Roasted Pork Loin

I feel bad for Mick Jagger. The Stones are a great band- don’t get me wrong. But the songs they are known for are some of my least favorites… I think the one that really makes me feel for Mick is “(I Can’t Get No) Satisfaction”. Poor guy. Over at WECO, I feel like we have an abundance of satisfaction, and not just the food. There are days when everything goes wrong, and those days absolutely suck. For sure. But, there are also days when everything clicks. And let me tell you, it is incredibly satisfying. The dinner tonight (and the salad- get ready…!) is hearty and satisfying, and something you can feel great about eating. Sustainable sustenance. Choosing the right product for the right reasons. When everything works, it REALLY works. See what I mean! Get in there.

For the roasted pork loin:

I’d recommend searing this in a pan. You can also broil or bake it, but a heavy sear with some butter will bring out the most flavor. Get a large cast iron pan (or stainless) hot over medium high heat. Add just enough oil to coat, so the pork doesn’t stick. Once the pan is hot (oil smoking lightly), place the pork pieces cut side down, and give them a light press with a spatula. Let them sear for a minute or two until they get a nice crust. Flip, add a whack or two of butter, and sear for two more minutes. Once done, remove them from the pan, let them rest, and slice them nice and thin.

For the sweet potatoes:

Broiling is best for these. Spread them out on a sheet tray or casserole dish and broil them till they’re nice and hot. Caramelization is good 🙂

For the brussels sprouts:

Same deal as the sweet potatoes for these tasty brassicas. Broil them, stirring halfway to expose the underlying sprouts. Once they are nice and hot, scoop out the bacon jam and mix it on in there! Yum.

To plate:

Sweet potatoes, brussels, and slices of pork. Simple. Easy. Delicious. Don’t forget to liberally apply the apricot-mustard chutney to your pork- the textures and flavors… very nice. Veeeeeeery nice. Enjoy 🙂

If you got a chickpea + lentil bowl:

So, full disclaimer, I completely forgot to do the shaved radish and fennel for this salad. I mean, I didn’t even order them. But, they are not reflected in the price, and the salad is just fine without them. Honestly, in hindsight, it doesn’t even need it. The greens provide that bitter crunch, the citrus pops, the seeds bring the roasty toast, and that dressing… OMG. Dress it up, give it a season with s+p, and enjoy winter’s bounty!