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.
