Thursday, August 6, 2009

Pork Loin Roast and Fresh Baked Vegetables

Prepared by Amber Coffman
Amber lives in South Central Kansas near Wichita, Kansas. It's her first Real Garden - and what a lovely one it is!

After a few fits and starts, She and her husband Dan soon had a beautifully laid out garden. They tilled, laid out, and planted with every kind of vegetable they could think of. And now it's loaded with Tomatoes, Peppers, Onions, Zucchini, Cucumbers, Okra, and even Watermelons and Cantaloupes. They even had a few rows of Sweet Corn - which the bugs got before They did!

Better luck next year! Out toward the back fence is a row of Giant Sunflowers which not only draw birds of all kinds, but also butterflies and bees to pollinate the Garden.

Amber carried an armful of Beautiful frilly Celery to deliver to a merchant at the Home Town Market last Saturday morning. What else could she do with all those fresh vegetables?

How about a delicious Pork Loin with Fresh Baked Chunky Vegetables?

With some Fresh - just picked vegetables out of her first garden - and a $8 Pork Loin - Amber whipped up a Sunday dinner fit for the most discerning palate! Here's how she did it. But first. Take a look at this:

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Roasted Pork Loin with Chunky Fresh Vegetables

It certainly looks delicious, doesn't it? And it Is!

Things you need
Small Bowl
Large Skillet
Baking Sheet
Measuring Spoons
Oven with Broiler
Several Toothpicks
Knives, Spatulas
Oven Mitts

Ingredients

Meats

3 - 5 pound Pork Loin [ You want this unseasoned]
1 Package Bacon (12 Oz to 1 Pound)

Dry Ingredients

1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon (dried) Parsley

Oil

2 Tablespoons Olive Oil

Fresh Vegetables

4 to 6 small Potatoes [ Early Garden Potatoes most Tasty ]
1 Small Onion [ Pearl Onions are OK ]
2 Medium Zucchini Squash
2 Medium Bell Peppers
1 Large Tomato

Instructions
In a small bowl, combine the Dry Ingredients
Rub the Dry Ingredients mixture on the Pork Loin.

In a skillet, with the olive oil, braise the seasoned pork loin on med to med high heat. Approximately 3 minutes each side, and on the ends.

Next

Lay Bacon Strips across the Baking Dish for the length of the Pork Loin.
Lay the Pork Loin in the Baking Dish on top of the Bacon Strips.
Wrap the strips up and over the Pork Loin and secure the bacon with toothpicks.


Set the Broiler and Place the Baking Dish with the Prepared Pork Loin in the oven. Broil for 6 to 10 minutes or until the Bacon is Crisp.
Set the Oven on 350 degrees and bake the Pork Loin for 30 minutes. Leave in the oven with the heat on while you prepare the Vegetable Pieces.

Cut the potatoes, onion, zucchini, bell peppers, and large tomato into bite-sized pieces.

Place the Vegetable pieces on a baking sheet and season to taste. Place in the oven with the Pork Loin and finish baking everything for one hour.


Finishing Up

When finished baking, Carefully - Using the Baking Gloves -pull the Pork Loin and pan of roasted Vegetables out of the oven. Pour the liquid from the Pork Loin, and arrange the baked vegetables around the roast to make " a lovely presentation". Those are Ambers words...
Oh - Don't forget to take out the toothpicks!

This is enough to feed 4 adults and have left left-overs for midnight pork sandwiches or for tomorrows work lunch!
Enjoy!


GrandBob


Copyright Robert Mader 2009
All Rights Reserved

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