Avocado Corn Salad & Roasted Pork Loin
Avocado Corn Salad
Ingredients
· 1 lb tomatoes, cut into bite size*
· 2 cups of corn, cooked*
· 2 avocados, peeled, pitted, and sliced*
· 1/2 red onion thinly sliced
· 1/4 cup cilantro, chopped
· 2 Tbsp extra virgin olive oil
· 3 Tbsp lime juice
· 3 garlic cloves, finely minced
· 3/4 tsp table salt
· 1/4 tsp black pepper
Instructions
1. In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, chopped cilantro and garlic cloves.
2. Drizzle the top with 2 Tbsp extra virgin olive oil, 3 Tbsp lime juice. Add salt and black pepper, or season to taste. Toss the salad gently just until combined and serve.
*In Flyer October 16-22, 2022
Recipe and photo credit: Natasha’s Kitchen
Roasted Pork Loin
Ingredients
For the pork loin:
· 1 (3- to 4-pound) boneless pork loin roast*
· 6 cloves garlic*
· 2 tsp kosher salt
· 1/2 tsp freshly ground black pepper
· 2 tbsp olive oil
· 2 tart medium apples, quartered
· 2 large onions, cut into eighths
· 2 tbsp butter, cut into small pieces
· 3 fresh rosemary sprigs
· 2 fresh sage sprigs
· 1/4 cup maple syrup
For the green apple sauce:
· 1 Granny Smith apple, cored and quartered
· 1/2 tsp freshly grated lemon zest
· 1 tbs freshly squeezed lemon juice
· 2 small garlic clove, minced
· 3/4 tsp finely chopped fresh mint leaves
· 3/4 tsp finely chopped fresh sage leaves
· 1/2 tsp finely chopped fresh parsley leaves
· 1/2 tsp finely chopped fresh rosemary leaves
· 1/4 tsp salt
· 1/4 cup olive oil
Instructions
Heat the oven. Put a rack in the middle of the oven and heat the oven to 400°F.
Make garlic paste. Cut off the stem end of the garlic cloves. Coarsely chop the garlic, then sprinkle with the salt. Hold the blunt side of the knife with both hands, angle the knife slightly, and scrape the pile of garlic and salt to flatten. Use the knife to create a small garlic and salt pile, then press and scrape again. Repeat this process a few more times until you have a smooth paste. Sprinkle the pepper over the paste.
Trim the silver skin from the pork loin and rub with garlic paste. Trim the silver skin off of the pork loin but leave the fat cap intact. Rub the garlic paste evenly over all sides of the pork loin. Set aside at room temperature and refrigerate for up to 1 day.
Brown the pork loin on all sides. Heat the oil in a 10- to 12-inch pan over medium-high heat until shimmering. Add the pork and sear on all sides until it's deep golden-brown and easily releases from the pan, 6 minutes per side. Once all 4 sides have browned, transfer the pork loin to a plate.
Add the butter, onion, apples, and herbs to the pan. Turn off the heat but keep the skillet on the stove. Scatter the apples, onion, butter, rosemary, and sage around the pan. Drizzle with the maple syrup.
Return the pork loin and any juices to the pan. Nestle the browned pork loin on top of the onion, apples, and herbs, and pour in any juices from the plate.
Roast the pork loin for 1 hour. Roast the pork loin until an instant-read thermometer inserted into the thickest part of the pork reads 145°F, about 1 hour. Meanwhile, make the green apple sauce.
Make the green apple sauce while the pork roasts. Place the Granny Smith apple, lemon zest, lemon juice, garlic, mint, sage, parsley, rosemary, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped, 12 to 14 pulses, scraping down the sides of the bowl when necessary. Drizzle in the olive oil and pulse again until incorporated.
Rest the pork loin for 25 minutes. Remove the pan from the oven and transfer the pork to a clean cutting board. Let the pork loin rest for 20 minutes.
Slice the pork loin and serve with onion, apples, pan sauce, and green apple sauce. Slice the pork loin crosswise into 3/4-inch-thick slices. Serve the sliced pork with the onion and apple pieces. Drizzle with some of the pan drippings and the green apple sauce.
*In Flyer October 16-22, 2022
Recipe and photo credit: The Kitchn