Monday, January 16, 2012

More good eats

Whipped up dinner out of Ruth van Waerebeek's Everybody Eats Well in Belgium cookbook tonight, which I haven't opened in years. Glad I got it out! I did the Roast Pork with Mustard and Onions, because I happened to see a nice little pork loin roast at Giant, and then a bag of frozen pearl onions (I'd get fresh, but I didn't have time to peel them).

Rubbed the roast with a split garlic clove, then plastered it with 3 tablespoons of mustard, a mix of Dijon and a green peppercorn mustard I had, and drizzled olive oil on it before sticking it in a 450 degree oven for 15 minutes; turned it twice. Then I poured in half a cup of water and about 2 dozen pearl onions, sprinkled thyme and pepper and salt over everything and put it in the oven, turned down to 350, for about 50 minutes. I made some Israeli couscous and steamed cauliflower for sides.

When the roast was done, I put it on a carving board to rest, and put the pan on two burners, and added another 1/4 cup of water to deglaze, then made a slurry of a tablespoon each of cornstarch and balsamic vinegar and poured it in, stirring. Things thickened up pretty quickly, and when it started bubbling, I pulled it off the heat. I sliced the pork in thin slices, arranged them in two concentric circles on a warm plate, and poured the sauce and whole onions in the middle. Then I popped the cork on a bottle of Unibroue Blonde de Chambly, and the whole thing was quite delish!


sam k said...

I'm a fan of the direct injection of garlic cloves into a pork roast...pierce it a couple of times and insert whole cloves into the roast. Other than that, you did well!


Gary Gillman said...

Sounds great Lew, but no beer in lieu of the water?? :)


Lew Bryson said...

Shoulda, but I was in a rush; picking 'the right beer' to go with mustard, garlic, onions, pork...would have taken too long. Drinking was good enough!