Orange glazed Pork part duex, and local dairy farms

The Orange glazed pork roast came out great. It wasn't a "Wow!" meal by any means, but it will make a nice standard to add into the rotation.

Tonight's dinner is leftovers. Exciting, I know. However, between the mac and cheese, enchilada casserole, Chinese take-out, and pork roast, my fridge is getting much to crowded. It's such a shame too, because with the plethora of fresh produce and ingredients from yesterdays grocery delivery I want to cook!

Speaking of grocery deliveries, we have decided to start ordering our dairy from a local dairy delivery service in Rhode Island, Munroe Dairy. Not only is it great for supporting local businesses, it's 'more green' (as much as I hate using that phrase!), for they deliver the milk and whatnot in reusable glass bottles. Although I am slightly lactose intolerant, I use dairy in cooking constantly and the rest of the house does enjoy drinking it.

Well, I suppose I should go check the chickens and bunnies waters again, and bring in wood to start a fire. For only an inch of snow called for in the weather reports, it sure shows no sign of letting up. The snow has already reached its alleged accumulation, though it is a much 'warmer' 27 degrees out today.

Pork loin roast with Orange glaze

 Hooray, it's finally reached 8 degrees outside! Quite an improvement from the -3 degrees that we woke up to! We didn't do our normal large Sunday dinner this weekend, as the pork loin roast took longer to thaw than anticipated... Thus, we'll just have a quiet relaxing dinner tonight while keeping warm by the fire instead! It's probably just as well, because I had extra time to think about how to prepare the roast. I found this recipe on About.com, and with a few additions it ought to make a tender flavorful pork loin.

Orange Glazed Pork Loins

Cook Time: 1 hour
Total Time: 1 hour

Ingredients:

     2 pork tenderloins, about 3/4 to 1 pound each
     salt and pepper
     ---------------------------------------
     Glaze
     1 tablespoon olive oil
     1/4 cup onion in small dice
     2 cloves garlic, minced
     1/2 teaspoon dried leaf thyme
     1/3 cup orange juice concentrate
     1/3 cup light corn syrup
     1 tablespoon cider vinegar, or white vinegar
     1/4 teaspoon salt
     dash pepper

Preparation:
Heat oven to 375̊.

Trim excess fat from pork; place in a roasting pan and sprinkle with salt and pepper. Roast for 40 to 50 minutes, or until a meat thermometer registers about 160̊ to 165̊ F. Meanwhile, heat olive oil in a saucepan over medium-low heat. Add diced onion and garlic; sauté until tender. Add remaining glaze ingredients, increase heat, and bring to a boil. Reduce heat to medium low and simmer for 7 minutes. Set aside.

Spoon about half of the glaze over the pork tenderloins; roast for about 5 minutes longer.

To serve, let pork rest for 5 minutes, then slice.
Drizzle sliced pork tenderloin with remaining orange sauce.
Serves 4.

Now, my intentions for this recipe include searing the pork (in my lovely enameled cast iron covered casserole of course! What did I do with out it?), and adding a cheese cloth sachet with cinnamon sticks and star anise to the glaze (and maybe a spritz of lemon juice). It would also be wonderful if my Peapod grocery delivery service came early enough for me to prepare roasted potatoes, and a salad to go along with this meal. Otherwise, I'm planning baked sweet potatoes for accompaniment.