I don’t know about you but I get a thrill out of saving money, especially at the holidays. When I can find a way to have an elegant entrée and save money too, well that surely lifts my spirits! With the money you save by serving a bone-in pork loin roast instead of prime rib or filet mignon, you can spend a little more on the wine! A very elegant presentation and perfect for your New Year’s Eve Dinner celebration.
Glazed Pork Loin
Recipe courtesy Glacier Brewhouse, Anchorage, AL
Ingredients:
2/3 cup light brown sugar
1/4 cup seasoning salt
2 tablespoons chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 whole pork loin chop, excess fat removed
1/4 cup olive oil
1/4 cup minced fresh garlic
4 to 8 bone-in pork loin roast
2 cups Mushroom Ragout Sauce, recipe follows
2 cups mashed potatoes (your favorite recipe)
2 tablespoons candied pecans
1 tablespoon blue cheese crumbles, for garnish
1 teaspoon chopped fresh mint leaves, for garnish
Directions:
Mix sugar, salt, and herbs in dry stainless steel bowl. Rub pork loin with olive oil and garlic, then massage the brown sugar and herb mixture into the meat. Let the pork loin marinate overnight in the refrigerator.
Preheat the oven to 300 degrees F.
Remove pork from the refrigerator and coat it with the excess marinade in the bottom of the pan. Transfer to the oven and cook until the internal temperature measures 145 degrees F on a meat thermometer. Remove from heat and let rest, tented with foil, for 20 minutes; the internal temperature should rise to about 150 degrees F.
While pork is roasting, make Mushroom Ragout Sauce.
Mushroom Ragout Sauce:
2 tablespoons diced pancetta
1 tablespoon olive oil
1/4 cup julienned yellow onions
1/2 tablespoon chopped shallots
1 teaspoon minced garlic
1 teaspoon lemon zest
1/4-pound Portobello mushrooms, chopped
1/4-pound oyster mushrooms, torn by hand
1/2 teaspoon Worcestershire sauce
1 cup chicken demi-glace
1/2 teaspoon chopped fresh rosemary leaves
1 tablespoon diced Roma tomatoes
1 tablespoon whole butter
Directions:
Render the pancetta in a braiser over medium heat until crisp. Add the olive oil, onions, and shallots. Cook until onions are starting to caramelize, and then add garlic and lemon zest and cook for a moment to release aromas. Add in mushrooms and sauté until they break down, release their moisture, and liquid evaporates. Add Worcestershire and demi-glace. Stir in rosemary, tomatoes, and butter until incorporated.
When ready to serve, slice pork as desired. For each serving, spoon 1/2 cup mashed potatoes in center of plate and sprinkle with candied pecans. Arrange pork on top of mashed potatoes and spoon 1/2 cup Mushroom Ragout onto each plate. Garnish with blue cheese crumbles and fresh mint and serve.
Glazed Pork Loin with Mushroom Ragout
2014-04-29 13:55:13
Recipe courtesy Glacier Brewhouse, Anchorage, AL
Nutrition Facts
Serving Size
1506g
Amount Per Serving
Calories 3434
Calories from Fat 962
% Daily Value *
Total Fat 109g
168%
Saturated Fat 26g
129%
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 64g
Cholesterol 149mg
50%
Sodium 2327mg
97%
Total Carbohydrates 538g
179%
Dietary Fiber 40g
162%
Sugars 168g
Protein 99g
Vitamin A
29%
Vitamin C
291%
Calcium
51%
Iron
76%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Glazed Pork Loin
- 2/3 cup light brown sugar
- 1/4 cup seasoning salt
- 2 tablespoons chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 whole pork loin chop, excess fat removed
- 1/4 cup olive oil
- 1/4 cup minced fresh garlic
- 4 to 8 bone-in pork loin roast
- 2 cups Mushroom Ragout Sauce, recipe follows
- 2 cups mashed potatoes (your favorite recipe)
- 2 tablespoons candied pecans
- 1 tablespoon blue cheese crumbles, for garnish
- 1 teaspoon chopped fresh mint leaves, for garnish
Mushroom Ragout Sauce
- 2 tablespoons diced pancetta
- 1 tablespoon olive oil
- 1/4 cup julienned yellow onions
- 1/2 tablespoon chopped shallots
- 1 teaspoon minced garlic
- 1 teaspoon lemon zest
- 1/4-pound Portobello mushrooms, chopped
- 1/4-pound oyster mushrooms, torn by hand
- 1/2 teaspoon Worcestershire sauce
- 1 cup chicken demi-glace
- 1/2 teaspoon chopped fresh rosemary leaves
- 1 tablespoon diced Roma tomatoes
- 1 tablespoon whole butter
Instructions
- Pork Loin: Mix sugar, salt, and herbs in dry stainless steel bowl. Rub pork loin with olive oil and garlic, then massage the brown sugar and herb mixture into the meat. Let the pork loin marinate overnight in the refrigerator.
- Preheat the oven to 300 degrees F.
- Remove pork from the refrigerator and coat it with the excess marinade in the bottom of the pan.
- Transfer to the oven and cook until the internal temperature measures 145 degrees F on a meat thermometer. Remove from heat and let rest, tented with foil, for 20 minutes; the internal temperature should rise to about 150 degrees F.
- While pork is roasting, make Mushroom Ragout Sauce.
- Ragout: Render the pancetta in a braiser over medium heat until crisp.
- Add the olive oil, onions, and shallots. Cook until onions are starting to caramelize, and then add garlic and lemon zest and cook for a moment to release aromas.
- Add in mushrooms and sauté until they break down, release their moisture, and liquid evaporates. Add Worcestershire and demi-glace.
- Stir in rosemary, tomatoes, and butter until incorporated.
- When ready to serve, slice pork as desired. For each serving, spoon 1/2 cup mashed potatoes in center of plate and sprinkle with candied pecans. Arrange pork on top of mashed potatoes and spoon 1/2 cup Mushroom Ragout onto each plate. Garnish with blue cheese crumbles and fresh mint and serve.
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