I added roasted apples, cherries and onions to turn ordinary pork into a "break-away" dish and I haven't turned back since. There is a short time frame between caramelized onions and burnt ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois
Family and friends are surprised when I tell them this impressive-looking roast is easy to prepare. I simply marinate the roast a few hours, then pop it in the oven. While it bakes, I whip up the sauce to serve alongside.
—Grace Brennfleck, Clairton, Pennsylvania
I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.
This has been a popular dinner among our family for a long time. When we moved to California in 1960, I'd make it often to remind us of New England. We're back home now and continue to enjoy this scrumptious dish. —Natalie Cook, Scarborough, Maine
The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness. —Ezra Elkon, Charles Town, West Virginia