Tag Archives: Roasting

Mushroom, Pepper and Onion Stuffed Pork Roast

Pork loin was on sale this week for a pretty good price, so I bought a package that came with 2.  The other one I stuck in the freezer.  Don’t be intimidated by the big hunk of meat that it is.  It’s actually really easy to work with.  This turned out really great!  Chloe even ate a bunch of it.  Hope you enjoy it too.

1 Tbsp extra-virgin olive oil
1 green bell pepper, chopped
1/2 onion, chopped
8oz fresh mushrooms, sliced
2 cloves garlic, grated
salt & pepper
2-3 lb pork loin, fat and silverskin removed
2 Tbsp butter
2 Tbsp flour
1 cup milk

Preheat oven to 375°F.

In a large skillet, heat olive oil over medium-high heat.  Add bell pepper and onion and cook until they begin to soften, about 5 minutes.  Add mushrooms and garlic.  Cook until tender and season with salt and pepper.

Butterfly the pork loin by cutting it open like a book.  (See Apple Stuffed Pork Roast post for detailed pictures).  Place half of the mushroom mixture in the center of the pork loin and roll up.  Tie with kitchen twine and place on a roasting pan.

Roast until the pork reaches an internal temperature of 145°F, about 1 hour.  Let rest at least 5 minutes before slicing into 8 slices.

Before the roast is finished, make the sauce.  In the skillet with the other half of the mushroom mixture, heat to medium-high heat.  Move the veggies to the side of the skillet and melt the butter.  Stir in flour and cook for 1 minute.  Whisk in milk, bring to a bubble and reduce heat to medium.  Simmer until thickened, about 5 minutes.  Season with salt and lots of black pepper.

To serve, place some of the sauce on a plate and top with 2 slices of the stuffed roast.

Serves 4

Apple Stuffed Pork Roast

This was seriously so good!  Probably the most moist pork I’ve ever had.  It’s adapted from a Paula Deen recipe.

2 Tbsp Extra-Virgin Olive Oil
1 large onion, chopped
2 apples, peeled, cored and chopped
1 tsp dried sage
1 cup bread crumbs
1/2 cup chicken broth
1 egg
2 Tbsp butter
salt & pepper
3 lb pork loin roast, fat and silverskin removed

Preheat oven to 375°F.

Heat the olive oil in a large skillet over medium-high heat.  Saute the onion, apples and sage until softened, about 10 minutes.

In a large bowl, combine the bread crumbs, chicken broth, egg and butter.  Stir in the cooked apples and onions and season with salt and pepper.

The pork roast will look like this:

You will need to butterfly it, which is basically cutting it open like a book.  Like this:

Put some of the stuffing inside the pork roast.  Don’t try to stuff it all in if it won’t fit.

Roll it up starting with the end closest to you and tie with kitchen twine.  Place in a roasting pan (a baking sheet with a cooling rack works well too).

Roast in the oven until an instant-read thermometer reads 145°F, about 1 hour and 10 minutes depending on size.

I served this with a baked potato and asparagus.

Roasted Brussels Sprouts

This is my favorite way to cook Brussels Sprouts!  Roasting them gives them a nice nutty and delicious flavor.  When buying Brussels Spouts, choose smaller ones because they tend to be bitter when they are large.

Brussels Sprouts
Extra-Virgin Olive Oil
Salt & Pepper

Preheat oven to 400 degrees F.  Cut off the stem end of the Brussels Sprouts and cut them in half.  Coat them with olive oil and salt & pepper.  Place on baking sheet cut side down and roast for about 30 minutes, or until browned.

I served them with corn and chicken, which I roasted alongside the Brussels Sprouts.

My Mom’s Meatloaf

This is the meatloaf  that my mom always made when I was growing up.  It’s simple, easy and very tasty.  I have very good memories of this meatloaf and am proud to make it for my own daughter.  Chloe really liked it…beef is one of her favorite foods right now.  I also made some roast green beans and red potatoes to serve with the meatloaf.

1 1/2 lbs Ground Beef
1 Cup Italian Seasoned Bread Crumbs
2 Eggs
1 Onion, Diced
1/4 tsp Garlic Salt
1 tsp Dried Oregano
1 Tbsp Dried Basil
1 tsp Ketchup
1 tsp Steak Sauce (optional)
1/4 Cup Brown Sugar
8oz Can Tomato Sauce

Preheat oven to 350.  Mix together the ground beef, bread crumbs, eggs, onion, garlic salt, oregano, basil, ketchup and steak sauce.  Press into a lightly greased loaf pan.  In a small bowl, stir the brown sugar and tomato sauce together.  Pour this over the meatloaf.

Bake for about 1 hour and 15 minutes, or until cooked thoroughly.  Wait 5 minutes before slicing.  If you are roasting veggies to go with the meatloaf, add them to the oven after 30 minutes.

Coconut Crusted Chicken

Remember those coconuts we cracked open a few days ago?  Well, I have a lot of coconut now that needs to be used.  First I made coconut milk.  I’ve read that homemade coconut milk is much better than store bought.  I’ve never bought coconut milk, so I wouldn’t really know.  It was really easy to make though.  Next, I marinaded chicken in the coconut milk.  Then used some of the shredded coconut as a coating for chicken.  The coconut milk made the chicken very moist and delicious.  I also made some roasted potatoes and broccoli to serve alongside.

For the coconut milk:
1 Cup Shredded Unsweetened Coconut (either fresh or the bagged kind)
1 Cup Coconut Water or Plain Water

Bring the coconut water/plain water to a boil.  Once boiling, remove from heat and add the shredded coconut.  Cover and let it sit for 1 hour.
Pour into a blender and blend for 1 minute.  Strain through a tea towel into a bowl.  This can be kept in the refrigerator for 2-3 days.
6 Chicken Tenders
1/2 Cup Flour
Salt & Pepper
1 Egg
1 Cup Coconut Milk
1/2 Cup Plain Bread Crumbs
1/2 Cup Shredded Unsweetened Coconut
2 Tsp Dried Basil, divided
4 Medium Red Potatoes
1-2 Heads Broccoli

The Night Before:
Place the chicken, coconut milk and 1 teaspoon dried Basil in a zip top bag and place in a dish in case it leaks.  Turn the bag over in the morning.
The Day Of:
Preheat the oven to 375.  Cut up the potatoes and broccoli into bite sized pieces.  Put the potatoes on a foil lined baking sheet, drizzle with EVOO and season with salt and pepper.  Put it to one side to leave room for the broccoli.
Set up three plates for breading the chicken.  On the first plate, combine the flour with salt & pepper.  On the second plate, beat the egg with a splash of water.  On the third plate, combine the shredded coconut, bread crumbs and the remaining 1 teaspoon of dried basil.  Spray a glass baking dish with non-stick spray to put the coated chicken in.
Add the broccoli to the baking sheet with the potatoes now.  Drizzle with EVOO and season with Salt and Pepper.
Now, back to the chicken.  Dredge the chicken in the flour, dip in the egg and coat with the coconut/bread crumb mixture.  Place in the baking dish.  Put them in the oven and bake for about 15 minutes or until they reach 155 degrees.  I always use a thermometer for meat.  It is so much easier than cutting it open to see it it’s done.
The broccoli and potatoes are done when they are golden, brown and delicious.

Roast Chicken and Veg

Today I went for the simple, just throw it in the oven and forget about it type of dinner.  It wasn’t anything fancy, but I did serve it on a China plate.  That seems to make anything just a little bit fancy.  This made enough for the 2 of us and Chloe had a tiny bit too.  The carrots and green beans were from our garden.  There were maybe 10 really tiny green beans that I pulled off the dying plants.  We had tons of really delicious greens beans which makes me want to plant a lot more green beans next time around.

2 Chicken breasts
1 potato (about 1/2lb)
1/2 lb of Carrots
Green Beans (I would have used about a 1/4 lb if I had more)
1 Red Bell Pepper
1/2 Onion, chopped
2 Corn on the Cob
Extra Virgin Olive Oil
Salt & Pepper
McCormick Roasted Garlic & Herb Seasoning

Preheat oven to 400.  Chop up the veggies into bite sized pieces and scatter on a baking sheet.  Drizzle with olive oil and season with salt & pepper.  Peel the husks and silks off the corn.  Lay each corn cob on a square of foil and spread on some butter and salt & pepper.  Wrap up the corn in the foil and place on the cookie sheet with the other veggies.

Stick that in the oven while you get the chicken ready.  Rub down the chicken breasts with olive oil and season with the McCormick seasoning (or just salt & pepper).  Put the chicken breasts in a baking dish and place in the oven.  I never set a timer for roasting, I just check on it after about 20 minutes.  You will know it’s done when the veggies are tender and the chicken reaches 155 degrees.

There it all is in the oven…just hanging out while I go play with Chloe.  Nothing fancy, but it was very tasty and filling.  So easy too!