Dinner is served! It has been some time since I was feeling
actually ambitious in the kitchen but we had a pork loin out and I have been
quite proud of my ability to grill them so I was on a mission! I acquired The
America’s Test Kitchen Family Cookbook and figured that is where I will find
whatever I wanna make. Not sure why I
wanted Scalloped potatoes but I did, kind of craving them. I have tried some recipes before but they
never quite came out as I wanted, took too long to bake or not creamy;
something was always off. I found an
interesting one in the book and decided quite quickly that I was going to make
them! I then went to grilling and wanted a dry rub and a glaze and I found
both. I will say dinner that night was
awesome! My pork loin was so juicy and flavorful! I will not hesitate to make
it like this again and the scalloped potatoes were tasty too. I will do some tweaks but it is definitely my
go to recipe!
This book had a page just of Dry Rubs as well as Wet Rubs;
plus the page of Glazes that I was looking for.
I have been keeping Pure Maple syrup on hand and we had some stone
ground mustard so I was obviously looking to use them. I chose to do the Three-pepper dry rub with a
Maple-Mustard Glaze. It was so amazing!
Dry Rub:
Three-Pepper Dry Rub:
1 Tbsp. black pepper
1 Tbsp. white pepper
1½ tsp. coriander
1½ tsp. cumin
½ tsp. red pepper flakes
½ tsp. cinnamon
Mix together and set aside.
Maple-Mustard Glaze:
2/3 c. whole-grain mustard (I
used stone ground)
½ c. maple syrup
1 Tbsp. balsamic vinegar
Whisk glaze together and set
aside.
**My pork loin was just over 3lbs
so I made only half of my glaze.
The Pork Loin:
1. Preheat
grill. Rinse and dry pork loin. Take dry rub and rub it into all parts of
your pork loin. You want it covered and
well rubbed down!
2. Place
loin on grill. At this point I turn my
loins every 5-10 minutes. I have learned
that doing this keeps them well balanced in their cooking. After about 20-30 minutes of cooking,
depending on the size, you will begin to glaze.
Glaze and rotate your pork loin every couple of minutes for about
another 10 minutes.
3. Take
your loin off the grill and cover it with foil to rest for 10 min. Slice and enjoy!
Scalloped Potatoes:
2 Tbsp. unsalted butter
1 onion, chopped finely
1 tbsp. minced fresh thyme or 1
tsp. dried
2 garlic cloves, minced
1 ¼ tsp. salt
¼ tsp. pepper
2 ½ lbs. russet potatoes (about 5
medium), peeled and sliced 1/8 inch thick
1 c. low-sodium chicken broth
1 c. heavy cream (I actually used
Skim milk because it is all I had)
4 oz. cheddar cheese, shredded (1
c.) (I just used our shredded Mexican Blend)
1. Adjust
an oven rack to the middle position and heat the oven to 425. Melt the butter in a large Dutch oven over
medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the thyme, garlic, salt and pepper
and cook until fragrant, about 30 seconds.
Add the potatoes, broth and cream.
Bring the mixture to a simmer. Reduce the heat to medium-low, cover, and
cook, stirring occasionally, until the potatoes are almost tender, about 10
minutes.
2. Transfer
the mixture to an 8-inch square baking dish.
Gently press the potatoes into an even layer and sprinkle with cheddar
over the top. Bake until the cream is
bubbling around the edges and the top is golden brown, 15-20 min. Let cool for 10 minutes before serving.
Enjoy!
I had no problem with the skim
milk; I will definitely try it with the cream as I am sure it will be much
creamier. I would next time omit the
thyme and use green onions/or chives.
The thyme was a bit strong for us but I did enjoy it. I definitely want
to play with the cheeses as well. Either
way it was a great basic recipe that I will use from here on out!
I definitely LOVE grilling pork loin!
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