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Menu Plan for Fall II: Week 12, Day 2
Roast Pork Loin with Onion Sauce
Potato and Leek Pancake
Carrots with Mustard Glaze
Cooking time: 75 minutes for menu Cooking schedule: see below for instructions
We'll use 8 - 12oz of pork in the Lo Mein on Monday, if you have more than that leftover, have it for lunch.
Braised Loin of Pork with Mustard Onion Sauce
Total time: 1 hour 15 minutes
I use a small loin roast, 1 1/2 lbs and it cooked to the correct temperature in just over an hour. The bay leaves, mustard and wine add a lovely, slightly pungent flavor to both the pork and the Onion Sauce.
Ingredients:
- 1 pork loin roast, 24oz (720gr)
- 2 onions
- 4 bay (laurel) leaves
- 1/2 cup (4oz, 120ml) of white wine
- 1/2 cup (4oz, 120ml) chicken stock
- 1 tbs Dijon-style mustard
- 1 tbs olive oil
- 1 tbs cornstarch (maizena, corn flour) dissolved in 1 tbs water
Instructions:
- Slice onions, thickly.
- Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add onions and sauté until tender, about 7 minutes.
- Move onions to the side and add pork. Brown on one side 5 minutes, then turn and brown the other.
- Stir the onions. Add bay leaves, wine, stock and mustard, turn heat to low, cover and braise for 1 hour.
- Take temperature, it should be 145F (62C). If not done, continue braising, checking temperature every 5 minutes.
- Remove pork and keep warm.
- Dissolve cornstarch in water.
- Increase heat under sauce. Add cornstarch and stir until thickened.
- Slice pork, spoon onions around and serve.
Potato and Leek Pancake
Total time: 25 minutes
I've been making these for a long time. I think the original idea came from a Williams-Sonoma book. Once flipped, the heat can be reduced a bit and they can cook slowly with no attention, if needed.
Ingredients:
- 2 medium potatoes, (12oz, 360gr total)
- 1 leek
- 1 tbs butter
- 1 tbs olive oil
- salt and pepper
Instructions:
- Clean and thinly slice leeks.
- Heat oil in medium nonstick skillet over medium heat. Add leeks and sauté until softened, about 5 minutes.
- While the leeks sauté wash the potatoes and shred using the large holes on the box grater.
- Put the shredded potatoes into a bowl, add the cooked leeks and stir to combine.
- Melt the butter in the same skillet.
- Add the potato/leek mixture, flatten as best you can with a spatula, cover and cook over medium heat about 10 minutes, or until potatoes are golden - take a peak around the edges.
- Put a plate (or tray) on top of the skillet. Grabbing the plate and skillet together (with hot pads) flip them over so that the cake is on the plate.
- Slide the cake back into the pan to cook the other side, another 7 - 10 minutes, but don't cover.
- When done, slide onto a plate, sprinkle with salt and pepper, cut into wedges and serve.
Carrots with Mustard Glaze
Total time: 25 minutes
I got the idea for this in a Williams Sonoma cookbook. Honey could be used instead of the Brown sugar. The color is a bit odd but the flavor is wonderful!
Ingredients:
- 2 - 3 carrots
- 1/2 cup water
- 1/2 tsp thyme
- 1 tbs brown sugar
- 1 tbs Dijon-style mustard
- 1 tbs chicken stock
Instructions:
- Peel carrots, and cut into rounds about 1/4" (.6cm) thick.
- Put carrots and water into a small saucepan or nonstick skillet.
- Bring to a simmer over medium heat. Reduce heat and let simmer until done, 10 - 15 minutes.
- Drain carrots and return empty pan to heat.
- Add stock, brown sugar, thyme and mustard and stir until sugar is melted.
- Add carrots and stir, over high heat until glaze is thick and hot. Serve.
Cooking Schedule: 75 minutes for menu |
Combine leek, potatoes, stir well |
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