Arista - Tuscan Pork Roast - Away A While Recipe Favorites

Arista - Tuscan Herbed Pork Roast

From the kitchen of One Perfect Bite...A few weeks ago I was notified that my blog had been randomly selected as the winner of a Foodie Blogroll giveaway and that I would receive an autographed copy of Judy Francini's new book, Secrets from My Tuscan Kitchen. When the book arrived I spent an evening paging through it and selecting recipes I wanted to try. Arista - today's recipe - is a Tuscan pork roast similar to the Tuscan Pork Loin, already on my blog. I wanted to compare it to my own. A glance through the ingredient list left no doubt that the pork would be flavorful. A glance at the directions raised a concern. I thought the specified roasting time would produce a dry roast. I was right on both counts. The roast is wonderfully flavorful. It's stuffed with a mixture of garlic and rosemary and basted with wine and olive oil as it cooks. The recipe calls for an hour and forty minutes of roasting. That's way too long for our taste. I pulled the roast from the oven when my meat thermometer read 140 degrees F. At that point the roast had been in the oven for a bit over 60 minutes. I tented it with foil and let it sit for another 15 minutes before slicing it. It was wonderful. There is one other change I'll make the next time I prepare this. The roast is cut, book fashion, almost in half to create a bed for the herb rub. In the future, I cut the roast into thirds to create a larger surface for the herbs. I used a dry French vermouth and a good olive oil for basting the roast. I served it with Parmesan mashed potatoes and roasted asparagus. If you like well flavored foods, I urge you to give this recipe a try. It's easy to do and inexpensive in the great scheme of things. Manga! The recipe can be found, here.

                    

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Cider-Brined Pork Loin

From the kitchen of One Perfect Bite...Early last week, I did a test run of the recipe I developed for the cider-brined pork that I'll be serving on Thanksgiving Day. It turned out well and I thought you might like to see the results. I know that most of you firmed up your holiday menus weeks ago, but I thought you might want to keep this mildly flavored roast in mind for other occasions. It is really easy to do and I think you'll be pleased with the results. While the recipe is straightforward, some things should probably be explained. I tie the boneless pork roast into a compact cylinder to assure even cooking and add a bit of eye appeal to its final presentation. When finished, the glazed cylinder is really beautiful to look at and it is really easy to carve. To assure it browns without over cooking, I sear the meat prior to oven-roasting. I use a meat thermometer to assure the meat remains juicy and is still slightly pink when it's served. When the thermometer registers 140 degrees F, I remove the roast from the oven, tent it with foil and allow it to rest for 10 to 20 minutes before serving. The wait time is important because the roast continues to cook while tented and its juices are set into the meat rather than lost on the carving platter. I've kept the recipe deliberately simple, but, if you like, quartered apples and onions can be roasted with the meat and served with it at the table. I'm not fond of the way that looks, so I tend to view their addition as an unnecessary complication. Not so the cider reduction. It contributes greatly to the flavor of the finished dish and assures that every slice of meat is kissed briefly with intense apple flavor. The addition of cornstarch will add sheen to the cider reduction and I recommend using it. While I given a range of time for brining the roast, its flavor is enhanced if it marinates for a full 24 hours. The meat gets mushy if it soaks too much longer than that, so resist the temptation. You also want to make sure that the pork is completely submerged while soaking in the brine. This is a lovely roast and it's perfect for those occasions when you want subtle flavors. It pairs beautifully with the apple stuffing that was featured earlier this week. I do hope you'll try this. Here's the recipe.

Cider-Brined Pork Loin...from the kitchen of One Perfect Bite

Ingredients:
Brine
5 cups apple cider, divided use
1/3 cup kosher salt
1/3 cup packed dark-brown sugar
3 fresh bay leaves torn into pieces
5 whole cloves
1/2 teaspoon whole black peppercorns
Cider Reduction
2 cups apple cider
Optional: 1/2 teaspoon cornstarch dissolved in 1 teaspoon water
Meat
1 (4 pound) center-cut boneless pork loin roast
3 cloves garlic thinly sliced
1-1/2 teaspoons chopped fresh rosemary
1-1/2 teaspoons chopped fresh sage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil

Directions:
1) To make brine: In a medium saucepan, bring 2 cups cider, salt, brown sugar, bay leaves , cloves and peppercorns to a boil. Remove from heat, stir in 3 cups each water and cider and cool to room temperature.
2) Using kitchen twine, tie pork loin at 1-inch intervals to form a cylinder of uniform circumference. Place pork loin in a 2-gallon resealable plastic bag and pour in cooled cider solution. Allow meat to brine, refrigerated, for at least 8 to 24 hours.
3) Preheat conventional oven to 325 degrees F. If using a convection oven preheat to 300 degrees F.
4) To make cider reduction: Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). If using cornstarch, add and stir until reduction is glossy. Set aside.
5) Remove pork from brine. Rinse and pat dry. Cut small slits in surface of meat and insert garlic slices. Season meat with rosemary, sage, salt and black pepper. Heat olive oil in a large, heavy ovenproof skillet until oil begins to shimmer. Add pork; sear well, about 5 minutes per side, using tongs to roll meat until all surfaces are brown. Brush with cider reduction. Transfer skillet to oven and roast for 15 minutes. Brush again with cider reduction and roast for 20 minutes longer, or until pork reaches an internal temperature of 140 degrees F. Remove from oven. Remove twine and brush again with cider reduction. Tent with foil; let sit for 10 to 20 minutes minutes before slicing. Yield: 8 to 10 servings.








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Cuban-Style Pork Roast

From the kitchen of One Perfect Bite...Pork, in one form or another, frequently appears on my dinner table. Like chicken, it has the ability to be broken down into right-sized portions for two or four or more, and that makes it a positive gift for smaller family meals. You've long known of my habit of buying large single pork loins, that I then cut into meal-size portions for family or company dinners. Those loins can still be purchased for about $2 a pound and that makes it possible to prepare an entree for four or more that is really inexpensive. As a matter of fact, I do it all the time. My family will be visiting in August, so I've been experimenting with new ways to prepare these pork loins. I've decided that at least one of our meals should have a Hispanic flair and to that end I've been trying to recreate a meal we had in the Cuban section of Miami a very long time ago. Last night I finally got it right. The roast that I remember had been seasoned with a sour orange marinade that gave the glazed pork a really bright flavor that was assertive without being overwhelming. The authentic version of this dish is made with sour orange juice and that can be difficult to find. You can make a fair imitation of it by combining 2 parts of orange juice with 1 part lemon and 1 part lime juice. That's a bit too assertive for my tastes, so I use 3 parts orange juice to one of lemon. It is best to make the marinade and season the pork at least several hours before roasting. Overnight would be even better. I always tie the loins I plan to roast into a cylinder of approximately even circumference. That helps to assure even cooking of the meat. I cook my pork until its internal temperature measures 140 degrees F on a meat thermometer. At this stage, the meat will be a very pale pink and quite juicy. It is imperative that you allow the roast to rest in a foil tent for 10 to 20 minutes once you remove it from the oven. In keeping with the Cuban theme, I served the pork with a potato and carrot mash and a plain salad of iceberg lettuce and blood red tomatoes. When the children are here, I'll also add Cuban bread and a flan to the evenings menu. I hope you will try this. Those of you who do are in for a treat. Here's the recipe.

Cuban-Style Pork Roast...from the kitchen of One Perfect Bite

Ingredients:
Orange Marinade/Glaze
1 cup sour orange juice
1/2 cup brown sugar
1 tablespoon ginger
1/4 teaspoon cloves
Pork Loin
1 center cut boneless pork loin (2-1/2 to 3 pounds)
1 tablespoon + 1 teaspoon olive oil, divided use
4 teaspoons coarse garlic salt
2 teaspoons coarsely cracked black pepper
2 teaspoons dried oregano

Directions:
1) Combine orange juice, sugar, ginger and cloves in a small saucepan. Simmer for 30 minutes.
2) Using kitchen twine, tie pork loin at 1-inch intervals to form a cylinder of uniform circumference.
3) Combine garlic salt, pepper and oregano in a small bowl; toss to combine. Spread mixture on a work surface. Rub surface of meat with 1 teaspoon olive oil; roll in spice mixture. Wrap meat with clear plastic wrap and refrigerate for several hours or overnight.
4) Preheat conventional oven to 325 degrees F. or preheat convection oven to 300 degrees F.
5) Heat remaining 1 tablespoon olive oil in a large, heavy ovenproof skillet over high heat until oil begins to shimmer. Add pork; sear well, about 5 minutes per side, using tongs to roll meat until all surfaces are brown. Brush pork with glaze. Transfer skillet to oven and roast for 15 minutes. Brush again with glaze and roast for 20 minutes longer, or until pork reaches an internal temperature of 140 degrees F. Remove from oven. Brush again with glaze. Tent with foil; let sit for 10 minutes before slicing. Yield: 6 servings.







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You might also enjoy these recipe:
Pork Roasted in White Wine- Simple Daily Recipes
Bacon Wrapped Pork Roast with Sage - She Simmers
Spicy Peanut Butter Pork Roast - Peanut Butter Boy
German-Style Pork Roast - Cooking for My Captain
Smothered Pork Roast with Rice - Deep South Dish

Crocked Pork Roast with Cherry Glaze

From the kitchen of One Perfect Bite...I know I'm about to walk into a mine field, but it really can't be helped. Hopefully, I can navigate the terrain without unduly offending either lovers or haters of the crock-pot. While I'm a centrist, I intend to honestly report the results of the recipes I've been testing. Some were good, others were not. All were recipes developed by professional cooks or food writers. I have, in other entries, spoken of the yin yang relationship I have with the crock-pot or slow cooker. I love its set it and forget it functionality, but I have serious problems with the texture and flavor of the meat it produces. I think most recipes written for the crock-pot produce protein that is dreadfully overdone and strangely flavorless if it's not buried under a ton of sauce or gravy. To overcome these problems, particularly in competition recipes, I season meat or poultry the night before it is to be cooked and brown it before it goes into the pot. I also reduce cooking time and rely on a meat thermometer to indicate doneness. Crocked Pork Roast with Cherry Glaze is a recipe that comes from a book I was given during the holiday. It was the cover feature and I selected it thinking that the only the best recipe would be selected to grace that spot. I made the recipe exactly as directed and I was not happy with the results. The dish bears no resemblance to the pork roast shown on the cover of the book. I think that's deceptive, pure and simple. The book cost someone $35 and the finished dish cost $16 to make and when I factored in my time I was really bent out of shape. Cooked as instructed , the roast falls apart when lifted from the pot and the sweet and sour sauce used to braise the meat is too sweet to use for anything other than light glazing. This was clearly a miss. I made it a second time so I would have pictures to show you. I cut the cooking time and sauce ingredients in half and had better, though not perfect, results. This dish was a strike-out for me. I didn't care for it, but because some of my tasters thought it was delicious, I'm including it here. Here's the recipe.

Crocked Pork Roast with Cherry Glaze...from the kitchen of One Perfect Bite courtesy of Not Your Mother's Slow Cooker: Recipes for Entertaining

Ingredients:
One 3 1/2 to 4 pound rolled boneless pork loin roast
3 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme leaves
4 fresh sage leaves
3 cloves garlic, quartered
2 medium-size yellow onions, sliced
One 12-ounce jar tart cherry preserves
2 tablespoons honey
1/4 cup red wine vinegar
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup slivered almonds

Directions:
1) Remove string from pork roast and trim any visible fat. Sprinkle evenly with chopped parsley, rosemary, and thyme; lay sage leaves on top. Roll up and tie at 2-inch intervals with heavy string. Pierce roast all over with tip of a paring knife and insert slivers of garlic. Spray inside of crock with nonstick cooking spray and place onions on bottom. Place roast on top of onions. Coat with a few blasts of cooking spray. Cover and cook on HIGH for 2 hours.
2) Combine preserves, honey, vinegar, cloves, cinnamon, and salt in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 2 to 3 minutes, stirring frequently. Add almonds. Pour glaze over pork roast, reduce heat setting to LOW, cover, and cook for another 6 hours, until meat is tender when pierced with tip of a knife and an instant-read thermometer registers about 160 degrees.
3) Transfer to a platter, cover with aluminum foil, and let stand for 10 minutes before
removing string and carving into thick slices. Serve with crock juices spooned
over the top.

FROM: Not Your Motherʼs Slow Cooker Recipes for Entertaining

You might also enjoy these recipes:
Creamy Italian Crock Pot Chicken - Meals 4 Moms
Slow Cooked Sweet Barbacoa Pork - Gina's Skinny Recipes
Slow Cooker Chicken and Dumplings - The Southern Bite
Corn Chowder in the Slow Cooker - Real Mom Kitchen
Amy's Slow Cooked Pot Roast - Very Culinary Blog
Potato and Olive Chicken - The Brunette Foodie
Smothered Pork Chops in the Crockpot - Annie Bakes
Sausage and Bean Stew (Crock Pot) - 400 Calories or Less

Cranberry Glazed Pork Roast

From the kitchen of One Perfect Bite...I love the taste and flavor of pork, as well as the ease with which it can be prepared. Chops and tenderloins are perfectly sized for today's smaller families and even the larger loins can be cut to prevent endless leftovers. Pork is also inexpensive. Our warehouse store sells large single loins for about $2 a pound. Most of the loins weigh 8 to 9 pounds each and can be cut into meal size portions that are more appropriate for today's families. I usually divide these loins into thirds and freeze them for later use as whim dictates. Unfortunately, I usually spend the money I save buying meat this way on ingredients with which to sauce it. When I prepare a loin for roasting, I tie the meat into a cylinder of uniform size and brown it before roasting. I cook my pork loin to an internal temperature of 140 degrees. When I take it out of the oven, I tent it in foil and let it sit for another 15 minutes. The roast continues to cook and at the end of the rest period it will reach 150 - 155 degrees, a perfect temperature for pork. I've been experimenting with cranberries lately and I wanted to use them to make a glaze that could be used for pork or chicken. I finally have come up with one I think is acceptable and a somewhat different than standard fare. It is a bit pricey, but it is wonderfully flavorful and will give your palate a joyful jolt. I've left the berries whole for the photograph, but the sauce can be strained and you may actually prefer to use it that way. Here's the recipe for cranberry glazed roast pork.

Cranberry Glazed Roast Pork...from the kitchen of One Perfect Bite

Ingredients:
Glaze
1 (12-oz.) bag fresh cranberries
1/3 cup chopped fresh ginger
Zest and juice of 1 large orange
1 cup sugar
1-1/4 cups cranberry juice
1/4 cup orange liqueur
Roast
1 ( 2-1/2 to 3 pound) center cut boneless pork loin
1 tablespoon + 1 teaspoon olive oil, divided use
4 teaspoons coarse garlic salt
2 teaspoons coarsely cracked fresh pepper
2 teaspoons dried marjoram

Directions:
1) To prepare glaze: Combine cranberries, ginger, sugar, orange zest and orange and cranberry juices in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat and cook until cranberries burst and sauce thickens, about 5 to 10 minutes. If you wish, strain through a fine mesh sieve and allow to cool. When cool add orange liqueur.
2) To prepare roast: Preheat oven to 325 degrees. Using kitchen twine, tie roast at 1-inch intervals to form a cylinder of uniform circumference. Rub all surface of roast with 1 teaspoon olive oil. Rub cylinder with all of salt pepper and marjoram. Heat remaining 1 tablespoon oil in a large, heavy ovenproof skillet. Add pork and sear all surfaces well. Brush pork with glaze. Transfer skillet to oven and bake for 15 minutes. Brush again with glaze and cook for another 20 minutes, or until pork reaches an internal temperature of 140 degrees. Remove from oven. Brush again with glaze, tent with foil and let rest for 15 minutes before slicing. Yield: 6 servings.

You might also like these recipes:
Maple Rosemary Glazed Pork - What's Cookin, Chicago?
Pork Tenderloin with Honey Glazed Apples -Food and Whine
Pan Roasted Pork Chops with Cranberries and Swiss Chard - Dinner Du Jour
Slow Cooker Pork Chops - The Hungry Housewife
Roast Pork Tenderloin with Pears and Figs - Verses from my Kitchen
Pork Milanese - Bored Cook in the Kitchen

Slow-Roasted Pork Shoulder

From the kitchen of One Perfect Bite...Years ago this succulent pork roast would have been considered proposal food. The recipe for it was developed for Fine Cooking Magazine by Tasha DeSerio and was judged by their staff to be one of their best recipes of 2009. You can find their list here. I'm always a bit suspicious when recipes come with such high praise. Taste is a very subjective thing and I have a problem with anything that purports to be the "best" of class. Every once in a while, I come across something that really is outstanding and this recipe is one of those instances. It makes an amazingly tender roast with very little effort, though there is significant wait time required to produce the results you want to see. I like to start this process several days before I plan to serve the pork. The roast is rubbed with salt and pepper and is refrigerated for 1 to 3 days before being slowly cooked in the oven at a very low temperature. The end result is a fork tender roast that remains moist without being stringy. You also have an assembly of vegetables so meltingly good that you'll wish had doubled or tripled the quantity of them you prepared. The pork is wonderful and can be served with vegetables for a meal, but it also makes amazing pulled pork sandwiches that are so flavorful that no additional sauce is required. I hope you'll try this almost effortless meal. Here's the recipe.

Slow-Roasted Pork Shoulder...from the kitchen of One Perfect Bite, courtesy of Fine Cooking Magazine

Ingredients:
1 6 to 7-lb. boneless pork shoulder roast
2 tablespoons kosher salt
2 teaspoons freshly ground pepper
1 large yellow onion, cut into 1/2-inch-thick rings
3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long
10 cloves garlic, peeled
1 cup dry white wine

Directions:
1) Combine salt and pepper in a small bowl. Rub mixture over all surfaces of pork shoulder. Place the pork, fat side up, in a 12 x 16 x 3-inch pan. Cover and refrigerate for 1 to 3 days.
2) When ready to proceed, remove pork from refrigerator and allow to come to room temperature.
Position a rack in center of oven and preheat the oven to 300 degrees F. Uncover pork and roast until tender at the margins but center still offers some resistance, about 4 to 4-1/2 hours. Add onion, carrots, garlic, wine, and 1 cup water to roasting pan and continue to roast, stirring vegetables occasionally, until the pork is completely tender, about 1 hour more.
3) Remove roast from oven and raise oven temperature to 375 degrees F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on pan. If most of liquid has evaporated, add a splash more water to create a little more juice. (It shouldn’t be soupy.) Return pork to oven and continue to roast until nicely browned on newly exposed surfaces, about 15 minutes longer. Remove pan from oven, transfer meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim excess fat from juices and serve warm with vegetables and meat. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Crockpot Pork Roast - Annie Bakes
Smoked Pineapple Pork - Coconut and Lime
Dimitri's Pork Roast - Tobias Cooks
Cajun Pork Roast - The Teacher Cooks
Garlic and Herb Crusted Pork Roast - Almost Slowfood
Arista: Tuscan Herb Roasted Pork Roast - One Perfect Bite

Arista - Tuscan Herbed Roasted Pork

From the kitchen of One Perfect Bite...A few weeks ago I was notified that my blog had been randomly selected as the winner of a Foodie Blogroll giveaway and that I would receive an autographed copy of Judy Francini's new book, Secrets from My Tuscan Kitchen. When the book arrived I spent an evening paging through it and selecting recipes I wanted to try. Arista - today's recipe - is a Tuscan pork roast similar to the Tuscan Pork Loin, already on my blog. I wanted to compare it to my own. A glance through the ingredient list left no doubt that the pork would be flavorful. A glance at the directions raised a concern. I thought the specified roasting time would produce a dry roast. I was right on both counts. The roast is wonderfully flavorful. It's stuffed with a mixture of garlic and rosemary and basted with wine and olive oil as it cooks. The recipe calls for an hour and forty minutes of roasting. That's way too long for our taste. I pulled the roast from the oven when my meat thermometer read 140 degrees F. At that point the roast had been in the oven for a bit over 60 minutes. I tented it with foil and let it sit for another 15 minutes before slicing it. It was wonderful. There is one other change I'll make the next time I prepare this. The roast is cut, book fashion, almost in half to create a bed for the herb rub. In the future, I cut the roast into thirds to create a larger surface for the herbs. I used a dry French vermouth and a good olive oil for basting the roast. I served it with Parmesan mashed potatoes and roasted asparagus. If you like well flavored foods, I urge you to give this recipe a try. It's easy to do and inexpensive in the great scheme of things. Manga!

Arista - Tuscan Pork Roast...from the kitchen of One Perfect Bite

Ingredients:
2-1/2 pounds boneless pork roast
3 whole cloves of garlic, peeled and sliced
1 large branch fresh rosemary, about 1/2 cup
Kosher or sea salt
Fresh ground black pepper
Optional: sage, fennel seeds
1/4 cup olive oil
1 cup white wine

Directions:
1) Preheat oven to 400 degrees.
2) Remove rosemary leaves from branch an put on a cutting board. Top with garlic, 1 teaspoon salt and 1/4 to 1/2 teaspoon pepper. If you are using sage and fennel seeds they should be added now. Chop finely.
3) With a sharp knife, cut pork in almost in half lengthwise. Rub inside of roast with herb mixture. Close and tie with string. Rub outside of roast with any remaining herbs.
4) Place in oven for 10 minutes. Baste with wine and olive oil. Lower heat to 375 degrees F. Cook for 1-1/2 hours, basting frequently. Tent with foil and let sit for 15 minutes before slicing. Yield: 6 to 8 servings.

Tuscan Pork Loin

There's a lot of laughter in my kitchen right now. Bob and I have spent the last 30 minutes trying to get a picture of the black mushroom soup that I planned to share with you today. It's not happening folks. I could go into detail, but it's best - trust me - that we move on to the next course. Tuscan pork loin is a homely dish, but with a little lipstick this pig can delight your guests as well. It's really delicious; for best flavor it should sit tightly wrapped in its herb coating for at least 8 hours before roasting. Dried herbs work well here and dry vermouth can be used to make the sauce. If Julia Child could use vermouth as a stand-in for white wine, so can we. The good news is the vermouth keeps pretty much forever, so you can always have "white wine" at the ready. The roast needs no special handling, though to assure even cooking it's best to tie it into a cylinder. Once it's in the oven you're done. Enjoy!

Tuscan Pork Loin

Ingredients:
Pork Loin:
1 center cut boneless pok loin (2-1/2 to 3 pounds)
1/4 cup + 1 tablespoon olive oil, divided use
! teaspoon finely grated lemon zest
1 tablespoon crushed dried sage
1 tablespoon crushed dried rosemary
2 teaspoon crushed dried thyme
1 tablespoon coarse garlic salt
2 teaspoons coarsely cracked black pepper
1/4 cup dry white vermouth
1 cup reduced sodium chicken stock
1 tablespoon instant-blend flour (i.e. Wondra)

Directions:
1) Using kitchen twine, tie pork loin at 1-inch intervals to form a cylinder of uniform circumference.
2) Combine oil, lemon zest, sage, rosemary, thyme salt and pepper in a shallow baking dish. Roll pork loin in mixture. Wrap tightly in plastic wrap and refrigerate for at least 8 hours.
3) Preheat conventional oven to 325 degrees F. If using a convection oven preheat to 300 degrees F. Place a large (12-inch) cast iron skillet into oven to warm.
4) Heat remaining 1 tablespoon olive oil in a large, heavy ovenproof skillet over high heat until oil begins to shimmer. Add pork; sear well, about 5 minutes per side, using tongs to roll meat until all surfaces are brown. Transfer roast to hot pan already in oven. Roast for 35 minutes, or until pork reaches an internal temperature of 140 degrees F. Remove from oven. Tent with foil; let sit for 10 minutes before slicing.
5) While pork roasts, add 1/4 cup vermouth to pan in which pork was browned. Scrape to release fond from bottom of pan. Add broth. Stir in instant blending flour and whisk until a thin sauce forms. Adjust salt and pepper to taste. Serve with Tuscan pork loin. Yield: 6 servings.

Roast Pork with Raspberry Balsamic Glaze

I try to keep my kitchen free of gadgets or appliances that are rarely used. My resistance to bread machines, rice cookers, juicers and ice cream makers is based on limited space as well as my penny-pinching ways. Occasionally, I relent. My portable convection oven is a case in point. It has a home in my kitchen because it's an energy miser and keeps meat exceptionally moist as it roasts. I buy long, single loin pork roasts from a warehouse store in my area. I cut each loin into thirds. One section is cut into chops or cutlets and the other two are left whole to freeze as roasts. Pork, purchased this way, is still a bargain. Today's recipe is easy to do, can be cooked in a convection or conventional oven and produces a roast worthy of company. I think you'll enjoy it.

Roast Pork with Raspberry Balsamic Glaze

Ingredients:
Raspberry Balsamic Glaze:
1/4 cup balsamic vinegar
3 tablespoons seedless raspberry preserves
1/2 teaspoon Dijon mustard
1/2 teaspoon Sriracha or crushed chipotle in adobo
1 clove crushed garlic
Zest and juice of 1/2 an orange
Pork Loin:
1 center cut boneless pork loin (2-1/2 to 3 pounds)
1 tablespoon + 1 teaspoon olive oil, divided use
4 teaspoons coarse garlic salt
2 teaspoons coarsely cracked black pepper
2 teaspoons dried oregano

Directions:
1) Combine vinegar, raspberry preserves, mustard, Sriracha, garlic clove, orange zest and juice in a small microwavable bowl. Cook on HIGH power for 1 minute, or until preserves melt and sauce thickens.
2) Preheat conventional oven to 325 degrees F. or preheat convection oven to 300 degrees F.
3) Using kitchen twine, tie pork loin at 1-inch intervals to form a cylinder of uniform circumference.
4) Combine garlic salt, pepper and oregano in a small bowl; toss to combine. Spread mixture on a work surface. Rub surface of meat with 1 teaspoon olive oil; roll in spice mixture.
5) Heat remaining 1 tablespoon olive oil in a large, heavy ovenproof skillet over high heat until oil begins to shimmer. Add pork; sear well, about 5 minutes per side, using tongs to roll meat until all surfaces are brown. Brush pork with glaze. Transfer skillet to oven and roast for 15 minutes. Brush again with glaze and roast for 20 minutes longer, or until pork reaches an internal temperature of 140 degrees F. Remove from oven. Brush again with glaze. Tent with foil; let sit for 10 minutes before slicing. Yield: 6 servings.

Cooks Note: Meat cooked in a portable convection oven should be removed from skillet and placed directly on the oven rack. It should be turned half way through cooking.