December 6

This is Chef Rachelle. Chef Rachelle has on a cute apron. I didn’t like it at first, but it really began to grow on me. Maybe it is because I sat directly in front of her, and I got to stare at it for 2 hours.

Rachelle graduated from the New England Culinary Institute. That is where the boy dreams of finishing his education. However, at $42,500 a year, he has to keep on dreaming, or rob a bank, or find a rich uncle to leave him his millions, or maybe Alton Brown will bank roll his education. Who knows?

She also attends our church. She taught us how to make a roast in the oven. In the oven? Who knew? I thought that you just plopped it in a crock pot and called it good. No wonder Superman hates roast. Let me just say that I was oh. so. wrong. Rachelle made the most delicious pork tenderloin that I have ever eaten! You can too. Ma? Didn’t you purchase a pork tenderloin for Christmas? Ma?

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Roasted Pork Loin with Port and Cherry Sauce

  • 1 4lb. pork loin
  • fresh cracked pepper
  • 2 shallots, minced (onion can be substituted)
  • flour
  • ½ c. dried tart cherries, roughly chopped
  • ½ c. port (I didn’t know this, but port is wine that has been fortified with Brandy)
  • kosher salt
  • oil
  • 3 cloves garlic, chopped
  • 1-2 c. chicken broth
  • ½ c. red wine
  • 1 tbsp. fresh thyme or ½ the amount of dried thyme

Remove the pork from the fridge about an hour before roasting. Preheat your oven to 500º, ½ an hour before roasting. While the oven is heating up, rub the loin with just enough oil to make it shine. Then rub with salt and pepper. Place the loin in a shallow roasting pan on a rack. Make sure that the pretty side is up. Insert probe thermometer into the center of the loin and set it for 140º.

***let me just say here that a probe thermometer is one of the best thermometers you can get. You don’t have to keep poking the meat to tell what temp it is, and lose all your lovely juices***

Place the loin in the oven and roast for ½ an hour. Putting the meat in such a hot oven gives it a nice sear, and seals in all the juice. Reduce heat to 350º, and continue roasting till 140º has been reached internally. Take it out of the oven, move to a cutting board and cover with foil till ready to serve~~if you have ever watched the Food Network, you know why, so I am not even going to bother to explain.

Place your roaster on top of the stove over med. heat and add shallots ( or onion). Scraping all the yummy stuff off the bottom of the pan. Add garlic and sauté. Sprinkle in some flour~~about 3 tbsp, for every 2 tbsp of fat. Whisk for about 3-5 minutes on low. (all we are doing here is making a roux) Turn up the heat a bit and slowly whisk in chicken broth and bring to a simmer. Add the wine and cherries. Simmer till sauce thickens. Add the thyme.

Your going to want to slice the loin and spoon on the sauce~~which is really a glorified gravy.

If you don’t use alcohol in your cooking, you could use cranberry juice or apple juice.

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You really need to make this for Christmas dinner or New Years dinner, or for when you invite me over for dinner. Really. It is necessary!

Ma? are you listening?

This is Chef Amy. Amy went to the French Culinary Institute in Manhattan. She is a pastry chef. Both of these ladies have encouraged the boy, but Amy has really taken the boy under her wing, which is kind of hard since the boy is a good foot taller than she is. They have made bread, apple tarts and something else together. She is great!

She showed us how to make fruit cake. I don’t like fruit cake. I am a fruitcake.

I am throwing this picture in because she asked the boy to help her on the spur of the moment. I love my boy and he deserves blog time.

Amy also made a super Cranberry Chutney. It is what was in that pot. You could put it with a pork tenderloin, pork chops, or ham. You could eat it on toast or a bagel, or on ice cream or dip your Hershey bar in it. Applie the Normal could even drizzle hot fudge all over it. It is just. that. good.

If you would like these 2 recipes, I will post them later or email them to you, or air mail them to you, or osmosis them to you, but this post is getting way to long for any more recipes.

Have you ever eaten chutney before?

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chocolatechic

Just an average wife, mother, and homeschooling woman

10 thoughts on “December 6”

  1. Yes. LOVE chutney. Had it the first time in California and my eyes rolled back in my head . . .I think someone had made some with a dash of chipotle and served it over cream cheese with crackers.

  2. I’m new to your blog, came over from Pioneer Woman’s blog. It is so totally fun to find out that your son wants to be a chef. My 9 yr old son also loves to cook and wants to be a chef. How nice for him to have your son as a positive example of other guys who like to cook. Yummy recipe too!

    Julie, glad to see you. My son was introduced to cooking when he wasn’t barely old enough to walk. He began cooking by himself when he was 10.

  3. That roast sound divine and while I can’t do it for Christmas, we have a tradition of hubby doing a prime rib roast for this, New Year’s would be a great time to try it – we don’t go anywhere on that day. Do you think that doing it in a cast iron dutch oven would be okay? I don’t have a shallow roasting pan that can also sit on the stove top to heat.

    It’s been a long time since I’ve had chutney but I wouldn’t mind having the recipe if you’d like to email it to me.

    That is so cool that your son got to help out. You’re right, he does deserve blog time, is he posting about this as well? Have seen anything from his blog recently. 😉

    I think a dutch oven would be perfect for this, and you can set it on the stove as well. I just have one of those granite ware oval roasters. I will email you that recipe.

    The boy decided to close his blog. He said it was more of a hassle, and he didn’t have much to write anyway. He had closed it for almost a week before I found out.

  4. Just what is chutney? I have never tried it or heard of it. I do however fix roasts in the oven from time to time.

    I asked what a chutney was. It is like a super chunky salsa. Mostly it is made from fruit, but there are some veg. chutneys. It tasted like a chunky jam.

  5. I love Chutney, especially Mango Chutney with chickpea curry. Yummo.

    I can’t believe you never cooked a roast in the oven before? Then I again I never cooked one in a crockpot…. I do all my roasts (except for corned silverside, pickled pork and chicken) in the oven. Dh roasts the chicken on the BBQ – we have a spit. And of course, corned silverside and pickled pork are boiled.

    But my roast lamb and roast pork are legendary. Especially my lamb. People keep trying to invite themselves to dinner when I am making lamb roast.

  6. Now that sure looks like a great time! Did they do all that at your church?

    I have never eaten chutney before. Never even seen it that I know of. Did you make some? 🙂

    Have a wonderful Friday! :mrgreen:

    This was done at my friend Shirley’s bulk food store.

  7. Yes please…I would love to have the chutney recipe. You have really never done a roast in the oven? Wow…You are only 1 of two people I know that cooks in a summer oven. I absolutely love and adore this idea and plan on implementing this next summer after I get my summer oven…:-)

    It looks like y’all had fun…We have a resident chef here at our church…I don’t think he would do what those nice ladies did…..How cool!!

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