Apple Rosemary Roast Pork and Root Beer Coke Float

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Apple Rosemary Roast Pork
Makes 10 servings

3/4 teaspoon rosemary
3 teaspoons marjoram
3 teaspoons thyme
5 pounds pork tenderloin, smoked
1 2/3 bottles hard apple cider
5 large granny smith apples
2 red onions
1/2 cup brown sugar
1/2 cup flour
1 1/4 maple syrup

1. In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.

2. Preheat oven to 325 degrees F (165 degrees C).

3. Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven

4. In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 160 degrees F (70 degrees C). Transfer roast, apples, and onion to a serving platter.

Root Beer Float Cake
Makes 12 servings

1 package white (vanilla) cake mix
1 3/4 cups cold root beer divided
1/4 cup vegetable oil
2 eggs
1 8-ounce container whipping cream

1. In a mixing bowl, combine dry cake mix, 1 1/4 c. root beef, oil and eggs.  Beat on low speed for 2 minutes.

2. Pour into a greased 13x9 inch pan.  Bake at 350 degrees for 30-35 minutes of until toothpick inserted near the center comes out clean.

3. Cool completely on a wire rack.

4. In a mixing bowl combine the whipping cream and remaining root beer.  Beat until soft peaks form.  Frost cake and store in the refrigerator.

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