Before our lunch date, I went grocery shopping and got a great deal on a bone in pork loin end roast which was the inspiration for today's meal. Looking in the pantry, I still had potatoes from the farm share so there was the first side. Green beans in the freezer and bingo we have a meal.
Roasted Pork Loin with Molasses and Balsamic Glaze
Ranch Mashed Potatoes
Green Bean Caesar Salad
Roasted Pork Loin with Molasses and Balsamic Glaze
adapted from Food & Wine December 2010
1 cup balsamic vinegar1/2 small onion, coarsely chopped
4 thyme sprigs
2 cups chicken stock
1 cup unsulfured molasses
1 Tbsp powdered mustard
3 Tbsp Dijon mustard
1/4 teaspoon crushed red pepper
4 lb pork loin end roasts, bones removed and tied
Kosher salt
Freshly ground black pepper
1 garlic cloves, thinly sliced
1 rosemary sprigs
In a medium saucepan, combine the balsamic vinegar with the onion and 2 thyme sprigs and boil until reduced to 1/3 cup, about 10 minutes. Transfer the mixture to a heatproof cup. Add the stock to the same saucepan and boil until reduced to 1 cup, about 10 minutes. Strain the stock and return it to the saucepan. Strain the balsamic reduction and add it to the reduced stock. Boil until the liquid is thickened and reduced to 2/3 cup, about 12 minutes.
Transfer 1/4 cup of the sauce to a small bowl and reserve. Return the rest to the saucepan and stir in the molasses, mustards and crushed red pepper; let the glaze cool.
Place the pork roast on a rack in a roasting pan and season generously with salt and freshly ground pepper. Coat the roasts with the half of the glaze, brushing repeatedly because the glaze will slide off the meat.
Preheat the oven to 300°. Top the roast with the remaining 2 sprigs of thyme and the garlic and rosemary. Add 1/2 inch of water to the roasting pan and roast the pork for about 2 1/2 hours. After 30 minutes top the pork with half of the remaining glaze. After another 30 minutes, repeat with the remaining glaze. When the pork is ready it will be richly glazed and an instant-read thermometer inserted in the thickest part of the roasts registers 145°. Add water to the pan if it dries out and baste the meat with the pan juices from time to time during the last 1 1/2 hours of roasting.
ransfer the roasts to a cutting board and cover loosely with foil. Let rest for 20 minutes before carving. Drizzle with the reserved balsamic sauce and serve.
Ranch Mashed Potatoes
adapted from Cooking Light, NOVEMBER 2007
2 lbs cubed potato, peeled and cubed1/4 cup reduced-fat sour cream
2 Tbsp chopped green onions
1/4 cup 2% milk
1 tsp white wine vinegar
3 Tbsp butter, melted
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon dried dill
Place potato in a large pot and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.
Green Bean Caesar Saladadapted from Bon Appetit January 1997
1/2 cup plain nonfat Greek yogurt
1/2 cup prepared Good Seasons Italian dressing, using the less oil method
2 garlic cloves, chopped
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
1/2 lb green beans, trimmed, cooked
2 heads romaine lettuce, torn into bite size pieces
4 tablespoons grated Parmesan cheese
Combine first 5 ingredients in the bowl of a small food processor - blend well. Season to taste with freshly ground black pepper
Combine beans, romaine, and 2 Tbsp cheese in large bowl. Add dressing and toss to coat. Sprinkle with remaining cheese.
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