This is the star of the best Sunday dinner I've ever made. Seriously. The key (MOM) is not to overcook the pork. Pair this with roasted cauliflower, a yummy green salad, and some one-hour rolls, and you have a delicious "fancy" dinner. I got this recipe (and I've gotten so many other delicious, delicious recipes) from epicurious.com.
4 cloves garlic, pressed
4 teaspoons fresh rosemary, chopped, or 2 tsp. dried rosemary
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
2 1/2-pound boneless pork loin roast, well trimmed
Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, March 5, 2012
Tuesday, September 6, 2011
Cilantro Pork Tacos
This is a recipe from (who else?) my friend, Sara. It's a great one to have for company because it makes a lot, and with the meat in the crockpot and the dressing waiting in the fridge, you can come back from an expedition of some kind and have dinner on the table in less than 15 minutes.
Cilantro Pork Tacos
corn tortillas
Sweet Pork (recipe below)
Cilantro Slaw (recipe below)
2 lg. cans black beans, warmed (optional, but I'm just learning to like beans, and this is a great way to have them)
8 oz. cheddar or pepperjack cheese, grated (optional--I like it better without cheese, but my kids like it with the cheese)
Warm the tortillas on a large griddle. Have each person compose their own taco from the ingredients.
Sweet Pork
4-5 lb. pork roast (I used boneless loin, because I like how lean it is, but you can use anything)
1 19-oz. can enchilada sauce (mild, medium, or green, whatever you fancy)
1 20-oz. bottle Dr. Pepper (I've tasted it with Dr. P, and it's good, but I have used a 12-oz. can of Sprite or 1 cup of orange juice, both to good effect. You just need something with acid and sugar to tenderize the meat.)
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. garlic powder
1-1/2 cup brown sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped
Combine everything in the crockpot and cook. I split it between two little crockpots and it's done on high in 2-3 hours or low for about 6 hours. Remove the pork, shred it, and add it back into the sauce.
Cilantro Slaw
1 package coleslaw shreds (or shred your own head of cabbage)
1 cup mayonnaise
1 cup fresh cilantro
3 cloves fresh garlic
1/4 tsp. cayenne pepper
1/2 tsp. salt
2 tbsp. lime juice (I used the juice of 2 limes)
1/2 tsp. cumin
Put all ingredients except the cabbage in the blender and blend until smooth. Store in the refrigerator until just before dinnertime. Put cabbage in a big bowl and add enough dressing to make everything moist and delicious.
Cilantro Pork Tacos
corn tortillas
Sweet Pork (recipe below)
Cilantro Slaw (recipe below)
2 lg. cans black beans, warmed (optional, but I'm just learning to like beans, and this is a great way to have them)
8 oz. cheddar or pepperjack cheese, grated (optional--I like it better without cheese, but my kids like it with the cheese)
Warm the tortillas on a large griddle. Have each person compose their own taco from the ingredients.
Sweet Pork
4-5 lb. pork roast (I used boneless loin, because I like how lean it is, but you can use anything)
1 19-oz. can enchilada sauce (mild, medium, or green, whatever you fancy)
1 20-oz. bottle Dr. Pepper (I've tasted it with Dr. P, and it's good, but I have used a 12-oz. can of Sprite or 1 cup of orange juice, both to good effect. You just need something with acid and sugar to tenderize the meat.)
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. garlic powder
1-1/2 cup brown sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped
Combine everything in the crockpot and cook. I split it between two little crockpots and it's done on high in 2-3 hours or low for about 6 hours. Remove the pork, shred it, and add it back into the sauce.
Cilantro Slaw
1 package coleslaw shreds (or shred your own head of cabbage)
1 cup mayonnaise
1 cup fresh cilantro
3 cloves fresh garlic
1/4 tsp. cayenne pepper
1/2 tsp. salt
2 tbsp. lime juice (I used the juice of 2 limes)
1/2 tsp. cumin
Put all ingredients except the cabbage in the blender and blend until smooth. Store in the refrigerator until just before dinnertime. Put cabbage in a big bowl and add enough dressing to make everything moist and delicious.
Wednesday, February 3, 2010
Pork So Good You Could Cry
I love reading Catherine Newman's blog. She used to just be a parenting blogger, but as her kids got older and she felt like she couldn't just share their stories with the whole country (as they weren't really her stories anymore), she turned to food blogging. With plenty of funny family stuff thrown in. Anything I've tried of hers is amazing. This pork was especially delicious. I served it over rice with roasted veggies alongside, and it was awesome.
Problems:
1) It takes forever. Mostly passive cooking time, but I wouldn't want to be out of the house.
2) It is really pungent smelling, so your fridge will reek of the leftovers for days. (Why does the food smell so good when it's cooking, but the leftover smells are so disgusting? Question for the ages, eh?)
3) With country-style pork ribs as the base, I'm going to go ahead and declare--NOT healthy.
Awesomes:
1) Pork--enough said. I don't even really like meat, but slow-cooked pork transcends meat and lives somewhere around heaven.
2) Flavors we don't eat every day around here. The different-ness was a nice change, but not TOO crazy.
3) Mimi said, when trying it (and after I told her the name of the recipe), "This poke is so good, I just have to cwy."
4 pounds country-style pork ribs (with or without bones)
1/2 cup soy sauce or tamari
1/2 cup sherry or rice wine
1/3 cup sugar
6 1-inch pieces of ginger, peeled and smashed with the side of a heavy knife
6 scallions, white and green parts both, cut into 1-inch lengths
6 cups water
Combine all the ingredients in a large pot and bring to a boil, covered, over high heat. Turn the heat down to a simmer and cook, covered, for 1 1/2 hours. Uncover and cook for another 1 1/2 hours, or until the meat is fully tender and falling off the bones, and there is barely any liquid left in the pot. Cool briefly, then pull the meat off the bones with tongs or two forks, discarding any fat or ginger hunks or other unappetizing lumps of anything you might come up. Return the meat to the cooking liquid in the pot, bring it back to a simmer, and simmer, stirring occasionally at first and then frequently as the liquid evaporates (you have to be super-careful that it doesn't burn at this point), until the meat is glazed and frying in its own fat; if you want the meat juicier and saucier, then skip this last step. Drain off any residual fat and serve.
Problems:
1) It takes forever. Mostly passive cooking time, but I wouldn't want to be out of the house.
2) It is really pungent smelling, so your fridge will reek of the leftovers for days. (Why does the food smell so good when it's cooking, but the leftover smells are so disgusting? Question for the ages, eh?)
3) With country-style pork ribs as the base, I'm going to go ahead and declare--NOT healthy.
Awesomes:
1) Pork--enough said. I don't even really like meat, but slow-cooked pork transcends meat and lives somewhere around heaven.
2) Flavors we don't eat every day around here. The different-ness was a nice change, but not TOO crazy.
3) Mimi said, when trying it (and after I told her the name of the recipe), "This poke is so good, I just have to cwy."
4 pounds country-style pork ribs (with or without bones)
1/2 cup soy sauce or tamari
1/2 cup sherry or rice wine
1/3 cup sugar
6 1-inch pieces of ginger, peeled and smashed with the side of a heavy knife
6 scallions, white and green parts both, cut into 1-inch lengths
6 cups water
Combine all the ingredients in a large pot and bring to a boil, covered, over high heat. Turn the heat down to a simmer and cook, covered, for 1 1/2 hours. Uncover and cook for another 1 1/2 hours, or until the meat is fully tender and falling off the bones, and there is barely any liquid left in the pot. Cool briefly, then pull the meat off the bones with tongs or two forks, discarding any fat or ginger hunks or other unappetizing lumps of anything you might come up. Return the meat to the cooking liquid in the pot, bring it back to a simmer, and simmer, stirring occasionally at first and then frequently as the liquid evaporates (you have to be super-careful that it doesn't burn at this point), until the meat is glazed and frying in its own fat; if you want the meat juicier and saucier, then skip this last step. Drain off any residual fat and serve.
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