Those of us who have lived in the Atlanta, GA area for many years know that Fall is a fickle thing. The weather turns cool, leaves start to fall, and just about the time you decide to do the Summer-To-Winter clothes “switch-a-rooney”in the closet, it warms up again. But that did not stop us from preparing Fall Worthy dishes for dinner this past weekend.
On the menu were baked potatoes (which rarely happens for some reason…), a snappy little salad with pears, blue cheese, and fresh lettuce picked right from our garden (and eaten before its cute little photo could be taken), and the most delicious pork ever.
Butterfly the pork and set aside.
Melt a bit of butter in about 1 tsp. of canola oil in a dutch oven, add sliced garlic and cook until the garlic just turns brown. Pour the butter / garlic combo of goodness into a small glass bowl and refrigerate until cool.
Using the same pan, add 1 tsp. of canola oil and heat over medium high heat. Add chopped carrots, an apple, and a bit of celery. Cook until tender. Add about 3-4 cloves of sliced garlic and cook until tender. Pour the cooked veggie combo into a small bowl.
Using the same pan, add about 1 tsp. of canola oil.
While the pan heats, finely chop a few sprigs of rosemary. Remove the butter combo from the fridge, and spread it on the butterflied pork. Spread on some pesto. Sprinkle on the chopped rosemary, reserving a small amount. Sprinkle a little salt and pepper evenly over the pork.
Refold the pork and tie in place with kitchen twine. Sprinkle a little salt and pepper on the outside, as well as a little of the rosemary.
Place the pork in the heated pan. Brown the top, then turn and brown both sides of the pork. DO NOT BROWN THE BOTTOM.
Once the pork is browned on 3 sides, remove to a plate. Add about 1/4 c. white wine to the pan, deglazing as it sizzles. Add about 1/2 c. chicken stock once the wine evaporates. Add the chopped veggies back to the pan. Add a few sprigs of fresh thyme and 2-3 bay leaves.
Place the pork with the bottom (uncooked) side on the bottom of the pan. (So that the browned side is facing up). Cover with a lid, and place in a 250 degree oven for 60-75 minutes – just until the pork reaches 140 degrees internally.
Once cooked, remove from the pan and place on a cutting board. Cover with foil and allow to rest for about 10-15 minutes.
Measure 1/2 c. of water and add one pack of gelatin, dissolving in the water. Allow to rest and bloom for about 10 minutes. Add the water mixture to the pan with all of the cooked veggies and bring to a boil. Reduce the heat and simmer until thick. Remove the herb stems and the bay leaves.
Slice the pork, and plate several pieces.
Top with the “gravy” of veggies.
Add a simple baked potato with a little shredded cheese and sour cream.
And dinner is served!