Planned Overs – Italian Roast Pork

3 Oct

Minimal Active Cooking / Long Waiting Period (2-4 hours)

Cooking Sequence:
15 min active
2-4 hours waiting
15 min active

Equipment Needed:
· Metal Dutch Oven with tight lid (preferably) OR: Metal pot to sauté, then transfer to a covered dish to complete cooking

Ingredients:
4 to 5 lb boneless pork loin
Rosemary
Garlic, fresh
Salt and pepper
Olive Oil
1 bottle inexpensive, strong red wine
1 small can tomato paste
1 package sliced baby Portobello mushrooms (or buy them and slice them)

Preheat oven to 250 degrees if you have the luxury of cooking 3-4 hours. You can also choose to cook 2 hours at 350, but the result will be less tender.

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Heat 1-2 T. olive oil in bottom of metal Dutch oven over medium heat.
Chop the rosemary and garlic together. Mix in salt and pepper. Rub all over the pork loin.
Brown the pork loin in the olive oil, on all sides, about 5-8 minutes per side. Transfer to Dutch oven if not using one for browning step.
Pour the wine over the top.
Cover and put in the preheated oven.

Before serving, remove from the oven, put the Dutch oven on the burner (or transfer meat and juice back to your stove-top pot).
Add tomato paste and mushrooms.
Simmer until thickened, stirring to dissolve tomato paste.

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SERVE WITH:
Polenta (grits) – c’mon, don’t be shy!
1 c. grits or polenta
2 T. butter
2 c. milk
1 c. low salt chicken broth

Heat liquids until simmering, turn to stove to low. Add grits. Cook until tender and juices absorbed, stirring occasionally.

AND:
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Sautéed bitter greens (rapini, broccoli rabe…?)
1 bunch bitter greens
2 cloves garlic
Olive oil
Red pepper flakes

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PLANNED OVERS (Options)
Okay, it’s good, just eat the leftovers
Make Frozen Overs by slicing pork, covering with sauce, then freezing
Sandwiches

2 Responses to “Planned Overs – Italian Roast Pork”

  1. Kara October 14, 2012 at 8:18 pm #

    I just made this/ate it and Herb’s first response was “MMMM!” I asked if the recipe was a “keeper” and he said yes. He also told me to tell you thank you for the recipe. My belly thanks you too!!

    • Mrs. U. October 14, 2012 at 8:46 pm #

      Very nice! It’s so easy, too! I am glad you liked it – give your menfolk my best!

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