2011, Recipes 5, 6 & 7: Roasted Pork Loin, Roasted Brussels Sprouts & Creamy Parmesan Orzo

Roasted Pork Loin
Recipe courtesy of Allrecipes.com 

• 3 cloves garlic, minced
• 1 tablespoon dried rosemary
• salt and pepper to taste
• 2 pounds boneless pork loin roast
• 1/4 cup olive oil
• 1/2 cup white wine

1. Preheat oven to 350 degrees F (175 degrees C).
2. Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
3. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices. 

Results: YUMMY!!!! If you're not against pork, you should DEFINITELY make this!  I used my Le Creuset and a meat thermometer for the first time and I felt so chef-y!  :)  It only took about an hour 15 to make these per the recommendations.  I put the wine in about halfway through the cooking time.  I also added mushrooms to the sauce per another reviewer.  YUMMY SAUCE!!  I wish I had more and more and more of it!  I used to hate gravy.  I think because I always had terrible-tasting gravy that was either flavorless or had a skin on it.  YUCK!!  But I've made some delicious gravies! 

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten 

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Results: This was my first time making brussels sprouts.  I tasted them raw and actually liked them better than all brown like that.  I am willing to try them in a different recipe, though.  I'm going to use these in another recipe later in the week!  I'm loving all this leftover transformation!

 

Creamy Parmesan Orzo

Recipe courtesy of  Myrecipe.com

• 1  tablespoon  butter
• 1  cup  orzo
• 1 1/4  cups  fat-free, less-sodium chicken broth
• 1 1/4  cups  water
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese
• 2  tablespoons chopped fresh basil
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  teaspoons  pine nuts, toasted

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.

 

Results: This was the first time I'd ever had orzo, too.  I didn't really like this preparation.  It was kind of sticky in an unpleasant way.  I definitely didn't use pine nuts since they're about $18/lb. everywhere I've seen them.  Yeah. Right.  I used the basil butter from a previous recipe.  You should definitely add salt.  The parm doesn't add enough salt to make this recipe as flavorful as it should be.