Finally got together with our two new friends from Vermont and since I had a lovely pork loin roast in the freezer, some very fresh cauliflower and four sweet potatoes, it was a no-brainer! Bonus – after thawing the roast I didn’t have to marinade it! Start it off with a crisp Caesar salad…actually this meal would be great for Easter...
Honey Dijon Pork Loin Roast
Servings 8 serves
- 3- pound pork loin
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- salt and fresh ground pepper, to taste
- 4 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons low-sodium gluten free soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Preheat oven to 375˚F.
- Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
- Pat dry pork loin with paper towels.
- In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
- Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
- Take the spice mix and rub it all over the pork loin.
- Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
- Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
- In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce.
- Brush remaining honey mixture over the pork loin.
- Roast for 45 minutes or until internal temperature of the pork loin reaches 145˚F
Sadly, my Maple Chipotle Rub being sent from Canada seems to have gotten lost along the way. In desperation I sought out another rub recipe on Pinterest as I bought some lovely boneless beef ribs at Costco. The recipe was posted from inthekitchenwithkath.com. (It had been adapted from Mark Bittmans How to Cook Everything the basics). It can be used on beef, pork or poultry. Below are the instructions with the recipe for Southern Barbecue Rub below that. The rub will keep in the fridge…
Slow Roasted Ribs (one 3 or 4 lb. rack)
- Preheat the oven to 250˚F*
- Remove the membrane from the back of the ribs. This is easily done by loosening an end with a knife and then grabbing the piece with a clean paper towel and pulling it off.
- Place the ribs on a large rimmed baking sheet, meaty side down. Rub a generous amount of the barbecue rub on both sides of the rack.
- With the ribs bone-side down, put the baking sheet in the preheated oven and roast for 2 hours.
- Turn the ribs over and roast for another hour.
- Turn the ribs over so they are again bone-side down and roast for one more hour, or until the ribs are fork-tender and practically falling off the bone.
- Cut the ribs into serving pieces and enjoy!
*NOTE Because my ribs were boneless I was able to reduce the cooking time! I cooked them first for 1 hour at 300 degrees F and then turned them over to cook for another half hour, reducing the heat to 250 F. They were done, but you should check them before turning off the oven, depending on the thickness of the boneless ribs.
*Southern Barbecue Rub (Adapted from a recipe in Joy of Cooking)
- ¼ cup sweet paprika
- 2 tablespoons chili powder (You could use smoked paprika instead.)
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 2 tablespoons salt
- 2 tablespoons ground pepper
- 2 tablespoons brown sugar (optional) I used this
Before you even get started on me, yes I love liver, but not the way my mother overcooked it after dredging it in flour! Quite a few months back we found a lamb store here and we purchased this lamb liver to try. Where else would I turn but Pinterest? The recipe could be made with any liver…well maybe not chicken…cluck cluck. Leftovers were great for breakfast with fried eggs on the top. Trust me!! Let me know if you try it…Chuck? LOL
Lamb Liver and Bacon Casserole
– 500 g lamb’s liver, trimmed and cut into small pieces ( try baby beef)
– 2 tablespoons olive oil
– 230 g rind less smoked bacon rashes, cut into pieces
– 2 small onions, chopped
– 2 cups mushrooms, cut into quarters
– 2 tablespoons plain flour
– 150 ml hot water
– 1 teaspoon smoke sweet paprika powder
– 1 tablespoon soy sauce
– salt and pepper
Heat the oil in a casserole dish and stir-fry the bacon until crisp. Add the onion and continue frying until the onion is soft. Add the mushrooms and fry for another 3 minutes. Using a slotted spoon (to make sure that oil and bacon fat will stay in the casserole dish), remove the bacon and vegetables and put aside.
Add the liver to the remaining fat and cook over a medium heat for about 4 minutes, turning so it’s seared and cook all around. Remove from the dish and keep warm.