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Let's Dish With Linda Lou

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

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

Ingredients:
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

Directions:
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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Boneless Pork Loin Three Ways

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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, this one was trimmed fairly well. I did have to trim a little of what’s called silver skin off because it’s tough and you really can’t eat it. Other than that, it was a beautiful cut of meat.

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

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.

The second day I made a pasta dish that included the leftover roasted pork, tomatoes, and asparagus.

The last recipe was an Asian inspired dish. A pork stir-fry over rice.

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

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Roasted Eggplant Tapenade

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This is a recipe I pulled together when all I had at the time were two eggplants and a loaf of roasted garlic Tuscan Ciabatta bread. I wanted something light but with amazing flavor. Most anything you put on top of a slice of grilled or toasted Ciabatta is delicious.

I found myself staring at the bread, then staring at the eggplant. OMG, Roasted Eggplant Tapenade!

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Eggplant Tapenade

Equipment: sheet pans, food processor
Prep Time: 10 minutes (prepping all the ingredients for the food processor)
Cook Time 35 minutes
Total Time 45 minutes
Yields: 8 servings
Equipment: 10 cup food processor, 2 rimmed baking sheet pans

Ingredients For Roasting Eggplant:
2 large eggplants halved lengthwise
1/4 cup olive oil
1 1/2 tablespoons Kosher salt
1  1/2teaspoons freshly cracked black pepper

Ingredients For Roasted Eggplant Tapenade:
2 large roasted eggplants, flesh removed
1-15.5-ounce can Cannellini beans, drained and rinsed
3 cloves garlic, chopped
zest of one lemon
fresh lemon juice 2-3 tablespoons
1/4 cup grated Parmigiano-Reggiano cheese
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons *E.V.O.O.
1 tablespoon of freshly chopped flat leaf Italian parsley leaves
1 tablespoon of freshly chopped basil
Smoked paprika for garnish (optional)
1 loaf Tuscan Ciabatta bread (yields 16 slices) substitute plain Ciabatta bread or a good French baguette
Garnish with smoked ground Paprika and E.V.O.O.

Directions:
Preheat oven to 400 degrees F.
I cut the top off two eggplants. Then cut them in half lengthwise and laid them onto two baking sheets. Drizzled them with olive oil, Kosher salt, and freshly cracked black pepper. Roasted them for 35-40 minutes then let them cool. Scoop out all the flesh and transfer to a food processor. Add the Cannellini beans, lemon zest, lemon juice, garlic, spices, Kosher salt, black pepper and *e.v.o.o.. Pulse until smooth. Next, add the grated cheese, fresh chopped herbs, and pulse until combined. Transfer the Tapenade to a serving bowl.

Directions For Ciabatta Bread:
Preheat oven 375 degrees F. Slice bread into 1/2 inch thick slices. Place them onto a baking sheet. Drizzle each slice with a little olive oil. Sprinkle each slice with a pinch of  Kosher salt and black pepper. Bake for approximately 12-15 minutes or until the bread is golden brown.

To serve:
Place the Roasted Eggplant Tapenade in a serving bowl. Sprinkle ground smoked paprika and a drizzle of *E.V.O.O. over the top. Alongside, I serve a platter of sliced grilled or oven toasted Ciabatta bread.

*E.V.O.O. is the abbreviation for Extra Virgin Olive Oil

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