I have tried all week to show up here, but just because the kids are on Spring break doesn't mean that Mom gets much of a break! Yesterday, Aly had a friend over and they went to paint pottery and I headed to the grocery store while they painted. The life of a mom, I tell ya!
I like the grocery store, though. I like taking my time through the aisles, picking up things I need and looking at things I might want to buy some day to experiment with or to complete one or two of the many recipes that I have in the queue to try. The market I love going to is like walking through some international bazaar, too! There are all kinds of ethnic foods, a huge international cheese and deli section with a knowledgeable staff, tons of breads and bakery items, the produce section is enormous with so many offerings … There's plenty of temptations there!
And sometimes, you just happen upon a great deal! Pork Loin Roasts were $1.99/pound! So I snatched up one for dinner and a couple for the freezer—all for about $15. Feeding my family three meals for $15? Awesome! That, my friends, is shopping frugally!
I trimmed it up nicely and smothered it with a mixture of garlic, fresh rosemary, Dijon mustard, coarse salt, and freshly ground pepper.
I browned it in a skillet, then transferred it to the oven to continue roasting. When I took it out, I moved the roast to a board to rest, and deglazed the pan with red wine and let it reduce down a bit.
It was amazing … especially with my specialty Roasted Potatoes!
As I walked through this gorgeous smorgasbord of a grocery store, I felt so privileged to be able to shop for food, to put good meals on the table for my family, and to be able to sit down with them to enjoy it. May you enjoy the same!
Roast Pork Loin with Rosemary and Garlic—adapted from Central Market's Culinary Resource
- 4 large garlic cloves, minced
- 4 teaspoons chopped fresh rosemary (or 2 teaspoons dried)
- 1 Tablespoon Dijon mustard
- 1 ½ teaspoons coarse salt
- ½ teaspoon freshly ground black pepper
- Olive oil
- 1 (2.5 lb) boneless pork loin roast
- ½ cup red wine
Preheat oven to 400°F. Mix first five ingredients in a small bowl. Rub mixture all over the pork. Heat a large, heavy-bottomed, oven-proof sauté pan over medium-high heat. (If you don't have one of these, just brown your roast, then transfer to a baking dish that you've already heated in the oven.) Add enough oil to just coat bottom of pan. Brown roast on all sides. Place pan in oven and bake until internal temperature reaches 150°F, about 30-40 minutes. Remove from oven, place roast on a cutting board, tent with foil to rest while you prepare the red wine reduction.
To prepare the red wine reduction, place the skillet on the stove, turn heat to med-high, pour the red wine in and let it bubble until it gets a bit thicker and syrupy. Drizzzle over roast and serve.