What did you have for dinner?

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#8,977
#8,977
golfballs said:
One of the reasons I want to live near the ocean

How was it cooked?
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I used some Redneck Pepper's Flamin' Fish and Dizzy Pig's Shakin' The Tree. I quick grilled it then finished it under the broiler with Plugra butter, lemon juice, a dash of Tabasco, and a little Parmesan.
 
#8,982
#8,982
Roast in the crockpot. Probably have slaw and navy beans, or kale and pinto beans. Haven't asked hubby which he wants yet.
 
#8,984
#8,984
ninerplaya57 said:
I can't give you the exact recipe because I don't have one. When I cook I eyeball everything and experiment with things but basically I got a bunch of broccoli rabe and cleaned it and sautéed it with some garlic and a few spices then I took a pork loin and cut some of the excess fat off and then sliced it open so it would roll when I stuffed it. I took a big chunk of sharp provolone cheese and a little bit of mozzarella cheese and I put it in the food processor. I put the broccoli rabe in the pork loin and put the cheese over top. I rolled it back up and tied it. There was excess juice from the broccoli rabe and garlic so I put that in the food processor too to get rid of the chunks of garlic and liquefy it best I could then I put that in the fridge. I wrapped the pork loin up and let it sit in the fridge overnight as well. The next day I took the pork out seasoned it with some salt and pepper and preheated the oven to 425. I put the stuffed pork loin in an aluminum tin and put the excess juice in there as well. Depending on the weight of your pork loin will depend on the cooking time but I cooked mine sometime between an hour and an hour and a half (I don't remember the exact time) but my pork loin was about 10 pounds. After checking it with a meat thermometer I took it out and let it rest for 45 mins before I sliced it and served it. There are tons of videos on YouTube on how to slice the meat so you can stuff it as well as tying it. That was the first time I made it and that's how I learned how to slice and tie it. It turned out great. Hope this helps!
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Oh the pork was good!! The tomatoes I added were a nice touch as well.

Thanks for posting!
 

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#8,991
#8,991
MyBloodRunnethOrange said:
I need to find a good one that's low sodium.
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The one I made has no added sodium in it.

2 (15 ounce) cans tomato sauce
1 tablespoon olive oil
3 tablespoons brown sugar
1⁄2 teaspoon garlic powder
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried parsley
1⁄2 teaspoon paprika
1 bay leaf

Simmer for 15-30 minutes.

I doubled this recipe though and used half canned tomato sauce and half canned petite diced tomatoes.

I'd love to try this sauce using San Marzano tomatoes though.
 
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#8,992
#8,992
Coug said:
The one I made has no added sodium in it.

2 (15 ounce) cans tomato sauce
1 tablespoon olive oil
3 tablespoons brown sugar
1⁄2 teaspoon garlic powder
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried parsley
1⁄2 teaspoon paprika
1 bay leaf

Simmer for 15-30 minutes.

I doubled this recipe though and used half canned tomato sauce and half canned petite diced tomatoes.

I'd love to try this sauce using San Marzano tomatoes though.
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Thanks! I'm gonna try this next time we do spagetti.
 
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