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Chop some red cabbage and a small cooking apple. Put in a casserole with a little butter and gently heat on the hob, stirring until it is all covered in the butter. Pour on boiling water and cover with lid. Cook in the oven with the pork for about 2 hours. Drain and serve. This can be frozen and reheated. It is also great with goose for Christmas Day.
When I'm wanting to do something different with any roast meat (we eat a lot of home harvested wild game) I usually think Rosemary... We always have a section of the garden reserved for two or three varieties of the herb and dry several bunches. Rosemary is a favortite for roasting pork, which can be a little bland. Consider this for simplicity and flavor:
3 pounds pork tenderloin or bone-in roast
3 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons dried rosemary or at least 10 sprigs of fresh...
(When using boxed, dried Rosemary, always smell it in the warm palm of your hand to see if it's fresh enough. It doesn't have a long shelf life).
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Rub the roast or tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 160 degrees F (70 degrees C). (You do have a good meat thermometer, don't you?).
I've also cut fairly deep slits in the meat and inserted thinly sliced garlic for added taste... (We've got to stop meeting this way!)
3 pounds pork tenderloin or bone-in roast
3 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons dried rosemary or at least 10 sprigs of fresh...
(When using boxed, dried Rosemary, always smell it in the warm palm of your hand to see if it's fresh enough. It doesn't have a long shelf life).
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Rub the roast or tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 160 degrees F (70 degrees C). (You do have a good meat thermometer, don't you?).
I've also cut fairly deep slits in the meat and inserted thinly sliced garlic for added taste... (We've got to stop meeting this way!)
If your family like salad, check this out for a side with the pork...
1 (15 ounce) can chick peas (we also use garbanzos), drained, rinsed and dried
2 hearts romaine lettuce
1/2 cup Spanish green olives with pimiento, drained
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil, give or take
Salt and pepper
Place chick peas in a small skillet and cook over medium heat until toasty, (i use a splash of olive oil) 12 to 15 minutes. Cool on a plate.
Place lettuce in bowl and top with chick peas. Place olives in food processor with vinegar. Turn processor on and stream in extra-virgin olive oil. Dress salad and season with salt and pepper, to taste.
1 (15 ounce) can chick peas (we also use garbanzos), drained, rinsed and dried
2 hearts romaine lettuce
1/2 cup Spanish green olives with pimiento, drained
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil, give or take
Salt and pepper
Place chick peas in a small skillet and cook over medium heat until toasty, (i use a splash of olive oil) 12 to 15 minutes. Cool on a plate.
Place lettuce in bowl and top with chick peas. Place olives in food processor with vinegar. Turn processor on and stream in extra-virgin olive oil. Dress salad and season with salt and pepper, to taste.
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