Looking for a delicious but leaner option to a roast beef? Try this pork loin! Pair it with some rosemary, thyme, and a little garlic, and you have a delectable roast that may put your favorite beef to shame!
What You Will Need:
2 1/2 lb. Boneless Center Cut Pork Loin
1 1/2 cups fresh rosemary
8 cloves garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons black pepper
1 teaspoon salt
2 lb. small red potatoes, quartered
What You Do:
Heat oven to 450 F.
Combine rosemary, garlic, oil, vinegar, pepper and salt in food processor bowl
Pulse to make a coarse wet paste, scraping down the bowl as necessary
Spread 3/4 of paste on all sides of roast
Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around all sides
Roast 20 minutes.
Meanwhile, in a large bowl, toss together potatoes and remaining paste
Reduce oven to 350 F.
Add potato mixture to pan, arranging potatoes around roast.
Continue roasting 40 to 45 minutes, tossing potatoes halfway through, until internal temperature of roast reaches 150 F. and potatoes are tender.
Remove roast from oven and let stand 15 minutes before slicing to serve.
Thank you for spending time on the Macey’s blog. We hope you enjoy this recipe. For more pork recipes and a chance to win a Farmland pork product every day for 12 days click here. Happy Shopping!
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
3 Italian sausage links, casing removed
1 red bell pepper, diced
1 green bell pepper, diced
1 cup shredded sharp cheddar cheese, divided
2 tablespoons chopped fresh parsley leaves
Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
Place potatoes and 1/4 cup water in a bowl. Cover and place into microwave for 4-5 minutes, drain and set aside.
In a another bowl, whisk together eggs, milk and hot sauce; salt and pepper to taste.
Heat oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, 3 to 4 minutes.
Remove from heat. Stir in 1/2 cup cheddar cheese until well combined.
Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.
Place into oven and bake for 35-40 minutes, or until the eggs are firm.
1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
2 and 1/4 teaspoons instant yeast (1 standard packet)
1 Tablespoon (13g) granulated sugar
2 Tablespoons (30ml) olive oil
3/4 teaspoon salt
3 and 1/2 cups (440g) all-purpose flour, plus more for hands and surface
sprinkle of cornmeal for dusting the pan
Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Place the dough on a counter top dusted with flower. With floured hands, knead the dough for 3-4 minutes. You can also use the mixer on low speed instead. After kneading, the dough should still feel a little soft. If you poke it and it bounces back, it should be ready to rise!
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, and cover it with oil. Cover the bowl . Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
Preheat oven to 475°F . Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. On a floured counter top, roll out with a rollingpin to a 12″ circle. Place on prepared pan and lift the edge of the dough up to create a lip around the edges. You can just pinch the edges to make a crust
Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
Top & bake the pizza: Brush the top lightly with olive oil. Top with your favorite toppings and bake for 12-15 minutes.
Slice hot pizza and serve immediately. Bon Appetit!
From breakfast to burgers, maple doughnuts to bacon-wrapped just about anything…seems like there’s no shortage of opportunities to tantalize your taste buds with those savory, crispy, and greasy strips of BACON! But should you indulge? Will each bite of that chocolate-covered bacon effectively remove five years from your life expectancy? Is bacon a secret conspiracy to control the masses? Can bacon be enjoyed, like most any indulgence, in moderation (spoiler alert, it’s this one)?
Perhaps the biggest concern with bacon is the association between nitrite intake and cancer. Nitrites in cured meats like bacon, ham, pastrami, or hot dogs preserve flavor, give them an appealing pink color, and prevent bacterial growth. All good things. It gets complicated, however, when those nitrites are converted into nitrosamines, a potent carcinogen. Nitrosamines are formed when amines (part of protein) react with the nitrites used to cure the bacon. That reaction happens more readily at high heat (cue frying bacon sound). That’s why, of all the processed meats, bacon gets such a bad rap. Bacon is generally cooked at higher temperatures so often has higher levels of nitrosamines.
What about uncured bacons? You’ll see them on the shelves
touting, “no nitrites added” or, “all natural.” Unfortunately they’re not the
answer to our cured meat woes. Most of these products use celery powder. Celery
is rich in nitrates (that’s nitrate with an A). To act as a preservative,
however, the nitrates in the celery are converted to nitrites before being used
to cure bacon. Nitrites from celery seem to form nitrosamines just as readily
as sodium nitrite added to conventional bacons. There are truly nitrite-free
bacons, however (read on for our recommendation). As for turkey bacon, we’ll be
pitting the various bacon options in an epic cage match for breakfast
domination on social media later this week.
What about USDA regulations? One glimmer of sunlight in the
bleak nitrite storm engulfing bacon are the regulations imposed by the USDA,
not only limiting the amount of nitrite that can be added to bacon but also
requiring that certain curing methods more prone to nitrosamine formation also
contain sodium ascorbate or sodium erythorbate (antioxidants shown to limit the
formation of nitrosamines). Limit but not eliminate. And the effects may not
apply to other carcinogenic byproducts of nitrites like notrosyl-haem. USDA
regulations help, but they don’t completely eliminate the risk.
What’s to be done? Let’s put things in perspective. Eating
two strips of bacon daily has been shown to increase the risk of
gastrointestinal cancer by about eighteen percent. Cut that to two strips a
week and your risk becomes much much smaller. Combine it with a diet rich in
fresh fruits and vegetables and your risk virtually disappears (studies have
found those with low fruit and vegetable intake have the highest risk). You can
also reduce the formation of nitrosamines by cooking your bacon at low
temperatures (under 300° is ideal) for longer (may take up to twenty minutes on
the stovetop for those crispy strips). Microwaving is also a good option that
produces few nitrosamines and can speed up the cooking time to about five
Still worried about nitrites? Truly nitrite-free bacon is
available in your butcher block. Try Daily’s natural bacon with no added sodium
nitrite or celery powder. The bacon has a slightly grey cast but don’t let that
scare you, it’s one of the most delicious bacons you’ll ever eat. Plus, the
grey color is how you know it’s truly nitrite-free. You can also swap bacon for
sausage (which are typically nitrite free) at some meals (vegetarian breakfast “meats”
are also a great option with the added benefit of less fat and sodium).
Though bacon is excellent on its own, we often forget about the extremely versatile drippings it leaves behind. Instead of discarding your bacon drippings, save them or use them immediately to enhance your favorite dishes. We have included our favorite ways to use bacon drippings below.
Prepare homemade Hatch Chile sauce that you can add to enchiladas, marinade meats in and simply top your favorite tacos with.
10 Hatch Green Chiles, roasted, peeled and chopped
3 tbs. veggie oil
1 yellow onion, chopped finely
8 garlic cloves, minced
2 tsp. flour
2 cups vegetable stock
pinch of salt
In a large saute pan, heat vegetable oil over medium- high heat.
Add onions and salt, and sweat until soft. Add garlic and saute until fragrant.
Add flour and stir for 1 minute (be sure to not let the flour burn)
Once the flour has lumped to the onions and garlic and thickened, slowly add vegetable stock and continue to stir. Once fully added, add chopped chiles and bring to a simmer for 20 minutes until thickened.
Use immediately, store in the fridge for up to 5 days, or freeze for up to 6 months.