Herbed Pork Roast

I've only made a pork roast a couple of times before, and I don't recall either being all that great. So when My wife came home from the grocery ( I was a bit under the weather, so she subbed for me that week) with a big ol' hunka pork, I coulnd't help but wonder what the heck she was thinking! I guess I'd impressed her enough with my recent culinary accomplishments that she figured I'd have no problems...
After a bit of 'net research, I came up with a recipe that I hoped would produce a half-decent outcome. From the family's reaction, I think I did. I found a few tips here and there. First was to not trim off the layer of fat that is usually on one side of the roast and to keep that side up while roasting. Oiling up the roast with the seaonings and putting it in a very hot oven for a short while before turning it down for a long while was another good tip, helping to "seal" the piece and keep it juicy
so here's what I did----

Ingredients:
2 ½ pound pork loin roast
Olive oil, a tablespoon or two
1 Tablespoon of a combination of herbs:
-a mix of rosemary, thyme, marjoram leaves
¼ teaspoon rubbed sage
¼ teaspoon ground red Thai chili
½ teaspoon of salt (I used kosher salt)
¼ teaspoon of fresh ground pepper

Method:
Preheat the oven to 450°
Put the olive oil in a small bowl.
Add the herbs, chili, salt and pepper, mix to blend.
Rub the mixture all over the roast (top, bottom, sides and all...).
Line a pan with foil and put the roasting rack in it.
Put the herbed roast on the rack with the fat side up and put the roast in the oven.

After 10 minutes, turn down the heat on the oven to 250° and continue to cook for 50 to 80 minutes, until a meat thermometer measures the internal temperature at150°. The cooking time will vary with the roast's shape - longer for a thicker piece, shorter for a more narrow piece.
When it is done, remove the roast to a cutting board. Cover it loosely with foil (I just loosely tented the roast) and let it sit for about 15 minutes to rest*.
Slice the roast about ¾" and serve.

I served mine with garlic-sour cream mashed potatoes and steamed broccoli.
*Resting meat: there is some controversy as to whether one should cover/tent/wrap meat while resting (AKA complete carry-over cooking). It works for me, so I do it.

BTW, this is a bit of the "ground" Thai chili pepper I used. I made this from the peppers that Rosie brought me last fall (Thanks, Rosie!).


Enjoy,
Lorence

Chicken Breasts with Tomato Butter

I knew I was going to have to make something quick last night since we were heading to my son's school Christmas show, so I dug this recipe out a couple of nights ago for the small bit of night-before prep it requires. That prep is simply making a sweetly pungent tomato butter that tops a simple sauteed chicken breast. The dish itself was a fast cook, since all that's done is just pan sauteeing the chicken until done. The seasoned flour on the chicken makes for a nice thin yet crispy crust. The R.O.I. on that little prep was huge!

Chicken Breasts with Tomato Butter
The Ingredients::
4 Table spoons of butter at room temperature
1/4 teaspoon of finely minced garlic
1 teaspoon of tomato paste
1 teaspoon of chopped fresh parsley
1/4 cup of flour
Salt and pepper
4 boneless, skinless thicken breasts
(try not to get the monstrously large., hormone laden type - they're too thick to be pan sautéed).
2 Tablespoons of olive oil

The Directions:
Combine 3 Tablespoons of the butter with the garlic, tomato paste and parsley.
Scrape the mixture onto a piece of plastic wrap and use the wrap to help form the butter into a cylinder. Wrap the cylinder tightly and chill.
Combine flour, ½ tsp. salt and 1/4 tsp. pepper.
Dredge the chicken in the flour mixture.
In a large frying pan, melt remaining 1 Tablespoon of butter in the olive oil over medium-high heat.
Add the chicken and reduce the heat to medium.
Cook, turning once, until chicken is just done, about 10 minutes.
Serve immediately, topping the hot chicken with slices of the butter.

some variations to explore:
For the butter:
=Use Shallots instead of garlic
=Use sun-dried tomoato instead of tomato paste
=Add chopped black olives to the butter
=Substitute fresh basil for the parsley

For the chicken: (don't do too much here...the chicken should be kept simple)
=Add some cayenne tot he dredging flour for a bit of extra kick
=Try Penzey's Shallot Salt inthe dredging flour instead of your usual salt

This recipe came from "First for Women" magazine, sometime in the early-mid1990's. I have several recipes from this magazine but I can't find a single one online. I'll post a few more as I make them.

Enjoy!
Lorence