Wednesday, July 18, 2012
Roasted Pork Loin, Camembert-Spinach Smashed Potatoes, Raspberry Cilantro Gravy
A pork loin is a great way to feed a lot of people good protein at a reasonable price. This was a store bought pork loin that was pre-marinated with honey mustard. This recipe takes 1 hour 15 minutes, feeds four and costs about $30 dollars.
Camembert-Spinach Smashed Yukon Gold Potatoes
6 medium organic yukon gold potatoes, large diced
1/2 organic vidallia onion, large diced
5 cloves of garlic, smashed
1 teaspoon sugar
8 oz fresh spinach
1 wheel of Camembert Cheese, rind removed
2 tablespoons butter
1/8 cup cream
salt and pepper
Start diced potatoes in cool water on high heat and bring to a boil, cook them until tender. Drain and set aside. In a separate sautee pan start onions and garlic on medium low heat in olive oil. Let cook for 15 minutes or so until they get very soft and lightly brown, keep the heat low and stir often so you don't burn them. Now add the sugar and let cook for 5 minutes. Next add the spinach and cook for 3 minutes. Combine this mixture to the cooked potatoes, cheese, butter, cream, salt and pepper in a large mixing bowl and smash all ingredients together. Bomb!!
Raspberry Onion Cilantro Gravy
2 tablespoon olive oil
1/2 organic vidallia onion, sliced thin
2 cloves of garlic, chopped fine
4 cups Kitchen Basics vegetable stock
1/2 container fresh raspberries, smashed
1 handful fresh cilantro, chopped
1 teaspoon butter
salt and pepper
In a medium sauce pan start olive oil, onions and garlic and cook on medium until lightly golden. Add stock and reduce to 1/2 cup of liquid. Remove from heat and add raspberries, cilantro and butter, mix well and let sit for five minutes, season to taste.
Roasted Pork Loin
Preheat oven to 350 degrees. Sear pork loin on all sides on a roasting pan till browned. Put on a baking rack and cook in the oven about 30 minutes or until 155 degree internal temperature. Remove from oven and let rest ten minutes covered with aluminum foil. Slice and serve over mashed potatoes and top with gravy. I added some broccoli for some freshy greens as well. Thanks to Harout, Dre and Paula for coming to dinner. Buon Apetito!
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