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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, they’re available at the end of this post.

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Cesar Dressing

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Cesar Dressing

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Olive Oil

Dijon Mustard

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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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Toasted Quinoa Salad

 

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I brought my Toasted Quinoa Salad to a graduation celebration and it was a hit! Something as simple as a salad, using a few fresh ingredients had friends asking me for this recipe. I knew I needed to post this recipe ASAP!

Sweet Basil (2)

Lemons

English Cucumbers

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Orange Bell Peppers

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Prep time: 15 minutes
Cook Time: 15 to 20 minutes (add 5 minutes cooking time if you’re toasting the quinoa)
Total Time: 25 minutes
Yields: 4 to 6 servings
Equipment: 3-quart saucepot with a tight-fitting glass lid, mesh sieve, whisk, serving bowl

Ingredients:
1 12-ounce package (equivalent to 1 1/2 cups of uncooked quinoa)
3 cups of unsalted vegetable stock, HOT (substitute water or unsalted chicken broth)
1 tablespoon of Kosher salt
1/2 red onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
2 cups of feta cheese, diced
1 1/2 pints of grape tomatoes, halved
2 cups of a hothouse (English) cucumber, diced
1/4 cup of fresh basil, Chiffonade style
2 tablespoon of finely chopped fresh Italian Parsley (dried 1 tablespoon)
zest of 1 lemon
1 lemon juiced
1 1/2 teaspoons Kosher salt
1/2 teaspoon of freshly ground black pepper
*E.V.O.O.

Directions For Toasting And Cooking Quinoa:
Start by rinsing the quinoa in a fine-mesh sieve.

Directions:
If you’ve never made quinoa, it’s really easy. First, you always want to do a quick rinse of the quinoa first. The outer coating is called saponin and it’s bitter. Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.

In a large heavy bottom 3-quart saucepot on medium-low heat add (or leave) some water to the quinoa so that it’s moist, add the quinoa to the heated pan. Make sure not to overcrowd. using a whisk, quickly stir the quinoa around in the pan as it begins to toast.

Once the water is absorbed and the quinoa begins to pop, you’ll know it’s drying out. Continue whisking until the grains of quinoa begin to brown. The aroma will begin to smell nutty, around 5 minutes.

In another pot bring the 3 cups of vegetable stock up to a boil and salt. Pour the hot vegetable stock into the pot containing the quinoa. Give the quinoa a good stir, cover (with the glass lid). With the heat still on medium-low, simmer until all the water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes, uncover and fluff with a fork.

While the quinoa is cooking (during the 15 to 20 minutes) dice the vegetables and feta, zest, and juice a lemon. Place all the ingredients into a large bowl. Add in the cooled cooked toasted quinoa, season with salt and pepper. Finish by adding in the chopped basil and parsley and toss. Cover with plastic wrap and refrigerate.

Before serving my Toasted Quinoa Salad, I like to add a drizzle of really good *E.V.O.O.

*E.V.O.O. is extra virgin olive oil.

 

2 Comments »

Heirloom Tomato Salads

 

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Orzo And Heirloom Tomato Salad

Heirloom tomatoes are in season so I’m buying them fairly regularly. I have two, really easy and delicious salads here that can be the main course or a side dish with any protein you like. The second of the two is completely vegetarian.

Let’s talk about my first of the two Heirloom Tomato Salads. Heirloom Tomato Salad With Bocconcini And Sopressata.

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Local Grown Florida Heirloom Tomatoes

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Flat Leaf Italian Parsley

The second salad is my Artichoke, Heirloom Tomato And Orzo Salad.

Orzo And Heirloom Tomato Salad

 

1). The first tomato salad is an Heirloom Tomato Salad With Bocconcini And Sopressata.

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: large mixing bowl, small mixing bowl, large salad serving bowl, a 2-cup measuring cup, whisk

Ingredients:
1 1/2 heaping cups of diced Sopressata  (or diced Genoa Salami)
8 cups of heirloom tomatoes, halves, and wedges (depending on whether whole or grape size tomatoes)
1 8-ounce package of Bocconcini (mini mozzarella balls or pearls)
1/4 cup red wine vinegar
1/2 cup *E.V.O.O.
2 tablespoons Agave nectar
1-1/2  tablespoons Kosher salt
1-1/2 teaspoons freshly cracked black pepper
1/4 cup of fresh tarragon leaves, roughly chopped

Salad Dressing:
1/4 cup red wine vinegar
1/2 cup *E.V.O.O.
2 tablespoons Agave nectar
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons of freshly cracked black pepper

Directions For Salad Dressing:
Place all ingredients into a (2 cup) measuring cup. Whisk all the ingredients together until well combined.

Herb Marinade For Bocconcini:
1 8-ounce package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon dried parsley leaves
Pinch of Kosher salt
Pinch of freshly cracked black pepper
1/4 cup of *E.V.O.O

Directions:
Separate all the mini mozzarella balls and place them into a small mixing bowl along with the other ingredients. Using a spoon, gently toss to combine. Set aside.

Direction For Heirloom Tomato Salad:
In a large mixing bowl, add the tomato halves and wedges. Add the marinated bocconcini and chopped tarragon. Pour the dressing over and toss all the ingredients together. Transfer to a large salad serving bowl. Serve with your favorite bread.

2). The second tomato salad is an Arugula, Heirloom Tomato, And Orzo Salad. This one is a vegetarian salad, totally meat-free!

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: 6-quart saucepot, large mixing bowl, large salad serving bowl, large mesh sieve

Ingredients:
1 pound of orzo, cooked drained and cooled
2 cups of arugula leaves
4 cups of diced and halved heirloom tomatoes (depending on whether whole or grape size)
1 14.6-ounce jar of long-stemmed artichoke hearts, halved
1 8-ounce package of Bocconcini ( mini mozzarella balls
1 lemon, juiced
2 tablespoons of Agave nectar
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper
2 tablespoons of Italian flat-leaf parsley, roughly chopped

Directions:
In a large mixing bowl add the diced and halved heirloom tomatoes, cooked and cooled orzo pasta, halved artichokes hearts, bocconcini, arugula leaves, Kosher salt, fresh ground black pepper, and Italian flat-leaf parsley. Squeeze fresh lemon juice and drizzle the two tablespoons of agave nectar over the top, gently toss to combine. Next, transfer to a large salad serving bowl. My Artichoke, Heirloom Tomato, And Orzo Salad is so delicious you’ll be asked to make it over and over again.

*E.V.O.O. is extra virgin olive oil.

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