Pork Loin, Brined and Grilled
Pasta with Fresh Tomato and Green Olive Sauce
Fried Green Beans
Cooking time: 15 minutes earlier, 60 for pork Cooking schedule: see below for instructions
Most of the work for this dinner is done early in the day. The rest of the pork is for Monday - with some sandwiches if there's a lot....
Brined and Grilled Pork Loin
Total time: 60 minutes with 5 minutes earlier
Brining pork adds moisture and flavor, making what can be a somewhat dry cut, tender and succulent. It's easy to do and there's a lot of leeway on the timing: more than 6 hours but less than 24. If you don't have a deep enough bowl, try a saucepan or even a food bag that seals well. Use an 'instant read' meat thermometer.
Ingredients:
- 2 cups water very cold water
- 1 cup ice cubes
- 1/4 cup sea, kosher or other course salt
- 2 tbs brown sugar
- 2 tbs molasses
- 1 cup very strong coffee I used 3 tsp of instant coffee - so about 3 times stronger than normal
- 2 cloves garlic, crushed
just smash it with the flat of a knife or the heel of your hand
- 1 tbs paprika
- 1 pork loin roast, boneless, 2 - 2 1/2 lbs. (1 - 1 1/2 kg)
Instructions:
- Earlier in the day, at least 6 hours and up to 24 hours before cooking: Put salt, sugar, molasses and paprika in a deep bowl.
- Add coffee and mix well.
- Add water and stir until sugar and salt are dissolved.
- Add garlic and ice, stir.
- Add pork; you should be able to completely submerge it (although it will float). Cover and refrigerate.
- Turn once or twice during the day if you think of it.
- When ready to cook, remove pork and cook on barbecue grill on indirect medium heat for 45 - 60 minutes, turning to brown all sides.
- Cook until 145F (62C) or until only pale pink in center.
- Remove and let rest 5 - 10 minutes.
- Slice half of it (or less) and serve.
Fresh Tomato and Green Olive Pasta
Total time: 25 minutes, 3 - 6 hours marinating
This uses the best of the summer garden: fresh tomatoes and fragrant herbs. 6 - 8 hours is the perfect time for the sauce to blend flavors. The olives tend to loose flavor after a day, so I don't plan leftovers with this.
Ingredients:
- 3 medium - large garden-ripened tomatoes
- 1/2 cup
green olives, pimento stuffed
- 3 tbs good olive oil, plus 1 tbs if pasta cooked ahead
- 2 cloves garlic, minced
- 2 tbs fresh chopped oregano
- 2 tbs fresh snipped chives
- 1 tbs fresh chopped parsley
- 1 cup (2.8oz, 80gr) pasta, farfalle
Instructions:
- Peel tomatoes and roughly chop. Put into a large bowl.
- Cut olives in thirds and add to tomatoes.
- Mince garlic and add.
- Chop/snip herbs and add.
- Pour olive oil over all, stir to combine.
- Cover with plastic wrap and let sit at room temperature for at least 2 hours, 6 or 8 is better.
- When ready to serve:
- Cook pasta according to package directions, drain and add to sauce.
- Note: If you cook the pasta ahead, drain and toss with 1 tbs olive oil. Combine with the sauce when ready to serve - or before leaving on your picnic.
Note: The tomatoes, etc. need to sit without the pasta for the sauce to develop and the flavors to meld.
To Peel Tomatoes: Bring a medium pan 3/4's full of water to a boil on high heat. Drop tomatoes in for 30 seconds - start timing immediately. Remove tomatoes and drop into a bowl of cold water. If you are doing a lot of tomatoes you will have to add ice or change water to keep it cold. Now peel them with a knife or your fingers - peel will come off very easily. (You can peel peaches the same way)
Fried Green Beans
Total time: 15 minutes
A simple preparation to highlight the best of summer vegetables. Adding a bit of oil to the butter prevents it from browning or burning.
Ingredients:
- 6oz (180gr) green beans
- 2 tsp butter
- 2 tsp olive oil
- sea salt
Instructions:
- Top and tail beans but leave whole.
- Heat butter and oil in a skillet large enough to hold the beans without cutting.
- Add beans and sauté over medium heat until starting to brown and blister, 7 - 9 minutes.
- Sprinkle with salt, remove and serve.
Cooking Schedule: 15 minutes early,
60 cooking
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, large, deep bowl, medium bowl,
pot and
colander for pasta, medium skillet,
barbecue grill
6 - 8 hours before dinner:
Heat water for tomatoes
Peel, crush garlic
Mix all ingredients for brine in deep bowl
Add pork, cover, refrigerate
Blanch tomatoes
Cool tomatoes, peel
Roughly chop tomatoes, put in medium bowl
Cut olives, add to tomatoes
Snip herbs, mince garlic, add to tomatoes
Add olive oil, stir, cover, set aside
If you remember, turn the pork occasionally |
Dinner time:
Turn on/light barbecue grill
Remove pork from brine, cook (discard brine)
Stir the tomato sauce
Pause for 30 minutes
Turn the pork
Put water on high heat for pasta
Top and tail beans
Pause a bit more
Start to cook pasta
Start to cook beans
Turn the pork again
Mind the beans
Drain pasta, cool slightly, add to sauce, stir well
Remove pork, let rest
When beans are done, remove from heat
When ready, slice pork, stir pasta, salt beans
Serve |