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Thread: dinner last night and the rest of the week

  1. #1
    Kate Connally Guest

    Default dinner last night and the rest of the week

    A while back I bought a whole boneless pork loin
    when it was on sale. It was 10 lbs. so I cut it into
    5 2-lb. chunks and froze them. So, I was thinking
    I'd like to cook one of them and was looking for a simple
    recipe. I went through all my pork recipes and decided to
    try this one.

    CARIBBEAN-STYLE ROASTED PORK WITH SPICED PINEAPPLE SAUCE

    1 1/2 t. salt
    1 1/2 t. pepper
    1 t. allspice
    1 t. ginger
    3 T. lime juice
    1 1/2 lb. pork tenderloin
    1 19-oz. can black beans, undrained
    hot cooked rice
    Spiced Pineapple Sauce
    fresh pineapple slices for garnish

    Combine first 4 ingredients. Sprinkle lime juice over
    pork and rub evenly with spice mixture. Place on a
    lightly greased baking sheet. Bake at 450F for 25-30
    minutes or until a meat thermometer inserted into thickest
    portion registers 160F. Cut into slices. Cook black beans
    in a saucepan until thoroughly heated; drain, and spoon
    over rice. Top with pork slices. Serve with Spiced Pineapple
    Sauce. Garnish, if desired, with pineapple slices. Makes
    6 servings. (Caribbean - This delicious recipe is the from
    the Southern Living Cooking School in Richmond, VA, 2001.)

    Spiced Pineapple Sauce:
    1 c. pineapple juice
    1/2 c. orange juice
    3 T. brown sugar
    1/2 t. allspice
    1/2 t. ginger
    1/4 t. salt

    Cook all ingredients in a small saucepan over medium-high
    heat about 10 minutes or until slightly thickened. Makes
    1 1/2 cups.

    Of course, this calls for tenderloin but I used it with
    my boneless loin roast. It worked fine. I roasted it in
    a small disposable aluminum pan which I doused with a few
    T. of olive oil. I roasted it for about an hour. It charred
    a bit - I probably should have used a lower temp. but it was
    still good. I didn't mind the charring.

    For the pineapple sauce I used canned crushed pineapple in juice.
    I drained the pineapple and got just 1 c. of juice so that worked
    out perfectly. I decided to add some of the pineapple bits back
    in to the sauce so I added about half of them.

    For the black beans I bought Bush's canned black beans.
    I used 2 cans and rinsed them well then put them in a small
    pyrex casserole and add seasonings similar to a recipe in my
    Caribbean cookbook. I threw in a couple of small bay leaves
    and added dried oregano, cumin, and some ancho chile powder.
    I didn't have any fresh garlic so I added garlic powder. I
    added a little water also. I heated the beans in the microwave
    and then stirred them up and let them sit for an hour for the
    flavors to meld until the rest of the dinner was ready.

    I made a large batch of rice in the microwave also.

    When it was ready to eat I reheated the beans briefly. I cut
    2 slices of the pork and put them on the plate and drizzled a
    spoonful of the pan juices over them. Next to them
    I spread a generous helping of hot rice and then topped the
    rice with a layer of black beans. I then drizzled the pineapple
    sauce over both the meat and the rice and beans. It was really
    good. Looking forward to more tonight!

    For dessert I made a recipe I got out of the local paper
    recently in an article about Meyer lemons. I got the Meyer
    lemons at Whole foods. The recipe was for Meyer Lemon Pudding
    Cake.

    I was not impressed. It's not bad but it's not great. I've
    had better pudding cakes. I'm not posting the recipe because
    I don't think it's worth it.

    Also, I don't get the whole Meyer lemon hoopla. I tasted some
    of the juice when I was squeezing them and it tastes just like
    regular lemon juice to me. Also, I heard that they are rounder
    than regular lemons. Well, in the whole bin of them at Whole
    Foods, there was only one round one. The rest looked just like
    regular lemons. So they 1) taste just like regular lemons and
    2) look just like regular lemons (not that the shape matters, but
    I'm just saying. . . ). Last time I'll use them, that's
    for sure. Got better things to do with my money. :-)

    Kate

    --
    Kate Connally
    If I were as old as I feel, Id be dead already.
    Goldfish: The wholesome snack that smiles back,
    Until you bite their heads off.
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  2. #2
    Omelet Guest

    Default Re: dinner last night and the rest of the week

    In article <gp3qbp$rdc$[email protected]>,
    Kate Connally <[email protected]> wrote:

    > A while back I bought a whole boneless pork loin
    > when it was on sale. It was 10 lbs. so I cut it into
    > 5 2-lb. chunks and froze them. So, I was thinking
    > I'd like to cook one of them and was looking for a simple
    > recipe. I went through all my pork recipes and decided to
    > try this one.
    >
    > CARIBBEAN-STYLE ROASTED PORK WITH SPICED PINEAPPLE SAUCE


    <snipped>

    That really sounds good! Pork tends to go well with fruity sauces.
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

  3. #3
    Lynn from Fargo Ografmorffig Guest

    Default Re: dinner last night and the rest of the week

    The black beans and rice remind me of Cuban cooking. Some Hispanic
    culture down in those parts calls the dish "Moros y Cristianos" -
    which means "Moors and White Folks". I always think of Othello. I
    wanna see Othello with Denzel Washington! The only film of it I saw
    was the one with Sir Laurence Olivier - a wonderful actor but I would
    like to see somebody Black in the role.

    I do a pork tenderloin with chipotle cherry glaze. I bet I will
    really love your Pineapple Sauce!
    Lynn in Fargo
    where fresh pineapples went on sale today for three bucks!

  4. #4
    Kate Connally Guest

    Default Re: dinner last night and the rest of the week

    Lynn from Fargo Ografmorffig wrote:
    > The black beans and rice remind me of Cuban cooking. Some Hispanic
    > culture down in those parts calls the dish "Moros y Cristianos" -
    > which means "Moors and White Folks".


    Yes, Moros y Cristianos is a Cuban dish.

    > I do a pork tenderloin with chipotle cherry glaze.


    That sounds yummy.

    I bet I will
    > really love your Pineapple Sauce!
    > Lynn in Fargo
    > where fresh pineapples went on sale today for three bucks!


    I wanted to buy a fresh pineapple for the sauce but they were
    $5. I didn't want to spend that much. Sigh. Canned pineapple
    isn't too bad, though, unlike some other canned fruits.

    Kate


    --
    Kate Connally
    If I were as old as I feel, Id be dead already.
    Goldfish: The wholesome snack that smiles back,
    Until you bite their heads off.
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  5. #5
    Omelet Guest

    Default Re: dinner last night and the rest of the week

    In article <gp65hm$cc6$[email protected]>,
    Kate Connally <[email protected]> wrote:

    > I bet I will
    > > really love your Pineapple Sauce!
    > > Lynn in Fargo
    > > where fresh pineapples went on sale today for three bucks!

    >
    > I wanted to buy a fresh pineapple for the sauce but they were
    > $5. I didn't want to spend that much. Sigh. Canned pineapple
    > isn't too bad, though, unlike some other canned fruits.
    >
    > Kate


    It's easy to get it canned in just juice around here, with no added
    sugar.
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

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