Monday, October 27, 2014

Food Post - Pork Loin Roast with Herbs

I've been trying to make Monday my recipe day and I seem to have been on a roll for a while.  Here is another meal I cooked recently.



Loin Roast with Herbs

I found this recipe at Best Recipe Box, another of those wonderful food blogs that I enjoy coming across, and then to browse through. If you would like to visit you can go here, not only to check out the recipe which I highly recommend for the excellent advice, but you will also find others to suit every taste.



Oven Roast Pork Loin Roast with Herbs

Serves: 4 to 6 people

Times may vary depending on your oven temperatures. A meat thermometer is a useful tool to be put in the thickest part of the meat.  When it reaches 145 degrees F, then your roast should be done, but the suggestion was not to go past 145 as the roast will start to get rather dry.

2 pounds pork loin roast
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon yellow mustard
2 tablespoons Worcestershire sauce
6 tablespoons unsalted butter
1 tablespoon dried herb mix (basil, oregano and/or thyme)
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste

Preheat oven to 350 degrees.

Rinse and pat dry pork loin and then season with salt and pepper.

Heat a large oven-safe skillet on medium-high heat.

Add oil and heat for about 1 minute.

Sear the pork loin on all sides until a crust forms, about 1 minute per side.

Remove pork loin from the pan and set aside.

In the same hot pan add the butter, garlic, Worcestershire sauce and mustard.

Stir and cook the sauce until the butter is completely melted, then remove from heat.

Coat the pork loin with your mixture of dried herbs by patting all over the pork roast.  

Place the pork back into the skillet and spoon some sauce over the pork loin.

Cover the pork loin with foil and roast for 30 minutes.  Remove the foil, spoon some more sauce over the loin and cook for about another 30 minutes, or until the internal temperature reaches 145 degrees.

Remove from the oven and cover it with foil.  Let rest for about 15 minutes.

Slice thin and serve hot.




We enjoyed this very much and there were leftovers.  The next night we had it again.  There were a few potatoes left over also but we sauteed them in the morning and had them as part of our breakfast.  To replace them for our evening meal I made up a cauliflower cheese which I served with the peas, also left over, and the pork roast.  Did I tell you how much I love leftovers?  



To me Cauliflower Cheese is a very English dish as it is another nostalgia food that I remember well.  I have my own recipe but found another at Smitten Kitchen, another super food blog.  You can see it here.  This lady knows her Cauliflower Cheese and it was very close to my Mother's recipe.  Hubs couldn't say enough nice things about it.  

Cauliflower Cheese - makes 4 side dishes

1 medium head (about 2 to 2-1/4 pounds) cauliflower
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 teaspoons mustard powder
Salt to taste
Freshly ground pepper
2 cups milk (I used low-fat and this dish still tasted very creamy)
1-1/4 cup, plus 2 tablespoons extra, grated cheddar (I always have a block of Dubliner Cheddar in my fridge)

A few chopped chives or flat-leaf parsley looks pretty for a garnish but isn't really necessary.  If I was having company I probably would use it to make a pretty presentation.

Heat the oven to 400 degrees F.

Trim the cauliflower and remove the core.  

Cut into 1 to 2 inch florets.

Steam in a saucepan for about ten minutes, or par-boil six to seven minutes until firm but tender.

Drain thoroughly to get rid of as much moister off the cauliflower as possible. Put it into the casserole that you are using to put in the oven and set aside.  The casserole should be a 2-quart dish.

Meanwhile in a medium saucepan melt the butter over medium-high heat.

Add the flour and whisk to combine; cook for 1 minute while stirring. You want to get rid of that flour taste.

Add mustard powder and a pinch of black pepper, stir to combine.

Drizzle milk in a little at a time, whisking gently to get rid of any lumps. Keep adding a little at a time and repeat whisking until all the milk is in the pan and the sauce is smooth.  

Season with salt and bring mixture to the point where you can see a bubble or two on the surface, but don't bring to a whole boil.  Keep stirring so as not to burn the bottom of the sauce.  If you feel it's too hot, turn it down a little. The mixture should be thickening by now.

Stir in 1-1/4 cup of cheese, a handful at a time.  Wait for the cheese to melt before you add the next handful.  It won't take long.

Taste carefully and adjust seasonings if necessary.

Spoon the sauce over the cauliflower and sprinkle with the remaining 2 tablespoons cheese.

Bake for about 30 minutes or until there is a nice golden brown on top of your Cauliflower Cheese.



What did we think of this menu.  Delicious!  Both the Pork roast and the Cauliflower Cheese recipes will be used again.  My thanks to Best Recipe Box and to Smitten Kitten for two great dishes.  

I used sage and thyme for my herb mix for the roast.

I also line the roasting pan with heavy foil.  This makes clean up a snap.

I parboiled the potatoes for 20 minutes, drained them thoroughly and placed them in the pan around the meat for the last hour of cooking, turning them over and basting them along with the meat with the pan juices.  They had a lovely flavor.

The second night was just as delicious as the first.

The Cauliflower Cheese and the peas were a perfect accompaniment to the roast and we didn't miss the potatoes.

We have yet more leftovers, enough pork for sandwiches for lunch and the Cauliflower Cheese will make a nice light supper.