Hi friends! I’m back after a week of rest from blogging. Thanks for checking in today! Let’s start out by talking about Easter since I missed it last week!
Sometimes even good family traditions need to be tweaked. We typically always have either ham or turkey breast for Easter, but I felt the need to try something new (imagine that!). I looked through some cooking sites and found a delicious sounding recipe for Garlic Rosemary Pork Loin from Food and Wine site. While we’re not wine drinkers, they have some great recipes and this one did not disappoint!
The Pork Loin is marinated overnight, giving it flavor. Then in the morning it’s seared in a pan, giving it that nice crispy edge that any meat should have! It is then roasted in the oven for a relatively short amount of time. I did this all before heading to church. Then I sliced it and put it on the platter. All I had to do after church was warm it in the oven a bit. The pan juices made a really savory gravy to pour over top!
I love apples with pork, so I also made a side dish that would incorporate that flavor. I cooked apples with cinnamon and a little sugar until the apples were tender. Then I baked sweet potatoes and we topped the potatoes with a spoon of the apples. It was SO good!
Here’s the recipe for the pork loin. I hope you’ll make this in the near future! It’s a keeper!
Garlic and Rosemary Pork Loin
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 8 large garlic cloves, chopped
- 1 bunch of rosemary, leaves only, coarsely chopped (1/2 cup)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 pounds center-cut pork loin
- In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper. Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.
- Preheat the oven to 400°. Let the pork stand at room temperature for 30 minutes. Brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the pork to the skillet and cook over moderately high heat until browned all over, about 5 minutes. Transfer the pork to the oven and roast for 40 to 45 minutes, until golden and a thermometer inserted in the thickest part registers 135°. Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving.
Of course dinner was ended with a slice of my Coconut Cake with lemon filling!
How was your Easter and did you serve anything out of the ordinary?