Milk-Braised Pork Loin with Carrot Sauce #SundayFunday

This pork loin roast is braised in milk, resulting in a delicious, tender entree that is perfect when entertaining a small, intimate group of family or friends.  

The Sunday Funday Bloggers are sharing Holiday Dinners for small gatherings today......

Roast Pork Loin with Cherry Sauce #SundayFunday

Boneless Pork Loin Roast cooked to a perfect medium and topped with a savory cherry sauce.  A perfect comfort meal for a cold Sunday in January.

The Sunday Funday Bloggers are sharing Comfort Food Recipes.....

Hawaiian Pork Roast and a Book Review of Moloka'i #LitHappens

I just finished listening to our Lit Happens selection for March.  This year we are concentrating on Historical Fiction set in different areas of the USA. 

Camilla of Culinary Cam is hosting this month and chose the novel Moloka'i.

Wine Braised Pork Loin and a 2019 Travaglini Gattinara #ItalianFWT

We kicked off the Holiday Entertaining Season here on the Farm with the Food and Wine of Piedmont (Piemont), Italy.

The Italian Food, Wine, and Travel group are heading to Piedmont and the Valle d'Aosta this month....

A Fall Feast and the Weekly Menu

This Pork Loin Roast is drizzled with honey, topped with herbs, dotted with butter before being surrounded with apples and onions and roasted.  The perfect centerpiece for a Fall Feast.

Wine Wednesday with L'Ecole #Merlotme

I love October. I love when the weather starts to cool and the colors start to change.  I love pulling out the jeans and hoodies and going from gathering around the pool to gathering around the bonfire.  I love that we have lots of birthday celebrations and Halloween to enjoy.  And I love #MerlotMe and the fact that I get to represent L'Ecole Winery with not just one but two posts this month.

As an ambassador for L'Ecole wines I was sent not one, but two, Merlot wines with which to celebrate #MerlotMe.  In return for these wines I agreed to post my tasting and pairing notes during the month of October.  All opinions are strictly my own and I receive no monetary compensation for these writings.

Instant Pot Pork Loin Roast and Apple Chutney #MultiCookerMonday

 Both components of this dish are made using the instant pot for a quick and delicious weeknight meal that is fancy enough to be served to weekend guests. 

Welcome to Multi Cooker Monday.........

Crown Roast of Pork and the Weekly Menu

This gorgeous and easy to make roast is perfect for a gathering with family and friends as you ring in the New Year.

Let's get ready for 2020.........

Coffee Rubbed Pork with Autumn Spices #FallFlavors

I received product from sponsors, Millican Pecan Company and Door County Coffee to assist in the creation of recipes for the Fall Flavors event.  All content, writings and opinions in this blog are strictly my own.

Tender, juicy pork loin encrusted with an Autumn spiced coffee and brown sugar rub then slow cooked to perfection.

We are still celebrating Fall Flavors.  Come on in for some great recipes and the chance to win some amazing prizes from our sponsors.........

Roast Pork Loin with White Wine Sauce #EasterRecipes

In this household, as in many in the USA, we often serve ham for Easter.  However, there is no rule that you have to serve ham on Easter.  What if you don't like ham?  What if you don't want the high sodium content?

I normally rectify these problems with my guests by offering several meats with dinner.  But this year, I'm not having 20 guests.  In fact, I think there is only going to be 6 of us for dinner.  It's kind of senseless to make 3 or more entrees for only 6 of us.

So what is a person to do if they aren't feeding a crowd, don't want to serve ham but want to have an elegant entrée to celebrate the Resurrection of our Lord?

How about this gorgeous Roasted Pork Loin with White Wine Sauce.  It makes a beautiful presentation and works wonderfully with all the traditional side dishes normally served on Easter Day.

This is out final day of Easter Week.  My Festive Foodie friends and I shared recipes on Monday and Wednesday as well under the leadership of Christie from A Kitchen Hoor's Adventures.  Make sure you stop by and see what the others are sharing today.  You will find links at the bottom of this post.

Monday I shared a Broccoli Gratin and Wednesday I posted a recipe for Carrot Cake Cheesecake, both of which would be perfect to serve along with this roast.

Roasted Pork Loin with White Wine Sauce

adapted from Cuisine at Home, Issue #116

1 (3 lb) boneless pork loin roast

4 cloves garlic, thinly sliced

salt and pepper to taste

1 T. olive oil

1 T. butter

3 T. flour

1 1/2 c. chicken stock

1/2 c. dry white wine

Cut slits all over the roast with a small knife.  Insert garlic slices into each of the slits. Season the roast with salt and pepper.  Set aside to come to room temperature.

Melt the butter with the olive oil in a large, oven safe skillet over med high heat.  Brown the roast on the lean side for about 5 minutes.  Flip over so that fatty side is down and sear for another few minutes.  Place into a preheated 425* oven for 45 minutes to an hour.  An internal temperature of 145* is desired.

Remove pan from oven.  Transfer roast to a platter to rest, tenting lightly with foil.  Place the skillet over med high heat and stir the flour and salt and pepper to taste into the drippings.  Cook and stir for a couple of minutes until the flour browns slightly and is nutty smelling.

Add the wine, and cook, scraping up any browned bits stuck to the bottom of the pan. Add the broth and continue to cook and stir until thickened adding any juices that are on the platter from the roast.

Slice the roast into 1/4" pieces and top with the pan gravy.  Print Recipe

Friday Easter Week Recipes

• Brussels Sprout Potato Cakes by Cindy's Recipes and Writings
• Candied Lemon Zest Jalapeño Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Carrot Cake Cookies by Daily Dish Recipes
• Curried Deviled Eggs by A Kitchen Hoor's Adventures
• Dried Cherry and Almond Scones by Family Around the Table
• Easter Bunny Cake by Everyday Eileen
• Easter Egg Sugar Cookies by The Redhead Baker
• Eggs Benedict Breakfast Bake by Cookaholic Wife
• Greek Lamb Keftiko by Caroline's Cooking
• Ham and Cheese Breakfast Casserole by Karen's Kitchen Stories
• Roasted Pork Loin with White Wine Sauce by A Day in the Life on the Farm
• Maple Apple Baked Oatmeal by Jolene's Recipe Journal
• Peeps Cookie Bars by Sew You Think You Can Cook
• Easter Bread Cheesecake - Pasca by All that's Jas
• Spring Veggie Crudités with Fresh Pea Hummus by Culinary Adventures with Camilla
• Vanilla Bean Mocha Biscotti by Amy’s Cooking Adventures
• Vegetable Breakfast Casserole by Simple and Savory

Braised Pork Roast with Apples, Sweet Potatoes and Parsnips #AppleWeek

Welcome to Day 3 of Apple Week.  I hope you have been having as much fun as I, perusing all the amazing recipes being offered.  My stomach starts growling just thinking about it.

If this is your first day joining us in this celebration you need to go to my Welcome Post.  There you will learn all about this great party being hosted by Carlee of Cooking with Carlee.  You will also meet our sponsors and be able to enter into an amazing giveaway.

That very first day I shared these moist and delicious muffins that are great to have on hand now that school is back into full swing.  Sometimes the mornings can get away from you and these tasty morsels are perfect to hand your child as they are running out the door saying they don't have time to eat.

Yesterday we enjoyed some tasty apple turnovers that were inspired by the book, Farmer Boy, by Laura Ingalls Wilder.  In fact, we are going to enjoy them again tonight for dessert after this fabulous pork roast I'm sharing today.

This recipe transforms an inexpensive pork shoulder roast into a masterpiece.  Filled with garlic and sage and browned before braising imparting great flavor into the meat itself.

I had received a pair of clip n snip shears from Casabella , one of our sponsors for this event.  They quickly and efficiently chopped the sage for insertion into the roast along with the garlic slices.  

This pork roast screams autumn to me.  Slow braised until tender, flavorful and juicy.  Surrounded by veggies and whole apples it is an elegant presentation.

The photos do not do it justice but trust me when I say your family and any guests you may have over will be duly impressed.  Our friend, Chris, joined us for dinner when I served this and exclaimed "Wow, this is a restaurant worthy presentation".

Did you know that we are in the midst of Family Meals Month?  It's true.  You can learn more about it over at the Food Marketing Institute.  This would be a great meal with which to lure your family around the table during this time.

I served this over buttered egg noodles but mashed potatoes would also make a great side or if you are watching your starch intake it is perfect just as is but I'm afraid, at the very least, I would still need some good bread to sop up that delicious sauce.

This recipe was very slightly adapted from one I found in Cuisine at Home.  I received no monetary compensation for the writing of this post and all opinions written are exclusively mine.  I hope you enjoy this wonderful dinner as much as we.  I was very proud to serve it to our guest.

Disclaimer: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan's Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.

Braised Pork Roast

with Apples, Sweet Potatoes ad Parsnips

adapted from Cuisine at Home, Issue #79

1 pork shoulder roast
10 sage leaves, 3 set aside, remaining chopped
3 garlic cloves, peeled and thinly sliced
salt and pepper to taste
2 T. olive oil
9 small tart apples, 6 left whole and set aside, 3 cored, peeled and diced
1 lg. vidalia onion, diced
3 stalks celery, diced
1 T. tomato paste
1/4 c. flour
1 c. dry white wine
2 c. apple cider
3 sweet potatoes, peeled and diced
2 parsnips, peeled and diced

Trim exterior fat from the roast and tie with twine by wrapping it around the roast, crossing the twine and bringing it around the roast in the other direction.

Pat pork dry and cut 1" deep slits all over the roast.  Combine the chopped sage leaves with the salt and pepper.  Insert a slice of garlic and some of the seasoned sage into each of the slits.

Heat the oil in a large dutch oven over med high heat.  Add the pork and sear until browned, about 10 minutes per side.  Remove the roast to a plate and set aside.

Add the chopped apples, onion and celery to the dutch oven and cook in the pan drippings until onion softens, stirring frequently.  Stir in tomato paste and then mix in the flour.  Pour in the wine and cook, scraping up any browned bits stuck to the bottom of the pan.  Add the cider and reserved sage, bring to a boil.  Return the roast and any collected juices to the pot, cover and place in a preheated 325*oven for 2 hours.

Remove the pot from the oven and transfer the roast to a plate.  Strain the sauce from the dutch oven into a large bowl, discarding the apples, onions and sage leaves.  Return the strained sauce to the dutch oven along with the roast and any juices collected.  Cover, return to oven and braise another 1-1 1/2 hrs.

While roast is braising prepare the apples by scoring them around the middle.  Peel and dice the sweet potatoes and parsnips.  Add the apples and vegetables to the pot with the roast, cover and cook for another 30-45 minutes, until the pork and veggies are fork tender.

Transfer the apples, vegetables and pork to a large shallow bowl or platter with raised edges.  Remove twine and break the meat into pieces with a fork.  Pour the sauce over the meat and veggies and serve.  Print Recipe

Let's see what the others are sharing today!

• Apple BBQ Meatballs over Brown Rice from Tip Garden 
• Apple Butterscotch Crumb Cake from The Crumby Kitchen 
• Apple Cider Donuts from 4 Sons 'R' Us 
• Apple Coffee Cake from Bear & Bug Eats 
• Apple & Fig Flatbread with Goat Cheese from Simple and Savory 
• Apple Oatmeal Bars from Palatable Pastime 
• Apple Oatmeal Breakfast Bars from Hezzi-D's Books and Cooks
• Apple & Sausage Stuffing from Girl Abroad 
• Apple Pie with Oat Crumble Crust from The Redhead Baker 
• Baked Oatmeal with Apple Cheddar and Sausagefrom A Kitchen Hoor's Adventures 
• Braised Pork Roast with Apples from A Day in the Life on the Farm 
• Caramelized Apple Hand Pies from Jolene's Recipe Journal 
• Caramel Frosted Apple Quick Bread from The Chef Next Door 
• Cheesy Apple and Brie Pull Apart Bread from Family Around the Table 
• Crunchy Apple BBQ Pork from The Freshman Cook 
• Easy Fried Apples With Cinnamon from Feeding Big 
• Fresh and Fun Dinner Salad from Cooking With Carlee 
• Lamb Lolipops with Apple Herb Chutney from Culinary Adventures with Camilla 
• Roasted Beet and Apple Salad from Amy's Cooking Adventures 
• Skillet Pork Chops with Apples and Onions from Grumpy's Honeybunch 
• Slow Cooker Baked Apples from Jonesin' for Taste 
• Sweet and Sauer Apple Cabbage Salad from All That's Jas