Let's Dish With Linda Lou

Where You Taste The Love

Boneless Pork Loin Three Ways

on February 18, 2014





Above are pictures of three finished dishes using the same piece of pork loin.

When I shop for a center-cut boneless pork loin, I look for one that weighs around 3 pounds. They normally come with a layer of fat on the top, which adds lots of flavor to your recipe. I do however like to trim the fat cap and any silver skin off because it’s tough to eat. Other than that, it was a beautiful cut of meat.

I knew Steve and I wouldn’t be able to eat all that pork so my plan was to make it into 3 completely different dishes from the same boneless pork loin.

On the first day, I made a spice rub using ground fennel, garlic, rosemary, and lemon zest for the outside of the pork loin. After searing off all sides of the pork, I transferred the pan to the oven to finish cooking. I served the pan-roasted pork over a cranberry and pineapple farro drizzled with a delicious pork gravy made with the drippings from the pan. This is my Fennel And Garlic Roasted  Pork Loin.

The second day I made a pasta dish that included the leftover roasted pork, tomatoes, and asparagus, called Fennel And Garlic Roasted Pork With Asparagus And Penne.

On the third day, I turned the pork into an Asian inspired dish. A Quick Orange Glaze Pork Stir-Fry.

So basically, three weeknight meals using the same piece of pork but creating three totally different dishes. You never want to feel like you’re eating the same meal night after night.

Roasted Pork Loin With Fennel And Garlic

Farro With Cranberries, Pineapple, And Pistachios

Fennel And Garlic Roasted Pork With Asparagus And Penne

Quick Orange Glazed Pork Stir-Fry

Your comments are wanted and welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: