Garlic-Herb Crusted Boneless Pork Sirloin Roast

 

 

Ingredients:

• 2-1/2 to 3-pound boneless pork sirloin roast
• For the rub:
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh garlic, finely chopped
• 1-1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1-1/2 teaspoons fresh sage, chopped
• 1-1/2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 1 to 2 teaspoons finely grated orange zest

Directions:
 
Boneless Pork Sirloin Roast Preparation:
Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.

Preheat the oven to 350°F.

Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.

Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 55 to 75 minutes.

Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.

Slice and serve on a platter garnished with sprigs of fresh herbs.

Makes 6 servings

Cuban Pork Adobo Salad

Ingredients

4 New York (top loin) pork chops, 3/4-inch thick
2/3 cup lime juice, *
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper
4 1/2-inch thick slices fresh pineapple, cored
5 ounces arugula, watercress, or assorted baby greens
1 14 1/2-oz can black beans, drained and rinsed
1/2 small red onion, cut into thin slivers
3 tablespoons olive oil, (plus oil for the grill grate)
1 teaspoon honey

Cooking Directions

For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve 1/4 cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.

Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.

Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops and pineapple directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest , about 8 to 11 minutes.

Plate greens on 4 dinner dishes. Divide pineapple,black beans, and onion onto plates. Top with pork chops. For the dressing, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads.

Serves 4

*Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for the lime juice. You can also use half lime juice and half orange juice.

Serving Suggestions

For a super-quick side, warm flour tortillas on the grill or griddle pan just until heated through and cut into wedges. Serve tortilla wedges with whipped honey-butter.

Nutrition Information

Calories: 490 calories
Protein: 48 grams
Fat: 18 grams
Sodium: 860 milligrams
Cholesterol: 120 milligrams
Saturated Fat: 4 grams
Carbohydrates: 33 grams
Fiber: 6 grams

Skinny Chunky Monkey Cookies

(Makes 30 cookies)
Ingredients:
3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

Directions:
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

Freezing Directions:
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Nutritional Information (per cookie):
47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1

From Trish Werzyn's Facebook Page.