Dijon Pork Loin Roast


I saw a photo on Annie’s eats of these lovely Veggie cups and I just had to make them. I was planning on making the Dijon Pork Loin Roast and thought the veggie cups would be a great appetizer. I was completely correct these veggie cups are an excellent appetizer. I had help from my wonderful husband who cut the veggies into sticks. I also planned on making a pear breakfast crisp for dessert. The Dijon Pork Roast was wonderful. I loved the mustard and pork combination. I was unsure if I would enjoy the mustard and pork combination. This is an overall meal was excellent! p.s. these recipes are from http://www.annies-eats.com, and ‘Don’t Panic Dinner’s in the freezer’.

Veggie Cups

*baguette sliced and partly hulled out, filled with spinach dip, and stuffed with veggies.

Dijon Pork Loin Roast

1 pork loin roast boned, rolled, and tied

Marinade

1/2 c dry white win

1/4 c vegetable oil

6 T Dijon mustard

1/4 c mushrooms, chopped * ps I do not use mushrooms due to hubby’s allergy

2 T soy sauce

2T fresh lemon juice

2 T minced onion

2 T butter

1/2 t celery seed

1/2 t salt

1/2 t ground black pepper

8 Servings

Cooking Day Instructions

In large bowl, mix together all marinade ingredients. Place pork roast in freezer bag. Pour marinade over roast and freeze, using freezer bag method.

Serving Day Instructions

Allow roast to thaw. Drain and reserve marinade. Roast at 350 degrees for 2 1/2 hours or to an internal temperature of 155-160 degrees. Baste frequently with reserved marinade during last 45 minutes of roasting time.

Pear Granola Breakfast Crisp

Ingredients:
For the granola:
2 cups old-fashioned oats (not quick-cooking)
1 cup pecans, roughly chopped
½ cup ground flax seeds
4 tbsp. unsalted butter
3 tbsp. honey
2 tbsp. brown sugar
1 tsp. vanilla extract
½ tsp. kosher salt

For the pears:
1 tbsp. unsalted butter
4 medium pears, peeled, cored and sliced
2 tbsp. honey
½ tsp. vanilla extract
¼ tsp. ground cinnamon
Pinch of coarse salt

Directions:
To make the granola, preheat the oven to 300˚ F.  Line a baking sheet with a silicone baking mat or parchment paper.  Combine the oats, pecans and ground flax seeds in a medium bowl; set aside.  In a saucepan, combine the butter, honey, and brown sugar.  Heat until the butter is melted and the sugar has dissolved.  Stir in the vanilla and salt.  Pour the honey mixture over the oat mixture and stir well to coat.

Spread the oat mixture in an even layer on the prepared baking sheet.  Bake for 15 minutes.  Stir well and return to the oven for 15-30 more minutes, until golden and crisp.  Allow to cool completely on the baking sheet.  (The granola will continue to crisp as it cools.)

To make the pears, melt the butter in a large skillet over medium-high heat.  Add the sliced pears to the pan and cook, stirring occasionally, until some of the juices have been released from the pears and the edges appear slightly transparent.  Stir in the honey, vanilla, cinnamon and salt and toss gently until well combined.

To serve, add a layer of granola to serving dishes.  Top with warmed pears and sprinkle additional granola over the top.

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