Cider Glazed Roasted Pork Loin

The cool weather always sends me in search of recipes for foods rich in the flavors of Fall. Roasted meats, sugared sauces, garlic, apple cider, and pears.  Creamy Gorgonzola and rich balsamic.  Even the thought of such aromas filling my kitchen sets my mouth to water.

A meal of Cider Glazed Roasted Pork Loin is just the ticket to quenching the Autumnal palette.

Begin your meal with a bed of mixed greens tossed with sugared pecans, thinly sliced pears, red onions, and Gorgonzolla crumbles. If you'd like to add a little zest, consider tossing in a few sprigs of arugula. Drizzle with a quick dressing of extra virgin olive oil and Spiced Apple Pear Balsamic.  Top with freshly ground pepper.

 Cider Glazed Roasted Pork Loin

Ingredients:

2-3lb Pork Loin Roast
6-8 Cloves Garlic
Approx 1/2 tsp each Sea Salt (I use Sel Gris), Freshly Ground Pepper, and Olive Oil
 (for prepping roast)

Marinade:

1/2 c low sodium soy sauce

1/2 c apple cider

2 tbsp dry sherry

2 tbsp olive oil

1/2 c brown sugar

1 tsp cinnamon

1 1/2 tsp dried minced onion

pinch of garlic powder

Preheat oven to 450 degrees.

Place Pork Loin Roast on stable cutting surface. 

Stab meat 6-8 times at even intervals, twisting the knife on insert to create a hole into which you can push a clove of garlic. Rub Sel Gris, Freshly Ground Pepper, and Olive Oil onto skin of pork. 

Place pork, fatty side up, on Deep Flexipat on Perforated Baking Sheet and into preheated 450 oven for 15 minutes. The high heat will serve to sear the pork on the outside to seal juices in, much like pan browning.

While pork is roasting, combine marinade ingredients. After 15 minutes, turn oven temperature down to 325, open oven, and pour marinate over pork.

Roast pork in oven, basting every 15 minutes or so, until instant read thermometer reads 160 degrees at the thickest part of the meat.
  (I find this is approximately 15 minutes per pound, depending on thickness of pork.)

Once meat has reached an internal temp of 160 degrees, remove from oven, tent with foil, and let rest for about 5-10 minutes. 

Lift pork onto cutting surface, and slice into half inch slices.  
(Never use sharp object on Flexipat)

Place on serving platter, and drizzle with pan juices.

Serve alongside Roasted Asparagus and Herbed Sourdough Bread.  As pork is a versatile meat that can be paired with either red or white wine, a Pino Noir or a Chardonnay would complement this dish nicely.  Roasted pears with brandied whipped cream would make a lovely finish to the meal. 

If you used a Deep Flexipat to roast your pork, cleanup will take about 1 minute or less!

Simply spoon out remaining juices from the marinade and set aside for topping roasted veggies or accompanying meat, wipe out with paper towel, and briefly wash with hot soapy water in sink.  

Your Flexipat will be clean and ready for your next meal!  Enjoy!

Meatloaf Cupcakes with Smashed Potato Frosting

Last night was one of those nights when after too many recent meals of pizza, Subway, or burgers on the go....I really needed just to make dinner at home.  Bedtime needed to come early, and the thought of taking all 6 of us, (cranky ones and all), to a sit down restaurant sounded unpleasant and expensive.  I've also been making an effort to include the children in making dinner at least once a week.  And, as any parent knows, this slows the process by quite a bit. :-)

However, I had no energy and wanted to do nothing but dump, stir, and bake.  Enter.....Meatloaf Cupcakes with Smashed Potato Frosting!! It's something that sounds yummy to the kiddos, is easy for them to help me with, and requires little coaxing for them to eat.  Perfect. 

And on such nights as this, I have no energy for chopping, extensive measuring, or cleaning. THESE are the nights when having some healthy "dump and stir" mixes on hand are critical to successfully eating at home without caving to junk food.  I do have an awesome meatloaf recipe thanks to Rachael Ray.  But again, no chopping or intensive measuring tonight! (Yes folks, despite loving to experiment in the culinary arts, I'm no Supermom.  Some good news though, for those inclined to worry, the word on the street is that she doesn't really exist! )

Ingredients: Wildtree Just Like Mom's Meatloaf Mix, 2lbs Lean Ground Beef, New Potatoes (from our garden!!!), a clove or two of garlic, and I think I also used a couple of eggs, chili sauce, soy sauce, milk, and a pat of butter. 

 

Proof that the potatoes are from our garden.  But really, just a proud Mama showing off her little boy.  Because when you're almost 5....digging for gold and potatoes are equally as awesome!

 

Helping Mama. (Thank goodness for mechanical scoops!)

Just under 2lbs of meat did fit into 12, 4oz muffin cups, but they were packed full.

 Pack the meatloaf down into the muffin cups.

 Boil new potatoes and a couple of garlic cloves until a fork can plunge through them easily.

 Drain and "smash" in pot by hand. Drop in a pat of butter and splash of milk.  Salt to taste. (Note: I prefer to use a finishing salt for it's softer, milder flavor.  It doesn't get that "too salty" flavor as quickly. [I used Sel Gris here.] It sounds strange, I know, but you just have to try it to believe it.)

Bake meatloaf cupcakes at 450 for about 20 minutes. 

 Unmold meatloafs from the Demarle Straight Muffin Tray. (Yes - shameless product plug here, and I know meatloaf up close is not pretty, but can you see that you have NO STICKING with no added oil?!  30 second cleanup - max! This virtually eliminates the scrubbing of dinner dishes...every time. 

I LOVE my Demarle Flexipans!!!)

 Frost each cupcake with smashed potatoes. (Yes, the kiddos can help with this part too.)

 Drizzle your favorite bbq sauce, and grind some pepper (for the adults).  For veggies, either throw together a quick salad, or....pull the baby carrot card and call it good! :-)

 Dinner is served!!

 Sit back, relax with a full tummy, and feel good that you avoided the fast food trap! :-)