Roast Pork Loin

3 1/2 lb. Pork Loin - Trimmed of fat and patted dry & trussed - Room temperature
Spice Rub:
2 tbsp Kosher Salt
1 tbsp Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cumin
1 tsp Smoked Paprika
1 tsp Taco Seasoning
1 tsp Dried Mustard
1 tsp Roasted Pepper Powder (Optional - I make my own)
1 tsp BBQ Seasoning
1 tbsp Brown Sugar

1/4 Cup Extra Virgin Olive Oil (EVOO)
3 tbsp Butter
1/4 Cup Vegetable Oil

1/2 Cup Vegetable Stock (or Chicken or whatever you have)
1/4 Large Onion - Chopped

In a bowl, mix together the spices to combine.  Generously rub the spices over the pork loin and press into the meat.

In a baking dish add vegetable stock and onion.  Set aside.

In a pan over med / high heat, add the EVOO, butter and vegetable oil.  Add the seasoned pork loin and brown on all sides (and ends) about 2-3 minutes per side.  Transfer to baking dish and cover with foil.

In a preheated to 375 degree oven, add the pork loin and cook for about 35 minutes.  Increase the oven to 400 degrees, remove the foil and cook the pork loin for about another 10 minutes or until it reaches an internal temperature of 145 degrees.

Let pork loin rest for 10-15 minutes.

Take the juices and onion from the baking dish and blend for gravy.

Enjoy.

#foodie  #cheftainment #porkloin

Coconut Milk Braised Pork Loin

2 2lb. Pork Loins
1 tbsp (each) - Salt, Pepper, Garlic Powder, Onion Powder, Thyme
1/2 tsp (each) - Taco Seasoning, Cumin, Poultry Seasoning
1 Cup Dried Apricots - Large Chop
1 Stalk Celery - Large Chop
1/2 Onion - Large Chop
2 Garlic Cloves - Smashed
1 Can Coconut Milk
3 Cups Chicken Stock
2 tbsp Butter
2 tbsp Extra Virgin Olive Oil (EVOO)

Generously season the 2 pork loins with the spices making sure to cover the entire thing.  In a Dutch Oven or any large pot that can go in the oven, over med/high heat, add the evoo and butter and sear the pork loins on all sides.  Remove from the pot and add the apricots, celery, onion and garlic and cook for about 2 minutes scraping up all the bits of the pork loin stuck to the bottom of the pot.

Add back in the pork loins and cover with the coconut milk and chicken stock.  It should almost cover the pork loins but not completely.  Place lid on pot and set in a pre-heated 350 degree oven, turning the pork loins every hour.

Remove from oven, remove lid and let rest for about 15 minutes.  Remove the pork.  Put the pot on med/high heat and stir occasionally for about 10 minutes.  The liquid should basically come up to a bubble and break down any remaining bits of the apricots and veggies.  The apricots will thicken the sauce so no need for flour or corn starch.

Slice the pork loin into about 1-2" slices.  I served mine over garlic mashed potatoes but it would be good w/ buttered noodles or rice as well.  Garnish w/ parsley and enjoy.  The pork will be fall apart tender and the sauce will be slightly sweet and spicy.

Pork Loin Veggie Lo Mein

EVOO

1 Cup Sliced Crimini Mushrooms

1 Cup Green Beans – ½” slices

½ Bunch Asparagus – ½ “ slices

1 Cup Broccoli – Chopped

1 Cup Red Peppers – Sliced & Cut in ½

1 Savoy Cabbage – Shredded

2 Cups Pork Loin – Cooked & Sliced

1 Cup Bean Sprouts

1 lb Spaghetti

Sauce:

4 tbsp Soy Sauce

1 tbsp Sesame Oil

3 tbsp Dijon Mustard

3 tbsp Brown Sugar

2 tbsp Peanut Butter

½ tbsp Ginger – Grated

1 Cup Chicken Stock

2 Green Onions – Diced (for garnish)

2 tbsp Sesame Seeds (for garnish)

In a large sautee pan over med/high heat add 2 tbsp EVOO.  Add mushrooms and cook on each side to brown, about 3 minutes per side.  Remove mushrooms.  Add about 1 tbsp EVOO and add in green beans, asparagus, broccoli.  Cook about 5 minutes until browned.  Remove from pan.  Add 1 tbsp EVOO and cabbage.  Cook about 8 minutes until caramelized.

In a large pot of boiling water, cook spaghetti according to directions (about 8 minutes).  Reserve about 1 cup of liquid if needed to thin out sauce.

While pasta is cooking, in a small pan over med / low heat add soy sauce, sesame oil, mustard, brown sugar, peanut butter, ginger and chicken stock.  Cook for about 3 minutes, stirring to combine and not burn.

In a large bowl add in the pasta, veggies, bean sprouts, cooked pork loin and the sauce.  Combine fully.  If needed to thin out the sauce add in some of the pasta water.

Garnish with green onions & sesame seeds.  Enjoy.