John’s Roast Pork with Beets and Apples

John’s Roast Pork with Beets and Apples

My second (and first November) Thankful recipe is dedicated to my husband.  I can’t even begin to express what he means to me or how thankful I am for him.  His steady support through all my mental health challenges, his patience with my short temper, and the wonderful father he is to our son is overwhelming.  He’s so supportive (even when it means a kitchen covered in flour and a sink piled high with the dishes of 10 baking experiments) and so kind.  He is easily the best person I know.  So this recipe, with all the amazing feelings I have for him, is dedicated to John.

Roast Pork with Beets and Applesmonster cake meter

minced sageLet’s start with the herbs.  I, when I possibly can, use fresh sage for this dish.  There are so few flavors that we want the best of the best!  It seems like this is a lot of sage, a lot of seasoning, but trust me – you’ll want it all.  We are basically making an herb crust over the pork.  So take the pork out of the fridge to take the chill off and wash the sage.  You’ll want to mince it until it’s fairly small.  To do this well simply place one hand on top of the knife near the end of the blade and rock back and forth, rotating through the pile.  Stop every few rotations to readjust and remake the pile, turn 90-180 degrees, and continue rotating to ensure that everything is minced evenly.  Put the sage, salt, and pepper in a bowl and stir and toss with your fingers to mix it thoroughly.

coat the loin

Next we’re back to the old standby – pat dry the pork and rub each side and the entire length with all the seasoning. Now, if it’s a whole pork loin it will actually be two separate loins. That’s okay, simply separate them and treat them the same.  Again, it feels like a lot, but the flavor is to die for.  Set it aside and allow it to rest.

While the pork is lightly brining (for more information about pork brines, check out this recipe) chop the beets and apples into large pieces.  I slice the beets and then cut each slice in half.  Slice the apples off the core and then cut thinly.  The onion should be sliced and then each slice quartered to leave longer pieces of onion.

sear the loin

Add oil to a heavy-bottom pan that can be used in the oven (I use a braiser) and heat on medium.  If you don’t have this you can use a regular frying pan and then an oven safe 9×13 pan.  When the oil is hot add the pork and sear on each side for 2-3 minutes.  You want the sear to be nice and strong so once it’s laying down don’t move it for the entire 2-3 minutes.  You want to see the sear cook depth when you look at the pork from the side.  Repeat on all sides and then sear the ends.  Remove from the oil and place on a plate to the side.

veggies and fruit

Next add the onions and the beets to the same pan and saute for 3-5 minutes, or until the beets have lost their extremely hard feeling.  You still want them to be hard, by the way, just not rigid.  Then add the apples and continue to saute for 2 minutes, or until all the apples are shiny.

pork on veggies and fruit

Add the pork back on the veggie/fruit mixture.  You’ll want it resting on top to prevent the juices from getting into the pork and braising instead of roasting it.  If you’re transferring everything to a 9×13 pan first lightly grease the pan, place the fruit/veggie mix in, and lay the pork on top.  Then put the whole thing in the oven and bake for 45 minutes.  At this point you’ll want to test the center of your pork with a meat thermometer.  It needs to read 145F (for medium rare) to 160F (for medium).  If it’s not quite there simply continue allowing it to roast until it reads your comfortable temperature.  Pork inherently has some kind of nasty diseases if it’s raw, so be sure to cook it properly!  I don’t want anyone getting sick on my watch!

cover with foil

When it’s ready remove the entire pan from the oven and cover with tinfoil, allowing it to rest for 5-10 minutes but not less than 5 minutes.  This is to help the juices stabilize so you don’t lose any of that flavor when you cut it.  Serve and enjoy!

pork and stuff

John's Roast Pork with Beets and Apples

  • Servings: 6
  • Difficulty: moderately easy
  • Print

Roast pork loin with a sage herb crust with beets and apples

Ingredients

  • 1 2-3 pound pork loin
  • 5-6 large beets
  • 3 medium apples (I prefer granny smith for this recipe)
  • 1 medium yellow onion
  • 1/3 cup fresh sage (packed)
  • 1.5 tablespoons kosher salt
  • 1.5 teaspoons black pepper
  • 2 tablespoons vegetable oil

Directions

  1. Remove the pork out of the fridge and preheat the oven to 375F.
  2. Wash and mince the sage by placing one hand on top of the knife near the end of the blade and rocking the knife back and forth, rotating through the pile.  Stop every few rotations to readjust and remake the pile, turn 90-180 degrees, and continue rotating to ensure that everything is minced evenly.
  3. Put the sage, salt, and pepper in a bowl and stir and toss with your fingers to mix.
  4. Pat dry the pork and rub each side and the entire length with all the seasoning. Set it aside and allow it to rest.
  5. Chop the beets and apples into large pieces. Slice the beets and then cut each slice in half. Slice the apples off the core and then cut thinly. Slice the onion and then quarter the slices.
  6. Add oil to a heavy-bottom pan that is oven safe and heat on medium. (If you don’t have this you can use a regular frying pan and then an oven safe 9×13 pan.).
  7. When the oil is hot add the pork and sear on each side for 2-3 minutes.
  8. Repeat on all sides and then sear the ends.  Remove from the oil and place on a plate to the side.
  9. Add the onions and the beets to the same pan and saute for 3-5 minutes, or until the beets have lost their extremely hard feeling. (The beets should still be hard, just not rigid.).
  10. Add the apples and continue to saute for 2 minutes, or until all the apples are shiny.
  11. Add the pork back on top of the veggie/fruit mixture. Or transfer veggie/fruit mixture to a greased 9×13 pan and place the pork on top.
  12. Put the entire whole thing in the oven and bake for 45 minutes.
  13. Test the center of your pork with a meat thermometer.  It needs to read 145F (for medium rare) to 160F (for medium).
  14. When it’s ready remove the entire pan from the oven and cover with tinfoil, allowing it to rest for 5-10 minutes but not less than 5 minutes.
  15. Serve and enjoy!

Monster Curry

Monster Curry

Guys, there’s no such thing as Monster Extract.  We all know this.  It’s severely disappointing, but it’s true.  So, after much deliberation, I decided that Monster Extract was simply going to be unusual ingredients thrown into regular meals that either A) dye the food a more purple color or B) add a unique/unexpected purple food to the meal.  The goal is to actually do both.  And while some recipes will require the use of food coloring to achieve the right effect, this one, I am proud to say, does not!  Now, to make that happen, this meal isn’t quite as purple as I wish it could have been.  But we make do…

Monster Currymonster cake meter

We need to start with the chicken and the marinade.  This allows the spices to mix together for long enough that the marinade takes on the flavor of the spices and they don’t taste quite so raw and it also allows the chicken to soak up the flavor of the marinade.  It’s like… giving the chicken the Zora Tunic – all of a sudden Link takes on the characteristics of the Zora and can breathe underwater.  Thank goodness.

So cut up the thigh meat (technically you can use breast, too, but thigh tends to retain moisture better) into 1/2 inch cubes.  Doesn’t have to be perfect, we just want them similar in shape so they cook at the same time.  Then peel and cut the garlic and fresh ginger.

add to the blender

Next we add all the spices, the tomato paste, and the yogurt to a blender (or food processor if you’re cool like that).  Blend until completely combined.  You may have to stop occasionally, even in a high-powered blender like a Vitamix, and shake and scrape everything around to make sure the garlic and ginger get thoroughly chopped.

Add the spice mixture to a bowl with the chicken and stir to completely coat the chicken.  Cover and let it marinate in the fridge for at least 1 hour, preferably 2.

When the chicken is nearly done marinating let’s take the onion, carrot, and beets, wash them, and dice them.  A word of caution – if you cut the beets into large or thick pieces they will take FOREVER to cook.  Don’t make my mistakes, cut them up nice and skinny.

Start the rice about the time you’re ready to start cooking.  We’ve gone over this – add rice, wash rice, add water, press start.  You guys are experts by this point!

When you’re done dicing and slicing, take the chicken out of the fridge to warm up a bit.  Add half the butter and oil to a pan – I prefer my good, old-fashioned cast iron pans.  I’m kind of obsessed with them…  When the butter is melted add the onion and cook for maybe 1-2 minutes.  Next add the carrots and beets and cook until they’re tender, about 10 minutes.

cook chicken

Remove the veggies from the pan and add the remaining butter and oil.  When the butter is, you got it, melted, add the chicken and all the marinade.  It feels like a lot.  It feels thick and goopy.  It feels weird.  But trust me, it all works out in the end.

add veggies back in

Cook until the chicken is completely cooked through.  Depending on the size of your chicken pieces it should take about 10 minutes.  Just make sure there’s no pink in the middle of a piece if you cut it open, okay?  Add back all the veggies and stir and cook for another 3-5 minutes, until everything is nice and combined.

add the cream

At this point, add your heavy cream.  Stir and mix until it’s completely combined and then simmer for about 15 minutes.  We want to give the flavors time to combine and we want to give the curry time to change colors from yellow to… a more purplish yellow…  It’s all I could do, folks.

close up

Serve with the rice and be happy!

Link’s Monster Curry recipe:

    • Hylian Rice
    • Goron Spice
    • Monster Extract

Monster Curry

  • Servings: 5
  • Difficulty: moderately easy
  • Print

A chicken korma curry with beets and carrots


Recipe adapted from Indian Chicken Korma by Sabrina from Dinner Then Dessert

Ingredients

  • 8 chicken thighs boneless and skinless
  • 5 medium carrots
  • 8-10 beets
  • 1 medium yellow onion
  • 2 tablespoons cooking oil i.e. canola
  • 6 tablespoons butter
  • 1 1/2 cups heavy cream
  • 2.5 cups dry rice
  • water to cook rice

Marinade

  • 3 tablespoons tomato paste
  • 1.5 tablespoon-sized piece of fresh ginger, peeled
  • 3 large garlic cloves
  • 1.5 tablespoon garam masala
  • 1/3 teaspoon crushed red pepper (or more for a spicier meal)
  • 3/4 teaspoon paprika
  • 1.5 teaspoon ground cardamom
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon turmeric
  • 1/2 cup almonds
  • 1 1/4 cup greek yogurt

Directions

  1. Cut up the chicken thighs into 1/2 inch cubes.
  2. Add all the spices, tomato paste, and yogurt to a blender or food processor.
  3. Blend until completely combined, scraping down and mixing the sauce as needed.
  4. Add the spice mixture to a bowl with the chicken and stir to completely coat the chicken.  Cover and let it marinate in the fridge for at least 1-2 hours.
  5. Wash and dice the onion, carrot, and beets. Dice the beets into thin, bite-size pieces in order to shorten cooking times.
  6. Start the rice when you’re ready to start cooking. Rinse the rice several times, add water up to your first knuckle of your finger when it rests on top of the rice, and press start on your rice cooker.
  7. Take the chicken out of the fridge to warm up while you cook the vegetables.
  8. Add half the butter and oil to a pan. When the butter is melted add the onion and cook for 1-2 minutes. Add the carrots and beets and cook until they’re tender, about 10 minutes.
  9. Remove the veggies from the pan.
  10. Add the remaining butter and oil. When the butter is melted add the chicken and all the marinade.
  11. Cook until the chicken is completely cooked through, ensuring there is no pink in the center of the chicken – about 10 minutes.
  12. Add back all the veggies and stir and cook for another 3-5 minutes, until everything is combined.
  13. Add the heavy cream.  Stir and mix until it’s completely combined and then simmer for about 15 minutes.
  14. Serve with the rice and be happy!