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Posts Tagged ‘Pork Loin’


Time for another edition of Tasty Tuesday! I devote Tuesday’s to posting easy to make recipes. Today is no exception as we head into the kitchen to prepare a pork loin dish that is sure to please those at your table. Are you ready to head into the kitchen? Let’s go!

Ingredients
2 1/2# pork loin (there should be two in the package)
4 TBS extra virgin olive oil
8 cloves of garlic, finely chopped, set 2 aside from the 8 for later use
5 sprigs of fresh rosemary, chopped
10 sage leaves, chopped
1 cup Pinot Grigio or other dry white wine
Fresh ground salt and pepper
9 crimini mushroom, sliced
1/2 cup milk

Ingredients

Ingredients

One hour before cooking this dish, remove the pork from the refrigerator so that it warms up a bit. After the hour, take the olive oil and add it to a cast iron dutch oven. Turn the heat on to medium, and when it feels hot, check by holding your hand over the oil, add in 6 cloves of chopped garlic, the rosemary and the sage. Saute for two minutes.

Saute the garlic, rosemary, and sage

Saute the garlic, rosemary, and sage

Carefully add in the pork loin. You want to brown these on all sides.

Add in the pork loin

Add in the pork loin

Brown on all sides

Brown on all sides

Remove the pork to a dish and set aside. Slowly add the white wine to the pan, scraping the bottom to lift any of the browned bits at the bottom.

The wine is added

The wine is added

Add back the pork and season with a bit of salt and pepper.

Add back the pork loin

Add back the pork loin

Cover the pot partially. Cook this for an hour, turning the meat every 15 minutes. If the juices at the bottom appears to be too low, add a bit of the water.

Midway through cooking

Midway through cooking

After an hour, remove the pork from the pot.

Now let’s turn to the mushrooms. Add in the mushroom to the pot and saute for about 5 minutes.

Mushrooms added to the juices in the pot

Mushrooms added to the juices in the pot

Turn off the heat and let the liquid cool. It needs to be cool so that when you add the milk it will not curdle. Let the meat sit and the gravy cool for about 15 – 20 minutes.

When the gravy is cool, add in the milk.

Milk is added to the gravy

Milk is added to the gravy

Then turn the heat up to medium low. Heat for about 5 minutes, stirring occasionally, until it is hot.

While the sauce is doing its thing, slice the pork loin into one inch slices. When the gravy is hot, pour a bit over the sliced pork loin.

Sliced pork with gravy

Sliced pork with gravy

Put the rest into a gravy boat, and serve with the sliced pork.

Dinner is served!

Dinner is served!

Now doesn’t that look good? I served the pork with 3 cheese potato wedges and steamed peas.

Thank you for stopping by today. I hope that you enjoyed this edition of Tasty Tuesday. Stay tuned for next week’s recipe. We will be preparing those amazing looking 3 cheese potato wedges. Be well… ^..^

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Seeing as how I had all these capers lurking in the house, and leftover pork loin chops from making the Hot Sour Soup, I had to combine the two.  What can you do with pork and capers? Make a Picatta! Without further ado…

Ingredients
4 pork loin chops, boneless and 1″ thick
flour
salt and pepper
3 TBS butter
1 TBS extra virgin olive oil
2/3 cup of chicken broth
1/4 cup fresh squeezed lemon juice
1/4 cup extra dry vermouth
1/3 cup capers
parsley

Start with the pork loin, and holding the meat flat to the cutting board, cut the chop in half horizontally. Next place a slice of meat flat into a zip lock bag.

Place the slice in a zip lock bag and using a mallet pound

until they are half the thickness

Next, add butter and olive oil to your pan. Get your liquids and capers ready.

Vermouth, chicken broth, lemon juice and capers

Heat the pan with your butter and olive oil over medium high heat. Dredge the strips of meat, and working in batches cook the pork. When the first pieces go in, turn the heat down to medium.

Start to brown the pork

Cook until just browned.

Turn over and continue cooking

As they are done, put them on a plate and set aside.

When all the meat is done, deglaze the pan using the broth, the lemon juice and the vermouth.

Deglaze the pan

Add the capers too!

Add the capers

Bring this up to a boil and cook for about a minute or two. Then add the meat back to the pan. The flour coating that you used on the meat will thicken the sauce a bit. Heat through, turning as you go. This should only take a couple of minutes.

Add back the cooked pork and heat through

Remove the pork from the pan to serve. Tonight I served this with jasmine rice and asparagus!

Dinner is served!

I hope that you enjoy this quick, easy and very tasty dish!

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My dear friend Kat had a photo on her blog of a bacon wrapped pork loin. And my friend Conor did a wonderful salmon dinner with potatoes and spinach. I decided to do the bacon wrapped pork loin as I could not get a good piece of salmon, but I adapted Conor’s potatoes. Please take a look at both of their blogs as they both have lots of good info! Both links are to the right: Kat is She Cooks, and Conor is One Man’s Meat…

Ingredients
2 pork loins
Roasted garlic
Dijon mustard
Rosemary
Apple Smoked Bacon
Olive oil, extra virgin
Toothpicks
Russet Potatoes

First, start with the garlic. Take a head, slice the top off

Garlic before baking

and roast in the oven for about an hour at 350. Take out the pork loin and let it warm up to room temperature. Remove garlic from the oven.

Garlic is ready!

While the garlic is cooling get your potatoes ready. I cut them in half and then into thirds. Then following Conor’s recipe I placed the potatoes into a bowl of water to leach out the starch.

Potatoes soaking in water

This has to sit for a half hour, so while it is sitting, you can get the pork ready. It is a bit messy but well worth it! Take the pork loins and trim out the blue colored muscle. Then lay out the strips of bacon, and lay the pork loin on top. Rub with the roasted garlic, Dijon mustard and the rosemary. Wrap the bacon around the pork loin and fasten the bacon with the toothpicks. Place the meat in a 9×13 inch baking pan.

Pork Loin wrapped and ready!

Now drain the potatoes. In a bowl I added the potatoes with a bit of vegetable oil, Spike and salt and pepper. I mixed the lot with my hands, and then placed them on my new silpat non-stick pan covering.

Potatoes are in the oven!

Place these in the oven at 375 for 50 minutes. Place the pork in the oven at 375 for the same amount of time. Turn the potatoes after 25 minutes. When the timer goes off at 50 minutes, check the temperature of the meat. I took this out of the oven at 150 degrees, put it on a cutting board and covered it with foil.

Pork just out of the oven!

The potatoes came out of the oven and I placed these into a serving bowl with a dash of salt.

Potatoes right out of the oven!

Up here in the foothills, we have an area where they grow a whole variety of apples and it is known as Apple Hill. If you ever get the chance stop at Boa Vista. They have the largest variety of apples and pies, and also some wonderful apple sauce, which I am using tonight with dinner. Gravenstein no less!

Gravenstein apple sauce!

Get out the applesauce and have at the ready!

Slice up the meat…

Slice up the pork loin...

, and, dinner is served!

Dinner is served!

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