Sunday, August 23, 2009

Sunday: Pork Loin Roast and Biscuits

I don't have pictures because I am a nerd and forgot. Imagine coming home to a kitchen that smells delicious, taunting your hungry tummy the moment you step into the the picture?

What you will need:
Pork Loin
Vegetable Broth
Baking Powder

Here is what I did to make this meal~

1.Last night before I went to bed I took a pork loin out of the freezer and placed it into a big casserole dish.

2. Salt, pepper, and herb(various) it up real nice now.

3. Pour a couple cups of vegetable broth over it, cover with foil and let it marinate all night long.

4. The next day, about four hours before you are ready to eat, place it with foil on into the oven. Cook on 425 degrees for one hour, then reduce heat to 250 degrees until cooked through.

5. While this is cooking peel your carrots, potatoes, and chop up some onion. About two hours before you are ready to eat add these to the dish and recover with the foil. Make sure to pour some of the good juice over the top of the meat and veggies.

Now~ I made biscuits this morning for breakfast for a truly UNHEALTHY but delicious Sunday morning sausage gravy. I simply cut the biscuits in half, toasted them and buttered them to serve alongside this lunch.

When we arrived home from church dinner was ready to go!

Here is my biscuit recipe. It is decent, but I am still learning how to make the perfectly flaky soft biscuit!

Using a wooden bowl (metal tends to make the biscuits taste more acidic) mix the following:

2 cups of flour
1 Tablespoon baking powder
1 Teaspoon salt

Now, cut in 1/4 cup of vegetable shortening until the dough is nice and crumbly.
Mix in 3/4 cup of whole milk (you made need to add a bit more) and work it all together until a nice sticky dough forms. The dough should hold together.

Place on a flour surface and pat it out 1/2 inch thick. Cut the biscuits (I use the top of a drinking glass) and place them on a cookie sheet. Bake at 425 for about 12-15 minutes.

Enjoy them warm!

Tip: The biscuits were used for two meals. The leftover meat can be frozen and used again to make delicious pulled pork sandwiches. I even keep the drippings/broth for future meals by freezing it.

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