No... no religious overtones, no bickering about who's right and wrong..no..
I love family, dance, food, music, life, LIVING, being apart of anything, no matter if it's something, or nothing
Our son is growing up to be quite the young man... Full of pain from his father (biological), and full of joy from the family that surrounds him... I know this pain/love well.. I've endured it throughout my life, and plan to be right by his side during his pain.. his joys, his laughter.. everything.. He's my kiddo, my little guy... a superhero :) He inspires me to do.. to ebb.. I just wanted to dedicate this menu to my son, Dalton.. you rock little man!
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What's for Dinner Dad?!
Roasted Pork Loin w/homemade BBQ Sauce
&
Dalton's Favorite Homemade Mac n Cheese
(Pesto Cheddar w/Panko Bread Crumbs)
(( Tomorrow's Recipe))
ENTIRE MEAL (including Mac n Cheese):
Total Cost = $13.00 / Servings 10-15
That's $0.87 a serving... yes... 87 cents!
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Recipe: Not out of a book this time, this is all me.. :)
BEFORE ANYTHING: TRIM THE SILVERSKIN of ANY Pork loin/butt, any
watch and come back, please.. :)
Pre-heat to 500 Degrees F. Yes 500 says the crazy man, do eeet! (you shall see soon)
Dry Rub: simple dry rub, big flavor.. that simple..
Take a WHOLE bulb of garlic and cut it in half (quit whining you'll see why in a sec, lol)
Season the cut end with salt and pepper (it will let the bulb "bleed" out the flavors)
Cut one large onion into quarters (that's 4 pcs), while waiting for the garlic to bleed..
RUB bulb of garlic over the entire pork loin (yes with the salt n pepper on)
Drizzle olive oil top of loin, turn the loin over (roll it in the oil)
Dry Rub = Kosher Salt (1tsp), Fresh Cracked Pepper & onion powder (lightly cover all)
(variation: add fresh fennel and a little fresh nutmeg to the top)
THAT's it.. you are done, don't touch it (beep beep, your oven should be pre-heated to 500deg. F!)
USE a RACK - PUT LOIN ON RACK
(nice rack!.. no I was talking about...oh nevermind, lol)
Big Roasting Pan w/a rack is what I use, and it's important to have one.. you won't need to cover and you won't need to baste, and it will turn out delicious, tender and you'll just have to trust me on this one.. Don't have one? Go get one... I know, I know!! they are expensive and it's ..yaddayadda.. Ok..fineeee..don't use a rack!! (but, it will not turn out the same, and don't cry to me if it takes WAY longer to cook.. but, I suppose you could just throw it in a normal large pan and go... BUT, it HAS to be a deep pan, because there WILL BE LIQUID INVOLVED)
Okay.. we good on the pan?? good..
Loin, on rack, in DEEP pan and... ADD ONION to pan, WITH
1 CUP of water/stock/wine
2 Tablespoons of vinegar (I used red wine vinegar tonight)
1 Tablespoon of olive oil / walnut oil / grapeseed oil (will effect sauce flavor)
(adjust these as needed as per weight of YOUR loin, ours was huge @ 5lbs!)
Basically, I use 1/4 cup of liquid per lb, go a little more, it won't go to waste!
Below is a little reminder to WHY you are doing all this:
Open oven, and quickly (watch face to avoid hot stuff), put Loin in oven and close ASAP
Set timer to 30 minutes.......................DING
DO NOT OPEN OVEN
DO NOT OPEN OVEN
DO NOT OPEN OVEN
TURN DOWN TO 350deg. F. and SET TIMER TO ::: 2 Hours Please :::
If, for whatever reason you smell burning/etc.. it's simply that there wasn't enough liquid and it did it's evaporated now... add more water, everything will be fine.. just add water/stock (NOT WINE, as it's alcohol and fire + alcohol = kitchen fire, not likely, but possible)
AT 45 MINUTES TILL DONE: SAUCE TIME
I said don't open the oven..., lol.. do this at the end if you are using pan juices to make this
Sauce: Heat and reduce by half at high heat (be very careful not to burn it or yourself)
Brown Sugar -- 1/2 Cup
red wine vinegar -- 1tbsp
water -- 3/4 cup
olive oil -- 1tbsp
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Remove Loin from oven, and set to REST for 10 minutes (do this)
Brush on sauce and re-fire for 3 minutes (put back in oven to caramelize)
repeat until desired (not too long or you'll have taffy!)
Enjoy!!!!!! Have a great night and please let me know if you ever try it!! ~Chef Dad
(this method of cooking the loin I'm teaching will work with whole chickens, turkey (although slightly different), hams, bacon (yep) and many other large meats (especially brisket! awww.. spring where are you when I need you..blast! anyhow..) I usually just make gravy from the poultry side of things though..)
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