Recipes

Pork Loin

Sometimes I’m amazed I get through the day. Do you ever feel like that? Other times- I want to high five myself for getting through the day and feeling awesome.

Tonight- I wonder how I enjoy cooking and can mess up a recipe so drastically… and also still tell people that I like cooking and sort of know what I’m doing. Beef chuck never masquerades as pork loin, in case y’all were wondering. Not totally sure how I missed that pertinent ingredient while pinterest’ing a recipe. Ya’ll read that right, I was doing my usual 3x daily Pinterest binge- and this popped up. The local Safeway was running a stellar deal on potatoes, onions, and carrots- get them free if you purchase a certain cut of meat- SOLD!

Treated the beef chuck like a pork loin, had to cook it longer {even after my rice timer went off at exactly the same time as the oven timer went off- that NEVER happens folks, things typically do not get done at the same time or in the right order}.

I should also say- I’ve been battling a nasty cold {that J just nearly got done with}, and thought I would try a NEW recipe! Bold, I know.

End of rant- here’s the recipe, the rub is STELLAR! I put the beef chuck in a roasting pan with the veggies-  which soaked up all the awesomeness and I wanted to stuff them ALL in my mouth!

I found the recipe here, and I’ll certainly be using it again!

Brown Sugar Garlic Pork with Carrots & Potatoes

Ingredients:
2 lb pork loin, trimmed of excess fat
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon canola oil
2 lbs carrots, peeled and sliced
2 lbs potatoes, scrubbed and cut into 1 inch chunks
¼ cup canola oil, for vegetables
salt and pepper, to taste

Directions:
Preheat oven to 375 degrees. Mix ¼ cup canola oil, salt and pepper with sliced carrots and potatoes. Mix 1 tbsp canola oil, brown sugar, garlic and rub all over pork loin. On one large cookie sheet, put down some foil and add the carrots and potatoes. Spread apart the vegetables to make an opening in the pan for the pork. Add the pork to the pan. Roast the pork and vegetables for 40-50 minutes, or until a meat thermometer registers at 150 degrees in the center of the roast. Open your oven and remove the pork onto a plate or cutting board to let it rest and cover it with a piece of foil. Let the pork rest for 5-10 minutes, then remove the veggies from the oven once you are ready to serve the pork. This allows them to finish cooking while only using one pan and makes sure they are hot when the pork has rested.

 

Here’s to good food and happy bellies!
~SJW

Image via Unsplash– Peter Wendt

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