Welcome

Hello and Welcome. My intent is to show how to prepare “elegant” dishes at home and enjoy a little up-scale dining, that doesn’t always require buying the “Top of the line”.

You won’t find any Casseroles, Squash, South West or Mexican here; I tend to stick with New England, European and Chinese food groups as I enjoy them most.

As I have High blood pressure and high Cholesterol, I do not use any salt nor consume any beef or beef products.

My recipes are designed for two adults with an accompanying dish (I hate the word "side" it relegates an otherwise wonderful experience to nothingness). Typically my recipes take 1-1/2 hours or less from start to table (not counting marinating). So with that, let’s get to it.

Monday, February 28, 2011

Juicy Roast Pork with Vegetables

For this recipe, we used a pork tenderloin, but caution you to use only all natural pork. Avoid the "Tenderized" verity as the "stuff" that's added changes the flavor and just plain isn't good for you. Also my preference is for fresh carrots as the sanded "baby" ones tend to be tough, flavorless and woody.

I think you will find this a very tender, juicy way to roast pork.
 
INGREDIENTS:

1 to 1-1/4 lb Pork roast Loin or tenderloin
1 med. shallot
1/2 lb fresh carrots (not baby!)
10 baby red potatoes (B size)
1 tsp Italian seasoning
1/8 tsp ground red pepper
1/8 tsp pepper
1 bay leaf
7 ounces chicken broth (low sodium)
1 Tbsp water
1 Tbsp cornstarch

PREPARATION:

Peel and thinly slice the shallot. Wash and halve the baby potatoes. Peel and wash the carrots, then cut into 1-1/2" lengths on the diagonal. Wash the pork roast removing most of the fat.

Make several crosswise cuts about 1" deep across the roast . Insert slices of shallot into each cut, save the leftover shallots. Combine all the spices except the bay leaf in a small bowl mixing well. Mix the water and cornstarch blending until smooth

Place roast in ovenproof Dutch oven pouring the broth around it. Spread spices evenly over the roast. Place remaining shallots, carrots, potatoes and bay leaf around roast.

COOKING:

Cover bake at 325°F for 2 1/4 hours. Remove the roast to a cutting board, cover with a foil tent, while making the gravy. Remove the vegetables to a bowl with a slotted spoon.

Gravy: Bring pan juices to boil; boil 10-12 minutes or till reduced to half.

Discard bay leaf. Add the cornstarch mix to the pan. Continue cooking and stirring until the gravy thickens.

Slice the roast into 3/4" slices and arrange on a serving platter, surround with the vegetables. Pour the gravy over and garnish with parsley sprigs.

Adapted from a recipe by ShaGun on April 05, 2005

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