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Back from Dublin for Some Home Cooked Pork Loin

After spending a wonderful week in Dublin last week, it’s time to get back to the real world of work, school and chores around here. That means back to cooking dinner, and yesterday I decided to make some pork loin. I had gotten the recipe from a Williams-Sonoma link I posted here on the blog a while back but I hadn’t had the chance to cook it yet. Last night I gave it a shot, and I can tell you it turned out great and the lentil salad was out of this world.

Roasted Loin with Lentil Salad

 

1 cup lentils

4 cloves garlic, thinly sliced

1 bay leaf

6 cups chicken stock

Salt and ground pepper

1 pork tenderloin, about 1 pound, trimmed of excess fat

1 tablespoon plus 1/4 cup extra-virgin olive oil

4 sprigs fresh rosemary

1 tablespoon whole-grain mustard

1 tablespoon red wine vinegar

1/2 red onion, thinly sliced

1/2 cup fresh flat-leaf parsley leaves

 

In a saucepan, combine the lentils, half of the garlic, bay leaf and stock. Season well. Bring to a boil, reduce heat and simmer the lentils until tender, about 45 minutes. Let the lentils cool in stock.

Preheat the oven to 400 degrees. Season the pork well with salt and pepper. In a ovenproof saute pan over medium-high heat, warm 1 tablespoon olive oil. Sear the pork, turning occasionally, until well browned, 6 to 8 minutes total. Add the remaining garlic and rosemary. Place the pork in the oven and roast until the juices run clear when the pork is pierced with a knife, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes.

Meanwhile, drain the lentils and put them in a bowl. Add 1/4 cup olive oil, mustard, vinegar, onion and parsley. Season and toss to combine. Spread on a serving platter. Slice pork thinly, arrange on lentils and serve.

The lentils tasted great. The combination of the mustard, red onion and red wine vinegar add just the right tang and bite to the lentil salad. We also had enough left over that we can use it as a side dish again later this week with one of our other meals. I also served this with some brown rice and steamed green beans.

For the rest of this week, I plan to post some recipes of things we ate while in Ireland. I will also give some of my observations about the food and pubs and the style of cooking that we observed while we there. It was a great experience on many levels for me, with the food aspect being just one of them. You can check my other blog at The Office of Iguana Flats this week for some of my more personal outlooks on the trip.

I also have some recipes planned for this week that we’ll be using in the  coming days that I hope to get up on the blog soon as well. Check back and see what we had in Ireland and what I’ll be making in the coming days. Fall is coming, so we are planning lots of soups, stews, and slow cooker meals. I also recently subscribed to Cook’s Illustrated and got a few great recipes from there this month that I plan to cook soon. Boy, we have a lot to cover! Until next time, enjoy your evening and enjoy your meal!

 

 
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Posted by on October 1, 2012 in Cooking, Cooking Websites, Dinner, Pork, Salad, Side Dishes

 

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Recipe Roundup: Pork Loin, 4 Ways

Recipe Roundup: Pork Loin, 4 Ways.

I love to make a nice pork loin for dinner. As a matter of fact, I have one that I am going to cook later on this week and just may try out one of these recipes to go with it. There’s nothing like it with a nice little crust on it and some good veggies to round out a meal. Williams-Sonoma gives these four different recipes to try things out with the pork. Check it out and let me know which one you would like to try!

 
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Posted by on September 18, 2012 in Cooking, Cooking Websites, Pork

 

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Pork With Apple and Prune Stuffing (Yes, I Said Prunes. Trust Me, It’s Good!)

People have a strong reaction when they hear a recipe that has prunes in it. A lot of people won’t even try it, being that the prune reputation has lent itself to be ignored. However, I came across this recipe on the Food Network a while back and Michelle, Sean and I have had it several times and we all really like it, even the prunes. Just be willing to give it a try and you won’t be disappointed. A word about this recipe: you need to prepare the stuffing hours in advance, so make sure you remember to do that the day you decide to make it.

Apple and Prune Stuffed Pork Loin

Extra virgin olive oil

4 slices of bacon, diced

1 small red onion, cut into 1/4-inch dice

Salt

2 Granny Smith apples, peeled, cored and cut into a 1/2-inch dice

1/2 cup prunes, quartered

2 springs fresh rosemary, leaves picked and finely chopped, divided

1/2 cup brandy

1 (3 to 4 pound) boneless pork loin

1 cup chicken stock

Coat a large saute pan lightly with olive oil. Add the bacon and bring the pan to medium heat. When the bacon is crispy and has released a lot of fat, add the onions and season with salt. Cook the onions until they are soft, 5 to 6 minutes. Add the apples, prunes, and half of the chopped rosemary. Cook the apples, stirring occasionally, until they start to soften, about 5 minutes. Pull the pan off the heat and add the brandy. Return to the fire and flambe, or let the alcohol burn off (I didn’t flambe, and don’t recommend doing it unless you’ve done it before and have a big enough kitchen to do it). Remove from the heat and let cool thoroughly.

Lay out a length of plastic wrap about 2 feet in length. Spoon the apple mixture onto the plastic and make a log down the center that is about the same length as the pork loin. Roll the plastic tightly around the apple mixture and twist at the ends to secure. The log should be about 1 inch in diameter. Place the log in the freezer and let it freeze solid. This should be done ahead of time. (Ideally, do it overnight if you can. I did it for 6 hours today and it was frozen, but not solid).

To stuff the pork, insert a long, thin knife into the center of one end of the pork loin; repeat the process at the other end. Wiggle the knife back and forth to create a place big enough to accommodate the frozen stuffing. After cutting with the knife, you can use the handle of a long, wooden spoon to make sure the incision goes all the way through the pork loin. (I actually butterflied the pork loin,placed the log in the center, and then tied the pork loin with twine. To me this was easier and more efficient, especially since the log wasn’t frozen solid).

Pre-heat the oven to 375 degrees. Season the outside of the pork loin generously with salt and pepper and sprinkle with the remaining rosemary. Coat a roasting pan with olive oil and bring the pan to a high heat. Add the pork to the pan and sear it on all sides until it is brown, about 5 to 6 minutes. Remove the pork from the roasting pan and pour off the fat in the pan. Add the pork back into the pan and pour in the chicken stock. Place the pork in the oven and roast for 40 to 50 minutes, depending on how you like your pork.

I served the pork with the leftover rice from last night, some steamed green beans, and a little bit of the extra stuffing I had left from the stuffing log. It was all very delicious! Since tomorrow night is Saturday, we are going to have a Snack Night for dinner. This is one of Sean’s favorite meals (well it’s not really a meal I guess, but we’ll call it that), so check back tomorrow to see what we’re making. It promises to be some interesting choices! Until then, enjoy your evening and enjoy your meal!

 
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Posted by on April 13, 2012 in Cooking, Dinner, Pork, Rice

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

simple cooking recipes

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