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Menu Plan for Summer II: Week 2, Day 2
Stuffed, Barbecued Pork Loin
Grilled Potatoes with Mustard and Vinegar
Sautéed Courgette (Zucchini) and Spinach
Cooking time: 60 minutes plus 10 earlier for menu Cooking schedule: see below for instructions
The Barbecued Pork makes enough for leftovers. If you have any of the summer squash left, refrigerate and use it with the salad - just shred and toss with the lettuce.
Barbecued Stuffed Pork Loin
Total time: 60 minutes with 10 earlier
This is marinated for a few hours in a cross between a brine and a classic pork rib sauce. I stuffed it with mushrooms and ham and cooked it on the barbecue. After removing the pork from the marinade I boiled the marinade for 5 minutes, reducing it to use both as a basting sauce (some of it) and a dipping sauce (the rest). There is enough pork for two meals. Be sure to save any leftover sauce for the leftover pork!
Ingredients:
- 1 pork loin roast, 24oz (720gr)
- Marinade/Barbecue Sauce:
- 1/2 cup (4oz, 120ml) coffee 1/2 - 3/4 tsp instant dissolved in hot water or brewed coffee
- 1/2 cup (4oz, 120ml) maple syrup
- 1/4 cup (2oz, 60ml) ketchup
- 2 tbs cider vinegar
- 1 tbs Worcestershire sauce
- 1 tbs soy sauce
- 1 tsp garlic powder
- 1 tsp dry mustard
- Stuffing:
- 3oz (90gr) mushrooms, about 1/2 cup finely chopped
- 2 slices Prosciutto
- 2 tbs dry bread crumbs
- 3 tbs marinade
Instructions:
- At least 2 hours or up to 8 hours earlier:
- Mix all ingredients for marinade/barbecue sauce.
- Cut a lengthwise slit down the center of the pork loin almost all the way through. Leave about 1/4" (.5cm). You want to be able to open it like a book.
- Spread the pork out in a deep dish and pour the marinade over.
- Turn the pork to coat, cover and refrigerate.
- Dinner time:
- Finely chop mushrooms and Prosciutto.
- Mix mushrooms, Prosciutto and bread crumbs in a small bowl.
- Add 3 tbs of marinade and mix well.
- Remove pork from marinade, reserving marinade, and let drain a bit.
- Lay pork out with cut side up. Spread the stuffing on one side up to 1/4" from the edges.
- Fold the other side over and tie well with kitchen string: Cut five 10 inch lengths of string and wrap around pork and tie every 2 inches or so - making certain that you do one as close to each end as possible.
- Cook pork on barbecue grill for 45 - 60 minutes or until done, basting 3 or 4 times with the Barbecue Sauce.
- When done, slice and serve with more Barbecue Sauce on the side.
- Or: Could also be baked at 400F for 45 - 60 minutes or until done but you won't get the sugary crust. It is done when it's still slightly pink in the center - slice and peak or use a meat thermometer. An instant read meat thermometer is best for a nice, juicy roast. Cook it to an internal temperature of 145F (62C) See techniques.
- To make barbecue sauce:
- Put reserved marinade in a small saucepan and bring to a boil. Boil for 5 minutes.
- Remove 1/3 cup to use as a basting sauce and reserve the rest to use as a dipping sauce for this meal and with the leftover pork.
Roasted Potatoes with Vinegar and Mustard
Total time: 35 minutes
We grill potatoes a lot in summer; with a lot of variations.... This one is almost like a hot potato salad.
Ingredients:
- 10 - 18 new potatoes or 2 medium potatoes
- 2 tbs Dijon-style mustard
- 1 tbs white Balsamic vinegar
- 1 tbs olive oil
- 1/2 tsp garlic powder
- 1 tsp Herbes de Provence
Instructions:
- Cut potatoes in half the long way and then in thirds the short way.
- Put mustard, olive oil, vinegar, garlic and herbes in a medium bowl, and whisk well; it will be very thick.
- Add potatoes and toss well to coat.
- Put them in an old 'for barbecue only' metal pan and cook over direct heat on the barbecue, stirring frequently until brown and done, 20 - 25 minutes.
- OR over indirect heat for 35 - 40 minutes, stirring occasionally.
- You can also put them in the oven on a baking sheet with lip (trusty round pizza pan) and bake at 400F (200C) for 30 minutes.
- Remove from pan and serve. These stay hot so a 10 minute delay is okay.
Sautéed Spinach, Yellow Squash (Courgette) and Onions
Total time: 20 minutes
I used a yellow squash and, coupled with the bright green spinach, it made a very pretty side dish.
Ingredients:
- 1 small yellow squash (courgette) - about 1 1/2 cups shredded but no need to be precise
- 1 small onion or shallot
- 1 clove garlic
- 3oz (90gr) fresh spinach
- 1 tbs olive oil
- 1 tbs fresh snipped oregano substitute 1 tsp dried
- 1 tbs fresh snipped thyme substitute 1 tsp dried
- 2 tbs chicken stock
Instructions
- Slice onion and mince garlic.
- Shred squash
- Remove thick stems from spinach and cut into strips: put the spinach leaves together in one hand and snip with a scissors.
- Heat oil in medium, nonstick skillet over medium-high heat.
- Add onion and sauté until golden.
- Turn heat to medium, add squash and garlic, continue to sauté for about 15 minutes, stirring occasionally with a wooden spoon.
- Add spinach and chicken stock. Sauté just until spinach wilts.
- Remove and serve.
Cooking Schedule: 60 minutes plus 10 earlier |
Pause while pork gets a start |
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