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Let's Dish With Linda Lou

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

Fennel And Garlic Bone-In Pork Loin

Fennel And Garlic Bone-In Pork Loin (23)

This was a special Easter for Steve and me, it was our 10th one together. To make it extra special and served family style is my Garlic And Fennel Bone-In Pork Loin along with my Garlic Roasted Potatoes With Sautéed Peppers and Lemon Pepper Asparagus. 

I’ve posted links for both my other two recipes and they’re available at the end of this post.

Fennel And Garlic Bone-In Pork Loin (24)

Fennel And Garlic Bone-In Pork Loin (21)

Fennel And Garlic Bone-In Pork Loin (25)

Fennel And Garlic Bone-In Pork Loin (1)

Fennel And Garlic Bone-In Pork Loin (10)

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Fennel And Garlic Bone-In Pork Loin (15)

Fennel And Garlic Bone-In Pork Loin (16)

Fennel And Garlic Bone-In Pork Loin (24)

Fennel And Garlic Bone-In Pork Loin (1)

Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours 10 minutes
Yields: 4 servings (@ 2 chops per person)
Equipment: Roasting pan with a rack, food processor, plastic meat cutting board, Chef’s knife, whisk, large glass measuring cup

Ingredients:
1 5-pound bone-in pork loin, bones French cut
6 garlic cloves, roughly chopped
1/3 cup of rosemary leaves, chopped
2 tablespoons of lemon zest (2 lemons)
2 tablespoons fennel seeds
2 tablespoons of Creamy Caesar dressing
1 heaping tablespoon of Dijon mustard
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Pan Gravy:
1/4 stick of unsalted butter
1/2 cup of all-purpose flour
3 1/2 cups of unsalted chicken broth
1/4 cup (4 tablespoons) of the pan drippings
2 tablespoons of Italian flat-leaf parsley, finely chopped

Directions:
Preheat oven to 400-degrees F.
Note: Pork loin needs to be at room temperature. Allow the meat to sit out for 30 minutes before cooking.

Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a food processor fitted with the metal blade, process the garlic, rosemary, and fennel seeds until roughly chopped. Add the Caesar dressing, olive oil, Kosher salt, and fresh ground black pepper until it becomes a smooth paste. Transfer the mixture to a small mixing bowl, add the lemon zest, mix to combine.

Rub the mixture all over the top of the pork and roast for 1 to 1 hour and 15 minutes, or until the internal temperature is between 140 and 145-degrees F. Remove from the oven, transfer to a meat-safe cutting board and cover tightly with foil. Allow the pork to rest for 30 minutes. Slice between the bones and serve immediately.

While the pork is resting start the pan gravy.
Carefully pour the hot liquid from the roasting pan through a mesh sieve into a measuring cup. This will allow you to see how many pans dripping liquid you have.

Place the roasting pan on top of the stove on medium-high heat. Add the butter and allow to melt. Once the butter’s melted, add the flour, whisk to combine until a smooth paste (*roux) forms and is blond in color. Still whisking slowly add the pan drippings and chicken broth, bring to a simmer. Continue to whisk, the *roux will cause the gravy to thicken. Add the parsley, stir to combine. Transfer the gravy to a large glass measuring cup.

*Roux is a 1:2 ratio of fat to all-purpose flour.

 

Garlic Roasted Potatoes With Sauteed Peppers

 

Sautéed Asparagus With Lemon Pepper

 

 

 

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Beef Wellington

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Looks elegant right? It’s a really posh meal and made for special occasions but my version is simple to make and super delicious.

One of the ingredients for this dish is traditionally a pate’, often a pate’ de foie gras. Well, I don’t know about anyone else but my grocery store doesn’t have this, and if they did I have a feeling it’s not very affordable. They do however have a pork pate’ and I’m just not sure how that would work with this dish. So as usual, I’m changing things up. Let’s start with what’s known as Duxelles. They always have fancy words for what really just a mixture of minced mushrooms, shallots, garlic, herbs, butter, white wine, and a touch of cream. This is what I’m using to take the place of the pate’. Trust me, this is my Beef Wellington. To go alongside, my Mocha Chili Spiced Roasted Asparagus. Click the link at the bottom of the post for my recipe.

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Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 1 hour 10 minutes
Yields: 2 servings
Equipment: food processor, rimmed baking sheet pan, 12-inch sautépan, 12-inch cast iron skillet, small mixing bowl

Ingredients For Duxelle:
3 cloves of garlic, roughly chopped
1 large shallot, roughly chopped
1 pint of Cremini mushrooms, sliced
2 tablespoons of olive oil
2 tablespoons of unsalted butter
1/4 cup of Pinot Grigio
2 tablespoons fresh thyme leaves, chopped
2 tablespoons heavy cream
1/2 cup of Italian-style breadcrumbs

Ingredients:
1 box of Puff Pastry sheets, Pepperidge Farm
2 8-ounce Filet Mignons
2 teaspoons of Canola oil
1 tablespoon Kosher salt, divided between steaks
1 teaspoon freshly ground black pepper, divided between steaks
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
4 sliced of Proscuitto, thinly sliced

Egg Wash:
2 large eggs and 2 tablespoons of water whisked together.

Directions:
Start out by adding the garlic to a food processor, pulse until garlic is minced in size. Next, add the shallot pulsing until shallots are minced in size. To the garlic and shallot add the cremini mushrooms until all the ingredients are finely minced. To that add 1 tablespoon of olive oil to bind all the ingredients together. Refer to the pictures.

In a large sautépan on medium heat add 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add the Duxelles (mushroom mixture) to the hot sautépan. Next, add the Pinot Grigio, stirring occasionally. Allow the Duxelles to cook giving the wine time to completely reduce, around 5 minutes. At this point, add the freshly chopped thyme leaves.

At this point, add the heavy cream, stir until combined. Continue to cook for 2 to 3 minutes. You may notice there is still too much liquid in the pan to have the consistency of a pate’. That’s where the breadcrumbs come in the play. Add 1/2 a cup of Italian-style breadcrumbs to the pan, stir until completely combined, This will take care of any extra liquid and give you the right consistency. Refer to the pictures.

Now for the steaks. Traditionally Beef Wellington is made with a whole tenderloin wrapped in puff pastry. This is a little different in that I’m making individual Beef Wellingtons.

Start with a hot cast iron skillet on medium-high heat. Add the Canola oil heat until the oil shimmers. First, pat the meat dry on both sides. Season both sides of the steaks with Kosher salt and fresh ground black pepper. Place the steaks into the skillet, do not touch for the first 1 to 2 minutes. The steaks will actually stick to the bottom of the pan at first and then release naturally when seared. After a few minutes (using a hand mitt) shake the skillet if the meat releases from the pan then it’s ready to be flipped to the other side, repeat the process. Transfer the steaks to a plate, turn off the heat.

Preheat oven to 425-degrees F.

In a small mixing bowl add Dijon and whole grain mustard, whisk to combine. together Spread this mustard mixture over the top of each filet.

Note: You want to remember when using puff pastry, to keep it in the frig until you’re ready to use it. You want it to be cold. Allow the pastry to thaw overnight in the frig.

Lay one sheet out on your board and place the steak in the center. Spoon half of the Duxelles over top of the mustard. Wrap 2 slices of Proscuitto around the steak and mushroom mixture. Repeat this process for the second filet. Refer to the pictures.

Take one side and pull the other side over to it pinching the two sides together. Then fold over the two sides in and place this side down on a rimmed baking sheet. Do the same with the second filet. Using a paring knife make 3 slits in the top, to release steam, then in a criss-cross pattern, score the top. Finally, brush the tops with egg wash. Bake for 25 to 30 minutes or until pastry is golden brown and steaks register 125-degrees F. on an instant-read thermometer. Remove from oven and allow to rest for 5 minutes.

Serve the most delicious Beef Wellington you’ve ever tasted with a side of my Mocha Chili Spiced Roasted Asparagus.

Mocha Chili Spiced Roasted Asparagus- P.S. Flavor- Artisanal Spice Blends

 

 

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Homemade Sloppy Joes

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A childhood favorite. When your mom or dad made Sloppy Joes for dinner it wasn’t a matter of what’s for dinner, it’s, how long before dinner’s ready? My Homemade Sloppy Joes get the same response today.

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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: 6-quart braising pot, 2 rimmed baking sheet pans

Ingredients:
2-pounds of ground pork
2 tablespoons olive oil
1 1/2 tablespoons Kosher salt
1 1/2 teaspoon freshly ground black pepper
3 tablespoon smoked paprika
1/2 teaspoon ground cinnamon
1 tablespoon onion powder
1 teaspoon garlic powder
1 tablespoon dried oregano
2 tablespoons tomato paste
1 medium-size onion, diced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 Poblano pepper, seeded and diced
3 cloves of garlic, minced
1 Fresno chili, seeded and minced
1 28-ounce can of crushed tomatoes
1 28-ounce can of tomato purée
1/2 cup ketchup
2 tablespoons of Dijon mustard
4 dashes Worcestershire sauce
1 heaping tablespoon dark brown sugar
1 12-pack package Brioche hamburger buns
1/2 stick unsalted butter, room temperature

Directions:
In a heavy bottom braising pot on medium-high, heat the olive oil. Add the ground pork, breaking apart with the back of a wooden spoon into crumbles as it starts to brown, about 5 minutes. Drain well and set aside.

Add onion, bell peppers, and Poblano pepper and cook for 2 to 3 minutes. Add minced garlic and cook for 2 minutes more until fragrant. Add the ground pork back into the same pot add the tomato paste. stir well.

Preheat oven to 350-degrees F.

Add ketchup, Dijon mustard, Worcestershire sauce, crushed tomatoes, tomato purée, Kosher salt, fresh ground black pepper, smoked paprika, ground cinnamon, dark brown sugar, onion powder, garlic powder, dried oregano, stir well to combine. Lower the heat to medium-low and simmer for 40 minutes or until mixture has thickened to your liking.

While the sloppy joe mixture is simmering, butter the Brioche buns, place onto 2 baking sheet pans and toast until a light golden brown, about 3 to 5 minutes.

To Serve, place 2 Brioche hamburger buns onto a plate. Ladle a good helping of the hot sloppy joe mixture onto each one. There you have it, my Homemade Sloppy Joes.

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