Happy New Year
So to get started in 2015, I thought I'd put up a recipe I did a few weeks ago that turned out pretty well. What I cooked was the end piece of a complete Pork Loin I purchased and cut into chops. The ends taper down and make a fantastic roast if you don't over cook them. For this recipe I marinated the roast in an Italian dressing and froze it after being sealed with my food saver. This was a super method for getting the marinade in the meat and provided nice additional flavor. After thawing, I heavily salted and peppered the entire roast. I then seared off the meat, getting good color on it, and finished it in the oven with many garlic cloves that had been tossed in olive oil. I used an external thermomiter and brought the internal temperature to 150 degrees.
I served this with a cranberry compote I made using fresh cranberries, sugar, some lime juice and a touch of cinnamon. A quick sauce of asparagus, red onion and red bell peppers were also invited to the party. I'm pleased with the way this came out and would most definitely make it agin.
