It’s yummy.  It’s easy too.

Why, it’s like a crunchy pan-fried pork chop with a Japanese twist!

My work here is done.

Happy Wednesday!

PORK TONKATSU
Serves:  4
Source:  Food & Wine Magazine, March 2010, p. 76  Recipe by Grace Parisi.

¼ c. ketchup
¼ c. applesauce (Mott’s is on sale)
1 T. Worcestershire sauce
1 T. soy sauce
1 t. Dijon mustard
1 t. unseasoned rice vinegar
¼ c. all purpose flour
2 egg whites, beaten (Egg-Lands Best eggs are on sale)
1 c. panko breadcrumbs (JFC Brand are on sale)
2 – 8oz. pork tenderloins, cut into 2” pieces and pounded 1/2” thick
Salt
Canola oil
Steamed rice and steamed spinach for serving

In a small saucepan, bring the ketchup, applesauce, Worcestershire, soy, mustard, and vinegar to a simmer; transfer to 4 small serving bowls.  Cool.

Put the flour, egg whites, and panko in 3 separate shallow bowls.  Season the pork cutlets with salt, then dredge in the flour, tapping off the excess.  Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere.

In a large skillet, heat 2 tablespoons of oil.  Add the cutlets and cook over moderate heat until golden brown, about 5 minutes.  Add a bit more oil if it’s been absorbed, then flip the cutlets and cook until cooked through, about three minutes longer.  Transfer the tonkatsu to a work surface and cut into strips.  Transfer to plates and serve with rice, spinach, and the dipping sauce.

I’m astounded, really.  I thought they would be good, but I had no idea how good.

And you’re gonna like the way they taste, I guarantee it.

PORK CHOPS WITH TOMATOES, CARMELIZED ONIONS, & FETA CHEESE
Serves: 4-5
Source:  adapted from allrecipes.com

2 T. olive oil, divided
1 large yellow onion, halved and thinly sliced (yellow onions are on sale)
Pinch sugar
Sea salt and ground black pepper
3 cloves garlic, minced

4 – 5 boneless pork chops, patted dry and seasoned with salt and pepper (Sendik’s Boneless Pork Sirloin Chops are on sale and they are HUGE)

1 ½ c. grape tomatoes, halved (grape tomatoes are on sale)
2 t. good quality balsamic vinegar
2 T. fresh basil, chopped
2 – 3 T. crumbled feta cheese

Place a large skillet over medium heat and add 1 tablespoon olive oil.  Add the onions, a pinch of sugar, salt and pepper to taste and sauté until beginning to turn golden brown, about 10 minutes.  Add minced garlic, cook and stir for 1 minute or so.  Remove onions and garlic from pan and set aside.

Add 1 tablespoon of olive oil to the same pan and heat over medium high.  Place the chops in the hot oil and cook them (undisturbed) for three minutes per side, or until a nice golden brown (it may be necessary to do this two batches; do not crowd your pan).  Transfer browned chops to a platter and tent with foil.

Add the tomatoes and reserved onions and garlic to the pan; season to taste with salt and pepper.  Cook, stirring to deglaze pan and cook the tomatoes slightly, about 3 to 4 minutes.  Add the balsamic vinegar and any accumulated juices from the pork chops.  Stir to combine; cook 1 minute or so.  Pour the tomato and onion mixture over the pork chops.  Top with crumbled feta cheese and fresh basil.  Serve immediately.

In the meantime, and because baby back ribs are on sale, I thought we’d revisit one of my favoritest (that’s not a word) recipes from last summer.  Don’t think I’m sending you out to the patio to grill and chill!  I made these ribs two weeks ago when NTYB was in the middle of finals.  When I came to the grilling step, I fired up my hotter-than-hades broiler and finished them inside.  Worked like a charm!

Host an indoor bar-b-que and serve them as a main course on New Years Eve – or put out a big platter to snack on with all the football that’s on this weekend.  Go Badgers … Packers too!!

CHILI-RUBBED RIBS WITH BARBECUE SAUCE
SERVES:  4
SOURCE:  adapted from epicurious.com1 T. New Mexican chili powder
1 T. chili powder
1 T. cumin
1 T. paprika
1 ½  t. salt
¾ t. black pepper
4 lbs. baby back ribs, patted dry (Value Packs of Sendik’s Baby Back Ribs are on sale)

1-12 oz. light beer (I always use Miller Light)

Your favorite barbecue sauce (I always use KC Masterpiece Original)

Preheat oven to 400.  Whisk chili powders, cumin, paprika, salt, and black pepper together in a small bowl to blend.  Rub spice mixture all over ribs and place the ribs in a heavy large roasting pan.

Boil beer in a medium saucepan until reduced to 1 cup, about 5 minutes.  Pour beer around ribs.  Cover pan tightly with foil.  Bake ribs until fork tender, about 1 hour 30 minutes.

Prepare barbecue or broiler (medium heat).  Brush ribs with some of the barbecue sauce.  Grill or broil ribs until just heated through, about three minutes per side.  Transfer ribs to platter.  Serve, passing more sauce at the table if desired.

No need to thank me.  I live for this stuff.

Pork Medallions with Mushrooms & Madeira
Serves:  4
Adapted from cookscountry.com

2 pork tenderloins, cut crosswise into 1 ½” pieces (pork tenderloin will be on sale tomorrow!)
1 c. flour, seasoned liberally with salt and pepper
3 T. olive oil
8 oz. button mushrooms, quartered
1 shallot, minced
1 clove garlic, minced
Pinch red pepper flakes
¾ c. Madeira wine (or Marsala, or plain old chicken broth)
3 T. butter
1 T. chopped fresh sage (I used Italian parsley because I had it on hand)

Pat pork dry and dredge slices in the seasoned flour to coat on all sides.  Heat 2 tablespoons oil in a large skillet over medium high heat until just barely smoking.  Cook pork until well browned, about 4 minutes per side.  Reduce heat to medium and use tongs to stand each piece of pork on its side, turning as necessary, until sides are browned, about 6 minutes.  Transfer pork to a platter and tent with foil.

Add remaining oil to the skillet and place skillet over medium high heat until oil shimmers.  Cook mushrooms until golden brown, about five minutes.  Add shallot, garlic and red pepper flakes and cook until fragrant, about 30 seconds.

Off heat, add Madeira and any accumulated pork juices to skillet.  Return to heat and cook until slightly thickened, about 5 minutes.  Remove from heat and whisk in butter and sage.  Season with salt and pepper.   Pour sauce over pork, garnish with additional sage sprigs, and serve.

This post is aimed directly at those who readers who are unequivocally in touch with their carnivorous, caveman, finger-lickin’ side.  If this description does not apply to you, please direct your attention to the aisle path lights, which will guide you to the nearest exit.  Keep in mind the nearest exit may be behind you.

Today is not your day.

For today’s post is in honor of Ribfest.  You know, Ribfest? A Sendik’s holiday that coincides directly with Beerfest? Surely you’re familiar.  All self respecting carnivores celebrate Ribfest.

Even tightwads.  Like myself.

Every (very) now and then, the DamFam feasts on baby back ribs.  Usually it’s in honor of one’a the punk’s birthdays.  But the menu is always the same:  these fabulously messy chili-rubbed ribs, my favorite Greek salad, and a steaming, gooey batch of Grandma Damron’s nearly famous Cheesy Potatoes.

And approximately 200 Bounty napkins for good measure.

By the way, I’ll share Grandma D’s potatoes with you sometime; they’re a throwback to 1978.  I’ve never met a soul who doesn’t like them…except for people who didn’t like (or can’t remember?) the 70’s.

This is by far my favorite preparation for ribs.  We have here a recipe that’s never let me down, even tonight, when our trusty gas grill ran fresh outta’ propane mid-stream, and I had to send the work-weary Husband up to Ace Hardware to refill the tank (he was thrilled to bits!).  I nearly panicked, but this recipe is so forgiving, we still ended up with amazing, fall off the bone, tender ribs.

Car-bliv-ourous ‘niss.

I mean……carnivorous bliss.

See y’all at Ribfest!!

CHILI-RUBBED RIBS WITH BARBECUE SAUCE
SERVES:  4
SOURCE:  adapted from epicurious.com

1 T. New Mexican chili powder
1 T. chili powder
1 T. cumin
1 T. paprika
1 ½  t. salt
¾ t. black pepper
4 lbs. baby back ribs, patted dry  (ribs are ON SALE!!)

1-12 oz. light beer (I always use Miller Light)

Your favorite barbecue sauce (I always use KC Masterpiece Original)

Preheat oven to 400.  Whisk chili powders, cumin, paprika, salt, and black pepper together in a small bowl to blend.  Rub spice mixture all over ribs and place the ribs in a heavy large roasting pan.

Boil beer in a medium saucepan until reduced to 1 cup, about 5 minutes.  Pour beer around ribs.  Cover pan tightly with foil.  Bake ribs until fork tender, about 1 hour 30 minutes.

Prepare barbecue (medium heat).  Brush ribs with some of the barbecue sauce.  Grill ribs until just heated through, about three minutes per side.  Transfer ribs to platter.  Serve, passing more sauce at the table if desired.

This recipe calls for pork tenderloin, but I decided to give it a go with the sandwich chops that are on sale this week. I definitely recommend marinating the chops for at least 8 hours; I only had two hours and that wasn’t quite long enough. You’ll need to adjust your cooking time according to how thick your chops are – since mine were paper thin, they only took about three minutes a side.

The orange-scented mayonnaise is an interesting twist and a nice compliment to the grilled chops. A toasted bun, crisp lettuce and a few slices of sweet onion round out a unique sandwich that’s a simple dinner, or the perfect change of pace from the usual picnic or tailgate fare.

Enjoy!

PICNIC PORK CHOP SANDWICH
Serves: 8
Source: recipezaar.com

• 2 1-lb. pork tenderloins (or, look for the ‘sandwich chops’ that are on special)

Marinade:

• 2 c. orange juice (Dole brand is on special)
• ½ c. soy
• 1 T. minced garlic
• ¼ c. Dijon mustard
• ¼ c. honey
• ½ t. cayenne pepper

Orange Scented Mayonnaise:

• 1 c. mayonnaise
• ¼ c. orange juice
• 1 T. Tabasco sauce
• ½ t. sugar
• ½ t. minced garlic
• ½ t. prepared horseradish
• 2 T. chopped scallions

• 8 hamburger buns
• Lettuce, tomato, and sliced sweet onion for serving

Mix the marinade ingredients together in a large measuring cup. Place the pork in a large ziplock bag and pour the marinade over. Squeeze out any excess air, seal the bag, and refrigerate the pork at least 8 hours (preferably overnight).

Mix all of the orange mayonnaise ingredients together and refrigerate for at least one hour to allow flavors to blend.

Remove the pork from the marinade and grill over medium heat for 15 – 20 minutes, or until internal temperature is 160 degrees. (For chops I would say roughly 5 minutes per side depending on their thickness). Remove the tenderloins and cover loosely with foil; allow to rest 10 minutes before slicing.

Toast the rolls on the grill. Allow diners to assemble their sandwiches with the pork, mayonnaise, lettuce, tomato, and sliced onion.

Here’s what’s cookin’, good lookin’!

Italian Herb Pork Tenderloin & Asparagus on the Grill
Farfalle with Tomatoes, Brie, & Basil
Wicked Brownies ala Mode

Shopping list:

PRODUCE:

• 1 lb. asparagus
• 2 large tomatoes (I used the stem tomatoes)
• 1 package basil
• garlic

MEATS:

• Italian Herb Marinated Pork Tenderloin (on sale, and the work is done for you!)

BAKERY:

• Sendik’s Wicked Brownies, choose Mom’s favorite flavor.

GROCERY & FROZEN

• Ice Cream to go with your Wicked Brownies; optional.
• Farfalle pasta, aka Bowties (Barilla Brand is on sale)
• Good quality olive oil (check your pantry; you probably have this on hand already)

DAIRY:

• ½ lb. non-domestic, double creme brie (look for either Martin Collet or Claudel brands)
• Grated Parmesan (stay away from the stuff in the green can.  Mom is all about QUALITY!)

By the way, aren’t these flowers gorgeous?!  Cruise by the floral department while you’re shopping for your dinner supplies.  Pick up some posies for Mom, and maybe a pretty scented candle, or a lovely serving piece!  Gift boxing and wrapping are complimentary and cheerfully supplied by the assistants in the Floral Department.  Now, let’s get cookin’!

GAME PLAN:

The only thing you have to do ahead of time here is to prep the ingredients for your pasta dish, as the tomatoes, brie, and basil need to marinade for at least two hours before serving.  Also you’ll need to delegate someone to set the table.  Other than that, the rest of the meal is self explanatory and easy as pie!  We’ll start with the pasta recipe and go from there.  Ready?  Set?  COOK!!

FARFALLE WITH TOMATOES, BRIE & BASIL
Serves: 4-5 as a side dish; easily doubled for a main course
Source:  The Silver Palate Cookbook, by J. Rosso & S. Lukins, Copyright 1979; p.79

• 2 large, ripe tomatoes, cored and diced into ½” cubes
• ½ lb. non-domestic brie, such as the Martin Collet or Claudel brands, rind removed, torn into bite sized pieces (*see notes*)
• ½ c. cleaned fresh basil leaves, cut into thin strips (*see notes*), plus additional sprigs for garnish if desired
• 2 cloves garlic, peeled and minced
• ½ c. good quality olive oil
• Salt and freshly ground black pepper
• ¾ lb. farfalle (bowtie) pasta
• Freshly grated Parmesan cheese for serving

Combine the tomatoes (and any juices), brie, basil, garlic, olive oil, and salt and pepper to taste in a large serving bowl.  Prepare at least two hours ahead of serving time and set aside, covered, at room temperature.

Bring a large pot of water to boil and add ½ tablespoon olive oil and 1 teaspoon of salt.  Add the pasta and boil until tender but still firm, 8 – 10 minutes.

Drain the pasta and immediately toss it with the tomato mixture, stirring and tossing until the heat from the pasta melts the cheese.  Garnish with additional basil sprigs and serve at once, passing the pepper mill and the grated Parmesan cheese if desired.

(*notes*): Removing the rind from such gooey brie can be tricky.  The experts in the cheese department gave me a great tip:  run a serrated (or fillet) knife under super hot water, then run the knife horizontally just under the rind.  Works like a charm, but not a job for the kiddos.  Not that I had to tell you that.

Next, to easily slice your basil, make a stack of 8-10 leaves, roll the stack up tightly like a cigar.  Run your knife through the roll, forming thin slices of basil.  The proper name for this step is a ‘chiffonade’ (shiff-ah-nod). Wow your wife with this fancy French term!

FOR THE MARINATED PORK TENDERLOIN:

Bring pork tenderloin to room temperature.  Preheat your grill on high for 10 minutes.  Reduce the heat to medium high and grill pork, turning with tongs occasionally, until pork reaches an internal temperature of 145 degrees, about 20 minutes.  Transfer pork to a cutting surface and tent with tin for for 10 minutes.  Cut pork into slices and serve.

FOR THE ASPARAGUS:

This could not be easier.  There’s no knife work involved, so it’s the perfect job for one of your kids!

Rinse the asparagus and pat it dry with paper towels.  Snap off the tough ends by bending each stalk near the base; it will break where the tough part ends.  Place the asparagus in a large Ziplock bag and drizzle in a little bit of olive oil (about a tablespoon).  Squeeze out the air and zip the bag shut.  Smush the asparagus around until each piece is coated in the oil.  Open the bag and season the asparagus with salt and pepper.  Squeeze out the air, zip the bag, and smush it around again.  Leave them in the bag until you’re ready to cook them.

Transfer the stalks to the grill, arranging them crosswise so that they don’t fall through the grates.  Grill them over medium heat, turning occasionally, until they are beginning to brown in spots, about 10 minutes.  Transfer to a platter and serve.

FOR THE WICKED BROWNIES:

Kids, take the brownies out of their packaging and transfer them to a pretty platter.  Serve them to Mom after dinner.  Do the dishes without complaining.  Take a shower without her begging you.  Lastly, give her a BWK (big wet kiss), and tell her how much you love her!

Cheers, Leah

Yesterday afternoon, my youngest cruised through the kitchen and snapped up a sticky, oblong mango pit off the cutting board.  She wrapped it in a paper towel and gnawed on it for half an hour while zoning out in front of Wizards of Waverly Place.  I was THISCLOSE to shrieking, “HEY!!  NO FOOD IN THE FAMILY ROOM!”, but since it was a healthy snack, I let the little twerp slide.

For the record: had it been Oreos, Pringles, or Swiss Miss chocolate pudding – well, that would have been a different scene altogether.  I’ve said it here before:  ISSUES.  My head would have spun around.  My body would’ve levitated while vile obscenities and green vomit were spewed, ala “The Exorcist”.  It’s true.  I tend to get in quite a lather over food messes in the family room.  I’m working on it.

Horror films and questionable parenting skills aside, I am going to beg you right here and now to make this pork chop recipe!  You simply must try it!  The marinade is so unbelievably simple, and the relish is knock-your-sox-off delicious.  I don’t even normally like sweet stuff in a main course, but this dish is exceptional.  In fact, it’s so good I’m going to make it again on Friday night when my mother-in-law comes in to town.  She’ll totally dig it!

Happy Thursday everyone — grab some sale mangos while they last!

GRILLED TERIYAKI PORK CHOPS WITH PINEAPPLE MANGO RELISH

Serves:  6

Source:   adapted from epicurious.com

• 2/3 c. soy sauce
• 1/3 c. firmly packed brown sugar
• 1/3 c. water
• ¼ c. rice wine vinegar
• 3 garlic cloves, minced

• 6 boneless pork chops (Sendik’s Premium Boneless Chops are on sale)

• Pineapple Mango Relish, recipe follows

In a small saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved.  Cool marinade completely.

Put chops in a large resealable plastic bag and pour marinade over them.  Seal bag, pressing out excess air, and set in a shallow dish.  Marinate meat, chilled, turning bag once or twice, overnight (I only had four hours; it worked fine!).

Pour marinade into a saucepan and boil 5 minutes.  Grill chops on an oiled rack set about 4 inches over glowing coals 6-7 minutes per side, or until meat is cooked through, basting with marinade during the last 5 minutes of cooking.  Alternatively, chops may be grilled in a ridged grill pan or broiled.

Serve pork chops with relish.

PINEAPPLE MANGO RELISH

Makes 3 cups

Source:  adapted from epicurious.com

• 2 c. finely diced fresh pineapple
• 1 c. finely diced fresh mango (on sale, HURRY!!)
• ½ c. finely diced red bell pepper
• ½ c. finely diced sweet onion
• 1 clove garlic, minced
• ½ jalapeno pepper, seeded and minced (throw the whole thing in if you’re not a sissy, LOL)
• 2 T. minced fresh mint or cilantro (I, of course, used cilantro!)

In a medium bowl, combine all ingredients with salt to taste and let stand at room temperature for 1 hour.  Relish can be made 1 day ahead and chilled, covered.  Serve relish at room temperature.

Pork tenderloin is on special this week and that makes me happy.  I know, it’s the little things in life, right?  I love pork tenderloin.  It’s one of the favorite meats served ‘round these parts.  I’m forever trying to find different and exciting ways to jazz it up – I have an old standby (the Honey-Gingered recipe that can be found in the archive on your right), but if I made that ev’er single time pork tenderloin came on special, you’d all be ‘bout ready to string me up.

Today’s version is a riff on Ca’lina barbecue (that’s whah I’m tawking in a Suthehn’ ac’see’ent).  Eastern Carolinians are known for their vinegar based sauces and mops.  This thin and tangy version is purty good, although it wasn’t a home run with the entire DamFam.  No Thank You Boy turned up his nose and immediately went the pb&j route (which honestly, I don’t have  a problem with, as long as he makes it himself and doesn’t leave a sticky purple knife on my counter).  The middle child liked it ‘okay’, but the youngest scarfed up an en-tire sandwich in five minutes flat.  A direct quote from her:  “Wow, this chicken (gulps milk) is really good!” (wipes nose)

The milk gulping and nose wiping were because this sauce packs some heat, so watch out.  I think it’s mellowed a bit as it’s sat in the fridge overnight; last night I thought it was a weeeeee bit vinegar-y.  Maybe next time I would tweak it with a smidge of brown sugar to cut the tang.  The lemon coleslaw is a nice, cool contrast to the spicy pork – I highly recommend it!

The original recipe calls for wrapping the shredded pork in lavash, which is Middle Eastern-style flat bread; you can find it on the shelf at the deli counter at Sendik’s.  I had large flour tortillas I needed to use up, and the punks had theirs on hamburger buns.  You can use whatever honks yer’ hooter!

Happy Tuesday!

SHREDDED PORK WRAPS WITH LEMON COLESLAW

Serves: 4

Source:  epicurious.com

• 1 onion, chopped (sweet onions are on sale)
• 1 clove garlic, minced
• 1 T. olive oil
• 2 T. cider vinegar
• ¼ c. ketchup
• 2 T. ketchup-style chili sauce
• 2 t. Worcestershire sauce
• 1 t. Tabasco
• ¾ c. water
• ½ t. salt
• ¼ t. black pepper

• 1 – 12 oz. pork tenderloin, cut in half (on sale)

• Lavash, large flour tortillas, or hamburger buns for serving

• Lemon Coleslaw, recipe follows

Cook onion and garlic in oil in a 3-4 quart heavy pot over moderate heat, stirring, until golden brown, about 8 minutes.  Stir in remaining sauce ingredients and simmer (covered) 10 minutes.  Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.

Transfer pork with tongs to a cutting board.  Puree cooking liquid in a blender until smooth (USE CAUTION when blending hot liquids; start the blender on low and leave the lid slightly ajar to allow the steam to escape before you ratchet up the speed) and return to pot.  When pork is cool enough to handle, shred lengthwise with your fingers and add to the sauce.  Simmer just until pork is heated through.

Divide pork mixture among lavash, tortillas, or buns and top with some coleslaw, then wrap up and serve.

LEMON COLESLAW

Serves: 4

Source: adapted from epicurious.com

• 1/2 – 14 oz. bag of coleslaw mix (cabbage and carrots)
• 3 scallions, thinly sliced
• ¼ c. chopped fresh parsley (because I am a fool for it, I used cilantro)

• 2 T. sour cream (Daisy brand is on sale)
• 2 t. mayonnaise
• ½ t. lemon zest
• 1 t. sugar
• 3 T. water
• ¼ t. salt
• 1/8 t. pepper

Place the coleslaw mix, scallions, and parsley in a mixing bowl and toss to combine.  In a small mixing bowl, combine sour cream, mayonnaise, lemon zest, sugar, water, salt and pepper and stir until sugar dissolves.  Taste and adjust seasonings.  Pour over coleslaw mixture and toss to combine.  Chill for one hour to allow flavors to blend.  Serve with shredded pork.

Not one to keep email from interrupting my exercise (ahem), I finished the final plank (go, me), collapsed in a sweaty heap on the floor, and opened the message.  How exciting; it was from one of my readers!  She had written to tell me her favorite method for cooking a pork roast, which I’ve never made before.  I was so overcome with happiness that a reader would actually take the time to email me, that I skipped my last five minutes of crunches, grabbed my coat and ditched LeClub like a bad habit.

I made a bee-line to Sendik’s, where I loaded up on the short list of ingredients Cookinmama (her screen name; in real life her name is Pat!) called for in her recipe.  My only problem was that Cookinmama likes to do her pork roast in a slow cooker, which takes roughly 10 to 12 hours.  Since it was already 1:45 by the time I got home from the Store, time was not on my side.  I decided to fiddle with the cook method just a touch, and I roasted the pork in the oven instead.

I’m so happy to say that it worked out great!   My only issue was that I inadvertently let the pork go a weeee bit too long in the oven, and it was a little on the dry side (my fault completely, boo hoo L!).  My mom chimed in this morning to say that the proper cook time for a pork roast is 25 minutes per pound; I probably went a good 50 minutes over that (what a ding dong).  But, it was still good.  A little gravy can go a long way!

(Speaking of gravy, do you like the picture today?!  How do you think I feel about gravy, LOL J ?!  I got a little heavy handed there, don’t you think?  Guess that’s why the gym will remain a stop in my daily life.  *Le sigh.*)

Here’s my oven roasted version of Cookinmama’s recipe.  For her original slow cooker method, scroll to the comments in the Chicken Stock post from a few days ago.  Thanks, Cookinmama — next time I make a pork roast, I’ll dig out my slow cooker and try your method.

I love to learn something new!  ENJOY!

GARLIC ROASTED PORK WITH PAN GRAVY

Serves:  4-5

Source:  Adapted from a recipe by FFF Reader Pat; a.k.a. Cookinmama!

• 1 – 3 lb. boneless pork sirloin roast (on sale this week, so cheap!)
• 2 -3 cloves garlic, peeled and slivered
• Coarse salt and fresh ground pepper
• Olive oil to coat the pan
• 1 bay leaf
• 2 smallish onions, sliced
• 1/4 c. hot water mixed with 1 T. Worcestershire sauce

• 2 T. flour
• 2 c. chicken broth

Preheat the oven to 350.  Pat the pork dry with paper towels.  Use a small, sharp knife to make ½” cuts in the top of the pork.   Insert garlic slivers into the cuts, pushing the garlic down so the opening almost closes over the top of the garlic.  Season the pork liberally on all sides with salt and pepper.  Place a Dutch oven just big enough to hold the pork over medium high heat.  Add enough olive oil to coat the bottom of the pan.  When oil begins to shimmer, add the pork to the pan, and sear the roast on all sides, about 10 minutes.  Transfer the pork to a plate; add the onions and bay leaf to the pan.  Place the pork on top of the onions; pour the water mixture over the roast.  Cover with a tight-fitting lid, place in the oven.  Roast for 25 minutes per pound, or until a meat thermometer registers 150.

Transfer pork to a cutting board and tent with foil.  Remove bay leaf from Dutch oven; place Dutch oven over medium heat and add the flour to the drippings in the pan (*see note).  Cook flour, stirring, for two to three minutes.  Slowly whisk in the chicken broth, scraping the bottom of the pan to remove any browned bits.  Increase heat to medium high, and cook until gravy is thickened.  Remove the strings from the roast, slice thickly and serve with the gravy.

*Note*: Because I stupidly over cooked my pork roast, my pan was dry at the end of cook time (tsk, tsk!).  I had to add about a tablespoon of butter to the pan before I could cook my flour and deglaze the pan.  So if your pan ends up dry, be sure to add a bit of fat before you add the flour for your gravy.