Monday, April 18, 2016

Roast Pork Loin with Roasted Potatoes and Jalapeño Jelly

Pork loin was on special so I picked one up and brined it. I heated 1/2 a cup of water in the microwave and added 2 tablespoons salt, 1 tablespoon molasses, 1 tablespoon sugar. Immersion blender to mix that up then add 1/2 cup cold water, blend. Put brine and pork in a small bowl, make sure the pork is covered with liquid. Add water if not. Salt water if it needs a lot. Let sit in the fridge at least 2 hours.

Remove from brine. Coat diced potatoes and carrots in olive oil, salt and ground garlic. Put roast on rack in centre of potatoes. Lay bay leaves and fresh rosemary sprig on meat. Roast 2.5 hours at 325F or till meat thermometer says pork is done. Let rest under foil 10 minutes minimum out of the oven. This lets the juices cool so they don't escape as steam and dry the meat when it's cut.

The broccoli was steamed, cooled under running water and reheated in olive oil. 

The condiment is neighbour jillian amatt homemade jalapeño jelly.

It was quite wonderful. I invited Martin across the street to join us and he particularly liked the potatoes. The jalapeño jelly worked great instead of apple sauce too.

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