What’s for dinner? Pork roast and all the fixin’s.

It was a cold, rainy day today and I thought a roast dinner would help warm us up.

Unfortunately, the roast beef at the local grocery store were practically a million dollars, so I settled on pork.

Here’s what I made:

Pork roast with all the fixin's

PART 1

Pork Roast with Onion Caraway Gravy

Courtesy of Canadian Living

Ingredients:

1 tbsp (15 mL) butter

1 large onion, chopped

2 cloves of garlic, chopped

1 pork loin centre roast boneless, (3-1/2 lb/1.75 kg)

2 tsp (10 mL) caraway seeds, crushed

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) pepper

1-3/4 cups (425 mL) hot sodium-reduced chicken stock

3/4 cup (175 mL) white wine or sodium-reduced chicken stock

2 tbsp (30 mL) all-purpose flour

 

Directions:

In skillet, melt butter over medium heat; fry onion and garlic, stirring occasionally, until golden, about 8 minutes. Transfer to small roasting pan.Sprinkle pork with caraway seeds, salt and pepper; place on onion. Roast in 325°F (160°C) oven for 1-1/4 hours.Add hot stock and wine to pan. Roast until meat thermometer registers 160°F (71°C), about 1-1/4 hours. Transfer pork to cutting board; tent with foil and let stand for 15 minutes before carving.Place roasting pan over medium-high heat and bring pan juices to boil. In glass measure, whisk 1/2 cup (125 mL) of the hot juices with flour; whisk back into pan and cook, stirring, until thickened, about 2 minutes. Serve with pork.

  • PART 2
  • Roasted Beets
  • Adapted from foodnetwork.com
  • Ingredients:
  • 4 beets
    2 tbsp extra virgin olive oil
    1-1/2 tsp thyme
    1 tsp salt
    1/2 tsp freshly ground black pepper
  • Directions:
  • Preheat the oven to 400 degrees.Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1-1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.
  • I mashed up some potatoes with herb and garlic light cream cheese with a bit of milk and steamed up a mountain of spinach to serve along side. Thumbs up all around!

 

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