Our local supermarket offered whole loins of pork for a ridiculously low price over the weekend. I was able to pick one up for under $14. I cut it into two smaller roasts and eight 1" thick chops. I should get at least six suppers out of it.
Last night's supper was glazed loin of pork and is part of the Culinary Expedition of Fall 2007.
This is a very easy recipe, which I adapted from someone else's recipe that called for apple preserves and chili powder. If memory serves, she adapted hers from yet another recipe.
Here's what you do: grate ginger and onion into a bowl. Crush a garlic clove or two into the bowl. Stir in about a half a cup of apricot or peach preserves. Heat the preserves in the microwave or in a saucepan on the stove slightly (or don't, it's entirely up to you. Heating just makes it a little easier to spread the glaze). Taste and adjust seasonings (I usually have to end up adding more ginger. Just do it to your liking). If it seems too sweet, try adding cider vinegar or lemon juice.
Salt and pepper the meat on both sides. Brush a little of the glaze over the meat and roast in a 375 degree oven. Continue basting with the glaze as the pork cooks, about 20 minutes per pound. Once it reaches an internal temperature of 165 degrees, take it out of the oven. The roast will continue to cook a little, bringing it to the safe 170 degree temperature. Don't touch it for at least 20 minutes. (I mean it! All the juices will run out of it and it'll be dry). Once you've let it rest, slice and serve. We ate it with jasmine rice and steamed broccoli.
So, what was the result? Well, I went very easy on the ginger, onion and garlic, thinking the kids would have an easier time eating it if it was more on the sweet rather than pungent side. They ate it! Sophie had me cut tiny bit of fat off but she actually ate it. I thought she wouldn't because she asked if the pork was once a pig when we were in line at the grocery store. Harry devoured his but part of this was due to the fact that I went very easy on the snacks in the afternoon and had them running around the park for a good portion of the day. Regardless, they ate it. This trek was a success. With a record of 2-2, the crew remains optimistic.
Last night's supper was glazed loin of pork and is part of the Culinary Expedition of Fall 2007.
This is a very easy recipe, which I adapted from someone else's recipe that called for apple preserves and chili powder. If memory serves, she adapted hers from yet another recipe.
Here's what you do: grate ginger and onion into a bowl. Crush a garlic clove or two into the bowl. Stir in about a half a cup of apricot or peach preserves. Heat the preserves in the microwave or in a saucepan on the stove slightly (or don't, it's entirely up to you. Heating just makes it a little easier to spread the glaze). Taste and adjust seasonings (I usually have to end up adding more ginger. Just do it to your liking). If it seems too sweet, try adding cider vinegar or lemon juice.
Salt and pepper the meat on both sides. Brush a little of the glaze over the meat and roast in a 375 degree oven. Continue basting with the glaze as the pork cooks, about 20 minutes per pound. Once it reaches an internal temperature of 165 degrees, take it out of the oven. The roast will continue to cook a little, bringing it to the safe 170 degree temperature. Don't touch it for at least 20 minutes. (I mean it! All the juices will run out of it and it'll be dry). Once you've let it rest, slice and serve. We ate it with jasmine rice and steamed broccoli.
So, what was the result? Well, I went very easy on the ginger, onion and garlic, thinking the kids would have an easier time eating it if it was more on the sweet rather than pungent side. They ate it! Sophie had me cut tiny bit of fat off but she actually ate it. I thought she wouldn't because she asked if the pork was once a pig when we were in line at the grocery store. Harry devoured his but part of this was due to the fact that I went very easy on the snacks in the afternoon and had them running around the park for a good portion of the day. Regardless, they ate it. This trek was a success. With a record of 2-2, the crew remains optimistic.
4 Comments:
mmmmm, that sounds so yummy!
That sounds delish but too sweet for my diabetic blood. I'm glad that the kids liked it. Good thinking about being easy on the snacks and all that exercise. They probably would have eaten anything at that point!!! LOL
They liked it, they really really liked it!!!! Good for you Mer, i know, leave it alone, but can you get them to eat butter? Only kidding!! i'm going to try to print that recipe out and make it myself. It sounds so yummy. Give my little ones kisses and hugs. Love you all.
Mom
Sounds delicious!
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