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November 14, 2008
Thursday Night Special
Although I love to cook, by the time Thursday rolls around, I'm usually burned out with cooking and meal planning. So Thursday night has become my husband's night to plan and prepare dinner...and I'm the sous chef! His new technique is reductions and this week we had a seared pork loin with a apple/red wine reduction sauce. Surprisingly - very good:)
Reduction
3/4 cup apple juice
1/2 cup red wine
1 Tbsp minced garlic
Pork
8 oz pork loin
Olive oil
Salt
Pepper
2 tsp dried Rosemary
Water
To make the reduction, bring the above ingredients to a boil and cook for about 25 minutes or until liquid is thickened. You can add cornstarch towards the end to reach desired thickness.
Meanwhile, heat a nonstick skillet on medium-high heat and add enough olive oil to lightly coat the pan. Butterfly the pork loin for even cooking. Sprinkle salt and pepper on both sides of the pork. Add pork to the pan and sear for about 4 minutes on each side. Add 1/4 cup water to the pan. Cover the pan and reduce heat to medium. Cook for about 10 minutes or until pork is no longer pink in the center. Slice pork and spoon reduction sauce over the pork.
We also had thinly sliced zucchini roasted in a 400 degree oven for about 25 minutes. Season with olive oil and salt-free mixed herb seasoning. And...like usual, a tossed green salad.
Posted by Lisa at November 14, 2008 6:50 AM
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