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Let's Dish With Linda Lou

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

MY Boneless Pork Loin Three Ways

on February 18, 2014

In one of my earlier blogs I posted  a” Let’s Dish” for a bone in pork loin which are really delicious and great for entertaining, this time I wanted a boneless one and I’ll tell you why. When I shopped for the center cut boneless pork loin I looked for one that weighed around 3 pounds. They normally come with a fat top to them, however this one was trimmed fairly well. I did however have to take some of the, what I call silver skin off because its tough and you really can’t eat it. Other than that it was a beautiful cut. I knew that Steve and I wouldn’t be able to eat all of the pork, and I wanted to make it into 3 completely different dishes by cutting the loin  in half. So for the first piece I thought I would make a rub that would impart some great flavor into the pork and then roast it. The second dish I came up with was to take the leftover roast and cut it up and mix it in with some pasta and veggies. The third dish was an Asian style dish, a pork stir fry over rice, using the half that I had set aside in the frig in an air tight sealed bag until I was ready for it. So basically for three weeknight meals using the same piece of pork that I bought, but creating three different dishes so you didn’t feel like you were eating the same thing night after night. I going to start with my first recipe for the fennel and garlic pork roast first, but here are what the three dishes looked like when they were finished.ImageImageImage

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