Normandy Loin Of Pork Recipe
Simply yummy!!!! These two words come to the mind instantly when you taste this Normandy Loin Of Pork. This Normandy Loin Of Pork when served as a Side Dish will bring happiness in your dining room. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Normandy Loin Of Pork, just like I do.
Ingredients
1 3-lb (1.5 kg) loin of pork, boned
2 tbsp (30 mL) butter
2 medium onions, diced
3 medium carrots, peeled and diced
1 leek, cleaned and sliced
1 garlic clove, minced
1 small parsnip, peeled and thinly sliced
1 tsp (5 mL) thyme
2 tsp (10 mL) salt
1/2 tsp (2 mL) pepper
1/4 cup (60 mL) Port wine
Juice and grated rind of 2 oranges
1 orange, peeled and thinly sliced
Directions
Place the butter in a 6-cup (3 L) microwave-safe dish and melt 3 minutes at HIGH.
Place the roast in it, fat side down.
Microwave 5 minutes at HIGH.
Remove roast from dish.
Place the minced vegeta-bles in the baking dish, stir.
Microwave 5 minutes at HIGH, stirring once during the cooking.
Add the thyme, salt and pepper; stir.
Set the meat over the mixture, the bones touching the bottom of the dish.
Add the Port wine, orange juice and rind.
Cover and microwave 30 minutes at MEDIUM.
Check for doneness; if necessary, microwave 10 minutes more at MEDIUM.
When cooked, place the roast on a warm service dish.
Puree the vegetable mixture in a food proces-sor or blender.
Add 1/4 cup (60 mL) tea or water and the thin orange slices.
Cover and microwave 3 minutes at HIGH, stirring once halfway through the cooking.
Pour a few spoonfuls over the roast.
Serve remain-ing gravy in a sauceboat.
Place the roast in it, fat side down.
Microwave 5 minutes at HIGH.
Remove roast from dish.
Place the minced vegeta-bles in the baking dish, stir.
Microwave 5 minutes at HIGH, stirring once during the cooking.
Add the thyme, salt and pepper; stir.
Set the meat over the mixture, the bones touching the bottom of the dish.
Add the Port wine, orange juice and rind.
Cover and microwave 30 minutes at MEDIUM.
Check for doneness; if necessary, microwave 10 minutes more at MEDIUM.
When cooked, place the roast on a warm service dish.
Puree the vegetable mixture in a food proces-sor or blender.
Add 1/4 cup (60 mL) tea or water and the thin orange slices.
Cover and microwave 3 minutes at HIGH, stirring once halfway through the cooking.
Pour a few spoonfuls over the roast.
Serve remain-ing gravy in a sauceboat.
