Roast Pork Loin with Garlic Apple Cider Au Jus

Roast pork loin for dinner is a delicious and easy way to cook up something a little different during the week or can make an impressive main dish while hosting dinner guests.

You can also make this ahead and include in your Sunday meal-prep repertoire. It’s delicious and easy to re-heat and serve in just a few minutes.

P.S. Check out my photo gallery at the bottom. My amazing friend and talented photographer, Rosario Vila, captured me in action creating this recipe. Thanks, Ro!

Roast Pork Loin with Garlic Apple Cider Au Jus 

This recipe makes enough to for two main course dinners (Serving 4-5 people for each dinner). If you only want to cook one pork loin, just halve the recipe. My motto is Cook Once, Eat Twice!

  • 2 large pork loins about 2.5 lbs. each
  • 2 cloves of garlic, minced
  • 1/3-1/2  cup apple cider vinegar (use the kind with ‘the mother’)
  • 2 TBS dried thyme
  • 1 TBS sea salt
  • 1 TBS course ground black pepper
  • 2 TBS olive oil

Directions (5 mins prep, 20-25 min cooking time)

  • Pre-heat oven to 425 degrees. Put top oven rack in the middle position.
  • Drizzle 1 TBS of the olive oil over the pork and then rub to cover. Sprinkle spices all over the pork loins, be generous on both sides.
  • Heat dutch oven or large cast iron skillet over medium-high heat.
  • Add remaining 1 TBS olive oil.
  • Add garlic and sauté for about 1 minute.
  • Put both loins in the pan and brown for about 3-4 minutes until they are well browned. Flip over using tongs and brown the other side. 
  • About 1 minute before that last side is browned add the apple cider vinegar to help de-glaze the pan.
  • Lift up the loins to let the apple cider vinegar get under there.
  • Continue to brown for another minute or two.  You want to have a little liquid in the pan before you put it in the oven, so add more apple cider vinegar if you need to.
  • Place the pan right in the oven, uncovered and cook for about 20 minutes.
  • Use a meat thermometer to test for doneness. I like our pork cooked medium with a pink center and it’s done when it is about 145 degrees.
  • Pull it out of the oven and tent with aluminum foil and let rest.
  • If you are eating it right away, let it rest for 10 minutes right in the pan.
  • Slice pork in 1/2 inch pieces and drizzle the juice from the pan over the slices and serve.
  • If you are storing for later just wrap each loin in aluminum foil or put in a glass baking dish with a lid and make sure you save that juice in the bottom of the pan!

If you like this recipe, let me know, and better yet, share it with the world!

#ArtisanAngelaCooks

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Goat cheese and basil bruschetta with honey drizzle

Friends, this post could not wait.

I made this delicious, summertime appetizer for my family this evening and it was so amazing, I had to share it with you immediately.

Goat cheese and basil bruschetta with honey drizzle (10 minutes)

  • 1 french baguette, sliced thin (I only used 1/2 of the baguette)
  • 3 ozs of plain goat cheese
  • 1/2 cup finely chopped fresh basil
  • 1/2 cup fresh whole basil leaves
  • 2 teaspoons of good quality honey
  • 1 TBS Greek yogurt
  • 1 TBS red pepper flake
  • 1 tsp salt
  • 1 tsp pepper

Mix goat cheese, Greek yogurt, chopped basil, salt, pepper, 1 teaspoon of the honey together until well blended and smooth.

Spread mixture on the sliced baguette pieces.

Place one small basil leaf on top of each piece of bruschetta. Drizzle honey lightly over each piece and sprinkle with red pepper flakes.

Pour your favorite summertime beverage (mine was a delicious French Rose), and pop one of these in your mouth and then exhale, mmmm. Hello, summer!

 

 

Mandarin Garlic Chicken on the Grill

Hi! Thank you for coming to my site, reading my stories, and exploring my recipes. I LOVE what I am doing; creating recipes, incorporating a little story around them, and most of all sharing them with you! If you would have asked me six months ago about this blog, I wouldn’t have known that I would have developed one or that I would be transitioning to develop it as a career! Anyway thank you; thank you for sharing it, providing feedback, and most of all believing in me!

I love summertime cooking. I am the ‘grill master’ in my house and usually two-three times a week I am grilling something up. Yesterday, I visited the Carrboro Farmer’s Market because I heard that my favorite farm, Perry-Winkle Farms, had fresh whole chickens. Ayla and I visited their farm during the Piedmont Farm Tour, you can read about that here. Anyway, I bought a fresh bird, and some fresh garlic they just pulled from their garden and dreamed of grilling it up tonight. I had originally thought I would make a lemon garlic marinade for the chicken, but as I was gathering my ingredients, I realized I didn’t have any lemon. Hmmm..I need a citrus.. we have little mandarins we give the kids in their lunches, that should work!

Then, I thought, mandarins, garlic.. could I do an Asian inspired marinade? Yes, I had sesame oil, rice wine vinegar, Braggs Aminos, and other ingredients that would make the chicken very tasty.

Mandarin Garlic Chicken

  • 1 whole chicken cut up or you could use 6 pieces of whatever pieces you like
  • 1 whole head of fresh garlic – chopped fine, if you can’t find fresh, a bunch of green onions would work just fine
  • 4 mandarin oranges – juiced  – can substitute with clementines or regular naval oranges
  • 1 TBS sesame oil
  • 2 TBS rice wine vinegar
  • 1 TBS Braggs Aminos or low sodium soy sauce
  • 2 tsp ground coriander
  • 1 tsp red pepper flake
  • 2 tsp ground ginger
  • 2 tsp garlic powder
  • 1 tsp sea salt
  • 2 tsp black pepper

Prepare the marinade. Chop the garlic and juice the mandarins. Add the garlic and juice to a medium-sized bowl and then add the spices, vinegar and sesame oil. Mix all the ingredients together. Place chicken pieces into a shallow baking dish or into a gallon sized ziplock bag. Pour the marinade over the chicken, and make sure it covers all of the pieces. Cover the chicken with a lid or plastic wrap and put it in the fridge to marinate. You should let it marinate for at least an hour. I have let mine marinate all day.

You can either bake in the oven or put it on a hot grill. I am going to choose the grill today since it’s so nice outside and the chicken from Perry-Winkle is soo amazing when it’s fresh and hot off the grill.

Turn grill on high heat and preheat it with the lid closed for 5 minutes. Place the chicken skin-side down on the hot grill and close the lid. Turn down the heat to medium high and let the chicken grill for about 5 minutes. You don’t want to turn it too early. Look at the grill marks and if they are getting nice and deep brown, go ahead and flip. I took some of the remaining juices from the marinade and spooned it on top after I flipped all the pieces. Continue grilling and flipping every five minutes or so. Turn down the heat on the grill if they are getting too dark. The chicken is done when you cut into it and the juices run clear. Remove from the grill and let set for five to ten minutes before eating.

We served the chicken on top of some roasted broccoli, sugar snap peas, and green beans and topped with sesame seeds. I have to say it was amazing and the kids were LOVING it too. I will definitely make this recipe again! One for the books!

Enjoy,

Artisan Angela