Garlic and Rosemary Balsamic Roasted Pork Loin and Potatoes…

The one thing I really love about Fall is cranking up the oven again. I do a lot of grilling over the Summer and I love that too. But those smells in the house when something is roasting in the oven just can’t be beat. It makes a house a home.

So I decided to crank up the oven the other day. I haven’t had pork in a while and I thought I’d try that. More often than not when I make a pork roast I use a pork loin. The meat is so tender and I perfected roasting it so that it’s cooked but not dried out. And if you want my secret for roasting a perfect pork loin every time just click on my blog’s tips and tricks post and you’ll never have a dry pork loin roast again.

But although pork loin is moist I find it always needs a little help in the flavor department. And whether you marinate it or use some sort of rub, that’s usually enough to up the flavor factor. And that’s exactly what this recipe does.

I also like this recipe because for all intents and purposes it is a one pot meal. You can also make your potatoes and carrots in the same roasting pan and I’ve always liked that convenience. You just have to follow a couple of tips in order to make sure they cook properly.

So let’s talk garlic and rosemary balsamic roasted pork loin and potatoes…

Lesson Learned 1: Slightly par boil your potatoes before roasting them: I don’t know about you but I’ve found that roasting potatoes can be tricky. I usually wind up with hard or semi hard potatoes that are not cooked through. In this recipe it is important to cut the potatoes as evenly as possible (mine were approximately one inch squares). Once I do that I put them in a pot with water, bring the water to a boil and boil the potatoes for about 5 minutes or just until they start to turn tender around the edges. Then I drain the potatoes and let me cool slightly in the strainer. I’ve found when I do this my potatoes come out perfectly when making this recipe. After I strain off the water I transfer them into a bowl so that I can coat them with the balsamic mixture before putting them in the roasting pan. It’s a little extra work, but definitely worth it.

The same rule applies for when I use sliced potatoes in a casserole. I used my mandolin slicer to get even slices. Then I par boil them just for a couple of minutes before adding them to a casserole dish that is ready to go into the oven. Try this little trick and you’ll have beautifully roasted potatoes all the time.

Lesson Learned 2 – This recipe roasts the carrots to crisp tender: Carrots are also tricky to cook and although I prefer mine to be crisp tender, some people prefer their carrots to be soft. If soft is your preference roasting them this way will not give you that consistency unless you either cut them into thin rounds or use small baby carrots. I cut my carrots into about 2 inch chunks, cut each chunk into half and then half again. This produced a somewhat softened crisp tender carrot, which I love.

You can also do the par boiling trick described above for larger carrots if you want them to be soft. That might be a little too much muss and fuss for one recipe. But it’s totally up to you. Just something to think about…

Lesson Learned 3 – Browning the pork loin is totally your preference: Some recipes call for browning your pork loin before roasting it. It helps to seal in the juices. The reason I say this is totally your preference is that if you cook your pork loin according to my directions you will always get a juicy pork loin without browning it ahead of time. Plus when you add the balsamic mixture you cannot tell if the roast has been browned or not. So why bother. The choice is yours.

Lesson Learned 4 – Make the balsamic mixture in your mini food processor: This is really the easiest way to ensure all the ingredients are well combined. Combine them in the processor until the mixture becomes paste-like as seen below. Then you’re ready to go…

And that’s it. This recipe is a Fall classic. Try it and tell me what you think…

Garlic & Rosemary Balsamic Roasted Pork Loin & Potatoes...

  • Servings: 6
  • Difficulty: Medium
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INGREDIENTS:

1 1/2 pound boneless pork loin

3 large russet potatoes, peeled and diced into 1 inch square pieces (can also use 2 pounds of baby reds)

3-4 large carrots cut into chunks, then halved and halved again (or 1 bag of small baby carrots not cut)

1/4 cup good olive oil, plus 1 Tb. for the carrots

3 Tbs. balsamic vinegar

5 large garlic cloves (or 10 small), smashed

1/2 cup fresh rosemary leaves

Kosher salt and freshly cracked black pepper to taste

1 tsp. Herbs De Provence

Cooking spray

DIRECTIONS:

Preheat the oven to 375. Peel, chop and par boil the potatoes for 5 minutes. Drain and set aside.

Combine olive oil, vinegar, garlic, rosemary, salt and pepper in a food processor until it forms a paste.

Coat the pork loin on all sides with the balsamic mixture. (You will have some left over for the potatoes). Lightly grease a large roasting pan with cooking spray. Place the pork loin in the center of the roasting pan. Coat the potatoes with the remaining balsamic mixture. Place them on one side of the pork loin.

Coat the carrots with olive oil and season them with salt and pepper and Herbs De Provence. Place the carrots on the other side of the pork loin.

Roast for 1 hour. Remove from the oven and cover with foil for 5 minutes. Transfer the roast to a cutting board, slice and serve with the potatoes and carrots.

 

 

 

Garlic Roasted Summer Squash And Tomatoes…

Get ready for the onslaught of summer squash. If your garden has been anything like mine in recent years you will soon be inundated with more summer squash than you can handle. It often gets to the point where you can’t even give the squash away. So think about different ways you can use of all of that squash.

Over the years I’ve posted a wide variety of recipes using summer squash and you can find those recipes in my recipe index. Today’s recipe is very basic. It is quick and easy and a great way to use your squash to accompany just about any meal.

So let’s talk about garlic roasted summer squash and tomatoes…

garlic roasted summer squash and tomatoesLesson Learned 1 – For the best results, let the olive oil, garlic and seasoning rest: A great way to infuse your olive oil with the flavors of the garlic and Italian seasoning is to combine them all together and let the mixture sit for 5-10 minutes before coating the squash and tomatoes. That way you will get a great infused olive and those flavors will permeate the squash and tomatoes during the roasting process.

Lesson Learned 2 – once again it is important to cut the squash rounds into evenly thick pieces: I cannot sing the praises of a mandolin slicer enough. It is truly the best way to cut veggies into rounds that are uniformly thick in size. The reason you do this is so the squash cooks evenly and you don’t wind up with some pieces overcooked, some undercooked and some just right. Eliminate what I call the Goldilocks And The Three Bears dilemma and use a mandolin slicer. And once again, I cannot stress enough to use the finger guard whenever using the mandolin slicer. Accidents can happen very easily if you don’t.

Roasted summer squash and tomatoes

Lesson Learned 3 – Use firm tomatoes in this recipe: I would not use overly ripe soft tomatoes in this recipe. A firmer, slightly less juicy tomato holds up best during the 30 minute roasting time. I used firm cherry tomatoes in this recipe but you can also cut up roma tomatoes or use firm campari tomatoes.

The prep on this recipe is quick and the result is fabulous. And with squash season upon us, this is a great recipe to have in your hip pocket. Try it and let me know what you think…

GARLIC ROASTED SUMMER SQUASH AND TOMATOES...

  • Servings: 4
  • Difficulty: Easy
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INGREDIENTS:

1 large or 2 small zucchini squash

1 large or 2 small yellow squash

1/2 cup firm cherry tomatoes, halved

3 Tbs. olive oil

3-4 cloves of garlic, minced

1 1/2 tsp. Italian seasoning

1 cup shredded parmesan cheese

Salt and Pepper, to taste

DIRECTIONS:

Preheat the oven to 400 degrees. Line a lipped baking sheet with foil. Spray the foil lightly with cooking spray.

Mix together the olive oil, garlic and Italian seasoning. If you can, let the mixture sit for 5-10 minutes to infuse the olive oil with the garlic and seasoning.

Slice the squash into 1/8 slices (using a mandolin slicer is preferred). Cut the cherry tomatoes in half. Put the squash and tomatoes in a large bowl. Pour the olive oil mixture over the vegetables and stir to evenly combine.

Spread the vegetables out evenly onto the prepared baking sheet. Season the mixture with salt and pepper. Sprinkle the parmesan over the top of the vegetables. Roast for 30 minutes or until the vegetables are tender and the parmesan is golden brown. Serve immediately.

Garlic Roasted Summer Squash And Tomatoes

Garlic Roasted Summer Squash and Tomatoes

Garlic Roasted Summer Squash And Tomatoes