Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!
Saturday, March 26, 2011
Roasted Pork Loin with Black Eyed Peas
Swine.....Yummmm...i mean really... as the dictionary translates : SWINE:1. Any of various omnivorous, even-toed ungulates of the family Suidae, including pigs, hogs, and boars, having a stout body with thick skin, a short neck, and a movable snout. ... Today i cook a pork loin! Went to costco yesterday and got a 9lb pork loin which i cut into 6 equal parts , froze 5 and left one to cook today. And what better way to add more deliciousnness to it...Black Eyed Peas...I cook these in lots of good flavors. Oh yeah ,Cornbread to go with it or toasted thick slices of italian bread. I like using a meat thermometer just to be sure of the meat temperature and i think that everyone should have one! Mine is a voice alert digital thermometer from Williams-Sonoma, it probably cost $20.00 but it's worth every penny especially when cooking poultry and Swine!
Check out the size of this baby...
Pork: 1 1/2 lb Pork Loin 3 cloves of garlic salt and pepper 1 teaspoon fresh or dried chopped rosemary 1/4 cup dry white wine
Black Eyed Peas: 3-15.5oz cans of black eyed peas ( I use Hanover and like it better than any other brand) 1 large shallot or onion chopped 3 cloves of garlic chopped A glug of olive oil 1 rib of celery chopped 2 ripe tomatoes Fresh chopped parsley a touch of hot sauce (optional) Salt and Pepper to taste
Preheat oven to 450F. Chop garlic into small pieces and pour 1 tablespoon of salt on top , with the back of a soup spoon smash the garlic and salt into a paste ,add the pepper and rosemary and mix it all together. Cut slits accross the fat top of the pork loin . Rub the garlic mixture all over the pork.
Place pork in a baking dish and pour the wine on top. Place your thermometer in the center of the loin. You should be looking to cook the pork to 150F internal temperature , that temperature will raise another 10° once its off the oven and rested for 10 minutes. Place the dish in the oven and cook it for 10 minutes. Lower the temperature to 350F and cook the roast for another 35 minutes or until your temperature reaches 150F. Remove meat from baking dish and place it on a cutting board , tent it with a piece of aluminun foil and let it rest about 10 minutes.Save the juices from the pan.
While the pork is in the oven , heat up a pan with olive oil. Add the onions and cook over moderate heat till translucent.add the garlic and cook for 1 minute. Add the celery and cook for about 5 minutes. Add the black eyed peas and bring it to a simmer ,lower the temperature and cook it covered for 20 minutes(mostly to soften the celery) .
When done add the juices from the pan, the chopped seeded tomatoes and the parsley. Add salt, pepper and hot sauce to taste. I like toasting a thick slice of italian bread and pour a ladle full of peas on top and serve it with thin slices of pork loin.