Rosemary Pork Loin Roast

Rosemary Garlic Pork Loin 11

I made this pork roast for a recent dinner party and it turned out so perfectly I’m still thinking about it several days later. Start with a boneless pork loin roast. This one is a little over 1kg (I was serving 6 people at the dinner). Unwrap that and give it a quick rinse, then set it on a plate for a second.

Rosemary Garlic Pork Loin 1

In a small bowl, mix together 1/4 cup olive oil, 8 cloves minced garlic, a bunch of coarsely chopped rosemary leaves (I used half fresh and half dried because I’m defenestrating my rosemary plant too quickly these days), 2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper.

Rosemary Garlic Pork Loin 2

This is your delightfully garlicky marinade.

Rosemary Garlic Pork Loin 3

Rub it into the flesh and fat of your pork loin (don’t be shy – get it in there good), then shove the meat into a sealed plastic bag and chuck that in the refrigerator, preferably overnight.

Rosemary Garlic Pork Loin 4

Bring the pork out of the fridge at least half an hour before you’re ready to cook it. Preheat your oven to 400°F and scrape most of the marinade off the meat. I cut the little strings as well while I was at it.

Rosemary Garlic Pork Loin 5

Grab a cast-iron skillet and set it on a burner at high heat. Tip in about 2 tablespoons olive oil and heat that until it starts to shimmer. Carefully place your pork into the skillet and cook it, rotating carefully, until it’s brown on all sides.

Rosemary Garlic Pork Loin 6

This should take about 5-10 minutes. You may want to turn your fan on as it can smoke a bit as the garlic and rosemary burn in the oil.

Rosemary Garlic Pork Loin 7

Shove the whole skillet into the oven with the pork lying fat-side-up and roast for 45 minutes or so, until the internal temperature reaches 135°F. Let the roast rest for about 15 minutes before slicing it into deliciously tender slices.

Rosemary Garlic Pork Loin 9

We served ours with a dollop of red pepper jelly and it made the night!

Rosemary Garlic Pork Loin 13

O Canada: Maple-Glazed Salmon

Maple Glazed Salmon

You won’t see too many fish or seafood dishes on here, because the Pie won’t eat them.  You can’t do a feature on Canadian cuisine without talking about Canada’s vast ocean resources, so I’ve kind of snuck this one in under the radar.  I discovered the recipe a few years ago when the Pie and I had two other roommates who were a little more into sea creatures than he is, and I made it often.  The plus is that the marinade works really well on pork chops as well, so when I make this I can make a piece of salmon for me and a piece of pork for the Pie and we’re both happy.

Maple syrup forms the basis of this marinade, but the lemon juice, ginger, and soy sauce give the sweetness a bit of a snap.  Quick and easy, too.  I pulled it from an issue of Canadian House & Home a million years ago.

Maple-Glazed Salmon

In a bowl, mix together 2 tablespoons lemon juice, 1/2 cup genuine maple syrup, 4 tablespoons light soy sauce (I used organic tamari), 1/4 cup Dijon mustard, and 1 teaspoon minced ginger.  This is enough marinade for 4 pieces of fish.

Maple-Glazed Salmon

You’ll notice here that I butterflied the porkchop I had, just to make it the same thickness as the salmon. That way I could cook them at the same time.

Maple-Glazed Salmon

Place your salmon* (or your pork) in a shallow dish and, saving about 1/4 cup of the marinade for later, pour the sauce over the fish.  Refrigerate that for an hour.

Maple-Glazed Salmon

Preheat your oven to 450°F.

While that’s heating up (mine takes forever), peel 2 very large carrots and wash 3 very small zucchini.  Or whatever ratio you prefer.

Maple-Glazed Salmon

Use a mandolin to slice the vegetables thinly lengthwise.

Maple-Glazed Salmon

Plop them in a pot with a few inches of water.  Add a generous pat of butter and some fragrant herbs, like herbes de provence.

Maple-Glazed Salmon

Cover and steam for 8-10 minutes, until the carrots are all bendy.

Thinly slice up about 3 tablespoons scallions or green onions.

Maple-Glazed Salmon

Spray a glass dish and set your fish in it with a bit of marinade to coat.

Maple Glazed Salmon

Bake for about 10-12 minutes, basting halfway through with some leftover marinade.

Transfer to a serving dish and drizzle with some of that 1/4 cup of marinade you saved earlier.  Sprinkle with the sliced onions. Drain the vegetables and serve as well.  Mmmmm … This makes up a little bit for the poutine we had last week, but won’t stand up in the face of what I’ve got planned for you on Friday.  Stay tuned!

Maple Glazed Salmon

*** THE END ***

*If you’re reading this asterisk-ed caveat, you got me: that is actually trout, not salmon.  It was in a big jumbled pile at the seafood counter and I picked it up by mistake, okay?  Sheesh.