This Chicken and Ham Casserole is a great way to use up leftover chicken and ham. The meats can, of course, be cooked special for this casserole; however, using leftovers lessens the prep work. The combination of the two kinds of meats makes for a more interesting and substantial casserole than if only one kind was used. However, despite its name, this casserole can be made with just either 2 cups of cooked chicken or 2 cups of cooked ham, instead of a cup of each. Continue reading Chicken and Ham Casserole→
Today, I am sharing my newly-developed recipe for Ham Lentil Soup that is made from a leftover ham bone, broth, and ham.
If you are a regular follower of my food blog, by now you have likely figured out that I am a fan of leftovers and of foods that generate leftovers that can be used in other dishes. One of my favorite comfort food meals is a boiled ham dinner. I blogged about this back in 2013. I buy a large smoked pork picnic ham, place it in a big stockpot with lots of water and boil it for a good while then add the vegetables to make a meal-in-one-pot soup. Easy-peasy and, oh, ever-so-tasty. However, these hams are almost always quite large and there is a lot of meat. After a couple of days of leftover ham with scalloped potatoes, sandwiches, and perhaps my Hawaiian Fiesta Casserole, I find it’s time to do something else with the ham and the flavorful broth in which it was boiled.
I’ve decided that all that good ham broth should not go to waste so I have developed a recipe to use the leftover ham broth and ham to make a tasty soup… a second soup, of sorts, from the same piece of meat. Ham Lentil Soup is a good economical way to use leftovers. You will need to refer back to my 2013 post for directions on cooking the ham in order to get the ham broth, so go ahead and click here for those instructions. Make sure you use enough water to cook the ham so that you end up with 7 cups of ham broth and, remember, the water will reduce as the ham cooks so you will most likely need to top it up during the cooking process.
Ham Lentil Soup
Now, this leftover Ham Lentil Soup could be made without the ham broth, instead using all chicken broth or vegetable broth. However, what would be missing would be the wonderful flavor of the natural ham broth. So, after I have removed the cooked ham from the stock pot, what I do is refrigerate the ham broth overnight. A layer of fat will form on the top of the broth. Skim all of that off and discard it. Strain the broth through a cheesecloth lined strainer to remove any remaining whole bits of fat. Place 7 cups of the ham broth along with the meaty ham bone striped of most of its meat, and the addition of several wonderful spices into a large stockpot. The bone has great flavor in it and the spices will enhance the ham broth and form a flavorful foundational base for the soup. It’s the broth that makes this soup so it needs lots of flavor. After this broth has cooked slowly in a large stock pot under cover for about 45 minutes, it will have reduced down to about 4 cups or so. Strain this so you have a clear broth.
Then, get those aromatics cooking in the oil. Add the strained ham broth and top it up with 4 cups of vegetable broth so you have 8 cups of liquid. The great part about this soup is that if you end up with more than 4 cups of strained ham broth, just add less vegetable broth or, conversely, if you have less than 4 cups of ham broth, top it up with more vegetable broth. Follow the recipe for when to add the different vegetables and lentils that require different cooking times. If there is a vegetable you don’t like, simply replace it with an equal amount of a vegetable you prefer.
Ham Lentil Soup
This is a great way to totally maximize the use of a large ham. When you get tired of it, dice up the leftover ham and use it in this soup. Anywhere from 1 1/2 to 2 cups of leftover ham will suffice for this recipe. It’s meant to be a brothy, not thick, soup. I have added some orange lentils to this soup for extra substance but also because lentils are a good source of dietary fiber, protein, and minerals. I have chosen orange lentils because they cook in a relatively short time, usually about 20-25 minutes. Don’t overcook the soup after adding the lentils or they will turn to mush. The lentils will still be flavorful but they will have lost their shape if cooked too long.
This Ham Lentil Soup is a good way to maximize and change up leftover ham and it also freezes well.
Ham Lentil Soup
[Printable recipe follows at end of posting]
Ham Lentil Soup
Ingredients:
Step 1: 1 leftover meaty ham bone 7 cups liquid (ham stock, chicken or vegetable broth) 2 whole star anise 10 whole cloves ½ cinnamon stick (about 3”) 3 cardamon pods 5 whole peppercorns 1 large unpeeled garlic clove 2 whole allspice 2 bay leaves
Step 2: 2-3 tbsp vegetable oil 2/3 cup onion, chopped 2/3 cup celery, chopped (apx. 1 large stalk) 1/3 cup parsnip, diced 3 garlic cloves, minced 4 cups strained broth from Step 1 above 2 vegetable stock cubes 4 cups hot water ¾ cup carrots, diced ½ cup turnip, diced 1 bay leaf 1 tsp dried thyme ¾ tsp dried basil ½ tsp dried oregano ½ tsp marjoram ½ tsp summer savory ¼ tsp cloves Pepper, to taste 4 oz (apx. ¾ cup) orange lentils, rinsed and drained 1 cup potato, diced 19 oz can white kidney beans, drained and rinsed ½ cup frozen corn ½ cup frozen peas 1½ – 2 cups cooked leftover ham, diced Fresh parsley for garnish
Method:
Step 1: Place leftover ham bone in large stock pot. Add 7 cups liquid (either ham stock left over from boiling the picnic ham or, alternatively, use chicken or vegetable stock). Add star anise, whole cloves, cinnamon stick, cardamom pods, peppercorns, garlic clove, allspice, and bay leaves. Cover and boil gently over medium-low heat for about 45 minutes. Remove from heat and strain through fine mesh strainer. Discard bone and spices. Set broth aside. This should yield approximately 4 cups broth.
Step 2: Heat oil over medium heat in the large stock pot. Add the onions, celery, and parsnip. Sauté 1 minute, stirring constantly. Add the garlic and sauté for an additional minute, stirring briskly.
Return strained broth from Step 1 to stock pot. Dissolve 2 vegetable stock cubes in 4 cups hot water. Add to the strained broth. Bring to a boil. Add carrots, turnip, and spices. Cover and cook over medium low heat for 15 minutes. Add the lentils. Cook for 10 minutes then add the potato and drained kidney beans. Cook for about 10 minutes then add the corn, peas, and cooked ham. Cook for about 10-15 minutes longer, or until vegetables are fork tender.
This flavorful ham lentil soup makes good use of leftover ham bone, broth, and ham along with a mixture of vegetables, spices, and lentils.
Ingredients
Step 1:
1 leftover meaty ham bone
7 cups liquid (ham stock, chicken or vegetable broth)
2 whole star anise
10 whole cloves
½ cinnamon stick (about 3”)
3 cardamon pods
5 whole peppercorns
1 large unpeeled garlic clove
2 whole allspice
2 bay leaves
Step 2:
2-3 tbsp vegetable oil
2/3 cup onion, chopped
2/3 cup celery, chopped (apx. 1 large stalk)
1/3 cup parsnip, diced
3 garlic cloves, minced
4 cups strained broth from Step 1 above
2 vegetable stock cubes
4 cups hot water
¾ cup carrots, diced
½ cup turnip, diced
1 bay leaf
1 tsp dried thyme
¾ tsp dried basil
½ tsp dried oregano
½ tsp marjoram
½ tsp summer savory
¼ tsp cloves
Pepper, to taste
4 oz (apx. ¾ cup) orange lentils, rinsed and drained
1 cup potato, diced
19 oz can white kidney beans, drained and rinsed
½ cup frozen corn
½ cup frozen peas
1½ - 2 cups cooked leftover ham, diced
Fresh parsley for garnish
Instructions
Step 1: Place leftover ham bone in large stock pot. Add 7 cups liquid (either ham stock left over from boiling the picnic ham or, alternatively, use chicken or vegetable stock). Add star anise, whole cloves, cinnamon stick, cardamom pods, peppercorns, garlic clove, allspice, and bay leaves. Cover and boil gently over medium-low heat for about 45 minutes. Remove from heat and strain through fine mesh strainer. Discard bone and spices. Set broth aside. This should yield approximately 4 cups broth.
Step 2: Heat oil over medium heat in the large stock pot. Add the onions, celery, and parsnip. Sauté 1 minute, stirring constantly. Add the garlic and sauté for an additional minute, stirring briskly.
Return strained broth from Step 1 to stock pot. Dissolve 2 vegetable stock cubes in 4 cups hot water. Add to the strained broth. Bring to a boil. Add carrots, turnip, and spices. Cover and cook over medium low heat for 15 minutes. Add the lentils. Cook for 10 minutes then add the potato and drained kidney beans. Cook for about 10 minutes then add the corn, peas, and cooked ham. Cook for about 10-15 minutes longer, or until vegetables are fork tender.
Notes
Please read entire blog post for additional information on making this soup.
Last week I cooked a boiled ham dinner and, despite that I had my local butcher cut me a small smoked picnic ham, it still had a lot of meat on it. You can get my method for making a boiled ham dinner here. After sandwiches and leftovers for a few nights, I decided it was time to find another use for the rest of the ham. I am not one to throw out food so I always find ways to use up leftovers.
Hawaiian Fiesta Casserole
So, I made what I call a Hawaiian Fiesta Casserole aptly named because, in addition to the ham, it has pineapple, rice, and bright green broccoli florets. This casserole is not difficult to make but it does take a bit of time, planning, and coordination since the rice and broccoli have to be pre-cooked and the pineapple fried (yes, fried).
I use about 7.5 ounces of diced cooked ham for this recipe. Use fresh broccoli if at all possible and only barely cook it. Broccoli cooks super fast and, if it is overcooked, it may go to “mush” when it is baked in the casserole. For this recipe, it needs no more cooking than a minute or two.
Fresh pineapple can be used but I use canned pineapple chunks because I use 1/4 cup of the pineapple juice in the sauce to give it a bit of sweet flavour.
Any kind of cream-based soup can be used in this casserole – cream of celery, broccoli, broccoli and cheese, or mushroom. I often use cream of celery soup as it is a mild soup that doesn’t compete with other flavours in the casserole but the other soups work well, too.
Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole
Ingredients:
½ cup cooked rice 1 – 10 oz can cream of celery soup (or cream soup of choice) 2 tbsp sour cream 1/3 cup milk ½ tbsp liquid chicken bouillon ½ tbsp butter 2 tbsp brown sugar 5 oz fresh broccoli florets 7½ oz cooked ham, diced (apx. 1½ cups) 1 cup pineapple chunks, drained (retain ¼ cup of the juice)
½ cup fine bread crumbs 2 tbsp finely grated Parmesan cheese
Method:
Cook rice according to package instructions
In large measuring cup, mix the soup, sour cream, milk, pineapple juice, and liquid chicken bouillon together. Set aside.
Melt butter in small frypan over medium high heat. Stir in brown sugar until it melts. Add pineapple chunks and cook over medium heat for 2-3 minutes, stirring often. Remove from heat and set aside.
Cook broccoli in boiling salted water over high heat for 1-2 minutes. Do not overcook.
To assemble casserole:
Grease a 1.5 litre casserole dish or, alternatively, spray with cooking oil. Spread cooked broccoli on bottom of casserole dish.
Sprinkle cooked rice on top of broccoli.
Add a layer of pineapple chunks.
Lastly, add the layer of ham.
Pour soup mixture over casserole contents.
In small dish, mix the bread crumbs and Parmesan cheese together and sprinkle over casserole.
Bake for 25-30 minutes or until top of casserole is lightly tanned and soup starts to bubble around the edges. Remove from oven and let stand for at least 10 minutes to allow casserole to set before serving.
Yield: 4-6 servings
Hawaiian Fiesta Casserole
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A casserole filled with a wonderful blend of flavors - ham, rice, broccoli, and pineapple all smothered in a rich creamy sauce.
Ingredients
½ cup cooked rice
1 – 10oz can cream of celery soup (or cream soup of choice)
2 tbsp sour cream
1/3 cup milk
½ tbsp liquid chicken bouillon
½ tbsp butter
2 tbsp brown sugar
5 oz. fresh broccoli florets
7½ oz cooked ham, diced (apx. 1½ cups)
1 cup pineapple chunks, drained (retain ¼ cup of the juice)
½ cup fine bread crumbs
2 tbsp finely grated Parmesan cheese
Instructions
Cook rice according to package instructions
In large measuring cup, mix the soup, sour cream, milk, pineapple juice, and liquid chicken bouillon together. Set aside.
Melt butter in small frypan over medium high heat. Stir in brown sugar until it melts. Add pineapple chunks and cook over medium heat for 2-3 minutes, stirring often. Remove from heat and set aside.
Cook broccoli in boiling salted water over high heat for 1-2 minutes. Do not overcook.
To assemble casserole:
Grease a 1.5 litre casserole dish or, alternatively, spray with cooking oil. Spread cooked broccoli on bottom of casserole dish. Sprinkle cooked rice on top of broccoli. Add a layer of pineapple chunks. Lastly, add the layer of ham.
Pour soup mixture over casserole contents.
In small dish, mix the bread crumbs and Parmesan cheese together and sprinkle over casserole.
Bake for 25-30 minutes or until top of casserole is lightly tanned and soup starts to bubble around the edges. Remove from oven and let stand for at least 10 minutes to allow casserole to set before serving.
Today, I am sharing a new recipe for pork chops. In addition to PEI pork, I am also featuring two other PEI products, both from J.J. Stewart Foods and Soda Company, in Stratford. The first is a new preserve flavor — Cranberry Champagne with Crystallized Ginger — and the second is from their maple mustard line.
This is a very easy recipe to make and does not take a lot of time to prepare. It is essentially pan-fried pork chops with a pan reduction sauce made with chicken stock, orange juice, mustard, and the preserves. This recipe is easily doubled.
½ cup chicken broth 2 tbsp orange juice 1½ tsp balsamic vinegar (I used Liquid Gold’s Grapefruit Balsamic Vinegar) 3 tbsp J. J. Stewart’s Cranberry Champagne with Crystallized Ginger Preserve 1 tbsp J.J. Stewart’s Dill and Chardonnay Maple Mustard ¼ tsp onion ⅛ tsp garlic powder
Method:
Assemble ingredients.
Over medium heat, add 2 tsp olive oil to small frypan. Add pork chops and cook, turning once until cooked to desired doneness. Remove chops from pan and transfer to oven-proof covered dish. Place pork chops in oven set at very low temperature, just enough to keep them warm while preparing sauce.
Add the chicken broth, orange juice, and balsamic vinegar to frypan. Over medium heat, cook liquid (uncovered) until it reduces to about half.
Whisk in the mustard along with the garlic and onion powders until mixture is smooth.
Whisk in the preserves. Cook until mixture becomes the consistency of syrup.
Return the pork chops to the frypan and heat for about 1 minute, turning the chops at half-time to glaze both sides.
Serve hot with the cranberry-ginger sauce mixture drizzled over top of each pork chop. Serve with potato or rice and your favorite vegetable(s).
Serves: 2
Note: Other brands of preserves, mustard, and balsamic vinegar may be used in this recipe; however, flavor will differ.
You may also like this pork chop recipe from My Island Bistro Kitchen:
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When I have ham, I traditionally boil it and add all the veggies to the same pot in the last 30-40 minutes and let them cook in the broth. You can find my recipe for this comfort food meal here.
Baked Glazed Ham
However, sometimes, I like to make it a bit more special by baking and glazing the ham. Hams are very economical when bought on sale and they yield a good amount of meat if you are serving a crowd or wanting leftovers — I love leftovers because it means a few days of little meal prep!
Baked Glazed Ham
For this baked glazed ham, I started out with a cured ham (bone in). I scored the surface of the ham in a diamond pattern, cutting in between 1/8″ and 1/4″. At the intersection of each diamond, I inserted a whole clove.
The oven was preheated to 325F and the large roaster was lined with tin foil to make clean up easier. The ham was placed on the roaster’s wire rack. I then poured 1 1/2 cups of root beer into the roaster, ensuring that the ham was not sitting in the root beer.
I brushed a very thin, light coating of the sweet and tasty glaze on the ham (recipe follows).
The cover was placed on the roaster and the baking began as the steam from the root beer infused the ham with additional flavor as it baked. About 50 minutes before I estimated the ham to be baked, I applied a thicker coating of the glaze, making sure it penetrated into the ham meat through the scored lines and I returned the ham to the oven to continue baking. About 25 minutes later, I reapplied the glaze. When the ham was cooked, I removed it from the oven and let it rest about 15 minutes before carving it. This makes it much easier to carve clean slices that stay whole.
The ham was served with scalloped potatoes and a medley of stir-fried colorful vegetables.
Baked Glazed Ham Served with Scalloped Potatoes and Stir-fry Vegetable Medley
[Printable recipe follows at end of posting]
Glaze for Baked Ham
Ingredients:
1/4 cup orange juice 1 tbsp honey 3/4 tbsp mustard 1 tbsp pineapple juice 2 1/2 tbsp brown sugar 1/2 tbsp cornstarch 1/4 tsp ginger
Method:
Assemble ingredients.
Combine brown sugar and cornstarch together. Add all remaining ingredients into a small saucepan. Stir in the brown sugar-cornstarch mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened.
Brush very lightly over uncooked ham. About 50 minutes before ham is estimated to be baked, apply a thicker coat of the glaze to the ham, ensuring it penetrates into the diagonal cuts in the surface of the ham. About 25 minutes later, apply another coat of the glaze and return to oven to finish baking. Allow ham to rest for about 15 minutes before carving.
Take your baked ham to the next level with this easy-to-make sweet glaze
Course Main Course
Cuisine Canadian
Keyword baked glazed ham
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
¼cuporange juice
1tbsphoney
¾tbspmustard
1tbsppineapple juice
2½tbspbrown sugar
½tbspcornstarch
¼tspginger
Instructions
Assemble ingredients.
Combine brown sugar and cornstarch together. Add all remaining ingredients into a small saucepan. Stir in the brown sugar-cornstarch mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened.
Brush very lightly over uncooked ham. About 50 minutes before ham is estimated to be baked, apply a thicker coat of the glaze to the ham, ensuring it penetrates into the diagonal cuts in the surface of the ham. About 25 minutes later, apply another coat of the glaze and return to oven to finish baking. Allow ham to rest for about 15 minutes before carving.
Today, I am sharing a recipe for one of my favorite ways to serve pork chops. It’s very simple and easy to make and uses very few ingredients, none of them uncommon or hard to find. In fact, many cooks likely already have the ingredients in their kitchens.
I find this is a good recipe to use to tenderize the chops and it works with any cut of the meat, boneless or with bone in. The soup sauce also keeps the chops moist.
The recipe is quick and easy enough for a weeknight meal but can also be served as company fare. Make a simple bread stuffing (be sure to use fresh, soft bread crumbs). Brown the pork chops quickly in a frying pan, then transfer them to a baking dish. Top each chop with a generous amount of the stuffing. Mix a can of cream of mushroom soup with a small amount of milk and pour over the pork chops and stuffing. Dinner in about 1 hour. This can be served with your choice of potato or rice but baked potato goes particularly well with this meal along with a side of your favorite vegetable(s).
Pork Chops with Bread Stuffing and Creamy Mushroom Sauce
Ingredients:
2 cups soft bread crumbs 2 tbsp finely chopped onion 1½ tsp summer savory 2 tbsp finely chopped celery 2 tbsp finely chopped apple 1 tsp liquid chicken bouillon 2 tbsp melted butter 1½ tbsp water Salt and pepper, to taste
1½ tbsp butter 4 pork chops, boneless or bone-in
1 – 10 oz can cream of mushroom soup ⅓ cup milk
Method:
Assemble ingredients.
Combine bread crumbs, onion, summer savory, celery, apple, chicken bouillon, melted butter, water, salt and pepper.
Stir stuffing mixture well. Set aside.
Preheat oven to 350°.
Over medium-high heat, melt 1½ tbsp butter in large frying pan. Brown pork chops, turning each once to brown on both sides.
Transfer to greased casserole dish.
Combine the cream of mushroom soup with the milk and stir well. Set aside.
Using an ice cream scoop, place ¼ of the bread stuffing mixture on top of each pork chop. Pour the soup mixture over the stuffing and pork chops.
Bake, uncovered, for approximately 45-60 minutes (depending on size of pork chops), until the chops are tender.
Serve with baked potato and your favorite side vegetable(s).
Pork Chops with Bread Stuffing and Creamy Mushroom Sauce
Pork chops with bread stuffing baked with a creamy mushroom sauce. Serve with baked potato and a side vegetable of choice
Course Main Course
Servings4
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
2cupssoft bread crumbs
2tbspfinely chopped onion
1½tspsummer savory
2tbspfinely chopped celery
2tbspfinely chopped apple
1tspliquid chicken bouillon
2tbspmelted butter
1½tbspwater
Salt and pepperto taste
1½tbspbutter
4pork chopsboneless or bone-in
110 ozcan Cream of Mushroom Soup
1/3cupmilk
Instructions
Combine bread crumbs, onion, summer savory, celery, apple, chicken bouillon, melted butter, water, salt and pepper. Stir well. Set aside.
Preheat oven to 350°.
Heat 1½ tbsp butter in large frying pan. Brown pork chops, turning each once to brown on both sides. Transfer to greased casserole dish.
Combine the cream of mushroom soup with the milk and stir well. Set aside.
Using an ice cream scoop, place ¼ of the bread stuffing mixture on top of each pork chop. Pour the soup mixture over the stuffing and pork chops.
Bake, uncovered, for approximately 45-60 minutes (depending on size of pork chops) until the chops are tender.
Serve with baked potato and you favourite side vegetable(s).
Recipe Notes
Serves 4.
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Pork Chops with Bread Stuffing and Creamy Mushroom Sauce
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Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce served with Potato Croquettes and Roasted Root Vegetables
If you have been following my postings, you will recall my January 12, 2013, entry using black garlic in a sauce over sea scallops. My latest culinary escapade finds it is a suitable flavouring for sauces for meat as well. Below you will find the recipe I created for a pomegranate, red wine, and black garlic sauce to accompany a marinated pork loin roast. It serves 2-3.
As I described in my earlier posting on black garlic, don’t expect any traditional garlic flavour from this fermented version which is very sweet and tastes more like a fig or a prune than it does garlic. I like pomegranate molasses but it can sometimes be hard to find as many of the traditional supermarkets in my area don’t tend to carry it. However, if you can locate a grocer who sells Middle Eastern food in your area, you are most likely able to find the molasses there. The marinade itself is very traditional but the sauce I have created for drizzling over the roast pork loin slices is a somewhat sweet sauce with a rich burgundy color which, of course, comes from the combination of the pomegranate molasses, red wine, and black garlic. It makes a fine pairing, both in taste and visually, with the roast pork.
Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce
Ingredients:
3/4 lb pork loin roast
Marinade
2 tbsp soya sauce 1 clove garlic, minced 1 1/2 tbsp brown sugar 1 tbsp olive oil 1/8 tsp ginger 1/2 tbsp white wine vinegar 1 tsp shallot, finely minced salt and pepper to taste Mix all ingredients and place in dish. Place roast in marinade and turn once to coat. Cover and place in refrigerator for 3-4 hours, turning occasionally to baste.
Preheat oven to 425F. Place roast on rack in small roaster. Roast, uncovered, for 15 minutes. Reduce temperature to 325F and continue to roast, covered, until internal temperature of roast registers 150-160F on meat thermometer. Remove from oven and let stand, covered for 10-15 minutes before slicing and serving with Pomegranate, Red Wine, and Black Garlic Sauce (recipe below).
Mixing the soya sauce, oil, white wine vinegar, and garlic for the marinade
Adding brown sugar, ginger, salt, pepper, and shallots to the marinade
Marinating the Pork Roast and Preparing it for Roasting
Pomegranate, Red Wine, and Black Garlic Sauce
1 tsp butter 1 tbsp shallots, finely minced 2 cloves black garlic, sliced or fork-mashed 1 1/2 tbsp pomegranate molasses 1/4 cup chicken stock 1/2 tbsp balsamic vinegar 1/4 cup red wine 1 tbsp brown sugar 1/16 tsp cardamon 1 tbsp orange juice 1 tsp cornstarch
Melt butter in saucepan. Add shallots and sauté for 2-3 minutes. Add black garlic. Stir and sauté for apx. 30 seconds.
Add pomegranate molasses, chicken stock, balsamic vinegar, red wine, brown sugar, and cardamon. Stir over medium heat just until mixture reaches boiling point. Reduce heat to low.
Mix cornstarch into orange juice. Add some of the hot mixture to the orange juice and cornstarch mixture to temper it. Add the mixture to the pot. Stir over medium-low heat until thickened.
Slice roast into 1/4″ thick slices and plate. Drizzle warm sauce over pork.
Making the Pomegranate, Red Wine, and Black Garlic Sauce
Making the Sauce for the Pork Roast
Sliced Pork Loin Roast Served with Pomegranate, Red Wine, and Black Garlic Sauce
I served the pork loin roast with potato croquettes and roasted root vegetables which were lightly tossed with a maple syrup and balsamic vinegar dressing.
Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce
A moist and tender pork roast is marinated, roasted, and served with a delectable sauce made with pomegranate, red wine, and black garlic.
Course Main Course
Keyword pork, pork roast
Servings3
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
3/4lbpork loin roast
Marinade
2tbspsoya sauce
1clovegarlic, minced
1 1/2tbspbrown sugar
1tbspolive oil
1/8tspginger
1/2tbspwhite wine vinegar
1tspshallot, finely minced
salt and pepper to taste
Pomegranate, Red Wine, and Black Garlic Sauce
1tspbutter
1tbspshallots, finely minced
2clovesblack garlic, sliced or fork-mashed
1 1/2tbsppomegranate molasses
1/4cupchicken stock
1/2tbspbalsamic vinegar
1/4cupred wine
1tbspbrown sugar
1/16tspcardamon
1tbsporange juice
1tspcornstarch
Instructions
Marinade:
Mix all marinade ingredients and place in dish large enough to accommodate the meat. Place meat in marinade and turn once to coat. Cover and place in refrigerator for 3-4 hours, turning occasionally to baste.
Preheat oven to 425°F. Place roast on rack in small roaster. Roast, uncovered, for 15 minutes. Reduce temperature to 325°F and continue to roast, covered, until internal temperature of roast registers 150-160F on meat thermometer. Remove from oven and let stand, covered for 10-15 minutes before slicing and serving with Pomegranate, Red Wine, and Black Garlic Sauce.
Pomegranate, Red Wine, and Black Garlic Sauce:
Melt butter in saucepan. Add shallots and sauté for 2-3 minutes. Add black garlic. Stir and sauté for apx. 30 seconds.
Add pomegranate molasses, chicken stock, balsamic vinegar, red wine, brown sugar, and cardamon. Stir over medium heat just until mixture reaches boiling point. Reduce heat to low.
Mix cornstarch into orange juice. Add some of the hot mixture to the orange juice and cornstarch mixture to temper it. Add the mixture to the saucepan. Stir over medium-low heat until thickened.
Slice roast into 1/4" thick slices and plate. Drizzle warm sauce over pork.
Recipe Notes
Yield:2-3 servings
Marinated Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce
