roast – Bitchin Camero

roast

May 12, 2009

Orange & Garlic Roast Pork Loin

mel entree, recipe garlic, lime, orange, pork, roast

Orange & Garlic Roast Pork Loin

I think I’m forgetting how to write a blog post. I’ve been away from my kitchen the past two weekends, approved first to New York for a wedding, seek then to St. Augustine for a relaxing weekend. I hadn’t even been to the grocery store in a month! Sacrilege.

In New York, I ate and ate – things like delicious Cambodian sandwiches from Num Pang and outstanding brussel sprouts and assorted goodies at Momofuku Ssam Bar. (Not to mention the warm cookies and milk at the Milk Bar next door – awesome on a plate!) In St. Augustine, we found the perfect gelato handmade daily by their gelato maker at Cafe del Hidalgo.

But as good as all that food was, I still missed my kitchen. And I’m pretty sure it missed me, too. So, what better way to kick off a week of cooking than with a pork loin roasted with orange and lime juices, garlic and onions? I seared the roast on all sides, then added the other goodies. After about an hour in the dutch oven, the onions and garlic caramelize with the juices and become a citusy, garlicky sauce that’s like pork’s best friend.

If anyone out there has a slow cooker, I think this is the perfect recipe for you. Just make sure to sear the meat before you slow cook to release the meaty goodness.

ps. You should stuff tacos with these. You just should!

January 28, 2009

Pork Roast with Prunes, Rosemary & Wine

mel entree, recipe pork, prunes, roast, rosemary, wine

Pork Roast with Prunes, <a href= condom Rosemary & Wine ” />

I know most people associate prunes with rather unfortunate circumstances, but that’s not really fair to the poor prune. When used in savory recipes, they add a juicy sweetness that’s particularly good with roasted meats. My grandmother used to make the most succulent roast chicken with prunes that was beloved by the entire family. (In fact, I think I’ll post that recipe soon. Mmm…)

While your meat roasts, the prunes caramelize and dissolve, making a deliciously sticky sauce for whatever else is sharing the pot. This recipe is best for its simplicity. Just sear a seasoned pork loin, add prunes, rosemary, red wine and smoked paprika, cover and let simmer for about 45 minutes. The result is sweet and smoky with a little rosemary flavor. Perfect for slathering on top of your pork roast.

As a bonus this dish makes your house smell absolutely delicious. So delicious, your neighbors will be jealous (and hungry). Make sure you’ve got enough for leftover sandwiches — crazy delicious!