Food Network's Adobo Pork Loin with Veggie Stir Fry

The original recipe calls for making a gravy and serving that with the roast. I didn't like the idea of having gravy with stir fried veggies, so I omitted that step. I also added some frozen broccoli and additional adobo seasoning in with the green pepper and onion, although the original didn't call for it.

1 small boneless pork loin
1 T adobo seasoning (I used homemade)
1 t liquid smoke
olive oil
1 green bell pepper, thinly sliced
1 onion, thinly sliced
sea salt and freshly ground black pepper
fresh cilantro to serve

Rub the loin with seasoning and liquid smoke. Place fat side down on a rack in a roasting pan and refrigerate at least 2 hours or up to 1 day. Bring to room temperature before continuing.

Preheat oven to 400°.

Roast the pork, fat side down, for about 45 minutes. Turn and roast another 30 minutes. Remove roast from the oven and set aside, covered loosely, to rest. Slice.

Heat a little oil in a large frying over medium high heat; add veggies. Stir fry til tender crisp and season to taste with Adobo seasoning and salt and pepper.

I served the sliced pork alongside the veggies sprinkled with cilantro.http://media-files.gather.com/images/d833/d216/d746/d224/d96/f3/full.jpg

Comments

Post a Comment

Popular posts from this blog

~Big Al's~ Subs

Image
 I was inspired by this article from my sister Rob, who explains who Big Al is and what he has meant to legions of hungry people in a small town: http://www.gather.com/viewArticle.jsp?articleId=281474977272353&nav=Namespace What makes Big Al's subs better than any others that I have tried are the buns. He uses the same dough recipe as he does for the pizza. This is what I have tried to recreate here. I also made the sub sauce, which is near world famous. I don't think anyone who orders a sub from Big Al's does not also get a side of the sauce. (Well, other than me, but Matt likes it, so of course I had to make it). This is my version of the Big Al's Special complete with sub sauce. Homemade Sub Buns (recipe follows) Capicola Genoa Salami Provolone Cheese Lettuce, tomato and onion Pepperoncini (optional. They aren't authentic to an Al's) Al's Sub Sauce (recipe follows) Homemade Sub Buns I use this pizza dough recipe, which I really like:...
Read more

Mario Batali's Pasta with Roasted Cauliflower

Image
This pasta was absolutely fantastic! 1/2 head cauliflower, broken into florets olive oil, divided salt and freshly ground black pepper 3 garlic cloves, minced 2 anchovies 1 small (14.5 oz) can diced tomatoes 2 cups hot cooked pasta (I used cavatappi) 1/4 cup freshly grated Parmesan chopped fresh parsley leaves pinch saffron 1 T pine nuts, lightly toasted Preheat oven to 350°. Place cauliflower on a large baking pan and drizzle with a little olive oil and sprinkle generously with salt and pepper. Roast for about 15-20 minutes or til lightly golden. Remove and set aside. In a large saucepan, heat oil over medium heat. Cook garlic for a few seconds; mix in anchovies, tomato and garlic. Stir til the anchovies dissolve, about 5 minutes. Toss hot pasta with cauliflower, anchovie mixture, parsley, Parmesan, parsley and saffron. Taste and adjust as desired. Stir in pine nuts and serve immediately. I served the pasta with grilled Texas toast.
Read more

Magic Cookie Bars Recipe

Image
One of my favorite cookie bars of all! 1/2 cup butter, melted 1 1/2 cups vanilla wafer crumbs 1 (14 ounce) can sweetened condensed Milk 2 cups semisweet chocolate chips 1 1/3 cups flaked sweetened coconut 1 cup chopped walnuts Preheat oven to 350°. Coat 13x9" baking pan with non stick cooking spray. Combine vanilla wafer crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a spatula. Bake 25 minutes or til lightly browned. Cool. Cut into bars.
Read more