Tuesday, August 16, 2011


Tonight, I'd like to share a healthy, quick recipe fit for dinner at home or with guests.
This is very easy.  I am also sharing the vegetable with dressing as an accompaniment - recipe to follow below.  This recipe serves 2.  Increase proportionately to entertain.

1small loin of pork (about 1lb)
2 TB dijon mustard
1 TB honey
2 sprigs of rosemary
2 cloves of peeled garlic
1-1/2 tsp salt
1/2 tsp pepper
2 TB of olive oil

Preheat oven to 425 degrees.  Mince the rosemary and cloves together.  Season the pork with salt and pepper and then rub and leave in the minced garlic and rosemary.  Combine the honey and dijon mustard and spread on top of the entire loin of pork.  With your hands coat the entire roast with the olive oil and roast for 15 minutes.  Let sit to cool before slicing.

Ingredients for roasting the pork loin

Roast Pork Loin - cooked

SNAP PEAS - as accompaniment:
3 cups snap peas
2 cups of cold water with ice
1 large clove of garlic (peeled)
3 TB olive oil
1/2 lemon juiced
1 tsp salt
1-1/2 TB of Pecorino Romano cheese
1/2 or 1 whole seeded and sliced serrano chilli pepper

Cook the snap peas in salted boiling water till it turns nicely green.  Immediately drain the water and add the 2 cups of cold water with ice to prevent the pease from cooking.  When cold, drain and set aside.

In mortar and pestle, mash the garlic.  Then, add the olive oil, serrano chilli pepper and salt, mashing it together.  When mashed, add the Pecornio Romano cheese and smooth in almost a paste.  In a large bowl, combine the mashed dressing with the cooked cooled snapped peas.

Slice the roast pork and serve with vegetables - snap peas and some whole wheat pasta
You can also serve this with Japanese seasoned rice for sushi slathered in the drippings from the pan.  Because it's pork loin, it is not greasy.  But the seasoned rice and the drippings add so much flavor to this simple pork loin dish.

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