Herb Roasted Pork
From: All Recipes Website
Prep Time: 20 Minutes
Cook Time: 3 Hours Ready In: 3 Hours 20 Minutes
Yields: 8 servings
"Herb-rubbed roasted pork loin with a sweet, tangy glaze."
My notes: This was a great hit at Sunday dinner with guests. Make extra of the sauce (cornstarch, vinegar, water, soy sauce) for pouring over the meat. I ended up adding extra water, soy sauce, and cornstarch to the sauce because I liked a thicker glaze with less of a vinegar bite. The meat is very tender. I also wrapped the loin in tinfoil for the first 2 1/2 hours of cooking time.
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce
DIRECTIONS:1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 150 degrees F (65 degrees C), depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Spinach-Pear Salad with Mustard Vinaigrette
A fresh salad featuring ripe fall pears is a welcome addition to the Thanksgiving table. Save time by using packaged, prewashed spinach. Prepare and refrigerate the vinaigrette up to two days ahead, and shave and refrigerate the cheese up to one day ahead.
My Notes: this was a great pairing with Herbed Pork Roast. I added crumbed bacon to the salad. Even the kids were eating it and wanting more.
2 Bosc pears, cored and thinly sliced
1 (6-ounce) package fresh baby spinach
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons extravirgin olive oil
1 1/2 teaspoons stone-ground mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
Combine pear slices and spinach in a large bowl. Combine water and the next 6 ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.
Yield: 12 servings (serving size: 2/3 cup salad and about 1 teaspoon cheese)
CALORIES 52 (47% from fat); FAT 2.7g (sat 0.7g,mono 1.6g,poly 0.2g); PROTEIN 1.7g; CHOLESTEROL 2mg; CALCIUM 58mg; SODIUM 215mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 6.1g Cooking Light, NOVEMBER 2004