Cooking for Fun!
So, this last weekend, I kinda went over board.
My sister-in-law had given us a frozen pork loin, and I'd been going over in my head what I could do with it. I finally came up with this idea, and when we had to cancel on a birthday party because of car troubles, I jumped at the chance.
But, my dear wife asked if I could make some au gratin potatoes. And some dinner rolls. And I thought it would be cool to round out the meal with a dessert, like brownies!
I ended up doing all four dishes in my Dutch ovens. It was kinda hectic, but the results were sure worth it! Yummy to the core! The potatoes and the brownies already have their recipes enshrined here in the musty pages of the Black Pot Blog, but the rolls and the pork loin do not! Here is the latter, first:
Dutch Oven Pork Loin Medallions
1x 12" shallow Dutch oven
20-24 coals underneath
Liberal shakes of:
1 Pork Loin
1 lb Bacon
Juice of 1 lemon
~1/4 cup water
1 heaping Tbsp flour
There really isn't much to this recipe. It's very simple, and the cool thing is that it looks very impressive. Start early in the day by getting the loin thawed under cool water.
I actually made this dish pretty late in the day. I cooked and baked all of the other dishes first, because this one takes the least amount of time and it's the most critical to be served freshest. The first thing to do is to make sure that you have some fresh coals lit.
Then, I mixed up generous amounts of each of the spices. I just kept tasting it with my fingertip until it seemed like the right blend. You can actually use whatever seasonings and herbs you want. This combination turned out really good. I just mixed it in a small bowl.
When they were done through, I pulled them off and put them on a plate, tented in aluminum foil. I squeezed the lemon juice into the bottom of the pan, and began scraping loose the fond pieces. There was some liquid from the pork in the bottom as well, so that helped. I added the flour to the water and stirred it thoroughly, and then began adding that into the pot to thicken and smooth the juices into a pan sauce.
In the end, I served the medallions up with the potatoes and the rolls, drizzled with just a little hint of sauce. It was truly elegant and delicious!