Lemon pork loin recipe

This is one dish my mom often cooks in summer and it is awesome because you can prepare it in advance and enjoy it cold as a cold roast or thinly sliced in a sandwich with a bit of lemony mayo. Also, the lemony taste makes it light and perfect for the summer.

Ingredients

  • 2lb pork loin
  • 4-5 lemons
  • salt
  • pepper

Directions

  1. All you need is pork loin (about 2 pounds), the juice of 4 or 5 lemons, a bit of olive oil (better if extra virgin), salt and pepper. This dish is best made in a pressure cooker, but you might use a regular pot.
  2. First season your pork loin with salt and pepper, just rub a bit of salt and pepper on both sides of the loin, then put the loin in the pressure cooker or the pot, add the juice of the lemons and a spoon or so of oil. Put the lid on and turn on the stove. If you are using a pressure cooker you should cook it 30-40 minutes from the whistle, for the regular pot it probably needs a hour to a hour an a half. When it’s done cooking, let the steam out and let the meat rest in its juices until is lukewarm or even cold.
  3. Serve lukewarm or cold, slice as thin as you can (use a slicer if you have one) and put on a plate with the juice from cooking.
  4. If you think it might be too sour for you or some of your guest, place juice in a separate bowl. The meat itself is going to be only slightly lemony, the real punch is in the sauce.
  5. This dish keeps well for a day or two in the fridge, so can be prepared in advance and is perfect for potlucks, pic nicks and the like, or simply to make ahead for a busy day.

Recipe exchange and pork loin

I disappeared for a while, but I guess that’s not a big problem, as I am sure you can find a lot of other recipe online much better than mines…. Anyway I was invited to participate in a recipe exchange which is kind of a cool thing: you send e-mails to 20 Friends and they send it to another 20 friends and they send you a mail with a recipe, and theoretically you should receive 36 recipe back….. I am still waiting for mine…. In the mean time this is the recipe I sent. Last time I cooked it for a Halloween party and it had a huge success!

Recipe exchange and pork loin

Ingredients

  • Pork loin (1 to 2lb dpending on how many guest you want to impress)
  • 15-20 pitted prunes
  • about 10 slices of bacon
  • 1 or 2 apples
  • about a cup of milk
  • about a spoon of butter

Directions

  1. For the roast take the pork loin and with a sharp long narrow knife make create 2 or 3 long and narrow pockets that run lengthwise trough the pork. Stuff the prunes in the holes. Wrap the loin in bacon and tie everything so that the bacon doesn’t move and the loin keeps its round shape while cooking (I used to skip this step but now I think it is quite important).
  2. Season the pork with salt, pepper and if you like it a bit of rosemary, don’t overdo the seasoning there is plenty of flavor in the bacon, I often skip the salt completely. Put the bacon-wrapped loin in an oven dish with a tiny bit of oil (the bacon will render a lot of fat) and place everything in the oven at 380-400F for about 1 and 1/2 hour (don’t worry you cannot really overdo this so when in doubt leave the roast in for an extra 10 minutes), if the bacon becomes too dark too fast just turn the oven down to 350-360F. You will need to turn the roast a couple of times during the cooking time to make sure the bacon gets evenly crispy.
  3. For the apple sauce, melt the butter in a large skillet and when it is golden brown add the apples sliced thinly and let them caramelize. After about 5 min blend the apples into a thick sauce adding as much milk as you need to make it creamy but not thin.
  4. Serve the roast with the apple sauce and enjoy!
  5. I know this recipe might sound weird but give it a try, you might be surprised! Plus I guarantee it makes you look like a top chef!
  6. Hope you’ll enjoy it

Olive pork chops recipe

The other day at the supermarket I have seen some thin cut pork chops and I grabbed a box because they are awesome to do some sort of scaloppine. Scaloppine are thin cut slices of meat (often veal) lightly floured and then cooked in some sort of liquid (typically something alcoholic like wine, marsala or brandy).
Yesterday I was working at my computer, when I realized I was starving and I needed food fast. I opened the fridge and there there were the thin cut pork chops…. and a vase of pitted green olives…. and some black olives. Light bulb went on and I started cooking….

Ingredients

  • thinly cut pork chops (or pork loin)
  • pitted and sliced green and black olives
  • wine
  • pepper
  • salt

Directions

  1. First I put a pan on the stove and put some oil in to warm up. Meanwhile I floured the pork chops lightly and when the oil was warm I seared my pork chops on both sides. I then added the olives and a splash odf white wine. When the wine evaporated I added salt and pepper and a bit of water so that the meat stays nice and tender. After about 5 min the chops should be done (you can see it from the color of the bone, if the bones don’t “sweat” blood anymore the chops are done). Take them out of the pan and turn the heat up to reduce the olive base, I usually also add a bit of the flour left over from the flouring process. When the sauce is well reduced pour it over the chops and serve.
  2. Fast nice dinner. BF came back from his dinner meeting, smelled the kitchen and asked me why I never cook the good food when he is around…
  3. Note on the olives: obviously it is important to have decent olives that taste like something. I usually get mine at middle eastern stores and I get the dry oven roasted black olives and pitted green olives preserved in brine with no spices added..

Citrus pork chops recipe

Today we decided we wanted meat for dinner. So I took some of the thinly cut pork chops I used the other day for my olive pork chops and I decided I needed to use the zested lemon and orange that have been lying in my fruit bowl for a while before they turn into a solid brick. So pork chops, citrus…. citrus pork chops!

Ingredients

  • thinly cut pork chops
  • 1 orange juiced
  • 1 lemon juiced
  • flour
  • sage
  • salt
  • EVOO

Directions

  1. First, while the oil was heating up, I dusted the thinly pork chops in flour. When the oil was hot, I added in the chops and let them sear. When both sides were well seared I seasoned the chops with salt and sage on both sides and then added the juice of one lemon and one orange. You can even do only lemon or only orange, but I like how the two citruses balance each other off. When the meat is ready (as my chops were thinly cut, for me it only took about 5 minutes) I took it out of the pan and let the sauce reduce. I then added a spoon of flour to the citrus juice in the pan and, if needed, a bit of water. I let it cook for a couple of minutes until the sauce is thick and smooth, then I poured over the meat.
  2. For how easy it is and how few ingredients go in this dish, it is a great dinner!

Caper and sundried tomato pork roast

The other night I had a friend coming over for dinner after our session at the indoor climbing wall. Usually we go climbing during dinner time so by the time we get back we are pretty much starving, so I needed something that would be ready when as soon as we get back. So I elected to do some sort of roasted meat. I had some lovely sundried tomatoes and I thought about this recipe I once tried which is a roast covered in capers and sundried tomatoes that can be served warm or cold. Perfect for the occasion.

I decided to share this recipe with Full Plate Thursday by Miz Helen and It’s a Keeper Thursday by Christina.

Caper and sundried tomato pork roast

Ingredients

  • 2lb pork loin
  • 1/2 cup capers
  • 1/2 cup sundried tomatoes
  • white wine
  • EVOO

Directions

  1. First I blended my capers and massaged them onto the meat, they should form sort of a crust around the meat. I used capers preserved in salt so I didn’t add any other salt to the meat. Then I covered the capers with sundried tomatoes. To hold everything together I wrapped the roast in parchment paper. I cooked the roast in its parchement paper in a lightly oiled oven dish at 380F for about 2 hours. I added a splash of wine halfway through cooking to keep the roast moist. To serve, I sliced the roast thinly when it was warm and to accompany it I made a sauce by blending the tomatoes with the drippings and wine from the oven dish.
  2. Great dish to prepare ahead. Also, leftover meat and sauce make for a pretty great sandwich!