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Menu Plan for Winter I: Week 11, Day 2

Braised Pork Loin with Red Wine and Olives
Mashed Potatoes with Leeks
Broccoli with Mustard Sauce

Cooking time:  90 minutes (45 minute break) for menu       Cooking schedule: see below for instructions

      Start the pork and let it cook while you do something else...  It even could be made ahead and reheated.  An easy dinner for Saturday night. Have leftover pork for lunch - or get a smaller roast.

Braised Pork Loin with Red Wine and Olives

Total time: 1 hour 30 minutes
      Braising pork makes the meat incredibly tender; the red wine and olives give it a bit of Mediterranean flavor. This will serve four or be enough for two meals.

 Ingredients:

• 24oz (720gr) pork loin roast
• 4 large shallots
• 2 cloves garlic
• 3/4 cup dry-cured Greek olives, pitted
• 3 bay leaves
• 1 sprig fresh sage (about 6 leaves) substitute 1 tbs dried
• 1 tbs olive oil
• 2 cups (16oz, 480ml) red wine
• 1 tbs tomato paste
• 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water

 Instructions:

• Slice shallots in quarters through the stem end.
• Roughly chop garlic.
• Heat oil in heavy pot or Dutch oven. Add shallots, garlic and sauté until tender, about 5 minutes.
• Remove to a plate and set aside. 
• Add pork and brown on all sides.
• Add 1/4 cup of wine and stir up all the browned bits from the bottom of the pan. 
• Return shallots, garlic to pot and add remaining wine, herbs and tomato paste. 
• Bring to a boil, cover, reduce heat to a slow simmer and braise for 75 minutes.
• After 75 minutes add the olives.
• To finish: 
• Remove pork and let rest.
• Remove and discard herbs
• Increase heat under shallots and olives.
• Add cornstarch and stir until thickened and clear.
• Slice some of the pork and arrange on a small platter. Spoon some Red Wine Sauce over and serve.

Mashed Potatoes with Leeks

Total time: 30 minutes
       I always make enough to use in another meal - patties, or Shepherd's Pie, or something....

 Ingredients:

• 2 medium potatoes
• 1/2 leek use the other half in the risotto
  
• 1 tbs butter
• 1 tbs milk
• 1/4 tsp salt

 Instructions:

• The potatoes:
• Peel potatoes and cut into large chunks.
• Put potatoes in medium saucepan and add just enough water to cover. 
• Add salt and cover.  Bring to a boil over medium heat. 
• When boiling (and pay attention or they will boil over) reduce heat and take cover partially off.
• Continue cooking until done, 15 - 20 minutes.  They should be very done, easily coming apart when poked with a fork. 
• When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture.
• The leeks: 
• Clean and thinly slice the leek.
• Heat butter in a small pan over medium-low heat.  Sauté leeks until soft being careful not to let it brown. 
• When tender add the milk.  Cover and keep warm until ready to use in the potatoes.
• To finish: 
• Mash potatoes with a potato masher (or fork if you don't have one).
• Add enough of the leek/milk mixture to get your desired consistency. 
• If, after adding all of it, the potatoes are still too stiff, add a bit more milk.

Broccoli with Mustard Sauce

Total time: 25 minutes
    Like some other cruciferous vegetables (Brussels Sprouts) broccoli is best if not overcooked.  The light, lemony mustard sauce will make this vegetable a favorite.

 Ingredients:

• 1 small head broccoli
• 2 tbs olive oil
• 1 clove garlic
• 1 tbs Dijon mustard
• 1 tbs lemon juice
• 2 tbs chicken stock

 Instructions:

• Cut broccoli into bite size florets and stems.
• Put in steamer basket in saucepan with an inch of water in bottom.  Put on medium heat and steam for 10 - 15 minutes or just until done, careful not to overcook.
• Remove from pan and set aside, discarding water.
• In same pan heat oil.  Mince garlic and add to pan.
• Sauté briefly, then add mustard, lemon and stock.  Stir well to combine.
• Add broccoli and toss well to coat.

Cooking Schedule: 90 minutes for menu Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, medium saucepan, small skillet with lid, medium saucepan with steamer basket and lid, Dutch oven with lid, foil Slice shallots, chop garlic, sauté Remove shallots, garlic, add pork, brown Add wine, scrape up the brown bits Add remaining wine, herbs, tomato, cover, simmer     50 minute break Peel, quarter potatoes, cook

Cut broccoli, start to steam Mince garlic Clean, slice leek, sauté Dissolve cornstarch in water Add milk to leeks, keep warm Remove pork, keep warm Remove herbs, add olives to sauce, boil Drain potatoes, mash, add leeks, finish Remove broccoli, drain pan Sauté garlic, add mustard, lemon, stock Add broccoli, heat through Thicken sauce, spoon over pork, serve

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By Katie Zeller

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