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Chocomouse--It is so nice to have the summer bounty in the freezer for winter.
We had friends over for dinner tonight, and I made "Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard"--except that I substituted Kale for the Swiss Chard and adjusted the cooking time at that step of the process. I would do that again, especially since kale's calcium can be used, while Swiss chard holds onto its calcium.
I always thought this recipe, from Cook's Illustrated collection "Fall Harvest Recipes" (p. 22) would be great for company in the fall or winter, and it is.
I do have one issue with the recipe. It uses a three pound boneless pork loin. After it is browned in a 5 1/2 qt. Dutch Oven (I use Le Creuset), the barley and onion and garlic are sautéed in the pan, then after deglazing with 1/4 cup white wine 4 cups broth is added. After bringing that mixture to a low boil (recipe says simmer), the roast goes back in. A piece of foil is placed tightly over the top of the pan, then the lid goes on and it is put on the bottom shelf of a 250F oven.
Here's the problem: Although the recipe states that the roast will be done in 25-35 minutes (temperature 135F), I've never had it finish at 25, so this time I didn't even check until 35 minutes. It wasn't done. I turned the roast over (which supposedly the recipe does not require), and I returned it to the oven, increasing the oven temperature to 275F for another 10 minutes. It still wasn't done. I increased the temperature to 300F and cooked another 10 minutes, and this time it registered done.
I've made this recipe in three different electric ovens, and this was the first time in my new oven. I looked at the recipe again, it says 25-35 minutes. However, in the introduction, where the format has the recipe developer go through how the recipe was developed, it clearly says 40 minutes, which contradicts the recipe as given. I plan to write up a version for myself that is easier to follow than the Cook's format, and I'll be sure to include the correct time. That way, dinner won't be twenty minutes late.
Chocomouse--How nice to have summer bounty available in the freezer!
We had friends over for dinner tonight, and I made "Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard"--except that I substituted Kale for the Swiss Chard and adjusted the cooking time at that step of the process. I would do that again, especially since kale's calcium can be used, while Swiss chard holds onto its calcium.
I always thought this recipe, from Cook's Illustrated collection "Fall Harvest Recipes" (p. 22) would be great for company in the fall or winter, and it is.
I do have one issue with the recipe. It uses a three pound boneless pork loin. After it is browned in a 5 1/2 qt. Dutch Oven (I use Le Creuset), the barley and onion and garlic are sautéed in the pan, then after deglazing with 1/4 cup white wine 4 cups broth is added. After bringing that mixture to a low boil (recipe says simmer), the roast goes back in. A piece of foil is placed tightly over the top of the pan, then the lid goes on and it is put on the bottom shelf of a 250F oven.
Although the recipe states that the roast will be done in 25-35 minutes (temperature 135F), I've never had it finish at 25, so this time I didn't even check until 35 minutes. It wasn't done. I turned the roast over (which supposedly the recipe does not require), and I returned it to the oven, increasing the oven temperature to 275F for another 10 minutes. It still wasn't done. I increased the temperature to 300F and cooked another 10 minutes, and this time it registered done.
I've made this recipe in three different electric ovens, and this was the first time in my new oven. I looked at the recipe again, it says 25-35 minutes. However, in the introduction, where the format has the recipe developer go through how the recipe was developed, it clearly says 40 minutes, which contradicts the recipe as given. I plan to write up a version for myself that is easier to follow than the Cook's format and put down 40 minutes, but I'll plan on perhaps needing more time.
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