Pork Loin Roast with Roasted Potatoes, Fennel and Red Onions

studio2108 — Wed, 27 Apr 2016 13:33:10 +0000

We’re doing a play on porchetta, using the same flavors. We’re skipping the pork belly, though, and adding mortadella to bring some juiciness to the lean loin. This is a showstopper of a dish, so make sure there are plenty of people there to tell you how amazing you are when you carve into it. Get your butcher to butterfly the pork loin. There are two ways to butterfly the loin, either opening it as a book, or unrolling it like a roll of paper towels. We’re using the unrolling method to get that very cool swirly effect when it’s sliced. If the butcher has no idea what you’re talking about, don’t let him touch it. Take it home and do it yourself with the easy instructions here. Then find a new butcher.

Slow Cooker Pork and Sauerkraut

studio2108 — Mon, 04 Jan 2016 16:35:45 +0000

You eat first with your eyes, but maybe make an exception with this slow cooker pork and sauerkraut dish. What it lacks in looks in its monochromatic glory, it makes up for in flavor. It also delivers a side order of good luck, making it a New Year’s Day staple in German and Pennsylvania Dutch households. Pigs “root forward,” and the idea of that kind of progress is appealing when the calendar is so fresh. Cabbage in any form is a perfect complement to pork and preserved kraut makes sense in cold months.

Pork – Volpi Foods

Pork Loin Roast with Roasted Potatoes, Fennel and Red Onions

Slow Cooker Pork and Sauerkraut