Roast Loin of Pork
Oct. 7th, 2013 09:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eatsI honestly don't know why I didn't get a pic of the platter, because it was really beautiful. I think I was too hungry.
I started my day today at 4:30am. Helped make some tv. Got home and sorted mail and finally (*finally*) called our new business insurance company and got a bunch of Certificates of Insurance sent out. Hit the gym, did a cardio warmup, got tortured by the personal trainer (oh, core, where have you gone?), finished with a good long bout on the recumbent bike, came home and started to wonder what to make for dinner. No one here had any really good suggestions so I took myself off to WF to stand in front of the meat counter and see if anything hit me.
Oh, my. Pork loin roast, tied with a long sprig of rosemary. I looked around, went back to that, looked around some more, wandered over to the deli section to get some quinoa tabbouleh for tomorrow's lunch, wandered back to the meat counter and finally decided on the pork loin.
So what did you do with it, Kathy?
Well, I put some olive oil in a large oven-proof pan and let it come to a nice, hot temperature while giving the pork a generous salting (kosher) and peppering. Seared it well on all sides, put it aside, and threw some chunked onion, butternut squash, celery, thyme and smashed garlic (and a bit of butter and some salt) into that pan. Stirred that for a while until the veggies were getting a nice brown, then added some peeled and chunked Honeycrisp apple. Shoved all the fruit and veg to the sides and placed the pork roast in the middle and shoved the whole thing into a 400F oven for 35 minutes.
When that came out of the oven, I put the roast aside, covered in some foil, and transferred the veggies and apples with a slotted spoon onto a platter. Back the pan went onto high heat, and it was deglazed with a couple of tablespoons of apple cider vinegar, then I added a cup or so of unfiltered apple juice. Let that cook down to about half, then whisked in a couple of tablespoons of Beaver Brand Deli Mustard (it's a mix of smooth and whole grain mustard with a hit of horseradish, which gave the sauce a nice heat on the back of the throat). Let that cook for a minute or two, tasted for salt and pepper (and added to taste), then sliced the roast and laid it on the platter, drizzled some of the sauce on top, put the rest in a bowl and, with some steamed broccoli, dinner was served.
There were many nummy noises.
Next time I do this, I'll trade the apple out for some Bosc pear, play with some African or Indian spices, use a different liquid for the sauce base, make a rice or couscous side...
I started my day today at 4:30am. Helped make some tv. Got home and sorted mail and finally (*finally*) called our new business insurance company and got a bunch of Certificates of Insurance sent out. Hit the gym, did a cardio warmup, got tortured by the personal trainer (oh, core, where have you gone?), finished with a good long bout on the recumbent bike, came home and started to wonder what to make for dinner. No one here had any really good suggestions so I took myself off to WF to stand in front of the meat counter and see if anything hit me.
Oh, my. Pork loin roast, tied with a long sprig of rosemary. I looked around, went back to that, looked around some more, wandered over to the deli section to get some quinoa tabbouleh for tomorrow's lunch, wandered back to the meat counter and finally decided on the pork loin.
So what did you do with it, Kathy?
Well, I put some olive oil in a large oven-proof pan and let it come to a nice, hot temperature while giving the pork a generous salting (kosher) and peppering. Seared it well on all sides, put it aside, and threw some chunked onion, butternut squash, celery, thyme and smashed garlic (and a bit of butter and some salt) into that pan. Stirred that for a while until the veggies were getting a nice brown, then added some peeled and chunked Honeycrisp apple. Shoved all the fruit and veg to the sides and placed the pork roast in the middle and shoved the whole thing into a 400F oven for 35 minutes.
When that came out of the oven, I put the roast aside, covered in some foil, and transferred the veggies and apples with a slotted spoon onto a platter. Back the pan went onto high heat, and it was deglazed with a couple of tablespoons of apple cider vinegar, then I added a cup or so of unfiltered apple juice. Let that cook down to about half, then whisked in a couple of tablespoons of Beaver Brand Deli Mustard (it's a mix of smooth and whole grain mustard with a hit of horseradish, which gave the sauce a nice heat on the back of the throat). Let that cook for a minute or two, tasted for salt and pepper (and added to taste), then sliced the roast and laid it on the platter, drizzled some of the sauce on top, put the rest in a bowl and, with some steamed broccoli, dinner was served.
There were many nummy noises.
Next time I do this, I'll trade the apple out for some Bosc pear, play with some African or Indian spices, use a different liquid for the sauce base, make a rice or couscous side...
