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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.

Braised Loin of Pork with Mustard Onion Sauce Ingredients:

 Instructions:

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.

Potato and Leek Pancake Ingredients:

 Instructions:

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!

Carrots with Mustard Glaze Ingredients:

 Instructions:

Cooking Schedule: 75 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
heavy pot with lid for braising, medium nonstick
skillet with lid, small saucepans, lid, medium bowl
Slice onions, sauté
Peel, slice carrots, set aside
Add pork to pan, brown
Slice leeks, set aside
Turn pork, stir onions
Scrub potatoes, set aside
Add stock, wine, mustard, bay to pork, cover
Make certain pork is at low simmer
         Take 35 minute break
Back?  
Sauté leek for potatoes
Grate potatoes

Combine leek, potatoes, stir well
Put leek/potatoes into skillet, flatten, cover, cook
    Pause while potato/leek cooks
Dissolve cornstarch in stock for later
Cook carrots
When ready, turn/flip potato leek cake
Check pork, turn off and let rest if done
Drain carrots
Put mustard, sugar, thyme, stock in pan, heat
Add carrots, cook, stirring
Remove pork to platter
Increase heat under onion sauce
Stir cornstarch, stir into onion sauce, thicken
Slice pork, arrange on platter, add onions
Put potato cake on plate and slice
Finish carrots
Serve all