Monday, December 14, 2009
Inexpensive and Versatile
If you're like me and have already blown the bank on Christmas gifts ( and still have people to shop for!), you're probably not looking to spend too much on food. Roast Pork Loin is the perfect solution as it is inexpensive and so versatile.
Last night, I cooked a small boneless pork loin and we ate it for dinner with roasted potatoes and a salad. This morning, I packed Gian Luca a sandwich of roast pork, sundried tomatoes and provolone cheese, while I just enjoyed a salad with roast pork, arugula, apples and grana padano cheese for lunch myself.
And we still have pork left over: not bad for one night of cooking.
Roast Pork Loin
3 pound boneless pork loin
4 cloves of garlic ( peeled)
1/4 cup ground butcher pepper
2 bay leaves
1 tablespoon dry or fresh rosemary
1/4 cup white wine
salt to taste
1. Preheat oven to 350 degrees F.
2. Trim the fat off of the pork loin and, with a sharp knife, make four 1/2 inch deep slits across the top of the pork. Push the garlic cloves inside the slits.
3. Place the pork in an oven safe pan and season with salt, pepper and rosemary. Tuck the bay leaves under the pork.
4. Bake for 15 minutes, then remove and pour the wine over the pork.
5. Bake for an additional hour ( if the pork starts to look dry add 1 cup of water to the pan).
6. Remove from oven and cover tightly with aluminum foil ( this will allow the juices to stay inside the pork.
7. Slice and serve warm with pork gravy.
2 tablespoons butter
2 tablespoons flour
1 cup of water
1. melt the butter in a medium saucepan over low flame. Add the flour and stir to form a roux.
2. Strain the juice of the pork ( to get rid of some of the pepper) the add 1 cup of water to it.
3. Add to the roux and stir until thick.
4. pour over the pork and enjoy.