We have made a couple of old favorites this week, Chicken and Dumplings and Cheesy Cheddar Chowder. If you click on their names, I have provided a link to each recipe. There were leftovers and we ate each dish for two or three days. Therefore, I didn't make a new recipe for today, but found an old menu to share from my old blog.
I found this recipe at "Best Recipe Box" in October 2013. Unfortunately, when I did a search for the link I used originally, there wasn’t one. I found the blog but not the recipe. There were other pork recipes available but not this one, unless I missed it somehow.
Oven Roast Pork Loin Roast with Herbs - serves 4 to 6
Times may vary depending on your oven temperatures. A meat thermometer put in the thickest part of the meat should reach 145 degrees F. Your roast should be done but the suggestion was not to go past 145 as the roast will start to get rather dry.
2 pounds pork loin roast
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon yellow mustard
2 tablespoons Worcestershire sauce
6 tablespoons unsalted butter
1 tablespoon dried herb mix (basil, oregano and/or thyme)
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
3 medium to large potatoes, peeled, cut into large pieces
Preheat oven to 350 degrees.
(Add potatoes to a saucepan, lightly salt and bring water to a boil. Par-boil for at least 10 minutes. Drain and surround the pork roast with the potatoes. Add them the last hour of cooking and turn half-way. Baste with the pan juices at the same time as you baste the meat. They had a lovely flavor.)
Rinse and pat dry pork loin and then season with salt and pepper.
Heat a large oven-safe skillet on medium-high heat.
Add oil and heat for about 1 minute.
Sear the pork loin on all sides until a crust forms, about 1 minute per side.
Remove pork loin from the pan and set aside.
In the same hot pan add the butter, garlic, Worcestershire sauce and mustard.
Stir and cook the sauce until the butter is completely melted, then remove from heat.
Coat the pork loin with your mixture of dried herbs by patting all over the pork roast.
Place the pork back into the skillet (along with the potatoes) and spoon sauce over the pork loin and the potatoes.
Cover with foil and transfer to the oven for 30 minutes.
Remove the foil, spoon some more sauce over pork and potatoes, turning the potatoes at the same time so that they are well coated. Cook for about another 30 minutes, or until the internal temperature of pork reaches 145 degrees.
Remove from the oven and cover with foil to keep warm. Let rest for about 15 minutes.
Slice thin and serve hot.
To me, Cauliflower Cheese is very much a nostalgia food from childhood. I have my own recipe but am always looking to trying something new. I found the recipe at Smitten Kitchen. Fortunately the link still works and you can see the original recipe here. It was very close to my Mother's recipe and my dear other half enjoyed it very much also.
Cauliflower Cheese - makes 4 side dishes
1 medium head (about 2 to 2-1/4 pounds) cauliflower
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 teaspoons mustard powder
Salt to taste
Freshly ground pepper
2 cups milk (I used low-fat and this dish still tasted very creamy)
1-1/4 cup, plus 2 tablespoons extra sharp, grated cheddar cheese
Trim the cauliflower and remove the core. Cut into 1 to 2 inch florets.
Steam in a saucepan for about ten minutes, or par-boil six to seven minutes until firm but tender.
Drain thoroughly to get rid of as much moister off the cauliflower as possible. Put it into the casserole that you are using to put in the oven and set aside. The casserole should be a 2-quart oven-proof baking dish.
Meanwhile in a medium saucepan melt the butter over medium-high heat.
Add the flour and whisk to combine; cook for 1 minute while stirring. You want to get rid of that uncooked flour taste.
Add mustard powder and a pinch of black pepper, stir to combine.
Drizzle milk in a little at a time, whisking gently to get rid of any lumps. Keep adding a little at a time and repeat whisking until all the milk is in the pan and the sauce is smooth.
Season with salt and bring mixture to the point where you can see a bubble or two on the surface, but don't bring to a rolling boil. Keep stirring so as not to burn the bottom of the sauce. If it seems to be sticking at the bottom of the pan, turn it down a little and keep stirring. The mixture should be thickening by now.
Stir in 1-1/4 cups of cheese, a handful at a time. Wait for the cheese to melt before you add the next handful. It won't take long.
Taste carefully and adjust seasonings if necessary.
Spoon the sauce over the cauliflower and sprinkle with the remaining 2 tablespoons cheese.
Bake for about 30 minutes or until there is a nice golden brown on top of your Cauliflower Cheese. I sometimes turn the broiler on for the last couple of minutes, but watch it very carefully so that it doesn't burn.
I used sage and thyme for my herb mix for the roast.
I also line the roasting pan with heavy foil. This makes clean up a snap.
The second night was just as delicious as the first.
The Cauliflower Cheese and the peas were a perfect accompaniment to the roast and we didn't miss the potatoes.