Roast Pork Loin with Garlic and Rosemary

4 garlic cloves, minced
8 sprigs fresh rosemary, approx. 4 t chopped
1 1/2 t kosher salt
1/2 t fresh ground black pepper
1 to 2 pound boneless pork loin roast, trimmed

Preheat oven to 400°. Line 13x9 roasting pan with foil.

Combine garlic, rosemary, salt, and pepper in small bowl. Rub garlic mixture over pork and place pork, fat side down, in prepared roasting pan. Roast pork 35-40 minutes, or until thermometer inserted into thickest part of pork registers 155°. Remove from oven, let rest 10 minutes.

Slice pork crosswise into 1/3-inch-thick slices and arrange slices on platter. Garnish with fresh rosemary sprigs, if desired. Serve with garlic mashed potatoes. Serves 4.

Irish Pork with Red Cabbage

Irish Pork Tenderloin
1\2 c Irish whiskey
1\4 c brown sugar
2 T soy sauce
1\2 c water
1 T worcestershire sauce
1 1\2 pound whole pork tenderloin
2 T cooking oil

Mix together whiskey, brown sugar, soy sauce, water and worcestershire sauce to form marinade. Place pork tenderloin in large zip-top bag, pour marinade in bag with pork. Squeeze out air, seal and refrigerate overnight.

Preheat oven to 350°. In large oven-safe skillet, heat oil over medium high heat. Add pork (discard marinade) and sear on all sides approximately 3 minutes per side.

Transfer skillet with pork to preheated oven and bake pork until internal temperature reaches 160°. Remove pork from pan and let rest 10 minutes before slicing. Serve on a bed of braised cabbage with currant glaze and pan fried new potatoes. Serves 4.


Currant Glaze
6 oz currant jelly, black or red
1 c brandy
1 c chicken broth
2 t cornstarch, mixed with 1 T water

In small sauce pan, stir together jelly, brandy and chicken broth. Bring to boil, reduce heat and simmer until liquid reduces by two-thirds. Mix cornstarch and water and add to saucepan. Cook until thickened slightly.


Red Cabbage
1 pound bacon
4 cups red cabbage, shredded
1\2 c sugar
1\2 c applesider vinegar
salt and pepper to taste

In large skillet, cook bacon over medium heat until crisp. Remove bacon (reserve for another dish) and add shredded red cabbage. Cook 5 minutes, add sugar and toss to combine. Add vinegar and salt and pepper to taste toss to combine. Cook 5 to 6 minutes more.