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Menu Plan for Fall I: Week 5, Day 2

Braised Pork Loin with Mustard Onion Sauce
Potato and Carrot Pancake

Cooking time:  60 - 90 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.

Braised Loin of Pork with Mustard Onion Sauce Ingredients:

 Instructions:

Potato and Carrot Pancake

Total time: 30 minutes 
   This is a variation on the Potato Leek Pancake that is one of my kitchen staples. Easy to make: just shred the vegetables, combine and fry.

Potato and Carrot Pancake Ingredients:

 Instructions:

Cooking Schedule: 60 - 90 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
heavy pot with lid for braising, medium nonstick
skillet

Slice onions, sauté
Add pork to pan, brown
Turn pork, stir onions
Add stock, wine, mustard, bay to pork, cover, braise
    30 minute break while pork braises
Mind the pork, heat should keep it at low simmer

Peel carrots, shred
Shred potatoes
Combine carrot, potatoes, stir well
Put carrot/potatoes into skillet, pat down, cover, cook
    Pause while stuff cooks
Dissolve cornstarch in stock for later
When ready, turn potato/carrot pancake
Check pork, when done remove to platter, let rest
Stir cornstarch, stir into sauce, thicken
Slice pork, arrange on platter, spoon onions around
Put potato cake on plate, slice. Serve all