food | home cooking
BALSAM IC
R O SEM A R Y
PORK LOIN
WITH ROASTED POTATOES
INGREDIENTS
2 / lbs. boneless top loin pork roast
1 / c. fresh rosem ary leaves
12 cloves garlic
3 tbsp. olive oil
2 tbsp. balsam ic vinegar
1 tsp. salt
2 tsp. black pepper
2 / lbs. sm all red potatoes, cut into
/- in c h wedges
DIRECTIONS
P ^ 'Preheat oven to 450°F.
In food processor, com bine rosemary,
garlic, oil, vinegar, salt and pepper; pulse
to a coarse, w e t paste. Spread % paste on
all sides of roast. Place roast, fa t side up,
in shallow roasting pan big enough to
hold roast w ith 3 inches around all sides.
Cook 15 min.
M eanw hile, in large bow l, m ix potatoes
and rem aining paste. Reduce oven to
350°F. Place coated potatoes around
roast; cook 50 to 60 m in., tossing
potatoes halfway. Cook roast until
internal tem p. reaches 150°F. If potatoes
aren't done, transfer roast to cutting
board and continue cooking potatoes.
Remove roast from oven, let rest 10 min.
Slice and arrange on platter w ith potatoes.
Serves 8 to 10
TheOtherWhiteMeat.com
pork
Pork and Sweet
Potato Stew
pr e p
20 min.
cook
25 min.
1
2/2- to 3-lb. pork loin, cut into
1
/
4
- to 1/2-inch cubes
3
to 4 Tbsp. all-purpose flour
3
Tbsp. olive oil
1
large onion, chopped
2
to 3 stalks celery, chopped
2
to 3 cloves garlic, minced
1
14-oz. can chicken broth
1
10-oz. bottle apple-cranberry
juice
2
large sweet potatoes, peeled and
cut into
1
/
4
-inch cubes
1
to 2 Tbsp. snipped fresh sage
Grated fresh nutmeg
Fresh sage leaves
1. Sprinkle pork with /2 teaspoon
sa lt
and
/4
teaspoon
p ep p er.
Place flour in
a large bowl; add pork and toss to coat.
In a 5- to
6
-quart Dutch oven heat
1
tablespoon of the oil over medium-
high heat. Add half the pork; brown on
all sides. Remove. Repeat with another
1
tablespoon oil and remaining pork.
Remove pork from pan.
2. Add remaining oil to pan along
with onion and celery; cook 5 to 7
minutes or until tender. Stir in garlic.
Sprinkle with any remaining flour;
stir to coat. Slowly stir in broth, juice,
and 1 cup
w ater.
Return pork to pan;
add sweet potatoes and sage. Bring to
a simmer. Reduce heat and cook 20 to
25 minutes more until potatoes and
pork are tender. Season to taste with
s a lt
and
p e p p er .
3. To serve, top with nutmeg and fresh
sage leaves. Makes
6
to
8
servings.
e a ch se r v in g
481 cal, 24 g fat, 131
mg chol, 600 mg sodium, 23 g carb, 2 g
fiber, 41 gpro.
Braised Cabbage with
Spicy Croutons
pr e p 10
min.
cook
18 min.
2
Tbsp. olive oil
1
Tbsp. butter
/3
a 12-oz. baguette, torn into
coarse croutons (2 cups)
/4
tsp. garlic powder
/4
tsp. crushed red pepper
1
small head green cabbage, cut in
6
wedges
/
2
cup water
Snipped fresh parsley
Lemon wedges
1. In a very large skillet heat
1
tablespoon olive oil and the butter
over medium-high. Add bread, garlic
powder, and crushed red pepper.
Cook and stir 3 to 5 minutes until
golden brown. Remove croutons from
skillet with slotted spoon and cool in
a single layer on paper towels.
2. Add cabbage to skillet, overlapping
wedges if needed. Season with
sa lt
and
b la ck p ep p er.
Add water; bring
to boiling. Reduce heat and simmer,
covered, 15 minutes or until tender.
3. Place cabbage on platter; drizzle
with remaining olive oil. Serve topped
with croutons and parsley and with
lemon wedges. Makes
6
to
8
servings.
e a ch se r v in g
141 cal, 7g fat, 5 mg
chol, 254 mg sodium, 19 g carb, 4 g fiber,
4 g pro.
Christmas Pudding
Warm, the pudding has a creamy
texture like thick sauce. Or make it up
to 3 days ahead and serve it chilled.
pr e p 10 m in.
cook 20 min.
1
/
2
cups sugar
/
3
cup cornstarch
4
cups milk
6
egg yolks, lightly beaten
2
Tbsp. butter
1
Tbsp. vanilla
1
recipe Cranberry Crunch
topping,
below
1. In large heavy saucepan combine
sugar and cornstarch. Stir in milk. Cook
over medium heat until thickened and
bubbly, stirring constantly. Cook and
stir 2 minutes more. Remove from
heat. Gradually stir 1 cup of the milk
mixture into egg yolks.
2. Add egg mixture to milk mixture in
saucepan. Bring to a gentle boil; reduce
heat. Cook and stir 2 minutes more.
Remove from heat. Stir in butter and
vanilla. Pour pudding in bowl; cover
surface of pudding with plastic wrap.
Let stand at room temperature up to
1
hour; refrigerate to store longer.
3. To serve, sprinkle Cranberry
Crunch on top; pass remaining. Makes
about
8
servings.
Cranberry Crunch In a bowl
combine 4 crushed purchased biscotti,
3
/ cup roasted pistachios, / cup dried
cranberries,
2
tablespoons crystallized
ginger, and
1
tablespoon sugar.
e a ch se r v in g
375 cal, 12 g fat, 177
mg chol, 99 mg sodium, 60 g carb, 1
g
fiber,
8
gpro.
■
©2010 National Pork Board,
Des Moines, IA USA. This message
funded by America’s Pork Checkoff Progi
196
BETTER HOMES AND GARDENS | DECEMBER 2010 | BHG.COM
