Showing posts with label pork loin. Show all posts
Showing posts with label pork loin. Show all posts

Saturday, October 7, 2017

#InstantPot Pork Loin Roast with Apples and Sauerkraut

I got an Instant Pot for my birthday!  My daughter has one and loves it.  It is a bit daunting at first, but I was determined to try out the pressure cooking mode.  I had a small pork loin roast in the freezer I wanted to use so I went searching for recipes.  I found one on Dr. Kelly Ann's site--it seems to be a Paleo recipe site but since my diets never last longer than a day, I'm not sure what a Paleo diet is!

It probably took me longer to cook this the first time around because I was constantly referencing the directions.  But it came out great in the end and I only burned my finger once!

The ratio of sauerkraut/applesauce to pork roast was a little off, but my roast was smaller than the one called for.  It was still good and hubby had the leftovers for lunch and proclaimed them "even better."

Ingredients:


  • 2 to 3 pound pork loin roast
  • ½ teaspoon Celtic or Pink Himalayan salt (a little precious--I'm sure plain salt would certainly do as well)
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons pasture-raised butter or ghee (I used olive oil which worked fine)
  • 2 large onions, chopped
  • 3 cloves garlic, chopped
  • 1 cup chicken bone broth (I used canned chicken broth)  
  • 4 to 6 cups sauerkraut, rinsed and drained (I used the yummy craft beer sauerkraut I found) 
  • 3 Granny Smith apples, peeled, cored and chopped
 
  Directions


Season the roast with salt and pepper.  First use the saute function on your Instant Pot.  Heat the olive oil (or butter) and brown roast on all sides.


 Chop apples


 Chop onions 


Heat oil in cooker and use saute function to brown roast


Remove the roast from the cooker and add onions, garlic and broth. Scrape up brown bits from the bottom. Return roast to the cooker and using your cooker’s instructions, bring up to full pressure. (This takes a few minutes.)

Reduce heat to low, maintaining full pressure, and cook for 45 minutes. (I chose the meat/stew setting on my cooker and it auto set for 35 minutes which was fine.)

Using quick release method, release pressure and quickly add sauerkraut and apples to the cooker. Bring back to full pressure for 5 minutes and again use the quick release method. 



 Sauerkraut/apple mixture

Slice roast and serve with apples and sauerkraut.  I served it with mashed cauliflower.



 


The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

Follow me on Facebook to learn about upcoming giveaways! 

 




 

Friday, March 15, 2013

Pork Loin with Apples and Onions

by Sheila Connolly


No, it's not Irish, but it does have apples.  Actually I had a rather funny conversation with a group of women at an Irish luncheon event I attended last weekend.  The main dish was corned beef--incredible mounds of very grey corned beef (nobody could finish the serving).  That's what you think about when you talk about Saint Patrick's Day, right?  Wrong.  All the (Irish-born) women agreed that they much preferred a nice pork shoulder for the day. (But they did say they preferred the grey corned beef to the red.)  So maybe that's the inspiration for this dish.


1 boneless pork loin roast (2-3 pounds)
Salt, preferably kosher
Pepper
1 tablespoon fresh or dried thyme

2 tablespoons vegetable oil

3 medium onions, cut end to end into wedges
3 garlic cloves, minced

2 large baking apples, peeled, cored, and cut into large chunks
2/3 cup sparkling dry hard cider or non-alcoholic cider


Set the oven rack in the middle position and preheat the oven to 325 degrees.

In a small bowl, mix 1 1/2 teaspoons of salt, several grinds of pepper, and 2 teaspoons of thyme. Set the pork on a cutting board, pat dry with paper towels, tie into a neat cylinder with kitchen twine at 1 1/2-inch intervals, and rub all over with the salt mixture.



Heat 1 tablespoon of oil in a large oven-proof skillet over medium-high heat until just beginning to smoke (hot!). Place the roast fat side down in the skillet and brown well on all sides.

Reduce the heat and add the onions and garlic to the pan. Sprinkle with a pinch of salt and drizzle with the remaining tablespoon of oil. Turn the vegetables to coat with the oil, put the skillet in the oven, and roast for about 20 minutes.



Remove the pan from the oven and add the apples, 1/3 cup of the cider, and the remaining thyme. Toss the apples and onions to coat and turn the meat over; continue roasting until the center of the meat registers about 140 degrees on instant-read thermometer, 30-35 minutes longer (this will vary depending on the size and thickness of your pork).



Transfer the roast to a carving board, remove the twine, cover loosely with foil, and rest for 15 minutes. While the meat is resting, with a slotted spoon remove the onions and apples to a serving platter, cover loosely with foil, and keep warm.

Add the remaining 1/3 cup of cider to the skillet and reduce until the liquid is thickened. Taste the sauce and add salt and pepper if necessary.




Cut the meat into 1/2-inch slices and arrange over the onions and apples on the serving platter. Pour the sauce over the meat and serve at once.


Fhéile Pádraig Shona duit

(Happy Saint Patrick's Day!)

Thank you to everyone who has helped make this a national bestseller!

Saturday, August 11, 2012

Lucy Burdette's Good Neighbor Marinade

LUCY BURDETTE: Isn't it the luckiest thing in the world when you move near neighbors whom you really enjoy? I must admit that my father took this to its extreme by marrying my childhood next-door-neighbor, after both of their spouses had died.

It was actually lovely to have a stepmother that I'd known for most of my life. In this photo, my mother is at the far left, with her good pal and neighbor and my future stepmother, Mary Jane, right beside her. Don't you love the Easter hats? (I'm right behind the little dude with the chapeau. That's my neighbor's son, Bob, who's now a chef.)

But I have veered way off my subject:). I had a very good neighbor who moved away a couple of years ago. Linda happened to be an excellent  cook. She and her husband loved big barbeques and their grilled meat was always delicious. Like a good neighbor, she shared her recipe for Korean marinade, which could not be easier!

Ingredients
 
4 Tablespoons sugar
2 Tablespoons sesame oil
6 Tablespoons soy sauce

You may also add as you please: coarse black pepper, sliced scallions, fresh garlic, toasted sesame seeds. I usually stick with the basic recipe. 

Measure the ingredients into a large Ziplock bag. Then add the meat of your choice. In this case I chose a pork loin, but it could be pork chops, or chicken breasts, or even a steak. Then refrigerate the meat for two hours or overnight. I've even frozen the loin right in the bag with the marinade and it came out absolutely delicious once thawed and grilled. (We also grilled some chicken sausage for the diners who don't eat red meat.)



Discard marinade prior to cooking. You may wish to make a new batch to serve with the meal.

I would also recommend serving the meat with Perfect Potato Salad, which comes from the Park Avenue Potluck cookbook. You can find that recipe here.

And alongside those dishes, I'd offer a big bowl of lightly steamed green beans with a little melted butter--we have a bumper crop in the garden this year!



And not that I'm counting, but DEATH IN FOUR COURSES will be published in 23 days! The book takes place at the Key West Loves Literature conference, which several years ago focused on food writing. Heaven for food critic Hayley Snow, until she stumbles on a body....

From Publishers Weekly: "Anyone who’s ever overpaid for a pretentious restaurant meal will relish this witty cozy."

To keep up on all the news, please like the Lucy Burdette Facebook fan page, or follow me on Twitter, or best of all, pre-order the book!

Saturday, January 21, 2012

Pork Loin Braised in Milk

by Peg Cochran


This recipe comes from Marcella Hazan’s The Classic Italian Cookbook. Although I’m half Italian, my grandmother never made anything quite like this dish—most probably because she was from southern Italy where dairy products were scarce and tomatoes were used more often.

This recipe might seem strange at first, but it yields a delicious, succulent pork roast with a wonderful, subtle flavor. There is just enough sauce to nap the meat and perhaps top some garlic mashed potatoes which make a wonderful accompaniment. With winter weather upon us, this makes a wonderful Sunday dinner…or anytime dinner for that matter.

I’m posting some pictures, but I have to admit I draw better pictures with words than I create with a camera! I decided to switch the camera mode to manual so I could turn out the flash (which was bleaching everything out too much) and it seems that the longer exposure requires a steadier hand than I possess. I swear, I hadn’t even broken into the wine yet when these were taken! Hopefully they will at least give you some idea of what to expect!

I’ve lightened the recipe a little—less butter and oil, and, since we never have anything but ½ % milk in the house, that is what I use. I’m sure the sauce would be even more delicious with whole milk!

Marcella warns that you may have over a cup of fat to remove when the roast is done, but my guess is that she’s used to dealing with European pork. Ours has become so lean that this yields surprisingly little fat.

1 TBL butter
1 TBL olive oil
2 lbs. pork loin
1 tsp. salt (or to taste)
Freshly grated pepper – 5 to 6 twists
2 to 2 ½ cups milk




Heat the butter and oil in a heavy lidded pan or Dutch oven until foam subsides. Add pork, fat side down, and brown, then turn and brown thoroughly on all sides.

Add the salt, pepper and milk (be sure to add the milk slowly so it doesn’t boil up and over). Allow the milk to come to a boil, reduce the heat to medium and partially cover. Cook for 1 ½ to 2 hours, basting occasionally (or, what I do is to simply turn the roast over.)





Remove the meat to a platter. If the milk has not darkened at all, boil rapidly until it begins to turn a light brown. Remove fat—the easiest way is to pour the liquid through a fat separator. Return milk to pan (and be sure to keep those coagulated milk clusters that give the sauce its flavor) and stir over medium heat, scraping up the browned bits from the bottom of the pan. Cook until the sauce reduces to a few tablespoons.



At this point, the sauce has a rather unusual appearance but a delicious taste! To make it look more like a sauce, I sometimes put it in a blender and whirl for a few seconds, but that is not necessary for the taste!

Slice meat into 3/8 inch thick slices, arrange on a platter and serve with sauce. Bon Appetit!