Tuesday: Roast Pork Loin and Pecan-Grape Quinoa
My house smells so good when I make this dinner. Everyone asks "Yum, what's for dinner?" when they come through the door! NOTE: There will be leftover pork for use later in the week.
Serves: 8 Prep: 15 Cooking: 1 hour
For the Pork Loin
4 large garlic cloves, minced
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 ½ teaspoons coarse salt
½ teaspoon ground black pepper
1 (4 lb) boneless pork loin roast
For the Quinoa
1 cup quinoa
1 cup chicken stock4 tablespoons butter, total
5 tablespoons olive oil, total
½ cup pecans, coarsely chopped
½ cup finely chopped shallots
2 cloves garlic, finely chopped
½ teaspoon ground coriander
½ cup red grapes, halved
3 tablespoons basil, chopped
Line a roasting pan with foil.
Prepare the roast by mixing together garlic, rosemary, salt and pepper. Rub all over pork.
Place pork in the pan, fat side down and roast pork 30 minutes.
Flip roast to fat side up. Roast about 25 minutes longer or until thermometer inserted into center of pork registers 155°.
Meanwhile, make the quinoa. Combine chicken stock with 1 cup of water in a saucepan and bring to a boil.
Add quinoa, cover and simmer 12-15 minutes until the grains appear translucent and release their germ ring. Remove from heat and set aside.
Heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat.
Add pecans and sauté until lightly browned -5 minutes.
Add shallot, garlic and coriander, and cook until 3-4 minutes more.
Remove from heat and gently stir in cooked quinoa and 1 tablespoon butter.
Add grapes and basil. Taste and season with salt and pepper.
Remove pork from oven; let stand 10 minutes.
Cut pork crosswise into ?” thick slices. Arrange pork slices on plates accompanied by quinoa. Pour pan juices over top.