Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Landscaping The Back Yard



One day my goal is to entertain family and friends outside. But I have to tell you it takes a lot of work. I’ve learned a lot about keeping plants alive and flourishing. Here’s a small part of my yard where I have some flowers growing. I like the English style where it has structure around the outside but the inside is casual.


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Orange And Soy Glazed Pork Stir Fry

This is the third dish that I came up with using the other half of pork loin that I had sealed in the frig. For this dish it’s important that you have all your prep done before you start because it moves really fast. I put the pork in the freezer for a few minutes so it would be easier to slice real thin. Also a sharp knife helps a lot. So while that was cooling down I started prepping the veggies. I started by making the Jasmine rice. I added some sauteed chopped yellow peppers to the rice and in the chicken stock that I cooked the rice in I grated 1 tablespoon of ginger for extra flavor. You want to make the rice while the meat is marinating in the frig for around half an hour. To finish the rice off I chopped some green onions and stirred them through the rice when it was finished. i kept the rice covered so it would keep warm. When I took the meat out of the freezer and sliced it as thin as I could. and placed it in a plastic baggie. On the stove I reduced 2 cups of low sodium soy sauce, 2 cups of orange juice, 1 tablespoon each of grated ginger and garlic, 1 cup of dark brown sugar, one finely minced Fresno chili. After this mixture reduced by half I let it cool, and then whisked in 2 tablespoons of corn starch until it was dissolved. I poured half of the reduced soy and orange juice mixture into the baggie with the sliced pork and reserved the other half for the sauce later. You want to get your pan or wok super hot I use peanut oil just a coiple of tablespoons, but grape seed oil would work just fine if you have peanut allergies. I took the meat out of the bag and discarded the rest of the marinate.  I put the meat in the pan in batches so it would sear nicely. When all the meat was cooked, I added the reserved marinate to the meat and tossed it through and the sauce as it reached temp, thickened nicely and gave a great glaze to the meat. This process only takes a few minutes once all the meat has browned off. I tossed in some more chopped green onions and a thinly sliced Fresno chill. Sever the pork over the jasmine rice and there you have it done. Really this dish is just about timing everything so that it’s all done at the same time, other than that it’s very easy. Here’s some picsImageImage

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Fennel And Garlic Pork With Penne And Asparagus

2014-02-14 17.37.19So for my second dish using the leftover pork. I made this pasta dish. First I cut the meat into 2 inch pieces. I also had some of the Farro left over too. Don’t you know I used that as well. So while I’m cooking the pasta I sauteed some chopped fresh asparagus, halved grape tomatoes, and 1 clove of garlicwith some olive oil in a large saute pan, just for a couple of minutes. Then I add the pork chucks, and leftover farro with the cranberries, pineapple, and pistachios to the pan. I also added a little chicken stock to loosen everything up and let it simmer for just a minute. Tossed all of this together to warm everything through really well. Tossed in the hot penne, and 1 cup of the starchy pasta liquid. Finished with a sprinkling of cheese, you know Parmigiano-Reggiano. So that was dish number two of my pork loin. This dish was light and delicious,and I served it with a simple green salad on the side.

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Roasted Pork Loin With Fennel And Garlic


Fennel And Garlic Crusted Pork Loin

I found a beautiful 3-pound boneless pork loin I just couldn’t pass up. I knew Steve and I wouldn’t be able to finish off that much pork so decided I’d cook the whole pork loin off by cooking a Roasted Pork Loin With Fennel And Garlic served with my Farro With Cranberries Pineapple And Pistachios.

There will definitely be a lot of the pork left over so I’m playing around with a couple of spin-off dishes I could make using the flavors of this pork loin. That story’s for another time.

Fennel And Garlic Pork Loin (2)

Fennel And Garlic Pork Loin (1)

Fennel And Garlic Pork Loin (3)

Fennel And Garlic Crusted Pork Loin

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: roasting pan with a rack, food processor

3 pound boneless pork loin
1 tablespoon of fennel seeds
1 tablespoon of fresh rosemary leaves
3 garlic cloves, smashed
3 tablespoons of Dijon mustard
Zest of 1 lemon
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1 tablespoon of olive oil

Ingredients For Pan Gravy:
Drippings from the roasted pork
4 tablespoons of unsalted butter
4 tablespoons of all-purpose flour
2 1/2 cups of unsalted chicken broth
1/2 teaspoon of Kosher salt
Pinch of freshly ground black pepper

Preheat oven to 400-degrees F.
Allow the boneless pork loin to stand at room temperature for 30 minutes. Set the pork fat side up in a roasting pan, on a rack, just large enough to hold it comfortably.

In the bowl of a food processor, fitted with the metal blade process the garlic, rosemary, lemon zest, and fennel seeds, until roughly chopped. Next, add the Dijon mustard, olive oil, Kosher salt, and black pepper until they form a smooth paste.

Smear the paste all over the top and sides of the pork loin. Roast for 40 minutes or until internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with foil. Let rest for 20 minutes before slicing.

Directions For Pan Gravy:
While the pork is resting, remove the rack from the roasting pan. On medium-high heat add butter to the roasting pan. Once the butter’s melted, stir the flour into the pan. Using a wire whisk, cook, stirring constantly, until the flour/butter mixture becomes blonde in color, whisking and scraping the brown bits off the bottom of the pan, until smooth and bubbly. Gradually add the chicken broth, continue to whisk and heat to boiling. Boil for 1 minute or until gravy thickens. Season with Kosher salt and black pepper.

Arrange three slices of the Roasted Pork Loin With Fennel And Garlic, over a bed of Farro With Cranberries, Pineapple, And Pistachios,then finish with a ladle of pan gravy.


Farro With Cranberries, Pineapple, And Pistachios

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