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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.
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 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.
Ingredients:
- 2 medium potatoes (12oz, 350gr total)
- 2 medium carrots
- 2 tsp butter
- 2 tsp olive oil
- salt and pepper
Instructions:
- Shred the potatoes and carrots using the large holes on a grater.
- Put them in a bowl, add a bit of salt and pepper and combine well.
- Heat 1 tsp butter and 1 tsp oil in a medium nonstick skillet.
- Add the potato/carrot mixture, flatten as best you can with a spatula, cover and cook over medium heat about 15 minutes, or until starting to brown - 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 pancake is on the plate.
- Add remaining butter and oil to skillet and slide the pancake back into the pan to cook the other side, another 7 - 10 minutes, but don't cover.
- When done, slide onto a plate, cut into wedges and serve.
Cooking Schedule: 60 - 90 minutes |
Peel carrots, shred |
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