Monday, August 24, 2009

Fun Combo!

While we continue to live without our full sized refrigerator, I have to use up what groceries we were able to save. This was a lot of fun and a delightful mean. I look forward to trying it again. The recipes came from different sources and I thought they would be great together. They were!

Roast Pork Sliders with Asian Carrot Slaw

Thinly slice your roast pork. This hunk of meat was marinated in a mixture of soy sauce, olive oil and a blend of herbs. Roast in a shallow pan for 50-60 minutes. Rest for 30 minutes or more, thinly slice.

While you're slicing the roast, take the reserved marinade and bring to a boil for five minutes. Pour over the sliced pork until ready to serve.

To top the sandwich, I made a carrot slaw. Instead of shredding carrots, this recipe had you make carrot ribbons with a vegetable peeler. Not necessary, but a fun presentation!

The carrots are simply dressed in rice wine vinegar, oil, lime juice, shallots, salt, pepper and toasted sesame seeds.

Make a full sized sandwich or "Slider" sized. I found slider buns at the store and thought it would be fun for a quick meal. Thing in...slider buns are the size regular buns used to be! Regardless...this was a lot of fun. The pork was tender, juicy and full of some mild, yet complex flavors. The carrot slaw added a light and refreshing crisp texture to the sandwich.

Next time I make this, I might punch up the heat level (personal choice) to the pork marinade and add a small bit of chopped cilantro to the carrots for some extra zinginess!

Roast Pork

(adapted from Penzey's spice catalog)
2 1/2 pound pork loin roast
2 TB "Italian" seasoning
1/2 cup olive oil
1 TB mild vinegar (white wine or rice wine vinegar)
1/2 cup low-sodium soy sauce
2 TB brown sugar
1/2 tsp salt
1/2 tsp fresh cracked black pepper
1 tsp red pepper flake (optional)

Place the pork roast in a zip top bag. In a small bowl, mix the remaining ingredients until blended. Pour over the roast, seal the bag, make sure the roast is coated. Place in a bowl (to catch spills) and refrigerate over night, or up to 2 days.

Preheat oven to 350.

Drain the roast from the marinade. Place in a low baking dish (Pyrex baking dish). Add some water to just cover the bottom of the dish. Roast for 50-60 minutes, until a meat thermometer registers 150 degrees.

Remove, cover with foil and let rest for 30 minutes. The internal temperature will continue to rise to the USDA recommended temp of 160, without over cooking and drying out the roast.

Meanwhile, bring the remaining marinade to a simmer for 5 minutes. Thinly slice the roast and place back into the roasting dish. Pour the marinade over the meat. Serve immediately OR, cover and refrigerate until ready to serve, reheat prior to serving.

Asian Carrot Slaw

(adapted from Everyday Food)
1 pound carrots, peeled and shaved with a vegetable peeler
4 scallions, thinly sliced (I substituted 2 medium shallots)
2 TB rice vinegar
1 TB vegetable oil
1 TB sesame seeds, toasted
1 tsp lime zest, plus 1 TB lime juice
1 tsp chopped cilantro (optional)

Combine all ingredients. Season with salt and pepper to taste.


joyous said...

I am currently enjoying the left overs right now, and it really is extremely delightful. Refreshing and bright. I love it!

The word verification for me is antist. I wonder what it means to be an antist. Am I for ants, or against them?

DancerInDC said...

Really a surprising and delicious meal - this would certainly make a great idea for a small party. The carrots alone were good enough to just munch on, but they counter the pork flavor with their bite.

My only suggestion was to add some hot sauce or something else spicy to the pork marinade - it could use a little kick.