Roasted Pork Loin With Brussels Sprouts Shallots And Garlic Food

ONE-PAN ROASTED PORK LOIN DINNER WITH BACON, BRUSSELS SPROUTS AND RED POTATOES

Steps:

• Heat oven to 450°F. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.
• Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss.
• Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.
• Roast 30 minutes, tossing sprouts and potatoes every 15 minutes so they roast evenly, or until meat thermometer inserted in center of thickest part of pork reads 145°F.
• Remove from oven; place pork on cutting board. Cover loosely with foil; let stand 8 to 10 minutes. Return pan with vegetables to oven; roast 10 minutes longer.
• Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.

ROASTED BRUSSELS SPROUTS W/ BACON & SHALLOTS

Steps:

• Preheat oven to 400 degrees.
• Cut ends off of brussels sprouts and remove any damaged outer leaves. Cut sprouts in half and mix in a large bowl with 3 TB olive oil, salt, and pepper. Set aside.
• Caramelize onions, shallots, and garlic on the stovetop with 1/2 TB olive oil. Add Bacon and cook for one more minute (I use the precooked Real Bacon Pieces you can buy at the supermarket).
• Add Caramelized onion mixture to bowl of sprouts and stir well to mix.
• Evenly distribute mixture on a sheet pan and roast for 35-40 minutes. Sprouts should be browned on the outside, but easily pierced with a fork.

ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS AND GARLIC

Steps:

• For the marinade: In a medium bowl, whisk together the Dijon mustard, grainy mustard, the zest and juice from one of the lemons, white wine, fresh thyme, and the butter. Put the pork loin directly into the mixture, smoothing it on the meat like a paste. Refrigerate.
• Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil. When the oil begins to smoke, remove the skillet from the direct heat. Remove the pork loin from the bowl, leaving behind any excess mustard mixture.
• Reserve the mustard mixture. Season the meat on all sides with salt and gingerly place the pork loin in the hot oil. Put the skillet back on the heat and brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs (or two large spoons) to gently (but firmly) rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes.
• Meanwhile, toss the garlic cloves, Brussels sprouts, and shallots in a bowl with the remaining olive oil, and white wine. Season with salt and the chili flakes. Place the vegetables evenly in the bottom of the roasting pan. When the pork is browned on all sides, remove it from the skillet and place it on a rack in the roasting pan. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour any remaining marinade over the pork.
• Finishing and serving the pork: Place the roasting pan in the center of the oven and cook for 35 to 45 minutes. Test the temperature in the center of the loin.
• If underdone, cook for 5 to 10 additional minutes and test again. Remove the pork from the pan and allow it to "rest" for 10 minutes. Place the roasting pan on top of the stove. Put the heat on low and add the Sherry vinegar and the remaining lemon zest and juice. Stir to blend with the vegetables. Taste for seasoning, then sprinkle with the breadcrumbs.
• Place the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top.

ROASTED POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
• Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
• Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

ROASTED BRUSSELS SPROUTS WITH THYME AND SHALLOTS

Steps:

• Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet.
• Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble.
• Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet.
• Slowly pour Swanson® Unsalted Chicken Broth over the Brussels sprouts.
• Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more.
• Top with grated Parmesan cheese.

ORANGE GLAZED ROAST BUFFALO WITH GARLIC ROASTED BRUSSELS SPROUTS

Steps:

• Melt butter in a pan, add shallots and cook until soft and browned. Add orange juice, marmalade, vinegar, pepper, sugar and thyme.
• Bring to boil then reduce heat and simmer about 25-30 minutes stirring occasionally, to thicken and reduce liquid amount. Remove from heat and set to one side, this is going to be the glaze for the meat. You can make this ahead of time if preferred and store in fridge until needed.
• Heat a small amount of oil in a pan sear buffalo roast on both sides, transfer to a roasting tin and add half cup of water. I like to roast my meat in a very slow oven for a few hours and then turn it up to slow-moderately slow. Buffalo is very lean and to have perfect tender buffalo it should be cooked low and slow.
• I begin brushing roast with glaze about an hour into cooking and continue to brush with glaze every 20 minutes or so until cooked.
• Cooking time will vary but it will take 4-5 hours depending on weight of meat.
• As a general guide line it should be about 125 Fahrenheit for rare and about 138 Fahrenheit for medium-rare when meat thermometer is inserted. You should also let the roast rest about 15 minutes before carving.
• If you are someone who can only eat well done meat then I would suggest finding a crock pot roast recipe where the meat is cooked all day and just falls apart and you don't have to worry about overcooking. Buffalo steaks or roasts, should never be cooked well done you will get the same result as with any other meat you overcook, it will have the same palatability as an old boot.
• While roast is resting, Place roasting pan over burners on stove leaving all the juices in pan, there should be quite a bit of liquid from water and glaze, leave this as it gives the gravy a lovely flavour. Add both the wines and beef stock stir over heat for a couple of minutes to deglaze, scrape up any brown bits. Add bisto granules and stir until mixture boils and thickens.
• For the Sprouts.
• Leave any small sprouts whole and halve the medium ones, place in oven dish drizzle olive oil all over them and add crushed garlic mix to combine sprouts, oil and garlic. Place chopped pancetta over top of sprouts dividing equally.
• Bake in 200°C oven for about 20-25 minutes until sprouts are browned on edges and tender. Add a few tablespoons of water and mix scraping up any brown bits, serve immediately.
• To serve: Carve roast, place a few slices of meat on each plate top with gravy and serve with sprouts and sweet potato mash on the side.