Shot of Mom Girls Weekend: Part 2 - FOOD.

Sunday, March 11, 2012

Shot of Mom’s girls’ weekend recap continues!

Below you will find one recipe that Sue made during her Chicago trip, while the other she cooked up for Pap’s 82nd birthday. While I didn’t have a chance to sample the first one (and me + pork aren’t friends), the brussels sprouts are AMAZING.

Rosemary-Scented Pork Loin Stuffed with Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce (reposted via All Recipes)

·         3 tablespoons olive oil
·         16 whole peeled garlic cloves
·         2 tablespoons minced garlic cloves
·         1 (8 pound) whole boneless pork loin,
·         patted dry, at room temperature
·         Salt and freshly ground pepper
·         3 tablespoons minced fresh rosemary
·         (snip with scissors), divided
·         16 dried apricots (or similar amount of
·         your favorite dried fruit)
·         1/3 cup dried cranberries
·         Heavy kitchen string or twine
·         1/4 cup apple jelly
·         1/4 cup port
·         1/2 cup chicken broth
·         2 tablespoons apple jelly
·         2 teaspoons cornstarch

Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 155 to 160 degrees, about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly

Brussels Sprouts with Bacon (reprinted from Rachel Ray)

·         3 slices bacon, chopped
·         1 tablespoon extra-virgin olive oil, 1 turn of the pan
·         1 shallot, chopped
·         1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
·         Salt and pepper, to your taste
·         1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.