Roast Pork Loin with Fig Sauce

You know how when you're looking through a new cookbook, and everything looks just so dang tasty, but there's one recipe that jumps out and says "OOO!!  PICK ME!  PICK ME FIRST!!!!

This is definitely a worthy first-pick.


Roast Pork Loin with Fig Sauce
Recipe adapted from Giada Di Laurenitis

Fig Sauce:
2 1/2 cups port wine
1 1/4 cups chicken stock
8 dried figs, roughly chopped
2 cinnamon sticks
1/2 tsp dried crushed rosemary
1 tbsp honey

Pork:
1 (4ish lb) pork loin
2 tbsp rosemary extra-virgin olive oil
1 tsp dried crushed rosemary
1 tbsp salt
1 1/2 tsp freshly ground black pepper
1 cup chicken stock

1.  In a medium saucepan, combine the fig sauce ingredients over medium-high heat.  Bring to a boil.  Reduce heat and let simmer, uncovered, until reduced by half.

I keep dried figs on hand to snack on...and pretend I'm eating Fig Newman's. ;)

2.  Remove the cinnamon sticks from the sauce and blend using an immersion blender (or ladle into a blender or food processor) until smooth.  You can make this sauce a day ahead of time (WOOHOO!!!!); just reheat before serving alongside the pork.

Not to be confused with regular red table wine.  Port is more like a dessert wine.

3.  Preheat oven to 425.  Let pork loin sit out at room temperature at least 30 minutes.  In a small bowl, combine the oil, rosemary, salt (yes, you really do need a whole tablespoon), and pepper.  Rub this paste all over the pork.

Massage time!!

4.  Place pork in a large, heavy bottom skillet or roasting pan.  Roast for 45 minutes, turning every 15 minutes to get an even brownness.

5.  Let the pork rest 10-15 minutes.  While the pork rests on the cutting board, heat the skillet over medium heat and add the chicken stock.  Scrape up the yummy brown bits off the bottom and let simmer 10 minutes.  Slice the pork and drizzle the jus over top.  Serve alongside the fig sauce.

Luscious, a little sweet, tangy, glorious.

This would be amazing with some mashed potatoes; however if you want to shake things up a little, try it with creamy polenta.  Y.U.M!!!!!

And in case you're wondering, Gavin didn't really go much for the fig sauce but he INHALED the pork without it.  He asked for seconds AND made it clear, more than once, that I could make this recipe again.  Happy Mama!!

Hard Cider Pork Loin

Happy belated Thanksgiving!!

I hope everyone had a fantastic holiday weekend.  Ours was a wonderfully jam-packed family weekend that was stuffed to the gills with love, laughter, and really freaking awesome food. :)

But now the weekend is over.  It's back to reality.  My reality includes a more-hyper-than-normal four year-old, a sick six month-old, a house to clean/decorate, parties to plan, and shopping to do.  And that's just to get things started!!

Thank God for easy, delicious recipes, like this one, so we can still eat well even if I'm running around like a crazy person.

Hard Cider Pork Loin
Recipe from Claire Robinson

2 tbsp unsalted butter, plus 1 tablespoon cold
2 1/2 lbs pork loin roast
Kosher salt and freshly cracked black pepper
1 onion, peeled and sliced
2 Granny Smith apples, cored and sliced
1 bottle, (12 ounces) hard cider, plus more as necessary

1.  Preheat oven to 375 degrees F.

I love cooking apples and onions together.

2.  Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan.

Season liberally.  Yes, it will taste better!

3.  Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.

THAT'S the color you're looking for.

4.  Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick.

The delicious beginning of a beautiful gravy

5.  Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.  Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!

This pork roast is SO YUMMY!!!  And since it requires very little hands-on time, it's super easy to pull together.  I typically like this with traditional mashed potatoes and steamed veggies.  However it's also really good with cheesy polenta if you'd like to try something new and different.

Brown Sugar Pork Loin

I try new recipes all the time.  Normally when I find one, I have some time, whether it's a few days or a few weeks, before I actually make it.  I like to ponder the ingredients, the steps involved, how the flavors will come together, and any adjustments I might need or like to make.  Ok so I might say "ponder," others may say "obsess."  Meh, details.

I do not enjoy, though, waking up the day of and realizing I have no dinner plan.  I have ingredients but no recipe to follow.  Many times, these situations can end in frustrating, or worse yet, disastrous results.  It's the reason I keep a stash of pizzas in the freezer.

This day though, I'm determined.  I have this lovely pork loin, one I refuse to mess up by just playing around, and a great big slow cooker.  I WILL find a recipe.  It WILL be easy, and it WILL be delicious.

Victory is sweet.  Literally.

Brown Sugar Pork Loin
Recipe adapted from here

1 boneless pork loin roast, 4 to 6 pounds
1 clove garlic, halved
Salt and freshly ground black pepper
1 cup brown sugar
1 tbsp Dijon mustard
1 tbsp balsamic vinegar

1.  Pat the loin dry and rub with one of the garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork.

Holy garlic clove!!

2.  In a cup or bowl, combine the brown sugar, mustard, vinegar, and remaining garlic half, either minced or crushed using a garlic press. Rub the mixture all over the roast and place in slow cooker fat side up.

An interesting blend of flavors

3.  Cover and cook on LOW for 7 to 9 hours.  Let rest 10-15 minutes before slicing.

Yum

It would be more appropriate if I said "attempt to slice" actually.  Once I put pressure on the meat, it began to squish down and fall to pieces.  Oh man...Heaven with a capital H!  The pork was moist from sitting in the slow cooker all day, that layer of fat slowly melting down over and through it.  The tangy brown sugar mixture makes this light crust all over it, sweetening the pork but don't worry, it's not too sweet.

I seriously recommend you try this one.