Not that I don't cook in the summer.. I grill and experiment with barbecuing all different types of things... Maybe when it gets particularly cold I'll reach back to those summer feelings and toss one of my favorite grilling recipes on here.
Wow, so it's been a while since I've posted here... 'a while,' as in, about 8 months. Whoops.
I'm hungry & tonight I'm making a meal out of whatever I've got in the kitchen.. and the goal is to have leftovers because with a busy few days ahead, I won't have much time to do any serious cooking.
This is what I found:
A center cut pork loin marinated in garlic, lemon, parsley & oil.
Two vine ripe tomatoes
Two zucchini
Spanish onion
Garlic head
It's like a mystery box challenge in MasterChef, I think I can make this work!
Oven roasted pork loin, sautéed onion tomato and zucchini, roasted vegetables and garlic & couscous
Here's the end result!
Not particularly 5 Star gourmet, but damn, this tastes good.
And paired with a Leffe Blonde Belgian Ale it's even better!
Want to recreate? Pretty simple.
Crank up the heat under a cast iron skillet, add some oil, and when its nice and hot sear all sides of the pork loin. While its searing, slice one tomato and one zucchini in half, lengthwise. Place the 4 halves of the vegetables in the cast iron skillet with the seared pork and pop it in the oven @ 350 degrees for about 30 minutes.
After peeling off the outer layers of the head of garlic and popping off one clove that I used with the vegetables below, I sliced about 1/2 inch off the top of the head, stuck the base in some aluminum foil, and poured on extra virgin olive oil. Wrap it up, stick it inside some more foil (because if this breaks while in the oven you'll want to kick yourself) and toss it in the oven for at least 30 minutes (400 degrees is preferable, but i had something cooking at 350..oh well)
I also diced the onion as well as the other tomato and zucchini and garlic and sautéed them in extra virgin olive oil as well as some of the pork marinade to keep the flavor consistent.
While this was going I had on boiling water with bullion cube to make chicken stock, added the couscous and let it soak up the broth.
Once the pork was done I took it out of the skillet to let it rest, and put the skillet under the broiler to roast the top of the zucchini and tomato - I also put the garlic head there too because I like when its a little crispy and brown at the tips.
