Roast loin of pork menu ideas anyone?

Question

I am making a R-L of P as a main course and then I was thinking scalloped potatoes and thenfrench green beans?
what would accomany this dish? the pork is going to have an italian flare w/ proscuitto and provolone on it.
so what would be good w/ this food wise (not wine)?
I dont have that natural "chef" gift, so maybe u can give me some ideas?
Also, what pound or ounce pork loin should I get to feed 8 people?

thanks very much! i tip my chef hat to all who help! : )

Answer 1

You're on the right track, I'd ditch the scalloped potatoes for rosemary oven roasted potatoes (the rosemary goes well with the Italian flavors that you're doing your pork with). You don't need anything else to go with the pork, potatoes and green beans (food network.com for a recipe for say, green beans almondine) perhaps some pork gravy if you folks like gravy with your pork loin......

For 8 people, I'd get TWO 3 pound pork loins, as you'll really want some leftovers from this.......they make dynamite hot pork sandwiches, Cubano sandwiches and a great Pork Chili Verde (Pork Chili in a green sauce)

Roast the prepared pork at 350 F degrees and use a meat thermometer....Roast to 145 and remove the roasts from the oven and let them rest for 15 minutes........the carry-over cooking process will raise the internal temperature of the meat to 150-155........Slice according to your liking and enjoy!!!

Christopher

Answer 2

Pork Menu Ideas

Answer 3

Potatoes and green beans would be fantastic with the pork.

Usually you plan for 1/2lb of meat per person, so for 8 people I would reccomend a 4 lb loin. I usually go over a half pound or so over just in case - its better to have leftovers than have guests leaving hungry.

Good luck!

edit: In response to ken G's post about brining the roast - only brine meat if it *hasn't* been enhanced. Many cuts of lean meat, particularly pork loin, have been 'enhanced' - meaning they have been injected already with a solution of salt and water. This is because lean meats like a loin that require a lot of cooking tend to dry out. On your package it will tell you if it has been enhanced - if so, you wont need to brine it. Brining it will only make it salty and inedible.

If its not enhanced, by all means brine it! :)

Answer 4

I would go with a 3 1/2-4 pound pork loin. It will usually come two to a package, so you can stuff them like a sandwich with your prosciutto and whatnot, then tie it. I would go with rosemary roasted potatoes instead of the gratin and Italian green beans or asparagus.

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Answer 5

With your green beans, maybe add some diced red, yellow and or orange bell pepper and diced sweet onion.

Instead of scalloped potatoes maybe go with stuffed baked potaoes. Just bake potatoes, cut in half, scoop out halves into a bowl. Save the halves on a baking sheet.
Take drippings from loin roast and put into sauce pan. Add chopped mushrooms, finely chopped green onion, minced garlic, salt and pepper to taste.
Bring to a boil and add to the potato you scooped from the halves. Add some butter or margarine and mix until smooth and creamy.
You could add proscuitto into the mix and maybe some peas which would make it suffed baked potatoes picolo mondo.
Scoop potato mix into the halves and grate some provolone or mozza ontop and bake in oven under broil until cheeze is golden.

Answer 6

An easy way to make a small cut of meat go a long way is to serve a salad before the main course. It would also be a good idea to provide some mixed nuts, crackers and cheese, etc before the meal ... just to take the edge off the guests' hunger.

Best of everything!

Answer 7

5 lb . You already have a nice menu how about a nice special salad and an outrageous dessert. brine the roast first of course. Green beans with sauteed shallots and dry vermouth?

Answer 8

Unless you've been hiding under a rock for the last couple years, I'm sure you've heard of the Paleo Diet. Read here https://tr.im/paleocookbooks
I hate to even call it a diet, because it's really just the real way that humans have eaten for almost 1.9 Million years, as opposed to the modern-day processed food diet full of grains, sugars, and processed vegetable oils.

Answer 9

This site recommends pesto torte, spinach salad, scalloped carrots, french bread, and chocolate fudge cake. It's a change from the usual green beans and potatoes.

You can also start off with a soup or fruit salad ambrosia.

Have fun.

Answer 10

Here you go~ a different twist for green beans.

~~~~~~FRESH GREEN BEANS IN GARLIC SAUCE
1 1/2 lbs. green beans
4 oz. fresh Shitake mushrooms (optional)
1/2 cup grated Parmesan cheese (optional)
1/4 cup extra virgin olive oil
1 tablespoon butter
1/4 cup fresh Italian parsley, chopped
pinch of fresh basil and oregano, minced
pinch of red pepper flakes
1/2 cup plain bread crumbs (optional)
8 cloves garlic, peeled
In a saucepan, bring 5 cups water to a boil with 1 tablespoon salt. Add fresh green beans (strings and ends removed). Boil beans for 4-5 minutes, until tender but not overcooked. When tender, shock beans in a bowl of ice water to prevent overcooking and retain bright green color. Remove after 30 seconds and let drain in colander.
In a large heavy bottom skillet, heat olive oil with cloves of garlic and mushrooms. Sauté until garlic becomes tan, but not brown. Mash garlic into oil with the tines of a fork. Add cooled beans, parsley, butter and remaining ingredients. Toss with cheese and bread crumbs (optional) and serve when butter has melted.
Cook's Note: Garlic cloves may be removed before serving, or left in for added flavor, as desired. Garlic can be pureed or pressed through a sieve, but this will eliminate the "roasted" garlic flavor which characterizes this dish. May be served either warm or cold (if served cold, omit butter).
Variations: A strip of lean bacon or Pancetta may be sautéed in olive oil before adding garlic, then crumbled in. For a piquant flavor, the beans may be served cold, as a salad, and dressed with a few drops of freshly squeezed lemon or balsamic vinegar.