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?
Roasted Pork Loin with Port and Cherry Sauce
- 1 4lb. pork loin
- fresh cracked pepper
- 2 shallots, minced (onion can be substituted)
- 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
- 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.
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?