Tag Archives: Sunday suppers

Pappardelle With Meat Ragu And Poached Egg

Day 150: Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics

May 30, 2011

Even though it is summer, sometimes we get those rainy days where we need a home cooked comfort food meal. Sunday’s are my favorite days to make these types of meals. Sunday’s are the days that I am more laid back and I am not so rushed. The kids are usually all in one place and I am not playing carpool shuffle.

Those Sunday meals don’t get better than Italian slow cooked food. This cookbook focuses on the basics of Italian cooking, but not the hard parts. Just simple goodness.

The Ruling: Everyone ate it. I served it over wide noodles because I couldn’t find the Pappardelle. I also skipped the part of the fried egg on it. The fried egg would have been fun, but I am not a fried egg fan….so no friend egg ūüôā

Pappardelle With Meat Ragu And Poached Egg, pg 111

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds beef stew meat, cubed
  • ¬Ĺ cup chopped pancetta
  • 3 onions, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 bottle red wine
  • 2 cups cold water
  • 1 cup canned San Marzano tomatoes
  • Sea salt and freshly ground black pepper to taste
  • 1 pound pappardelle
  • 4 eggs
  • 4 tablespoons (1/2 stick) unsalted butter
  • ¬ľ cup grated Parmesan

Directions:

  1. In a large skillet, heat the olive oil and brown the beef and pancetta.  Add the onions and garlic and cook until browned.
  2. Add the wine and bring to a boil, then add the cold water and the tomatoes with their juice.
  3. Braise for 3 hours, covered, on low heat.
  4. When the meat is tender, mash with a fork and season with sea salt and black pepper.
  5. Bring a pot of salted water to a boil.  Cook the pappardelle until just tender.  Drain, reserving 2 cups of the water.
  6. Place the pasta water in a saucepan over low heat.¬† Crack the eggs into a small bowl and gently slide them into the pot.¬† Soft-poach the eggs ‚Äď this will take about 3 minutes.
  7. Place 3 cups of the sauce in a pan, add the butter, the Parmesan and the pappardelle and toss well.  Season with sea salt and black pepper.  Place onto a platter and carefully spoon the eggs on top.  Serve hot.

 

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at http://www.ididit-fargo.com/.

  • Interested in starting your own Professional¬†Organizing business,¬†visit¬†http://www.mssimplicity.com/¬†to learn about how Melissa can help you!¬†
  • Need to contact MS. Simplicity privately, you can email her at melissa@mssimplicity.com.
  • MS. Simplicity offers monthly classes, click hereto find out the latest offerings!
  • For daily organizing tips find the MS. Simplicity fan page here.
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Filed under Main Dishes, Pasta, Sunday Suppers, Uncategorized

Chicken Legs in Basque Red Pepper Prosciutto Sauce

Day 145: Home Cooking Around The World

May 25, 2011

Does you family love chicken legs? My kids just devour them. My husband does not care for them, but the kids love it. Maybe it is because it is food with¬†a handle? Maybe because they don’t need to use a knife or fork? Whatever it is, my kids love them and have always loved them. I haven’t always cooked with them because I am more a boneless, skinless chicken breast type of person. But since my kids grow overnight I try to find things that I can prepare to fill them up and not break the bank. Chicken legs tend to be lower in price than other cuts of chicken. I think the legs and the thighs are the cuts of meat that tend to be less per pound.

The author of the  Home Cooking cookbook takes a homestyle classic like beef stew and finds an African version called Beef-and-kale stew with pumpkin-seed sauce. Or want a dessert, try asian black rice pudding. I found a chicken leg recipe that seemed interesting and easy to make.

The Ruling: The boys loved them. Remember my husband who doesn’t like chicken legs, he liked the sauce. He thought the sauce would be good served over rice or noodles. He is creative that husband of mine. There are few things in life that he doesn’t eat, but he will be a good sport and find another way to eat the meal. He is setting a good example!

Chicken legs in Basque red pepper-prosciutto sauce, pg 14

 Ingredients:

  • 2 tablespoons olive oil
  • 3 pounds whole chicken legs, split into drumsticks and thighs
  • ¬Ĺ teaspoon salt

Sauce:

  • ¬†1 can (1 pound, 12 ounces) peeled whole tomatoes plus 1 can (14.5 ounces) peeled whole tomatoes
  • 2 teaspoons olive oil
  • 2 yellow onions chopped
  • 4 cloves garlic, finely chopped
  • 2 sweet red peppers, cored, seeded, and cut into large dice
  • ¬ľ pound thick-sliced good-quality prosciutto or smoked ham, cut into ¬Ĺ inch cubes
  • 2 tablespoons brandy
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon Chinese five spice powder
  • ¬ĺ teaspoon salt
  • ¬Ĺ teaspoon dried basil
  • ¬ľ teaspoon black pepper

Directions:

  1. In a large skillet, heat the oil.  Season the chicken with the salt and add to skillet.  Working in batches if necessary to avoid crowding skillet, brown chicken on all sides, about 20 minutes.  Remove chicken to a plate as it browns.  Drain off fat from skillet.
  2. Heat oven to 350 degrees

 Sauce:

  1. Drain the tomatoes over a bowl, reserving liquid.  In same skillet, heat the oil.  Add the onion and sauté until slightly softened, about 4 minutes.  Add the garlic, sweet pepper, and prosciutto and sauté until sweet pepper is slightly softened, about 5 minutes.  Add the brandy and cook briefly, scraping up and browned bits from bottom of skillet, until most of liquid has evaporated, about 2 minutes.  Add drained tomatoes, breaking up with a wooden spoon.  Mixture should be moist but not too liquid.  If too wet, cook a little more.  If too dry, add a little of reserved tomato liquid.  Add the bay leaf, thyme, five-spice powder, salt, basil, and black pepper.  Spoon into a 13x9x2 inch baking dish or casserole.  Tuck chicken pieces into sauce, spooning some sauce over chicken.  Cover dish tightly with aluminum foil.
  2. Bake in 350-degree oven until instant-read thermometer inserted into thickest part of legs and thighs without touching bone registers 170 degrees, about 45 minutes.  For the last 10 minutes of baking, uncover the dish and increase oven temperature to 400 degrees.  When cooked, transfer chicken to a platter.  If sauce has become too thin, spoon into saucepan and cook until thickened.  Spoon over chicken, and serve.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  MS. Simplicity offers monthly classes, click here to find out the latest offerings! For daily organizing tips find the MS. Simplicity fan page  here.

 If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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The Pioneer Woman’s Pulled Pork

Day 112: The Pioneer Woman Cooks

April 22, 2011

Pulled pork is something that the whole family will eat and it often is very easy to make. Most pulled pork recipes that I have made are made in the slow cooker. The lovely thing about pulled pork is that the meat is so versatile. I have had it on a salad, I have had it sliced thin and served as sliders, mixed with BBQ sauce and served on a bun and shredded and served on¬†a flour¬†tortilla Mexican style. I feel like it is a little bit¬†like Dr. Seuss’ “Green Eggs and Ham” as I will have my pork served many ways as opposed to the grump in the book with his green eggs and ham.

If you read any blogs….you must already be reading the blog by Ree Drummond, aka The Pioneer Woman or as I like to call her, PW. She is a city girl who was a vegetarian dancer who found herself in love with a cowboy and married and had children and fed cowboys, kids, family and animals. She has an incredible sense of humor and leaves be laughing all the time. I have on my bucket list to become friends with her. If you know her, could you drop her a line and tell her what a fun person I am?! Pretty please?! Her cooking is how I cook, to feed a group of starving children. She likes lighter fare but her husband likes red meat and manly food. She has gathered her recipes and her incredible photos in one book. She now will be having her own cooking show on The Food Network. She will be great! In the meantime, I will continue to read her blog and find inspiration from her on a daily basis. Her cookbook is the only one that I have ever found with this many photos. I have never been disappointed by anything that PW has made, and you wont either. The direction to each recipe is written in her funny sense of humor….you will see below in the recipe….enjoy!

The Ruling: Everyone loved it. I mean loved it! I went and tracked down a market that made home-made flour tortillas and that even made it better. This will go in our monthly rotation list! It would work best for a Sunday supper where you have time to turn it once every hour. I did not have that kind of time on a weeknight, so I did not turn it and it still turned out great!

Spicy Pulled Pork, page 94

Ingredients:

  • One 5-7 pound pork shoulder
  • 1 whole onion, cut into quarters
  • 1 tablespoon chili powder
  • 1/2 cup brown sugar
  • 4 garlic cloves, peeled
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 to 2 tablespoons salt, or to taste
  • freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • lime wedges
  • flour tortillas

Directions:

  1. Preheat the oven to 300 degrees.
  2. This is a pork shoulder roast. Make friends with it, because it;s a fabulously versatile piece of meat. Go ahead and give it a rinse. I’ll wait.
  3. In a food processor, combine the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar. Pulse until totally combined.
  4. Pour the mixture over the pork. Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned
  5. Place the pork into a roasting pan or Dutch oven and add 2 cups water. Cover tightly and roast for 6 or 7 hours, turning once every hour.
  6. Check to make sure it’s fork-tender. Increase the heat to 425 and roast uncovered for 20 minutes or until the skin gets crispy. Remove from the oven and allow the pork to rest for 15 minutes.
  7. Shred the meat, using two forks to pull it apart. Place the shredded meat on a large platter lined with lime wedges.
  8. Pour the pan juices over the shredded meat. THis will ensure that the meat stays extra tender.
  9. Serve with warm tortillas.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Chicken Piccata

 

Day 97: “Here In America’s Test Kitchen

April 7, 2011

Chicken Piccata is a lemony caper flavored sauce made with chicken cutlets or flattened chicken breasts. Simple sauce and full of flavors. Chicken Piccata does not need to be hard to make. You can easily make this a weeknight meal or save it for company as it will impress your guests and they will think that you spent hours in the kitchen making this special dish.

If you are a foodie, then the pages between “Here in America’s Test Kitchen” cookbook is your cup of tea. They take each recipe¬†and carefully reconstruct it making it the most successful recipe of its kind. Home cooks can make them at home, but food geeks will love the labor and attention that went into each one. The cookbook just doesn’t¬†talk about food, but goes into¬†kitchen equipment as well. Looking for the best meat pounder on the market, they have you covered.¬†Even if you are a beginner in the kitchen, this cookbook will give you the confidence to get great meals on the table, like¬†Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese…..skip the¬†pepper part for me….the rest sound divine.¬†Have a hankering for cucumber salad….they have three variations of the salad. I love the many chapters in the cookbook, such as Cookie jar Favorites, Weekend Brunch or Thanksgiving from the grill. This is a great starter cookbook plus a great cookbook for the gourmet cook out there.

The Ruling: Everyone ate it. Well….some did pick off the capers, but they ate the chicken without barbecue¬†sauce, so that means it was a success. If you hate the idea of pounding chicken and having chicken juices going everywhere, try putting each breast in a ziplock bag and leave it open a tish¬†and take out your aggression. We would suggest to double the sauce as when all was said and done, there just was not enough left and we wanted more.

Chicken Piccata, page 104

Ingredients:

  • 2 large lemons
  • 6 boneless, skinless¬†chicken breast s (5 to 6 ounces each), tenderloins¬†removed and reserved for another use, fat trimmed
  • Salt and black pepper
  • 1/2 cup unbleached all-purpose flour
  • 4 tablespoons vegetable oil
  • 1 small shallot, minced (about 2 tablespoons), or 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoons)
  • 1 cup canned low-sodium chicken broth
  • 2 tablespoons drained small capers
  • 3 tablespoons cold unsalted butter
  • 2 tablespoons minced fresh parsley leaves

Directions:

  1. Adjust oven rack to lower-middle position, set large heat-proof plate on rack, and heat oven to 200 degrees.
  2. Halve one lemon pole to pole. Trim ends from one half and cut it crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice; reserve.
  3. Use meat pounder, rubber mallet, or rolling-pin to pound chicken breasts to even 1/2 inch thickness. Sprinkle both sides of cutlets generously with salt and pepper . Measure flour into shallow baking dish or pie plate. Working with one cutlet at a time, coat with flour and shake to remove excess.
  4. Heat 2 tablespoons oil in heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Lay three chicken cutlets in skillet. Saute cutlets until lightly browned on first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 tablespoons oil to now empty skillet and heat until shimmering. Add remaining chicken cutlets and repeat.
  5. Add shallot or garlic to now-empty skillet and return skillet to medium heat. Saute until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape pan bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce. Stir in parsley and season with salt and pepper to taste. Spoon sauce over chicken and serve immediately.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Pistachio-Dusted Pork Chops

Day 78: “Ciao Italia: Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen’

March 19, 2011

Pistachios crusted on a pork chop….I never would have thought of that on my own.¬† I do love pistachios in my pesto instead of pine nuts, and I do love to eat pistachios plain, but I never thought to finely chop them and cover meat with them.¬† My grocery store use to carry them already shelled but they have been missing from the shelves as of late.¬†I have been able to find them in my big box warehouse store already shelled as well.¬†Doing a price comparison they cost about the same, so why not buy the shelled ones.¬† I should have made that extra trip to the big box warehouse as it took way to long to shell these as the recipes calls for 1 cup.

If you watch cooking shows on PBS you know who Mary Ann Esposito is.¬† She is the no-nonsense cook of Ciao Italia¬†for as long as I can remember.¬†Here her cookbook conquers quick meals with only five ingredients. She starts out the cookbook with a list of 5 ingredients that you should have in the pantry, 5 in the refrigerator and 5 in the freezer.¬† These are good lists to use when stocking your kitchen.¬†With each chapter she then gives a little story about the subject matter and then gives tips.¬† For example, in the meat chapter she tells an interesting story of teaching a cooking class in Italy and when she asked for the leg of lamb, let’s just say there was more than a leg there! Her takeaway was how great things can taste when the ingredients are fresh, not plastic wrapped with a sell by date.¬†Amen!

The Ruling: The pork chops tasted great. Youngest son scrapped the crust off his pork chop, just because he is weird I guess. I just shake my head and roll my eyes! Please try to buy the shelled pistachios as you will lose¬†your mind trying to shell the 1 cup of nuts.¬†Also use a food processor to grind your nuts, someone (who shall remain nameless) used a hand chopper and it took him a very long time to turn the nuts into dust. Let’s just say, he got all of his aggression out! May Ann does give a tip that when you brown pork chops to not be in a hurry. Great tip Mary Ann as my kitchen is always a little smokey when I am browning things as I tend to be in a hurry. I need to remember slow and steady!

Pistachio-Dusted Pork Chops, page 74

Ingredients:

  • 2 large eggs
  • 1/4 cup finely minced fresh rosemary leaves
  • fine sea salt and black pepper (she doesn’t count these in her 5)
  • 4 bone-in loin pork chops
  • 1 cup natural pistachio nuts, shelled, ground to a powder
  • olive oil

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly beat the eggs in a bowl with the rosemary, salt, and a grinding of black pepper.
  3. Coat each chop in the pistachio dust and set aside.
  4. Heat the olive oil in a stovetop-to-oven saute pan large enough to hold the chops without crowding them.
  5. Brown the chops quickly on both sides, then slide the pan into a 350 degree F oven, and bake them until the internal temperature reaches 160 degrees F. Serve hot.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

 If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Popovers

Day 76: “Great Food, All Day Long: Cook Splendidly, Eat Smart

March 17, 2011

How many of you own popover pans?  I do because of when I was pregnant with my oldest son, popovers were my food craving.  My husband was such a trooper making me popovers throughout that pregnancy.  When I was telling our kids the story about the popover craving my oldest wondered if that is why he likes popovers so much?  Well he likes everything, so that train of thought just does not make sense.  Popovers are not made that often in our home anymore, not sure why as we have the popover pan and everyone loves to eat them?  Maybe I should request them more often?  Maybe I should just eat a stick of melted butter as that is what tastes the best in a popover?  Okay, maybe not such a good idea, we will save these for special occasions or Sunday suppers when the whole family is home!

This cookbook is one with a picture of Maya Angelou on the cover.¬† It got me wondering why she would be on the cover of a cookbook and not one of her typical works of writing.¬† Well it seems like Maya has had a dramatic weight loss and she wanted to share that knowledge with others.¬† And in¬†the lovely¬†way that Ms. Angelou could say, “Remember, cooking a large amount of food does not mean that you are obliged to eat a large portions.”¬† Well said….or as I would say, don’t be a pig!¬† Another piece of fine advice is from the chapter that I used the popover recipe from ” ‘Stolen waters are sweet, and bread eaten in secret is pleasant.’ So we are told in the Book of Proverbs in the King James Version of the Holy Bible. I know that bread eaten in secret can be wonderful. But if you eat enough, it will be a secret no longer.” I love that!¬† Lovely cookbook, wise words and lovely pictures.

The Ruling:¬† Duh, who wouldn’t love a popover?¬† We all loved them.¬† Since my husband is the popover aficionado he made them.¬† He made a double batch and adjusted the cooking time on the second batch to 20 minutes at 425 degrees F. and then 20 minutes at 350 degrees F.

Popovers, page 119

Ingredients:

  • 2 eggs
  • 1 cup milk
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 cup sifted all-purpose flour
  • 1/4 teaspoon salt

Directions:

  1. Preheat the oven to 425 degrees F. Grease six custard cups or an iron popover pan.
  2. Beat the eggs slightly in a large bowl.
  3. Add the milk and butter, then add the flour and salt. Beat vigorously for 2 minutes.
  4. Pour the batter into very hot custard cups or iron popover pans, filling two-thirds full. Place in the oven and bake for about 40 minutes or until fully risen and brown.
  5. Serve at once.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

2 Comments

Filed under Side Dishes, Sunday Suppers

Honey-Lime Roast Pork

Day 58: “Celebrate

February 27, 2011

Pork is one of those meats that takes on any flavor that you put with it.¬† It is an easy meat¬†to work with.¬† It doesn’t gross me out like chicken and hamburger does.¬† Not sure why, but I can usually even pick up a piece of pork with my hands.¬† My hands never touch raw chicken or raw hamburger.¬† Could it be that training that I received from my mother and from cooking shows where you are always warned against the bacteria and germs with chicken and hamburger?¬† Why did¬†I not hear those same lessons¬†for pork?¬†¬†I have found that pork is one of those meats that often goes on sale.¬† It comes in so many forms that one type of cut is usually always on¬†sale.¬† I usually try to find a cut of pork that does not have a lot of fat on it.¬† I would rather the fat be cut off so that I don’t have to try to trim it when I get home….one less step to do.

The cookbook where I found this recipe in takes special occasions¬†and holidays and gives you a full menu for each occasion.¬† I found the pork recipe in the “Birthday Bash” section. Not only will¬†you get the recipes for each occasion but your also get decorating¬†ideas as well…..but not only that but also music selections……as well as the types of drinks to make.¬† If you are not a creative person and need your hand held, this is a great cookbook full of¬†pictures and ideas that will make your head¬†swim.¬† I you are a¬†creative person, this will add to your creative juices that are already flowing in your veins.¬† Enjoy!

The Ruling:¬† We all ate it…..youngest child does it pork.¬† I do think that some barbecue sauce may have come out at some point.¬† My husband said it had a taste that he really could not put his finger on. I realized after I had started making this dish that it was supposed to¬†marinate for at least 24 hours and it was supposed to be made in the¬†oven.¬† I didn’t marinate it and¬†I didn’t make it in the oven……I used the slow cooker.¬† Since I didn’t marinate it I felt an obligation to baste it several times while it was cooking.¬† I can only imagine the flavors if I had marinated it for the¬†24 hours.¬†¬†If I was to make this again, I would marinate¬†it but I still think I would use the slow cooker.¬† The recipe that is given is for the oven.¬† For the slow cooker, simply dump it in, turn it on low and let it cook for 8 hours.

Honey-Lime Roast Pork

Ingredients:

  • 1 boneless pork loin (about 3 1/2 pounds)
  • 1 large clove garlic, cut into thin slivers
  • 1/3 cup fresh lime juice (from about 3¬†limes)
  • 3 tablespoons honey
  • 2 tablespoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground cumin
  • salt and¬†freshly ground black pepper, to taste

Directions:

  1. Using the tip of a small sharp knife, make slits about 1/2 inch deep all over the pork loin.  Insert the garlic slivers into the slits. Place the pork in a shallow baking dish.
  2. Combine all the remaining ingredients in a bowl, mix well, and pour over the pork loin. Marinate, covered, in the refrigerator overnight, turning the pork twice.
  3. Remove the pork from the refrigerator 30 minutes before roasting. Preheat the oven to 350 degrees. F.
  4. Rost the pork, basting it about every 15 minutes, until it is cooked through (150-160 degrees on a meat thermometer), about 1 hour and 10  minutes, or 20 minutes per pound.  Let the roast rest for 15 minutes, then slice and serve.

 

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

2 Comments

Filed under Main Dishes, Slow Cooker, Sunday Suppers, Uncategorized