Roast Pork Loin

Well hello there! How are things? You know we've been on hiatus here doing a much needed overhaul on the kitchen, and it's 99.99% done!!! I'm just waiting on a couple of paint touch-ups to dry and I promise pictures just in time for Christmas. Anywho... you know Mr.Smith was all over a home cooked meal after all the subs and buffalo wings he's been living on, so I finally had the chance to fire up our oven and get a hearty dinner working. Since I haven't cooked anything in about 3 months I am completely out of practice, but Alice Waters showed me the way home. Pair this roast with some root veggies and homemade apple sauce and you're golden.

Roast Pork Loin
From: The Art of Simple Food
1 bone-in 4 rib pork loin, OR 1 boned 2.5 pound pork loin
1 tablespoon fresh sage, chopped fine
1/2 tablespoon fresh rosemary, chopped fie
3 garlic cloves, chopped fine
Salt
Pepper

Take the roast out of the refrigerator about 30 minutes before cooking. Season liberally with the salt and pepper.

Pre-heat the oven to 375F. Place the roast in a roasting pan, fat side up and tie with string if necessary in order to promote even cooking. Mix the fresh herbs and garlic together and rub all over the top of the roast.

Cook until the internal temperature reaches 130F, about an hour but start checking after 45 minutes*. Once the roast is done, let it rest under a tented piece of foil for about 10-15 minutes before carving. Cut the strings if necessary, slice and serve.

*If you are going to roast veggies to serve with this as well, the 45 minute mark is the perfect time to add them into the pan. Just be sure that they are at room temperature so that it does not interfere with the roasting temperature. I find that adding them then keeps them from incinerating on the bottom of the pan. Make sure they are smaller pieces and keep them roasting while the meat rests. Serve straight out of the oven.

Citrus Glazed Pork Tenderloin

As I sit here looking at my demolished kitchen, I am day dreaming back to the beach, sand between my toes, cold beverage in hand, and lunch on the grill ::sigh::. This is a recipe I had the opportunity to use twice this summer, so of course they made their way into tasty tacos on Labor Day weekend. You could serve these up with yummy summer salads, or matched up with delicious mango salsa in a taco (see below).
From: Weber's Art of the Grill Deck
2 tbsp ketchup
2 tbsp hoisin sauce
1 tbsp rice wine vinegar
2 tsp grated orange zest
1 tsp hot chili sauce (I used sriracha)
1 tsp sesame oil
1/2 tbsp soy sauce
1 1/2 tsp curry powder
2 pork tenderloins, 3/4 to 1 pound each

To make the marinade whisk together the first 8 ingredients in a bowl. Add the tenderloins to the bowl and coat well. Cover and refrigerate for 3 hours or as long as 8 hours.
Lightly brush the cooking grate with vegetable oil. Remove the tenderloins from the marinade, wiping off most of the marinade and grill directly over medium heat, turning once, until the center is barely pink (the internal temperature should be 155F to 160F), 20-30 minutes.
Remove the tenderloins from the grill and let rest for 4-5 minutes before carving and serve warm.

Taco- Rubbed Flank Steak

You know we went to the beach last weekend, so you know we ate well! Taco's have been a bit of a theme this summer, so we kept it going. I first tried this recipe when we hit the Shore with Mr. Smith's peeps last month and liked it so much that a repeat was necessary! This rub stays well in the spice rack so make a double batch and use it on chicken, pork or skirt steaks just as easily. And if you do choose a flank or skirt steak, be sure to cut against the grain to help keep the meat nice and tender.

Taco- Rubbed Flank Steak
From: About.com
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/2-1 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon sugar
1 medium lime
2 pounds flank steak

Preheat grill on high or preheat broiler.
For rub, combine chili powder, cumin, oregano, cayenne, salt, and sugar in a small bowl.
Squeeze lime over steak and rub juice into meat. Rub with chili-powder mixture to coat completely.
Grill steak or broil 5-6 inches from heat until desired doneness (about 4-5 minutes on each side for medium-rare to 15 minutes per side for well-done).
Let meat rest for 5 minutes under a tented piece of aluminum foil before cutting in order to keep it tender and juicy.

Pulled Pork

August- really? yowza! Well you already know I haven't been here, blogging my heart away. So where have we been? At the beach of course! and if the memory card on my camera has anything to say about it, Mr. Smith has taken to a life on the other side of the lens (Note to self: if Mr. Smith has the camera on vacation, download all the pictures before playing photographer in the kitchen, or be prepared to wait 45 minutes to go through them all).

Anywho... It was Mr. St.P's birthday last weekend, so I needed to whip something up that wasn't going to heat my kitchen up to atomic levels. So here comes some super trashy pulled pork sandwiches to fill the need! When making this treat, don't bother with super gourmet root beer. Use the A&W or Mug that you find in the supermarket and save the Boylan's for yourself. Also, although this recipe calls for tenderloin, I often supplement it with a pork shoulder or another cut with a bit more fat in order to keep it from drying out. The real trick is to just cover the pork with the root beer in your slow cooker and let the magic happen. I serve this along side some homemade cole slaw and soft rolls for making sandwiches.

Recipe adapted from: Allrecipes.com
1 (2 pound) pork tenderloin
1 (5 pound) pork shoulder
Salt and pepper
1 (liter) bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, or dinner rolls for sliders
Directions:
Place the pork in a slow cooker and lightly season with salt and pepper. Pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Alternately, you can cook on high for 4 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over rolls with your favorite cole slaw.

Vietnamese Meatball Sandwich

The neighborhood that we live in has a large Vietnamese community, so I've been seeing Banh Mi sandwiches on the side for a bit. What's not to love... fresh baked french bread, crisp sweet veggies, and pork :::sigh::: So when I saw this recipe in Bon Appetite last month I slid it right into the rotation. Although there's a bit of chili sauce and a splash of jalapenos, the heat is less than you would find on a buffalo wing and the veggies are able to cool it off a bit. Since you can prep everything a day in advance, it makes for a relatively painless weeknight meal. Or better yet, stuff everything into a baguette and slice it into bite sized pieces, and have a new party favorite for the big game!


Pork Meatball Banh Mi
Adapted from: Bon Appetite, January 2010

2/3 cup mayo
2 green onions, finely chopped
1 tablespoon hot chili sauce (I used 1/2 sriracha and 1/2 chili garlic sauce)

2 cups grated carrots
2 cups grated, peeled daikon (Japanese radish)
1/4 cup rice vinegar (I had some with garlic on hand)
1/4 cup sugar
1 teaspoon sea salt
1 tablespoon sesame oil (plus extra for frying)

1 lb ground pork
1/4 cup fresh basil, finely chopped
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon hot chili sauce (sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon fresh ground black pepper
1 teaspoon sea salt

1 jalapeno, with ribs and seeds removed, and sliced thin
1 bunch of fresh cilantro springs
1 full size french baguette

Sauce:
Mix the first three ingredients together. Cover and chill.

Veggies:
Mix together carrots, daikon, rice vinegar, sugar, salt, and 1 tablespoon sesame oil. Cover and let sit for one hour (or overnight in fridge if being prepped ahead).

Meatballs:
Mix together basil, garlic, green onions, fish sauce, 1 tablespoon sriracha, sugar, cornstarch, salt and pepper. Add in ground pork and gently mix until everything is incorporated. Roll mixture into 1 inch balls. (If this is being prepped ahead, place balls onto lined cookie sheet, cover and refrigerate.) Heat 1 tablespoon sesame oil in a frying pan and saute the meatballs over medium- high heat, turning once, until they are cooked through. Be sure not to crowd them in the pan or they will steam instead of caramelize.

Slice the baguette, and spread the sauce over the inside. Arrange the drained veggies, cilantro, jalapeno, and top with the meatballs. Enjoy!