Pork Loin: Every once in a while, I'll buy a pork loin. I can get three separate meals out of it. When I get it home from the grocery store, I'll cut it into the three chunks and season each of them right then and there with some Adolf's meat tenderizer, salt and pepper. Then stick each one in a freezer bag and freeze them.
This morning, I grabbed one out of the freezer and let it thaw in the fridge today. Then I braised every side and end of it in my cast iron pan in some REALLY hot vegetable oil. Then I popped it in some aluminum foil and put some sprigs of fresh rosemary in there with it (I'd tell you that they were from my rosemary bush, but I'm afraid I'd start to sound like Martha Stewart!) and some red wine. Rosemary and pork just "go" together. I sealed the foil up tight.
Since I promised in my first post to give credit where credit is due, I must say that I learned from my ex-husband that if you use just the cheapest kind of cabernet sauvignon to either braise the meat in or pour some in the foil while you cook it, it works out really well.
Let it cook at 350 degrees till it's done....25 minutes or so? The inside temperature of the meat should be 145 degrees.
Three bean salad: let somebody else prepare it. Comes in can. Hanover brand is my fave. You'll get three or maybe even four serving out of it, depending on how enthusiastic you are about it. And as long as you keep it refrigerated, it's not like it'll go bad any time soon.
Healthy Harvest noodles: Super high in fiber, low in cholesterol. Melt some butter over them and then sprinkle some grated parmesan cheese on top.
And don't forget: "I love cooking with wine. Sometimes I even put it in the food!" Bon apetit, y'all!
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