RECIPE: I am thinking of making Steve's rec: Fish Stew for Christmas eve. Any suggestions for a meat to

RECIPE:
How about REC Slow Roasted Pork Loin with Plum Honey and Fresh Herbs

This is in T&T posted by Charlie:

Slow Roasted Pork Loin with Plum Honey and Fresh Herbs

Recipe By: Caprial Pence
Serving Size: 6

Ingredients:

3 lbs. pork loin
Salt and black pepper
1 tablespoon extra virgin olive oil
1 1/2 cups plum honey or another honey of your choice
3 cloves garlic, minced
1/2 teaspoon minced rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
Pinch chili flakes

Directions:

Pre-heat oven 275 degrees

Season the pork loin with salt and black pepper. Heat olive oil in a large oven proof sauté pan until smoking hot. Sear the pork well on both sides about 4 minutes. Place in the oven.

To prepare the honey, place the honey, garlic, chopped herbs, and chili flakes in a sauce pan and bring to a boil. Baste the pork about every 10 minutes until done. When the pork reaches an internal temperature of 140 degrees, about 50 minutes remove from the oven and allow to rest about 3 minutes slice and serve warm.

 
I've made this for Christmas Eve, quick and delish: Pork Tenderloin with Balsamic-Cranberry Sauce

It looks very holiday-ish with the cranberries and is super easy/quick by using the canned or any leftover cranberries you already have in the fridge. I pulled this together after hearing my MIL was ill at 4:30 on Xmas Eve so dinner was in my lap and I had to dash out to the store to create a Christmas Miracle for dinner. Everyone went back for 2nds and 3rds.

Don't see why you couldn't make this ahead.

Pork Tenderloin with Balsamic-Cranberry Sauce
yield: Serves 2, can be doubled/etc

Ingredients

1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Preparation

Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

I also made these Sweet Maple Carrots and cheated with peeled baby carrots. Could not be easier.

Sweet Maple Carrots

1 1/2 pounds carrots, peeled, cut into 1/2-inch-thick rounds
1/3 cup water
3 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 tablespoon dark brown sugar

Bring all ingredients to boil in heavy large skillet. Reduce heat to medium; cover and simmer until carrots are crisp-tender, about 8 minutes. Uncover; cook until juices are reduced to glaze, about 5 minutes. Season with salt and pepper.

Makes 6 servings.

Bon Appétit
November 2001

http://www.epicurious.com/recipes/food/views/Pork-Tenderloin-with-Balsamic-Cranberry-Sauce-100314

 
I'm thinking that you could brown a pork tenderloin ahead and then roast in the oven. The sauce

could be made ahead as well....grainy Dijon, fresh tarragon, whipping cream and served over slice of pork. All so simple and no last minute mess.

But I don't know if Steve's stew has cream in it.

 
I'm on board with the pork but I'd roast a butt with a fennel-seed, garlic and red pepper rub, that

way, it will be complimentary to the fish and anything you make as a side dish, would work with either of your mains. (Lots of sourdough is the best thing for the stew, however you couldn't go wrong with a saffron rice or risotto and a green salad.

 
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