To prep ahead on Saturday night I:
Scrubbed the red potatoes and placed them in a bowl of water. Sunday morning I put them in the crock pot, covered them with water and let them cook while we were at church.
- made the marinade for my pork roast (recipe to follow).
- placed the roast in a Ziploc bag with the marinade where it would sit in the fridge all night.
- made up the biscuits, cut them out, and placed them on a cookie sheet in a little melted butter.
1 boneless pork loin roast (3 to 3 1/2 lbs
1/2 cup chopped onions
2 1/4 cups chicken broth, divided
1/4 cup cider/red wine vinegar
2 T olive oil
4 cloves of garlic, minced
1 T. dried crushed rosemary
1/4 teaspoon red pepper
1 tsp salt
2 T. cornstarch
1/4 c cold water
Place roast in large resealable plastic bag. Combine onions, 1/4 cup broth, vinegar, oil, garlic, rosemary and pepper; pour over roast. Seal and shake to mix the marinade all around roast. Refrigerate for 4-8 hours. Remove roast and place with fat side up in an ungreased shallow roasting pan. Combine marinade with remaining broth; pour over roast. Sprinkle with salt. Place some of the onions, etc. on top of roast. Bake, uncovered, 2 to 2 1/2 hours at 350 degrees. Remove roast to warm serving platter and rest for at least 10 min. before slicing.
Meanwhile, combine cornstarch and water. Heat the pan juices in the same roasting dish and stir in the cornstarch and water; bring to a boil and let cook, stirring constantly, until juices are thickened.
Our weekend went too quickly with Allison, but we had fun with her and we ate too well!
What was cookin‘ in your kitchen this weekend?