Sundays I usually spend preparing a special meal to share with my family, including my “kids” when I can convince them to hang around, and my parents. I like to take the time to prepare something that perhaps I might not have the time for during the busy week prior. I thought I would start to share these Sunday menus with you in hopes that you’ll be inspired to gather friends and family more often, open some wonderful wine and share some quality time around the dinner table. Try some of these recipes, many of which can be found on-line at Epicureous.com, and let me know the results. Bon Appetit!
Roast Pork Loin with Fig Sauce (Recipe below)
Roasted Brussels Sprouts with Balsamic Vinegar and Prosciutto (Recipe below)
ROASTED PORK LOIN:
2 Tbsp olive oil
2 Tbsp Chopped fresh rosemary
1 Tbsp salt
1 1/2 tsp freshly ground black pepper
1 31/2 -4 lb boneless pork loin
Preheat oven to 425 degrees F. In small bowl, combine olive oil, rosemary, salt and pepper. Place meat in roasting pan. Evenly spread oil mixture over pork. Roast, turning once, until instant-read thermometer registers 145 degrees in center. (About 45 minutes depending on your oven and weight of meat). About half way through roasting baste with 1/2 cup of liquid from fig sauce.
When meat is done, remove from oven, transfer to cutting board, tent with foil and allow to rest for 15 minutes. Meanwhile add roaster juices to sauce pan with fig sauce - heat. Pour over sliced meat. Garnish with rosemary sprigs.
FOR FIG SAUCE RECIPE PLEASE SEE:
ROASTED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR AND PROSCIUTTO
2 Tbsp olive oil
1 1/2 lbs brussels sprouts, trimmed and halved
4 ozs thinly sliced prosciutto, chopped
2 garlic cloves, finely chopped
2 Tbsp balsamic vinegar
2 tsp chopped fresh thyme
Preheat oven to 450 degrees. Line baking sheet with foil and spray with non-stick spray. Place sprouts, oil, prosciutto and garlic in bowl. Sprinkle with salt and pepper and combine. Spread on baking sheet in single layer. Roast until sprouts are tender and brown, stirring often, about 20 minutes. Drizzle sprouts with vinegar, sprinkle with thyme and stir to coat. Continue roasting until heated through, about 5 minutes.
This recipe calls to bake in two 9″ round cake pans. It also bakes up well in a 13″x9″ pan as well.
I’LL DRINK TO THAT!
Four Vines - the Peasant - Paso Robles - 2007
This traditional Rhone blend is 33% Syrah, 37% Mourvedre, 21% Grenache and 9% Counnoise. On the nose, smokey black fruit and spice, vanilla crème brulee. On the palate, rich black fruit spice and anise finishing long into vanilla oak.
Date: September 30, 2009