Seems like it has been a crazy busy week. How can this be when it is mostly spent at home? A lot is due to just having a bit of warmer weather, and getting a bit of cabin fever to dig in the dirt. We went on a drive to map out a route for a MINI club drive and had a delicious barbeque lunch in Dillsboro. My Sweet Babboo brought me a surprise this week. He thought I needed some fresh flowers for the kitchen and table. He chose this lovely bouquet of alstroemeria in a mostly green color with a blush of pink, with baby’s breath, to coordinate with my mostly green St Patrick’s Day table.
He also thought I needed a rose and a balloon too. He is a keeper!
Wednesday was Virtual Retreat with some local friends in the guild, and we had a blast! I don’t think the conversation stopped all day long. I got some news this week, which will result in a secret project with a hard deadline. Three days of nonstop sewing and I have made real progress. I worked on it during retreat, but all I can reveal about it is I made some flying geese. I needed 72 of them, so it took all day. Retreats are so productive for me and couldn’t have come at a better time.
We got our second jab on Friday, hallelujah! We are now two weeks away from being able to relax just a bit, maybe have a meal in a restaurant, see our friends again without worrying quite so much. We’ll still wear our masks in stores because the research still isn’t clear as to whether someone vaccinated can still transmit the virus, but we won’t be as concerned about our own safety. We celebrated with a fabulous take out meal from our favorite Mexican restaurant, Sol Y Luna.
Speaking of great food, I made a really delicious meal this week from a cookbook by one of my favorite authors, Dorie Greenspan. I’ve been a fan of hers for many years, ever since I was reading her columns in Bon Appetit in the 1990s. One column in particular resonated with me as she discussed how tiny her kitchen was. As I was living in a home with a small kitchen too, it got my attention. I recently bought her Everyday Dorie book (affiliate link) and it is fabulous. So many recipes I want to try! I gathered bourbon, a Jonagold apple, onion and the rest of the ingredients, along with some pork ribs as I didn’t have a loin. I also cut the measurements in half for just the two of us.
The pork was marinated in the bourbon mixture for about an hour, then I prepped the onions and apple. My Sweet Babboo prefers his apples peeled, so I did that even though the recipe doesn’t call for it. The remaining marinade was poured over the top, and it was baked in the oven.
It is a good thing I got a photo as it came out of the oven, as it didn’t last very long on the plate, LOL!! The pork was juicy and flavorful, and the onion apple mixture was sweet. Yum!
I emailed to ask if I could share this recipe with you, and got a very generous yes answer the same day. So, here it is!
Bourbon Roasted Pork Loin
- One 3-pound (1-1/2-kg) boneless pork loin roast (not tenderloin), at close to room temperature
- 1/4 cup (60 ml) bourbon
- 1/4 cup (60 ml) grainy mustard (preferably French)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon Sriracha
- Fine sea salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 medium onions thinly sliced, rinsed and patted dry
- 2 apples such as Gala or Fuji, unpeeled, cored and cut into 6 pieces each
1. Using a sharp paring knife, cut a shallow crosshatch pattern in the roast’s top layer of fat, taking care not to cut into the meat.
2. Mix the bourbon, mustard, honey, brown sugar, Sriracha, 1 teaspoon salt and a few grinds of black pepper together. Rub this over the pork, covering all sides. If you’re cooking the roast now, just set it aside while the oven preheats. Or put it in a covered container and refrigerate until needed. (The rubbed pork can be refrigerated for up to 8 hours — pull it out of the refrigerator about 30 minutes before cooking.)
3. Center a rack in the oven and preheat it to 400 degrees F.
4. Warm the oil in a Dutch oven or other heavy high-sided ovenproof casserole over medium heat. Toss in the onions and apples, season with salt and pepper and cook, stirring regularly, for about 10 minutes, until the onions are translucent and the apples are starting to soften.
5. Center the roast on top of the apples and onions, pour in whatever liquids from the rub have accumulated and slide the pot into the oven. Roast the pork, uncovered, for 45 to 55 minutes, basting it a couple of times, until a thermometer inserted into the center of the roast registers 135 to 140 degrees F.
6. Allow the roast to sit for a few minutes before slicing and serving it with the onions, apples and delicious pan juices.
Yield 6 Servings
Here’s a pdf for you of this recipe – Dorie Greenspan’s Bourbon Roasted Pork Loin
You can buy her fabulous book on Amazon – Everyday Dorie, The Way I Cook. by Dorie Greenspan. It is 368 pages, chock full of mouth watering photographs and recipes that spark the imagination as well as the taste buds. See more of her fabulous recipes on her website – Dorie Greenspan.
What’s going on in your part of the world this week?
Fat Quarter Shop’s monthly specials include 20% Off Butter Churn Basics fabrics, the Basic of the Month, plus 30% Off Clover Notions, the Notion of the Month, plus specials on the Book of the Month and Precuts of the Week. The Daily Flash Sale has something new at clearance pricing every day. See new Best Sellers on sale at MadamSew! New books have arrived at C&T Publishing. There is a 25% off sale at Impression Obsession for stamps and dies with butterflies and dragonflies themes.