin, I added some seasoned stuffing. Then topped it off with an apricot-bourbon glaze. The pork cooked for 3 hours in the SOS, top temperature reached 275○.
For the apples, I cut 4 large cooking apples into large chunks, added some sugar, a little bit of cinnamon, and a tablespoon of flour (to help thicken the sauce). I baked the apples in the Cookit for 3 hours.
The Pineapple upside down cake was made from a box mix that can be found in any grocery store. I almost always bake some kind of bread, and I usually use frozen rolls from the freezer section of the store. The cake and rolls baked for about 2 ½ hours in the SOS.
When the pork was done and the oven opened up, the aroma was heavenly. Later, when the cake was done, I could smell the cake even before the oven lid was off. We nearly ate it first!
What a great meal!! All cooked by using free energy from the sun.