Dad’s Choice-Stuffed Pork Loin Roast dinner

So I will be posting the photos as well as some step by step, although I didn’t capture the steps:

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Make Ahead Cranberry Sauce:

I used frozen since they aren’t in season.

Ingredients needed:

10 oz of cranberries, rinsed

1 cup orange juice

1 cup Pure Maple Syrup (it’s not pancake syrup it’s the real deal, usually 5-7 dollars)

1 lemon (or anything citrus) (squeezed)

Combine all in a pot and bring to a boil, 10 minutes or so until the cranberries “pop”. Either serve immediately, or put in a container for later. Can be made ahead.

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Now onto the Pork Loin Roast:

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Ingredients Needed

6lb pork loin roast

Fresh Sage

Fresh Thyme

Day Old French Bread

Ham (4 oz)

1 Medium Onion

Salt/Pepper As needed

Olive Oil,

Butchers Twine

My father split the roast in half, and then sliced it til it looked like above.

Chop up your herbs, finely dice the ham, and onion, Cut up the bread into small chunks. Combine everything, Add a little olive oil for moisture. Bag it up while you are prepping.

OLYMPUS DIGITAL CAMERAput a layer of it on the pork loin and roll up from one end. Tie with the butchers Twine. Place in Roasting Pan.

OLYMPUS DIGITAL CAMERACook at 350 degrees for 1 hr and 35 minutes. or until internal temperature reaches 155-160 degrees on you meat thermometer.

I am having issues getting the finished photo at least the plate photo for your viewing pleasure. Once I figure out how to transfer it, I will update this entry.

I accompanied the meat and cranberry sauce, with fresh green beans, roasted red and white potatoes (mini dutch potatoes),  and a broccoli salad.

The Green Beans were snapped at the ends, washed, cooked in water til tender but al dente. I tossed them in a saute pan with butter and seasoning before serving.

I chopped the potatoes into bite-size pieces, added the remaining Thyme, Olive Oil, Salt and Pepper and Roasted them in the oven at 425 degrees for 45 minutes or until tender.

 

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Tomorrow’s Menu: ‘Specially for my Dad

Stuffed Pork Loin with a homemade cranberry sauce

Roasted Potatoes with herbs

Fresh Green Beans

(Perhaps a Fennel Salad with a vinaigrette)

A Cake made for my daughter for an early birthday celebration with my mom and dad, We wont be here to celebrate it with them on the actual day.

🙂 I will take many photos 🙂

Honey Roasted Pork Loin with Brown Rice Pilaf with Mushrooms

horrible cut pork loin

I apologize for butchering the loin..

So I marinated a pork loin today: To Marinate is the best thing to flavor something. I can leave it all day and know that my food is going to be awesome tasting later.

What I marinated mine with:

Honey about 1/4 cup

Worcestershire Sauce 2-3 tbsp ( I just  poured it out of the bottle straight into the bag)

2-3 tbsp olive oil

Garlic (minced)

Salt ( I used Kosher)

Lemon Pepper

I put it all and the pork loin in a gallon size ziplock bag for about 6 hours and refrigerate.

DO NOT LEAVE IT OUT…(Fastest way to get yourself and anyone else sick.)

Brown Rice Pilaf

I made this Brown Rice Pilaf: From Food and Wine

http://www.foodandwine.com/recipes/brown-rice-pilaf-with-mushrooms

I substituted the Soy Sauce for Worcestershire sauce

And no lime.

I have to say it was quite good and got rid of some of the Mushrooms I had in my fridge.

Here is our dinner: It consisted of the Roasted pork loin, horribly sliced ( I really suck at slicing), Brown Rice Pilaf with Mushrooms, Steamed Broccoli and a Cucumber and Onion Salad with a Red Wine Vinaigrette

dinner plate