Tuesday, January 10, 2012

Pancetta Wrapped Pork Loin & Rosemary bread salad

My rosemary plant, great for cooking!

Blend a few cloves of garlic, rosemary, basil, olive oil in food processor for pork rub

This is what it looks like:

Cut up Carrots & Parsnips, Salt & pepper both sides of Pork Loin & Rub Rosemary/garlic mixture all over both sides. Spread Carrots/Parsnips & onions on bottom of pan with some chicken broth. Season with salt & pepper & sprinkle with olive oil. Looks like this:

Add Pancetta slices to top of roast:

Cook 350 degree oven about an hour 1/2 until meat thermometers says done for pork. Looks like this cooked:

Make Bread salad on the side. Rip day old rosemary load into chunks add to bowl. Then chop onions, basil, celery, tomatoes & add to bread. Drizzle with balsamic vinegar, olive oil and/or your favorite italian dressing. Season with salt/pepper. Stir. Looks like this:

Pork with Rice (can make risotto also, yum!), carrots, parsnips & onions plated:

My vegetarian plate with carrots/parsnips/onions, rice & rosemary salad. Pork plate can be accompanied with rosemary salad also (just not shown). Vegetarian plate:

*Pork recipe adapted from Giada DeLaurentis Pork Recipe.
**NOTE: LEFTOVERS: You can cut up the pork/pancetta leftover & cook in olive oil, adding chicken broth as needed, sauteed minced garlic, broccoli (cauliflower too if you want) & season with salt & pepper. When cooked put this over pasta (I like linguine) & top with shaved fresh parmesan cheese. My whole family loves this & it's SUCH a simple dinner the night after you make a chicken or pork dish! A way to use up the leftovers in a yummy way.

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