February for Pork

[justjohn]

;D ;D



By THERESA MAIER
For the Monitor
February 13. 2008 12:55AM



February is a four letter word times two, so many of us are grateful it's the shortest month. But it does have its shining lights: Groundhog's Day is our first harbinger of spring, and Valentine's Day is so sweet.

In the doldrums of winter, who couldn't benefit from a little love?

Here's an easy dinner for the ones you love, made fancy with the addition of some fig jam.

The pork tenderloin tastes even better if you have the time to make the herb paste a day ahead and rub it over the pork the night before.

Pork Tenderloin with herbs

¼ cup extra-virgin olive oil

1 tablespoon chopped fresh sage or 1 teaspoon dried

1 tablespoon chopped fresh thyme or 1 teaspoon dried

2 tablespoons chopped fresh rosemary or 1 teaspoon dried

1½ teaspoons fine-grained sea salt

1 teaspoon ground black pepper

2 1-pound pork tenderloins

fig jam

Combine the olive oil, sage, thyme, rosemary, sea salt and pepper in a food processor and pulse until almost smooth. Place pork in a heavy roasting pan.

Rub herb mixture over both tenderloins.

Cover with plastic wrap and refrigerate overnight.

Preheat oven to 400 degrees.

Sprinkle pork generously with salt and pepper.

Roast until meat thermometer inserted into center of pork registers 145 degrees, about 15 to 20 minutes.

Transfer pork to a platter, and let stand 10 minutes before carving.

Serve pork with fig jam.

[freetobe]

j j
This sounds delicious! I will try it only with less fresh rosemary. I find it it overpowers the other seasonings so for me, less is more.Thanks

[joyce]

Pork roasts go on sale here for cheap-98 cents per pound.
The roast makes a good dinner the first day, but I haven't
figured out how to re-create that same good taste for
the second day's meal. If the pork doesn't have enough
fat on it, I layer a few slices of smoked bacon on the top of
it, along with the rosemary, sage and thyme seasonings.

If you have pork roast leftovers, how do you prepare it
the second day?

[justjohn]

joyce said:

Pork roasts go on sale here for cheap-98 cents per pound.
The roast makes a good dinner the first day, but I haven't
figured out how to re-create that same good taste for
the second day's meal. If the pork doesn't have enough
fat on it, I layer a few slices of smoked bacon on the top of
it, along with the rosemary, sage and thyme seasonings.

If you have pork roast leftovers, how do you prepare it
the second day?

Usually we'll have gravy with our roast. If this is the case then all you need is open face pork sandwiches with gravy.

By the way, that's a darn good price for pork loin.