Roast Loin of Pork with Fennel

Three CUPS of garlic, man - how can anything taste bad if it has three cups of garlic! Surprisingly, the final product is not actually garlic-heavy, presumably because it roasts for so long. The end product is an A+ pork loin.

Roast Loin of Pork with Fennel
Ina Garten: Barefoot Contessa Parties!

2 cups	garlic, minced
1	T coarse salt
1	T thyme, fresh
1/4	c Dijon style mustard
1	3 lb pork tenderloin, boneless, trimmed, tied
3 bulbs	fennel, tops removed
10	carrots, peeled, thickly sliced diagonally
10	potatoes, small, quartered
2	onions, thickly sliced
4	T olive oil
4	T unsalted butter, melted

Preheat oven to 425.

With mortar and pestle, or food processor, combine garlic, salt and thyme. Add mustard and combine. Spread mixture over loin and allow to sit at room temperature 30 minutes.

Meanwhile, cut fennel bulbs into thick wedges, slicing through the core. Toss fennel, carrots, potatoes, and onions in a bowl with olive oil, melted butter, salt and pepper.

Transfer vegetables to a large roasting pan. Cook 30 minutes.

Add pork loin to pan and continue to cook another 30-50 minutes, until a thermometer reads 138 degrees.

Remove meat from pan. Return vegetables to oven to keep cooking.

Cover the meat with foil and let rest 15 minutes.

Remove strings from the meat and slice thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and pepper.

Comments

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...

Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa

This was very very good. The soup itself was flavorful and would have been enough as a dinner soup. But adding the dumplings converted this soup into an entree. The couscous addition in the batter makes the dumplings pretty foolproof -- no real concern that they'll still be raw because most of the bulk is couscous, which was already cooked. I opted to cook only enough dumplings as we needed that night. We will have to make future dumplings "on demand" as we eat this as leftovers. Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa Sundays at Moosewood Restaurant Soup 1 onion , diced 4 cloves garlic , minced 3 T olive oil 6 c tomatoes , chopped (fresh or canned and drained) 2 tsp chili powder 2 T flour 1 tsp salt 1/2 tsp pepper 4 c stock Dumplings 2 T butter , room temperature 2 eggs , separated 1/4 c couscous 1/4 c boiling water 3/4 c flour 1/4 tsp salt 2 T dill weed , fresh (or 1 tsp dried) 1/3 c milk or stock In medium pot, sa...

Donut Army

Search This Blog