Monday, December 20, 2010
Pork Loin with Sweet Potatoes, Asparagus and Tomatoes
Today, I have challenged myself (again J ) to come up with a meal that will include only ingredients I have on hand. First thing I touched in freezer were four small boneless pork loin chops, vacuum packed. Good start. Side dish was next and because in last few days we had rice, potatoes and pasta I felt for something else. Sweet potatoes, that Marjo bought just few days ago to keep our pantry stocked, filled the bill and since I had asparagus and tomatoes on hand as well the meal was done. At least in my mind. When I fetched the asparagus I noticed that I still had arugula that I have grown in cold frame and picked about four weeks ago before all the snow came down. It is still as fresh as when I picked it. Now I had a bed for my quickly sautéed chops. Next to chops I’ll plate steamed and then broiled sweet potatoes and then microwave steamed asparagus. Fresh small tomato wedges will complete the meal. I have to mention that this morning I broiled some hot Italian sausage ball in my toaster oven for snacks and knowing that I will broil/toast sweet potato wedges for dinner I left the fat in a pan. When wedges were nice and done I moved them on a paper towel lined plate to drain extra fat. Next, I poured a teaspoon of remaining fat into frying pan and used it third time to cook the chops. The taste was just incredible! I know it sounds like there was a lot of fat in this meal but there was no more then maybe 1 – 2 teaspoons for two people when plated.Definitely a repeat, when I have the same ingredients on hand.