Shortly before getting married I took a bunch of my mom's recipes and typed them up. Since then I've kept our family favorites updated with new recipes I've encountered. This has been a smart move since we've moved so much and unexpectedly never returned to our home. I haven't had to worry about where to find that recipe, it's on our computer and we bring that everywhere. Well I need to get busy once again and type up a few more I have discovered recently. Marie requested a few of the recipes so hopefully typing them here will motivate me to finish the rest of them.
Garlic Studded Pork Loin with Potatoes and Carrots
from The Wellness Lowfat Cookbook (University of California at Berkeley)
1/3 c. frozen pineapple juice concentrate, thawed (I used pineapple, orange, apple)
3 T. Dijon mustard (I used honey mustard, since i forgot to buy Dijon mustard)
1 t. reduced sodium soy sauce
1/4 t. salt
1/4 t. black pepper
6 cloves of garlic
1 small boneless pork loin (about 1 3/4 lb.) trimmed and tied
1 c. chicken stock (increased to 2 c. chicken broth and then added 1 c. water for the crock pot)
1 lb. small red potatoes, unpeeled
3 medium sized carrots
2 t. cornstarch
1. Preheat oven to 425.
2. In a small bowl, combine the pineapple juice concentrate, mustard, soy sauce, salt and pepper.
3. Peel the garlic and cut each clove lengthwise into thirds. With a sharp knife, make 18 slits randomly in the pork loin. Tuck a piece of garlic into each slit.
4. Place the pork loin in a small roasting pan and brush the pork with half of the pineapple-mustard mixture. Pour 1/2 c. of the chicken stock into the bottom of the pan. Roast the pork loin 30 minutes.
5. Meanwhile quarter the red potatoes. Cut the carrots into 1/2 inch thick slices. Spray a shallow pan with nonstick cooking spray, place the vegetables in the pan and roast them until the pork is done.
6. Reduce the oven temperature to 350. Brush the pork with the remaining pineapple-mustard mix and continue roasting until it is cooked through and the internal temperature has reached 160 degrees on a meat thermometer, about 45 minutes longer.
7. Remove the pork from the roasting pan and let rest for 5 minutes before slicing. Meanwhile skim and discard the fat from the pan juices. Stir together the cornstarch and the remaining 1/2 c. stock.
8. Add stock mixture to the roasting pan and set over medium-low heat. Stir to incorporate any browned bits clinging to the pan and cook 2-3 minutes or until the sauce is slightly thickened.
9. Slice the pork an serve it with the roasted vegetables and sauce.
Now you know the original recipe, here's what I actually did. After reading all the steps I thought it sounded like it would take up too much time and I didn't have that kind of time today, (there is a sale at the goodwill later, yep you heard right I really am that cheap, but in my defense this mama doesn't have many clothes, remember the part about never going back home, and I thought this would be a great chance to see if I can pick up some sweet finds). So I broke out the crockpot and poured 2 cups of broth on the bottom, slit the pork loin and added the garlic, like the directions stated. Place it in the crock pot. Made up the pineapple-mustard mix and poured 1/2 of it over the pork. Sliced up the potatoes and carrots and placed them around the pork. I then poured the remaining pineapple-mustard mixture over the potatoes, and added water to cover the pork. Turned it on high for 6 hours. When it is finished I am planning on using some of the the juices to make the sauce. Here's my plan dissolve the cornstarch into 2 cups of the juices, using a saucepan stir over a medium heat until thickened. Serve sauce over potatoes and carrots. I may pop the pork in the oven to brown it a bit, but we will see how much time I have.
The verdict: It smells wonderful, can't wait to eat dinner, I'll let you know how it turns out.
Braised Pork Chops with Sweet Potatoes
from Healthy Homestyle Cooking-200 of your family favorite recipes with a fraction of the fat
4 lean center-cut pork chops 3/4 inch thick (6 ounces each)
1 T. Olive Oil or Canola oil
1 c. chicken stock
1c. unsweetened apple juice (I'll be using this pineapple orange apple juice)
1/2 t. dried thyme
1/8 t. each salt and pepper
1 1/2 lb. sweet potatoes, cut across into 1/4 inch slices
1. Trim pork and dredge in flour.
2. Saute the pork chops in oil until browned on both sides
3. Keep chops warm and return skillet to heat, then add the chicken stock, apple juice, thyme, salt and pepper. Bring this mixture to a boil, stir mixture continuously. Lower heat so that the mixture is simmering.
4. Return chops to pan with sweet potatoes, cover and simmer about 45 minutes or until the chops are cooked through and juices run clear.
Verdict: Flavorful and great for company, Marvin doesn't care for sweet potatoes, but he liked this recipe. It only requires time on the front end, once it is simmering you can leave it on the stove and don't have to attend to it. It will take about 20 minutes of your time to make this recipe.
So there you go Marie. Let me know if you want the other recipes. Now I'm going to read before our little guy wakes up. Today is Day ONE Bez (without) pacifier. He is finally feeling better so I decided to take the plunge. He has been doing pretty well, although I did rock him to sleep this morning. But somehow I didn't mind, I love it when he snuggles and it doesn't happen often.