It is fun cooking and experimenting with new recipes when HB is back. When he is away travelling, I usually eat simple, easy-to-make meals. HB was home this weekend, and we decided to try something more challenging.
We had decided earlier on to make a nice roast pork dish, and I figured pork loin would be a nice cut.
So for those of you who are feeling adventurous, do try this, it’s really yummy! Actually its not even all that challenging. Quite simple really, if you have all ingredients at hand.
Roast pork loin
The meat was really juicy and not dry as I thought it would be.
Baked potato wedges
This was HB’s effort (mostly 😛 ). He did the cutting and mixing of seasonings while I coated the wedges with the said seasoning. Now, I really love my potatoes, and this turned out REALLY yum. I think I could have finished the entire 4 potatoes myself!
Delizioso!
We coupled our meal with a glass of wine, and it was just like a meal in a restaurant, albeit 90% cheaper. 😛 The wine we had was a Chianti Classico, and it was quite mild. I think I am probably used to stronger tasting wines these days 😛 And no ma, that does NOT mean I am turning into an alcoholic. =________=
So, for those of you who may be interested, here’s the recipe for our Roast Pork Loin and Baked Potato Wedges.
Baked Potato Wedges
4 potatoes, washed (leave skin on)
4 teaspoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika powder
1/4 teaspoon garlic powder
8 teaspoons vegetable oil (we used olive oil)
1. Cut potatoes into wedges
2. Mix the parmesan cheese, salt, pepper, paprika powder, garlic powder and oil in a small bowl.
3. Place potatoes skin side down in a baking pan/tray. Brush the seasoning mixture over wedges.
4. Bake in a 180 degrees celcius oven for about 45 minutes.
Roast Pork Loin (serves 4)
1 boneless pork loin (about 1 kilo).
4 tablespoons softened butter
400 grams chopped prosciutto (can be substituted with shaved/chopped ham)
4 tablespoons finely minced garlic
2-3 tablespoons dried rosemary (of course, better if it is fresh)
3 tablespoons grated Parmesan cheese
1 teaspoon black pepper (or more if you prefer)
2 cups dry red wine
1. Mix butter, prosciutto, garlic, rosemary, cheese and black pepper.
2. Cut slits on loin about 4cm long and 2cm deep on both sides of loin.
3. Spread butter mixture all over loin and ESPECIALLY into the slits. (Use fingers for best results).
4. Place loin in a Ziploc bag and refrigerate overnight. (Do not freeze!)
5. Preheat oven.
6. Place loin on a roasting pan and pour wine all over it.
7. Roast for about 1 hour or so at 180 degrees celcius, depending on size of loin.
8. Baste with pan drippings every 20-30 minutes.
9. Let it rest in oven for about 10 minutes before serving.
Sit back and enjoy the aroma of roast pork and baked potato wedges wafting through the air. 🙂 I had actually wanted to steam some broccoli to go with this meal, but we realized that there is already too much for us to down 😛 So, we made do with grapes later on for fibre.
We polished off the potato wedges, and there’s about 1/5 of the loin left in the fridge. Excuse me while I go heat it up and have another wonderful meal. 😉
Whimsicaljottings 