Good times. At the same time, I allowed our local cable company to talk me into their new DVR with all kinds of promised new features. What they didn't tell me (and I didn't think about it) is that my old DVR box had precious saved recorded TV shows.
I realized this when the cable guy was long gone, and I couldn't find my recorded shows. I'll skip past the melodramatics that ensued...the frantics calls to get my cable box back. Not gonna happen.
That meant, I had to set up all of my shows, that I don't want to miss, all over again. (Downton Abbey, come back soon, please.)
I found the America's Test Kitchen show in HD, and I set up to record the series. I gotta tell you-- I can fully appreciate how much better food looks in High-Def. This could be dangerous. Had I seen this recipe in a cookbook, I might have flipped right past the pages.
I'm committed to emptying out my hoard of frozen food in our upright freezer. (Am I waiting for the Apocalypse?) Why do I store so much? As luck would have it, I remembered that I had pork loin roast waiting to thawed. Perfect!
Butterflied Pork loin, stuffed with Fig Jam, Spinach and Feta. This time, I found that the instructions made butterflying very easy to do, myself! (Patting self on back.) The golden brown, buttery, garlic slices are spread inside the pork loin. Yum.
Herbes de Provence. These herbs can include savory, fennel, basil, thyme and lavender. You can make your own, but I can easily find this at grocery stores. I use this to season roasted potatoes, pork, chicken and vegetables. Delicious!
Hello, lovely pork roast!
To build flavor, the roast is seared on all three sidesk. Three? Why, yes. There is no reason to sear the bottom of the roast, because it's going to roast quite nicely in the oven. This is about 5 to 8 minutes total work. The roast is removed, and it's time to build a delicious au jus.
Apples, onion and garlic. I'm in! To build more flavor, we add white wine (I used Sauvignon Blanc), bay leaves and fresh thyme. So very "French".
The roast is snuggled into the apples and onion...
The aroma of wine, onion, garlic and apples... mouth-watering.
Chicken stock is added to the pan sauce to equal 1-1/4 cups. I actually had plenty of sauce.
To finish up the sauce, the "secret" ingredient is unflavored gelatin that has been bloomed with a little chicken stock. Apparently this mimics the flavor that the French derive by adding a pig's foot. I think I like this better, no? For silkiness unsalted butter is added and finished off with freshly chopped parsley.
The pork is super moist and juicy. The technique of roasting the pork in a very low-heat oven was successful.
As always, a printable recipe card is at the end of this post. (If you are using an older version of Window's Explorer, you might have trouble viewing it. Please email me at firstname.lastname@example.org if you can't view the recipe card.