Author Topic: Pork loin roast dinner including side dishes  (Read 6699 times)

Offline Warren Dew

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Pork loin roast dinner including side dishes
« on: September 25, 2010, 08:30:30 PM »
I've been working on ways to put those delicious drippings from roast meat to good use.  This recipe, which produces three dishes for one meal, is one example.

Ingredients:

4 lb boneless pork loin
1 tbsp honey
1 tsp thyme
1 medium yellow onion (approx 1/2 lb), sliced into 1/4 inch slices
4 crimini mushrooms (approx 4 oz) (or any mushrooms), sliced into 1/4 inch slices
1/2 lb baby bok choi (or regular bok choi):  stems cut into 1 inch pieces, leaves cut into 2 inch pieces
two 1/8 inch slices ginger
up to 3 tbsp unhydrogenated lard or grass fed tallow if needed
1/4 tsp salt

Take pork out of refrigerator 2 hours before starting to cook.

Preheat oven to 450F.  Put pork on greased rack in greased shallow pan, fat side up.  Spread honey on pork, then sprinkle thyme over the pork.  Place meat thermometer in pork so that tip is inside the roast, slightly below the center.

Place pork in oven and immediately reduce heat to 350F.  Roast until the thermometer reads 170F, approx 2 hours.  While pork is roasting, cut onions and mushrooms, bok choi, and ginger into sizes specified in the ingredients list.

When pork is done, transfer roast to a carving board and allow it to rest.  Meanwhile, pour out the pan drippings into a white or light colored bowl.  Pour about 1 tbsp of the fat from the drippings into a skillet, preferably stainless steel; pour the rest of the fat into a cast iron frying pan, reserving the darker water based liquid; a small amount of fat will remain with the darker liquid.  If there is less than about 3 tbsp of fat in the frying pan, make up the difference with lard or tallow.

Place ginger in skillet, add salt, then preheat skillet over high heat, approx 30 seconds for a light weight stainless steel pan.  When skillet is preheated, add bok choi stems and stir fry until heated through, approx. 1 minute.  Add bok choi leaves, then pour remainder of pan drippings from bowl over the leaves.  Reduce heat to medium and cover, cooking for three minutes.  Place on serving plate, pouring excess liquid from the skillet over the bok choi.

While bok choi is cooking, preheat cast iron frying pan over high heat, approx 2 minutes.  Reduce heat to medium high and fry mushrooms and onions in the fat, 2-3 minutes per side.  You may be able to start the skillet and frying pan preheating at the same time if you can juggle the cooking tasks.

The pork roast, bok choi, and fried mushrooms and onions make for a nice complete meal.  Add some fruit for dessert if you wish.  Serves 4-6 with leftover pork roast.  If you prefer, you may double the amount of onions and omit the mushrooms, or double the amount of mushrooms and omit the onions.

Offline Warren Dew

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Re: Pork loin roast dinner including side dishes
« Reply #1 on: October 12, 2010, 07:11:43 AM »
I made this again last Saturday, and took a picture.  I used a slightly different green vegetable - yu choy - and had only about half the recipe amount of it, but the rest of the meal was made strictly to the directions.


I need to use a smaller cutting board for this size roast, I guess - and flash.  Also, would the picture be better if I used nicer serving plates?
« Last Edit: October 12, 2010, 08:53:26 AM by Warren Dew »


Offline ujohnc00

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Re: Pork loin roast dinner including side dishes
« Reply #2 on: December 10, 2010, 01:48:22 PM »
Hi there.

This looks delicious!  I'll try it soon. 

If you are interested there is a paleo recipe community that I created called Primal Eats (http://primaleats.com) that makes it dead simple to share recipes and search the existing recipe database.

Anyway, keep cooking as you seem to have a good knack for recipe.

-Chris