Saturday night, I pour myself a glass of wine and turn on some music, Jessi Colter it is. Oh, how I love her! The truth seems to flicker like a dim candlelight in her songs. Mesmerizing!
This meal is for her! Oh, how I would love to have her at my table. It is easy to imagine that our conversation would span from the beauty of her jewelry, the rowdy days of the Outlaw tours, to the mountains and valleys of life. It would be a true pleasure!
OOh, this recipe so excites me! I was doing research on pork loin recipes and I came upon one with pancetta. My thinking was, "PIG with PIG"! Done and done!! In the past, my experience has been a filet wrapped in bacon or a pork dish complemented by a vegetable, pretty ho hum. After mentally eating this recipe for a couple seconds. I decided to go with it!
2 lb pork roast
1/4 lb pancetta, chopped
1/4 cup of olive oil
1/2 tsp. of marjoram
1 tsp. of oregano
3 cloves of garlic chopped
1 tbsp. of orange juice
1 cup of red wine ( I used Syrah)
1 bay leaf
1/2 tsp of salt
1 tsp of pepper
Start out by searing the pork loin in 1/8 cup of olive oil (reserving the rest for the herbs and pancetta). Once loin is browned on all sides set aside.
In another pan brown the pancetta. Once browned drain any excess oil and add the herbs. The herbs should all be blended nicely. Top the pork loin with mixture. You will have to press into the loin to allow the pancetta to stay on top of the loin. Add wine and orange juice to the bottom of the pan. Throughout the cooking, I will spoon wine and juice mixture over the pork loin. Cook at 325 degrees for 2 1/2 hours or until internal temperature is 125 degrees.
An hour before the pork loin is finished, half the potatoes and put in a baking dish. Bake for twenty minutes. I only have one oven, so I threw the potatoes in with the pork loin.
Roasted Potatoes with Leek Butter
1 bag of teeny tiny potatoes (or any potatoes on hand)
1 Irish butter unsalted
1 pkg. of leeks
Salt and pepper to taste
While the potatoes are in the oven, chop 1/4 of the leek (only the green part) and rinse well. Leeks have a tendency to hold on to dirt. If not cleaned well, will leave crunchy nodules in the food. Melt 6 tbsp. of irish butter and add leeks, let simmer until pork loin and potatoes are finished. By now, you should have good 10-12 minutes remaining.
Let pork roast stand for 5 minutes before serving. Doing this along with searing before roasting, seals the juices in the loin.
I served this meal with peas and Ciabbata bread for my mountain man.....he loved it!
Pork recipe adapted www.great-chicago-italian-recipes.com
