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Friday, October 9, 2009

Enduring Friendship - Spiced Pork Loin Roast

*** there will be a giveaway...***

what i find most fascinating about today's technology is that it allows for the most random of people to be in touch. having travelled as much as i did, it's a wonder to me that i'm able to reach out, simply thru facebook, to people i never in a million years thought i would ever talk to again... people i was classmates with in 5th grade, in manila, in an environment where everyone moved every year, in a time when the standard form of cheap communication was writing letters by hand to be mailed (i think stamps were 23cents then!). i have a facebook friend who i knew in 3rd grade, who was friends with my cousin. i have another friend, this one from college, who, while we had a lot of fun working together at a rinky dink bagel shop (sorority girls were our usual target for smack talk) and hanging out at bars, i didn't think our friendship was deep enough to last beyond the time we were actually in school. to be fair, Jessica and i didn't share classes, i lived on campus and she's older than me, so she had a set of her own friends too. Facebook has helped alot in the sense that we know what the other is up to without being intrusive. i haven't seen her in 8 years but like the blue ridge mountains that i loved seeing when driving to and from school, our friendship has endured all this time. and in fact, thru Facebook (or was it myspace?), we found out that we both share a love for Lord the Rings (her dog's named Arwen, how cool is that?!). recently, during some facebook stalking, i found out that she and her husband Curtis have a spice company. naturally, i had to buy something, to show my support and because i just like having different spices in my pantry.

Blue Ridge Blends gives forth custom made spice blends, dry marinades and rubs. um. they even named one after me! don't be jealous. i purchased Saera's Seasoning Salt, because really, i love salt. for me, this is perfect used with my veggies and i have reached for it more when i'm cooking than my kosher salt. i also bought my namesake spice. come on! i had to, i'm way too egotistical not to! the Angry Asian Pork Rub provided a nice kick to the meat, it was not overwhelming, the flavor subtle. i adapted a pork loin recipe around this spice and it turned out lovely.

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now as mentioned at the beginning of the post, this is a giveaway post in support for Jessica's company. All you have to do is visit her site, check out her inventory, leave me a comment with which spice you'd like. i will randomly pick a comment and that person will receive the spice blend in the mail. i will ship anywhere in the world. Deadline Friday, October 16th, at noon EST.

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Pot-Roast Pork
adapted from One Pot Recipes by Linda Doeser

1 Tbl olive oil
2 oz/55g butter
2 lbs boned and rolled pork loin
1 small onion, diced
2 fresh thyme springs
1/3 cup apple cider vinegar (recipe calls for 2/3 cup hard cider but i didn't have any)
2/3 cup chicken stock or water
8 celery stalks, chopped
2 large potatoes, rough chopped bite-size
2 Tbl all-purpose flour
2/3 cup heavy cream
enough Angry Asian Pork rub to season loin

take pork loin from fridge and bring up to room temp, about 20-30 minutes. rub the season around, coating it.

heat the oil and half the butter in a heavy bottom pan. add the pork and cover medium heat, turning frequently, for 5-10 minutes, or until browned. transfer to a plate.

add the onions to the pan and cook, stirring frequently, for 5 minutes, or until softened. add thyme sprigs and return the pork to the pan, with any juices that have collected on the plate. pour in the vinegar and stock, season to taste, then cover and simmer for 30 minutes. Turn the pork over and add the celery and potato. Cover the pan and cook for an additional 40 minutes.

***(i did not add this part) meanwhile, make a beurre manie by mashing the remaining butter with the flour in a small bowl. Transfer the pork, potato and celery to a plate with a slotted spoon and keep warm. Remove and throw out the thyme. whisk the beurre manie, a bit at a time, into the simmering cooking liquid. Cook, stirring constantly for 2 minutes, then stir in the cream and bring to a boil. Slice the pork and spoon over a little of the sauce over it.

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Today's Song, 16 Frames, Coming Home

35 comments:

  1. You must hold your comments in moderation as I am surprised no one has commented yet!

    Thank you for visiting my blog - there might be five years worth of posts to catch up on but given the infrequency of my posts, it won't take you long. :-D

    It's taken me awhile to come a-visiting you, and what a serendipitous visit I've had.

    Your friend's site is way cool - good luck to her business. A friend here gave me a 3-monthly subscription to a spices-and-recipes website, which sends me monthly spcies and accompanying recipe. It's extended my (pretty crap) dessert repertoire no end.

    Anyway, I don't really want a spice blend, just wanted to say thank you for visiting me. If you do pick me by the randomness of number choosing, buy yourself Danny's Dill fish seasoning. The word dill always makes me giggle!

    - Oanh

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  2. Dude! She named a spice rub after you? Now that's a friend? Soo umm, what do you taste like? ;)

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  3. You have a spice named after you? Do you know how cool that is? I think the seasoning salt looks divine.

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  4. Pork simmered in cream and hard cider? Now, that's my kind of dish! My sisters have been trying to get to start a Facebook page but I've been resisting (I have a hard enough time w/blog and Twitter). But you're experience reconnecting with old friends adds to the case for it.

    Blue Ridge Blends offerings look great (I was tempted by the Cajun mix) but I have to go with Angry Asian - the promise of a 'kick' without the bruising can't be missed! 8-D

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  5. Oh my word, Lan. That is so beyond cool that you had a spice named for you!!! I knew you when, OK? Don't forget that, ha!

    Side note: I have never made pork. Ever. This almost gives me guts - yours looks gorgeous.

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  6. Awesome! How angry do you taste? Really p.o.'d or just somewhat miffed?

    Saera's Seasoning Salt sounds like something I could get into.

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  7. Oooh, how awesome! I think I'd love the Caribbean Creole spice blend.

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  8. I want Angry Asian spice rub! I want Angry Asian spice rub! Lan! How cool to have a spice rub named after you - love it!!

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  9. WOW! that's a good news!!

    I would go with Caribbean Creole!

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  10. Good gracious that looks splendid.

    With regards to Blue Ridge Blends, looks quite nifty to me. Win-Lose or Draw, I'm throwing in for an order of Angry Asian (but I wouldn't mind a second :)

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  11. Certified Organic, music to my ears.

    Thank you Lan for introducing Blue Ridge Blends. Your intention reaches far beyond support for a friends business venture. Any source for Organic product is a favor to the masses.
    I like BRB's name and the site is user friendly.

    fuzzbonnet

    Spice Choice: 1)Chili 2) Roasted Garlic Grey Salt

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  12. I am all about the salt - Saera's Seasoning Salt - looks great!

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  13. I think the chili blend sounds great since it's chili season!

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  14. I'm liking the Crazy Cajun Pork.

    Thanks


    Chris
    zekks at yahoo dot com

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  15. Neato! I've been ordering Penzey's spices for years, but would love to support a more local company here in the Blue Ridge Mountains! I'd love to sample any of the following: Crazy Cajun Pork, Seara's Seasoning Blend, Italian, or Savory Steak and Veg.

    Roasted Garlic Grey Salt? Didn't see that anywhere on the list, but it sounds great!

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  16. PS - Congrats on having one of the blends named in your honor! That's super cool!!!

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  17. Isn't it wonderful catching up with old friends!? What wonderful spices. I would love to try the Carribean Creole.

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  18. The Red Hot Addition would be great addition to my beginner's starter cooking kit. :)

    I think your friend paid you an amazing compliment when she named a spice creation after your blog. I have a question: for spice mixes like the Angry Asian Pork Rub or the Cajun Pork Rub, do they contain pork flavourings or are they just named as such because they taste awesome with pork?

    Thanks for sharing this post!

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  19. those all sound so good! i would love the savory steak and vegetable spice!

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  20. it's awesome you have a spice blend named after you and honestly, it sounds great

    i'd go for Saera's Seasoning Salt, if the Fortune looks at me

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  21. @ynad - yes, i am completely honored that she named a spice after me. :) i confirmed with jess that all her spice blends are organic and have no meat flavorings, the blends enhance the flavor of the meat. thanks so much for visiting!

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  22. Although I am from Louisiana and the cajun blend sounds good, I still think the angry asian blend sounds the best! laphant81@yahoo.com

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  23. Savory Steak and Vegetable please! I can make some lovely home made pies this christmas for when I go back home after exams!
    love your blog

    cheers,
    Joel


    vorcil@hotmail.com

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  24. attn: fuzzbonnet was the lucky winner.

    i'll be back, eventually, to respond directly to all comments. thanks so much for participating.

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  25. oanh, you are too sweet! thank you for visiting. the word Dill also makes me giggle. :)

    wc, hahahaha. first time i read that i laughed my ass off. you'll just have to order it to see what my spice tastes like! :)

    SKM, i thought it was pretty darn cool too, thanks!

    Tangled Noodle, while the spice really enhanced the flavor of the pork, i was really really digging the cider addition to the sauce. you should totally get a FB page, it's fun catching up with random people.

    Shannalee, i hope you try cooking with pork soon. it really isn't as intimidating. i think beef is more intimidating. pork loin is my new fave meat to cook with.

    tita, i would say just slightly miffed, pleasantly salty. :) thanks so much for stopping by!

    kickpleat, thank you so much for stopping by blog.

    amy, i was absolutely tickled when jess told me they were naming a spice blend after me.

    ria, i have great friends and it *is* cool they named a blend after me.

    little miss sarcasm, thank you!

    Fuzzbonnet, congrats again. see you on twitter. :)

    StacieF, saera's seasoning salt is great. you should def. try it. :)

    Jenni, it is chili season, i hope you try the seasoning.

    topher, i hope you try the seasoning.

    butteryum, yay, something from the area who can appreciate awesome season blends. hope you try a few from blue ridge. :)

    Meg, yes, it is absolutely wonderful to be able to keep in touch with great friends.

    ynad, yes, i am so grateful for great friends like jess who basically support me in my cooking endeavors and then name a spice blend after me! :)

    rachel, i will eventually own all her blends and i hope you will try a few, at least. :)

    desperate.viz, saera's salt is a great blend, even tho you were not picked, i hope you purchase it on your own to try. :)

    lauren, i've been eyeing the cajun blend myself! even tho you're from LA, it doesn't hurt to have too much cajun spice in your pantry. :)

    joel, thanks so much for visiting, even tho your name was no picked, i hope that you are able to grab a few of these blends for your holiday cooking/baking!

    to everyone who commented, thank you so very much for visiting my blog and jess's company site. hopefully something will tickle your fancy and you're able to purchase a blend or two or three! i wish i could buy the blends for everyone who participated, when i win the lottery, i will, i promise! :)

    ReplyDelete
  26. attn: fuzzbonnet was the lucky winner.

    i'll be back, eventually, to respond directly to all comments. thanks so much for participating.

    ReplyDelete
  27. Although I am from Louisiana and the cajun blend sounds good, I still think the angry asian blend sounds the best! laphant81@yahoo.com

    ReplyDelete
  28. @ynad - yes, i am completely honored that she named a spice after me. :) i confirmed with jess that all her spice blends are organic and have no meat flavorings, the blends enhance the flavor of the meat. thanks so much for visiting!

    ReplyDelete
  29. Good gracious that looks splendid.

    With regards to Blue Ridge Blends, looks quite nifty to me. Win-Lose or Draw, I'm throwing in for an order of Angry Asian (but I wouldn't mind a second :)

    ReplyDelete
  30. WOW! that's a good news!!

    I would go with Caribbean Creole!

    ReplyDelete
  31. Oooh, how awesome! I think I'd love the Caribbean Creole spice blend.

    ReplyDelete
  32. Awesome! How angry do you taste? Really p.o.'d or just somewhat miffed?

    Saera's Seasoning Salt sounds like something I could get into.

    ReplyDelete
  33. Oh my word, Lan. That is so beyond cool that you had a spice named for you!!! I knew you when, OK? Don't forget that, ha!

    Side note: I have never made pork. Ever. This almost gives me guts - yours looks gorgeous.

    ReplyDelete
  34. Pork simmered in cream and hard cider? Now, that's my kind of dish! My sisters have been trying to get to start a Facebook page but I've been resisting (I have a hard enough time w/blog and Twitter). But you're experience reconnecting with old friends adds to the case for it.

    Blue Ridge Blends offerings look great (I was tempted by the Cajun mix) but I have to go with Angry Asian - the promise of a 'kick' without the bruising can't be missed! 8-D

    ReplyDelete
  35. Dude! She named a spice rub after you? Now that's a friend? Soo umm, what do you taste like? ;)

    ReplyDelete