Monday, January 6, 2014

Roast Pork

We had sole last night with ham corn chowder and salad but I forgot to take a picture. Tonight it's 800gm pork loin roasted with potatoes and carrots. Frozen peas cooked with olive oil, salt and water. I brined the pork for a couple of hours in a brine of 2 tbsp salt, 2 tsp sugar, 1 tbsp molasses in 2 or 3 cups of cold water, cover and put in the fridge.  To roast I laid 2 bay leaves, a thyme twig and a rosemary stick on the roast and put it in a 325ºF oven for 2 hours. I took the roast out and let it rest under foil and put the potatoes back in at 375 for a few minutes to brown more. The condiment is Fern's Quebecois Ketchup.

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