Orange-Pomegranate Pork Roast

Orange-Pomegranate Pork Roast

(8 servings)

Ingredients:

2 lb. Boneless Pork Loin Roast
2 tbsp. Olive Oil
3 cloves Fresh Garlic, minced
1 tsp. Salt
1 tsp. Black Pepper
2 tsp. Fresh Rosemary
½ cup Pomegranate Juice
1½ cups Orange Marmalade
½ cup Dry Red Wine
3 tbsp. Dijon Mustard

Directions:

Place roast in a shallow, foil lined roasting pan.  Rub the roast with the oil and garlic all over.  Then season with the salt, pepper and rosemary all over.  Place in a pre-heated 350-degree oven for 30 minutes.  Meanwhile, in a saucepan over medium-high heat, combine pomegranate juice, orange marmalade and wine bringing it to a boil.  Stir frequently until mixture thickens.  Remove from heat and whisk in mustard.  After the 30 minutes in oven, remove and pour mixture over pork roast.  Return to oven and cook another 25-30 minutes or until internal temperature reaches 145-degrees.  Remove from oven and let rest 10 minutes before slicing.

Notes:              For a nice presentation, garnish with fresh sliced oranges and pomegranate seeds on the serving platter.  You can display the roast sliced or whole, slicing at the table.

Ideas for Future Efforts

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Italian Pork Chops

Italian Pork Chops

(4 servings)

Ingredients:

4 (4-6 oz.) Boneless Pork Chops
to taste Salt and Pepper
½ cup All-Purpose Flour
1large Fresh Egg, beaten
½ cup Panko Breadcrumbs
1 tbsp. Italian Seasoning
¼ cup Parmesan Cheese, shredded
as needed Olive Oil, Salt and Pepper

Directions:

Pat pork chops dry with a paper towel and season with salt and pepper.  In 3 different shallow dishes, put the flour, beaten egg and panko breadcrumbs.  Add the Italian seasoning and Parmesan cheese to the panko and combine well.  Coat the chops in the flour, dip in egg and then the panko mixture.  Pressing to coat in the panko mixture.  Line a baking dish with foil and spray it with pan spray before placing the chops on it.  Place the dish in a pre-heated 435-degree oven for 12-18 minutes or until an internal temperature of 145-degrees.  Time will depend on the size and thickness of the chops.  Serve with pasta and marinara sauce.

Notes:              Recipe can easily be double for a larger group or for leftovers.

Ideas for Future Efforts

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Some Pork Dinners

Fall hits this weekend officially.  So it’s time for some comfort food to help us through the fall and winter.

This week we have a couple of pork dishes for you to try.  “Italian Pork Chops” is Wednesday recipe and hits the spot with a little pasta and marinara sauce.  Then on Thursday, we have “Orange-Pomegranate Pork Roast” to serve up.  This dish goes well with your favorite potato dish and a vegetable.

I’ve started off with these comfort food dishes because pork is an affordable meat.  I’ll try throughout the fall and winter to post dishes that are reasonable in cost to serve.

If you have any requests, please let me know here on this food blog.  I’ll do my best to come up with a tasty version.

Until next time, “Happy Cooking” and share this with friends and family.  Thanks.

Crustless Mushroom-Spinach Quiche (GF)

Crustless Mushroom-Spinach Quiche (GF)

(6-8 servings)

Ingredients:

Pan Spray

8 oz. Fresh Button Mushrooms

1 small Clove Fresh Garlic, minced

½ tsp. Salt, divided

½ tsp. Pepper, divided

1 pkg. (10 oz.) Frozen Spinach, thawed and squeezed 

2 oz. Feta Cheese, crumbled

4 large Fresh Eggs

1 cup Milk

¼ cup Parmesan Cheese, grated

½ cup Mozzarella Cheese, shredded

Directions:

Spray a lager skillet with the pan spray.  Clean and thinly slice the mushrooms before adding to the skillet.  Cook over medium-high heat.  Add the garlic and half the salt and pepper.  Cooking until no more liquid remains in the pan.  Spray a 9-inch pie pan with cooking spray.  Arrange the spinach over the bottom of pan, followed by the mushrooms and feta cheese.  In a medium bowl, whisk eggs until smooth.  Add milk, parmesan cheese and remaining salt and pepper.  Whisk to combine and pour over mushroom mixture.  Sprinkle the mozzarella cheese evenly over top.  Place quiche in a pre-heated 350-degree oven for 45-60 minutes or until golden brown on top and the center is set.  Let quiche cool for 10-15 minutes before slicing and serving.

Notes:              You could add leftover chopped cooked vegetables if needed or desired.  A cup or cup and a half is all that would be needed.

Ideas for Future Efforts

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Chicken-Spinach Quiche (GF)

Chicken-Spinach Quiche (GF)

(6-8 servings)

Ingredients:

1 Gluten-Free Pie Crust (see note)

1 pkg. (9 oz.) Frozen Spinach, thawed, squeezed and chopped

2 tbsp. Vegetable Oil

1 small Clove Fresh Garlic, minced

½ cup Yellow Onion, chopped

½ cup Cooked Bacon, crumbled

1 cup Cooked Chicken, chopped

1 carton (8 oz.) Sour Cream

¼ tsp. Salt

¼ tsp. Black Pepper

¼ tsp. Garlic Powder

2 cups Sharp Cheddar Cheese, shredded

1 ½ cups Asiago Cheese, shredded

3 large Fresh Eggs

½ cup Heavy Whipping Cream

Directions:

In a pre-heated 375-degree oven, bake pie crust for 10 minutes.  Then set aside until needed.  In a large skillet over medium-high heat, warm oil.  Add garlic and onion cooking 2-3 minutes.  Stir occasionally until onion is tender.  Reduce heat to medium.  Stir in spinach, bacon and chicken tossing to combine.  Remove from heat and transfer to a large bowl.  Stir in sour cream, salt, pepper and garlic powder to spinach mixture until well blended.  Stir in cheeses.  In a small bowl, beat eggs and whipping cream together with a whisk.  Gently fold into spinach mixture until combined.  Pour this mixture into the pie shell and bake in the per-heated 370-degree oven for 15 minutes.  Cover crust’s edges with foil and continue baking another 20-25 minutes.  It’s done when the center is set and the crust is golden brown.  Remove and let set for 15 minutes before cutting and serving.

Notes:              You can use a bought GF crust from the store for use in a 9-inch pie pan.  Or you can make one.  I have 2 different crust recipes under the Gluten-Free Recipe tab.

Ideas for Future Efforts

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Gluten-Free Quiche

Quiche is one dish that can be a hit at any mealtime.  It works great at breakfast, lunch, brunch or dinner and with different side dishes at each meal.

Restaurants serve up some great quiche dishes, but they are almost always containing gluten.  So this week we have a couple of quiches that can be made at home easily and are gluten-free.

So tomorrow we start with “Chicken-Spinach Quiche (GF)” in a gluten-free pie shell.  Then on Thursday we have “Crustless Mushroom-Spinach Quiche (GF)” so you don’t have to worry about making or buying a GF crust.

Although as I mention in the chicken one, there are a couple of GF pie crust recipes on this blog.  Just look under the “Gluten-Free Recipe” tab.

So until next time, “Happy Cooking” and be sure to spread the word about this food blog.  Thanks.