Roasted pork tenderloin, Parmesan potato gratin and creamed brussel sprouts
A few weeks ago, we decided to change our Easter tradition. Instead of Mama Shuffler slaving away in the kitchen all day, Mr. Shuffler and I volunteered to do so. This is the main course we put together. This would definitely work for an Easter dinner but I think it would also make a really nice Sunday dinner or any day that you’ve got a bit more time to put in to the kitchen. The pork and brussel sprouts recipes come from How to Cook Everything (I can’t recommend Mark Bittman’s cookbooks highly enough) while the potato recipe was found here.
Roast Pork with Garlic and Rosemary Thyme (The original recipe calls for rosemary but my parents didn’t have any)
Makes: 6 or more servings
Time: 1.5 to 2 hours, largely unattended
Ingredients
Salt and freshly ground black pepper
2 tbsp minced fresh rosemary leaves or 1 tsp dried rosemary (or thyme)
¼ tsp cayenne (optional)
1 tbsp sugar
1 tsp minced garlic
One 3- to 4-pound pork loin roast, bone in, one 2- to 3-pound boneless roast or a similar-sized portion of shoulder or fresh ham
1 ½ cups dry white wine or stock
1 tbsp butter (optional)
1. Heat the oven to 450°F. Mix a liberal amount of salt and pepper with the rosemary, cayenne if you’re using it, sugar, and garlic and rub it all over the roast. Put the meat in a roasting pan (use a rack if the roast is boneless, but don’t bother if the bone is still in) and put in the oven. Roast, undisturbed, for 15 minutes.
2. Pour about ½ cup of the wine over the roast; lower the heat to 325°F. Continue to roast, adding about ¼ cup of liquid every 15 minutes or so. If the liquid accumulates on the bottom of the pan, use it to baste; if not, add more.
3. Start checking the roast after 1 ¼ hours of total cooking time (it’s likely to take about 1 ½ hours). When it is done – an instant-read thermometer will register 145-150°F – transfer it to a warm platter. Put the roasting pan on the stove over 1 or 2 burners over medium-high heat. If there is a great deal of liquid in it, reduce it to about ¾ cup, scraping the bottom of the pan with a wooden spoon to release any brown bits that have accumulated. If the pan is dry, add 1 cup of liquid and follow the same process. When the sauce has reduced some, stir in the butter if you like, slice the roast, and serve it with the sauce.
Creamed Brussels Sprouts
Makes: 4 servings
Ingredients
2 tbsp butter
2 shallots, finely chopped
1 bay leaf
1 sprig fresh thyme
1 cup cream or half-and-half (I think I used 2% and it seemed to work)
Salt and freshly ground black pepper
1 pound Brussels sprouts, trimmed and halved
Pinch freshly grated nutmeg
1. Put the butter in a medium pot over medium heat. When the butter is melted, add the shallots and cook until translucent, about 2 minutes. Add the bay leaf, thyme, cream, and a good sprinkling of salt and pepper, bring to a bubble and add the sprouts. Cover and cook until the sprouts are tender, about 20 minutes.
2. Stir in the nutmeg and check the seasoning, adding more salt and pepper as necessary, and serve.
Parmesan Potato Gratin
Serves 4
Ingredients
2 lb (4 large) russet potatoes, peeled and thinly sliced
Salt
Freshly ground black pepper
1 lg Clove garlic, finely chopped
6 T Freshly grated Parmesan cheese
1 1/2 c Chicken stock
1. Preheat oven to 400F.Lightly grease oval gratin dish and arrange a layer of potatoes on bottom. Sprinkle with salt, pepper, 1/3 garlic, and 2 tablespoons cheese.
2. Repeat twice more and pour over stock.
3. Bake for 45 minutes to 1 hour, stirring potato mixture every 20 minutes or so, or until potatoes are tender.
4. Place under broiler for 4 minutes or until top becomes golden brown.
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