I have decided that every know and again I will post some of the best dinners that we have shared as a family.
When looking over what possibilities could work for Christmas dinner I found these two recipes, but in the long run turkey won out. However, since I love to experiment with new recipes, last night I decided to fix these 2. Mr. G and the momma thought they were outstanding. They were elegant, but also quick and easy. I hope you enjoy.
These recipes are from Southern Living.
Pork Loin Roast with Carolina Apple Compote
3 garlic cloves, minced
3 teaspoons dried Italian seasoning
2 teaspoon salt
1/2 teaspoon pepper
1 (3-lb) boneless pork loin roast
2 teaspoon canola oil
2 pounds Gala apples, unpeeled
1 tablespoon lemon juice
1 cup apple cider
5 tablespoon sugar
2 1/2 teaspoons orange zest
1/2 teaspoon ground cinnamon
1 tablespoon butter
Combine first 4 ingredients. Rub mixture on all sides of pork roast. Cover and chill for 2 hours.
Preheat oven to 375. Brown roast in hot oil in a large skillet over medium high heat 2 to 4 minutes on all sides. Place pork on a lightly greased rack in an aluminum foil-lined roasting pan.
Bake at 375 for 1 hour. Cover with foil, and let stand 15 minutes before serving. Instead of a whole roast I used sliced tenderloin and you only have to cook for a total of 20 minutes.
Meanwhile cut apples into bite-size pieces; sprinkle with lemon juice.
Add cider and next 3 ingredients to skillet. Cook, over medium heat, stirring occasionally, 10 minutes or until slightly thickened. Add apples, and cook, stirring occasionally, 20 minutes or just until apples are tender and liquid is absorbed. Stir in butter until melted and remove skillet from heat.
Butternut Squash Risotto
4 cups chicken broth
2 tablespoons olive oil
1 yellow onion, finely chpped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely chopped sage
1 small butternut squash, peeled, seeded, and grated
1 large garlic clove, finely chopped
1 1/2 cups Arborio rice
1 cup dry white wine (or you can use chicken stock)
1/4 cup whipping cream
Warm the broth in a small saucepan over low heat.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften about 3 minutes. Add the rice and cook, stirring constantly for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the whipping cream.
These recipes look a little daunting, but trust me your family will love them.