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Menu Plan for Spring II: Week 2, Day 2

Pork Loin Braised with Sage and Olives
Potato and Garlic Gratin
Fried Carrots

Cooking time:  100 minutes for menu        Cooking schedule: see below for instructions

   This is the last braise of the season.

Braised Pork with White Wine, Olives and Sage

Total time: 1 hour 45 minutes
     Braised pork with the flavors of the Mediterranean.

Pork, Sage, Olives  Ingredients:

 Instructions:

Potato and Garlic Gratin

Total time: 70 minutes
   Simple ingredients but complex tastes.  Yes, there is a lot of garlic, but it bakes with the potatoes, turning soft and sweet and giving a wonderful flavor to the dish.  Discard the bay leaves.... This is based on a recipe from Provence the Beautiful

Potato Garlic Gratin Ingredients:

 Instructions:

Fried Carrots 

Total time: 20 minutes
   The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew.  They were so good, I started frying them just a bit longer and eating them on their own.  It caramelizes the sugars and turns them golden and sweet.

Fried Carrots Ingredients:

 Instructions:

Cooking Schedule: 1 hour 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
deep pot or Dutch oven, baking dish, large skillet,
foil

Brown pork
Peel all garlic
Mince 2 garlic and parsley
Turn pork
Peel, cut carrots, set aside
Spread persillade over pork
Add sage, olives, wine, reduce heat, simmer
Turn oven on, 400F (200C)
Boil water
Cut garlic for potatoes
Slice potatoes, mix with oil

Spread half the potatoes in baking dish
Add garlic, bay leaves
Add rest of potatoes
Pour enough boiling water over to almost cover
Bake potatoes
      40 minute break
Sauté carrots
Dissolve cornstarch in chicken stock
Check potatoes, cover with foil if needed
Remove pork and let rest
Turn carrots
Increase heat under sauce
Remove potatoes
Check carrots
Thicken sauce
Slice pork; Serve all