Asparagus, Strawberry and Goat Cheese Salad

Spring in Chicago is kind of terrible. I could really do without it. It's cold, it's rainy, and you get teased every other week with one really beautiful day that gives you hope that you can put away the parka and then next thing you know it's freezing again. This recipe for Asparagus, Strawberry and Goat Cheese Salad is perfect for at least making you feel like real spring weather is around the corner. It has to be right???

 Asparagus, Strawberry and Goat Cheese Salad

Serves: 2
Prep Time: 20 minutes

10 spears of asparagus, cut into 2-inch pieces
3 tsp extra virgin olive oil, divided
salt and freshly ground black pepper
2 tsp lemon juice
½ tsp Dijon mustard
½ tsp honey
bag of mixed greens
handful fresh basil, roughly chopped
1/2 cup hulled and sliced strawberries
2 Tbsp freshly crumbled feta cheese

Preheat oven to 400°F. Toss asparagus pieces with 1 tsp olive oil and season to taste with salt and pepper. Lay out in an even layer on a baking sheet and roast until tender, about 15-20 minutes.

Meanwhile, make the dressing. Combine the remaining 2 tsp olive oil, lemon juice, mustard, and honey. Whisk until emulsified; season to taste with salt and pepper.

Toss the mixed greens with the dressing, and then gently toss in the sliced strawberries, asparagus, and fresh basil. Top salad with feta crumbles.

Turkey Meatballs with Apricot Marmalade Glaze

Nothing is worse then showing up at a party empty handed. We went to our friends' house for appetizers and drinks a couple weekends ago and I wanted to bring a small appetizer. Nothing fancy but something that would travel well and be a crowd pleaser. The below recipe for turkey meatballs is a great party recipe. They are super simple to make and don't require many ingredients. I am always a little leery of cooking with ground turkey. It has a tendency to dry out and well, just taste too healthy, but the apricot glaze lends tons of flavor and moisture to the meatballs.

 

Turkey Meatballs with Apricot Marmalade Glaze

Makes about 25-30 meatballs
Prep Time: 1 hour
Cook Time: 20 minutes

1 egg
1/4 c.skim milk
1/2 c. bread crumbs
1 tsp salt
1/2 tsp poultry seasoning
1/4 tsp pepper
1 pound lean ground turkey
1 T. olive oil
1 c. low sugar apricot (or orange) marmalade
1 T. white wine vinegar
pinch of red pepper flakes

Beat the egg and milk in a small bowl. Stir in the bread crumbs, salt, poultry seasoning, and pepper. Add the ground turkey, mixing well. Cover and refrigerate for 1 hour.

Shape the meatballs into 1 inch balls. Heat oil in a large skillet and place the meatballs in a single layer. Cook until well browned on all sides. Remove the meatballs from the skillet and set aside.

Mix marmalade, broth, vinegar, and red pepper flakes in a skillet over medium heat. Bring to boil and then reduce to medium-low. Return the meatballs to the skillet and let simmer for an additional 10 minutes or until meatballs are cooked through and the sauce has reduced to a glaze consistency.

Oven Braised Chicken with Lemon and Rosemary

Braising it a great way to get tons of flavor out of inexpensive cuts of meat. I have posted numerous braising recipes and the below recipe for chicken with lemon and rosemary is yet another keeper. We loved the tenderness of the chicken and the mushrooms, rosemary and lemons lend tons of flavor. Plus, how can you beat a recipe that involves one dirty dish?!

Yes, this chicken is still raw. I thought it looked really pretty pre-braising.

Oven Braised Chicken with Lemon and Rosemary

Serves 4
Prep/Cook Time: 40 minutes

8 chicken thighs (I used boneless skinless)
6 whole garlic cloves
1 small onion, thinly sliced
2 Cups Crimini Mushrooms, sliced
4 Sprigs Fresh Rosemary
8 Lemon Slices, seeds removed
1 Dried Bay Leaf
2 Tablespoons Capers, drained
2 Cups Low Sodium Chicken Broth
½ Teaspoon Red Chili Flakes
3 Tablespoons Olive Oil
Salt and Black Pepper

Preheat oven to 350 degrees.

Season the chicken with salt and pepper. In a large Dutch Oven heat olive oil to medium high.  Brown chicken pieces on both sides and transfer to a plate. Lower heat to medium and add garlic cloves, cooking until lightly golden. Add onions and cook until evenly browned. Add chili flakes and sauté for an additional minute.  Add mushrooms and sauté for an additional 2-3 minutes. Add chicken stock and bring to a boil.

Return the chicken to the pot. Add lemon slices, bay leaf, capers, and rosemary sprigs.  Place lid over the pot and put into the oven for 25-30 minutes or until chicken is done. Carefully take the pot out of the oven. Remove rosemary sprigs, bay leaves and skim off and discard any fat. Season with salt and pepper as necessary.

Rigatoni with Asparagus-Pistachio Pesto

The below recipe for rigatoni with asparagus-pistachio pesto is another winner from Andrew Zimmern's food blog. He created the recipe while working at a French restaurant in Minneapolis years ago and apparently it helped win over his wife. It's easy to see why. This pasta dish was absolutely delicious. Brady did most the work so I can't talk about the labor that went into it but I can say that the pasta has tons of flavor. This recipe makes a lot so be prepared for leftovers, we were eating off it for a couple days. Probably not the best decision a few days before my final wedding dress fitting but luckily it still zipped!

Rigatoni with Asparagus-Pistachio Pesto
** adapted from Andrew Zimmern's blog

Prep/Cook Time: 1 hour
Serves: 6-8

1/4 c. pine nuts
1 bunch asparagus, cut into 1 inch pieces
3 medium carrots, chopped
1 shallot, chopped
1/2 c. basil
2 garlic cloves, minced
1 T. honey
2 tsp. thyme, chopped
1 1/2 tsp grated lemon zest
1 tsp. cumin
1/4 c. olive oil
salt and pepper
1 pound whole wheat rigatoni
1/4 pound sliced bacon
1 c. chicken stock
2 T. butter
1/4 c. pistachios, finely chopped
1/3 c. parsley, chopped
freshly grated Parmesan cheese

Preheat the oven to 400. Toast the pine nuts on a baking sheet for about 3 minutes, or until golden brown.

In a food processor, combine the asparagus, carrots and shallots and process until chopped. Put the mixture in a baking dish, stir in the basil, garlic, honey, thyme, lemon zest, cumin and 1/4 cup olive oil. Bake for 25 minutes, stirring once, until the vegetables are soft and starting to brown. Season with salt and pepper as needed.

Meanwhile, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Set the pasta aside and toss with just a little olive oil to coat.

In a large skillet, cook the bacon over medium heat until crisp. Drain the bacon on paper towels and then chop.

In a large skillet or pot, combine the cooked vegetables with the stock and butter and cook for about 4 minutes. Add the pasta, pine nuts, pistachios, and the reserved pasta water. Cook until the sauce is thick and the pasta is coated. Stir in the parsley and chopped bacon. Season with salt and pepper as needed. Serve with grated cheese.

Asparagus Soup with Chicken Sausage

I've been very spoiled lately. Brady hasn't been traveling and he's been making dinner on nights that I get home later. It's been so nice! Brady made asparagus soup last week and it turned out great. I loved that the soup was rich and creamy yet it didn't have any butter or cream in it. It certainly doesn't look or feel like spring right now but this perfect spring soup has me hoping that it's right around the corner!

Asparagus Soup with Chicken Sausage

Prep/Cook Time: 30 minutes

2 T. olive oil
1 package of chicken sausage, cut into small cubes
3-4 green onions, thinly sliced
3 cloves garlic, minced
2 small red potatoes, peeled and cut into small cubes
4 c. chicken broth
salt and pepper
1 bunch asparagus, cut into 1/2 inch pices
6 oz. plain Fat Free Greek yogurt

In a large pot, heat the olive oil. Add the chicken sausage and cook until golden, about 5 minutes. Transfer the sausage to a plate and set aside. Add the green onions and garlic and cook until tender, about 2 minutes. Stir in the potatoes and broth and bring to a simmer. Season with salt and pepper and cook until the potatoes are almost tender, 8-10 minutes. Stir in the asparagus and cook until tender, about 5 minutes. Remove from the heat.

In small batches, puree the soup in a blender. Return the soup to the pot and stir in the yogurt and chicken sausage and season again with salt and pepper. Serve with a little grated cheese and warm bread.

Pasta with Eggplant and Garlic Thyme Breadcrumbs

Pasta always seems like an easy option for Friday night dinners during Lent. Brady came across this recipe for pasta with eggplant and garlic thyme breadcrumbs recently and we gave it a try last weekend. We eat tons of vegetables but I tend to forget about eggplant. I think it's partially due to the fact that eggplant requires a little prep work. I also try to avoid heavy groceries when it's just me doing the grocery shopping! This dish reminded me though how tasty eggplant is and that it's completely worth the extra 30 minutes to let it soak in salted water to get rid of any bitterness. Luckily, the rest of the steps in this recipe are simple and the end result is delicious!

Pasta with Eggplant and Garlic Thyme Breadcrumbs

Prep/Cook Time: 45 minutes

8 cherry tomatoes, halved
1/2 c. tomato puree
1 clove garlic, minced
2 T. olive oil
12.5 ounces whole wheat rigatoni or fusilli pasta
1 eggplant
1 T. capers
1 T. black olives, halved
basil
salt and pepper
freshly grated Parmesan cheese

Garlic Thyme Breadcrumbs
6 T. breadcrumbs
3 T. olive oil
2 garlic cloves, minced
1 tsp thyme

Preheat the broiler to HI.

Cut the eggplant into small cubes and put them in salted water for half an hour. After soaking, pat them dry and put them on a baking dish covered with a little cooking spray. Drizzle with a little olive oil and broil them for about 4-5 minutes, until golden and crisp. Set them aside.

Cook the pasta according to directions. Meanwhile, saute the garlic in a pan with 2 T. olive oil. Add the halved tomatoes, the tomato pure, a little salt and 3 T. of water. Let the sauce cook for 5 minutes on low. Add in the capers, olives and a little torn basil.  Add the baked eggplant cubes and mix well.

While the sauce is simmering and the pasta is cooking, combine the garlic thyme breadcrumb ingredients in a small bowl.

Before draining the pasta, put 2 T. pasta water in the tomato and eggplant sauce. Drain the remaining pasta water and then combine the pasta and eggplant sauce. Serve with grated cheese and the garlic thyme breadcrumbs on top. 

Pistachio Cranberry Goat Cheese Stuffed Pork Tenderloin

Last Sunday, Brady made a stuffed pork tenderloin for our pre-Oscars dinner. It was absolutely delicious. Brady loves pork tenderloin and I think everything tastes good with creamy goat cheese added to it so it was a win win. This is also a faux fancy recipe because the ingredient list is short, it doesn't take long to prepare, but the end result is something that you could easily serve to company and they would be impressed.

 Pistachio Cranberry Goat Cheese Stuffed Pork Tenderloin

Prep Time: 20 minutes
Cook Time: 20 minutes

3/4 c. raw unsalted shelled pistachios
1/4 c. dried cranberries
1 clove garlic, minced
4 ounces goat cheese
salt and pepper
1 1/2 to 2 pound pork tenderloin
2 T. olive oil

Preheat oven to 350.

Toast 1/4 cup pistachios in a small skillet over medium high heat until slightly toasted, about 3 minutes. Side aside. Meanwhile, grind the remaining 1/2 c. pistachios in a food processor. Pour onto a plate and set aside.

Put the toasted pistachios into the food processor along with the cranberries and garlic. Pulse until the mixture is evenly grown. Add the goat cheese and pulse to combine.

Butterfly the pork tenderloin. Sprinkle the inside of the meat with salt and pepper. Spread the pistachio/cranberry/goat cheese mixture evening on the inside of the meat. Roll the tenderloin lengthwise and tie with butcher's string at about 2 inch intervals. Roll the tied tenderloin in the ground pistachios, pressing the pistachios onto the meat, until fully coated.

Heat the oil in an oven proof skillet. Place the tenderloin in the skillet and sear on all side 1-2 minutes or until browned. Place the skilled in the oven and cook for 15-20 minutes or until the inside of the pork is cooked through.

Remove from the oven, place the tenderloin on a cutting board and let rest for 10 minutes before slicing and serving.

Maple Sesame Salmon

I have posted multiple salmon recipes over the last couple of years but I had to add this recipe for Maple Sesame Salmon. The salmon was absolutely delicious. I was hesitant to broil the salmon, I have burnt numerous things due to broiling, but the salmon turned out perfect. This is hands down going to be my go-to salmon recipe for easy weeknight cooking.

Maple Sesame Salmon
*** adapted from Cupcakes and Kale Chips blog

2 salmon filets
2 T. olive oil
1/4 c. maple syrup
1 T. sesame oil
2 T. rice vinegar
2 T. soy sauce
sprinkle of crushed red pepper
sprinkle of sesame seeds
salt and pepper

In a small boil, combine the olive oil through crushed red pepper. Place the salmon in a large ziplock bag and pour the marinade over it. Put the bag in the fridge and let it marinate for at least one hour.

When you are ready to cook the salmon, preheat the broiler. I used the low setting on my broiler. Cover the inside of a baking dish with foil and spray with cooking spray. Place the salmon on the baking dish, sprinkle with salt and pepper, and some sesame seeds. Broil the salmon for 10-12 minutes. I turned the broiler up to high for the last 2 minutes and the salmon came out perfectly.

Brussels Sprout Salad with Burrata

Paul Kahan is a well known chef in Chicago. He owns Blackbird, Avec, Publican and Big Star. Brady and I have been to a few of these restaurants over the years and our meals have always been outstanding. When I came across his recipe for a Brussels sprout salad I knew I had to give it a try. This salad is refreshing and a nice change from the typical lettuce salad. The fresh burrata gives the salad a bit of richness and makes it "fancy" enough to serve guests.

Brussels Sprout Salad with Burrata
 ** a Paul Kahan recipe

Serves 4
Prep Time: 30 minutes

1 pound brussels sprouts
1/2 cup of Parmesan cheese, shaved
1 medium red onion, cut into ½ inch slices
2 Tablespoons of balsamic vinegar
Extra virgin olive oil
salt and pepper to taste
burrata cheese
3 Tablespoons (or a bit more) of lemon vinaigrette

Lemon Vinaigrette

3 tablespoons Extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 tablespoon minced garlic
salt and pepper to taste

Heat a grill pan over medium heat. Drizzle with olive oil and place the onions on the grill pan. Season the onions with salt, and pepper. Grill the onions until tender, about 10 minutes. Remove the onions and put them in a bowl and pour over the balsamic vinegar. Cover the bowl and let sit for half an hour. After the time has passed, cut the onions into little squares and place them back in the bowl. Refrigerate until needed.

Combine all of the ingredients for the lemon vinaigrette in a small mixing bowl and set aside

Shave the brussels sprouts as thin as possible on a mandolin (or you can use a knife to slice them thinly). Place the brussels sprouts in a mixing bowl and add the lemon vinaigrette, parmesan cheese and red onion. Season with salt and pepper and let sit at room temperature for at least half an hour.

Just before you serve, cut the burrata into large pieces and place each piece in a bowl. Season it with salt, pepper, and a drizzle of extra virgin olive oil. Spoon the brussels sprouts over the burrata and serve.

Kale and Farro Soup

Soup is one of my go-to weekday lunch options. I like to take the time to make a big pot of soup on Sunday and then portion the soup into individual containers. Early mornings always seem a little less chaotic when lunch is already packed. I am always looking for new soup recipes that are healthy yet filling. The below soup is delicious plus it's filled with nutrients- superfood kale, vitamin rich butternut squash, and farro which is high in protein.

Picture from TasteFood

Kale and Farro Soup
** adapted from TasteFood

Serves: 6
Prep/Cook Time: 30 minutes

1 T. olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 c. farro
6 c. chicken stock
2 c. butternut squash, peeled, seeds removed, and cubed
1 (15oz) can Italian plum tomatoes
1 bay leaf
2 tsp dried thyme
salt and pepper
2 to 3 cups coarsly chopped kale, stems removed
grated Parmesan, option

Heat oil in a large soup pot over medium heat. Saute the onion and garlic until softened, about 3-4 minutes. Add the farro and stir to coat. Add the chicken stock, butternut squash, tomatoes, bay leaf, thyme, and salt and pepper. Bring to a boil, using the back of the spoon break up the tomatoes, and then simmer until the squash is tender, about 30 minutes. Stir in the kale leaves. Serve with grated Parmesan.

** If making this for weekday lunches, I would suggest adding in a little more stock or water. The farro seemed to absorb a lot of the liquid over the course of the week.

Roasted Pumpkin Risotto with Sweet Italian Sausage and Apples

I was not very good about posting recipes this fall while working on wedding plans. The below recipe was one that I made back in October or November but never got around to posting on the blog. This was an outstanding dish and perfect for fall/winter so I am happy to finally be sharing it. While you aren't going to be able to find sugar pumpkins in the grocery store this time of year, butternut or acorn squash would work just as well in it's place. The combination of the apples, sausage, and cheese go together perfectly and make this such a warm and comforting meal.

Picture from The Cozy Apron

Roasted Pumpkin Risotto with Sweet Italian Sausage and Apples
** adapted from The Cozy Apron

Serves 4
Prep/Cook Time:

1 small sugar pumpkin, peeled, seeded, and diced (or butternut squash)
2 golden delicious apples, peeled, corded and diced
1 tsp. pumpkin pie spice
2 T. olive oil
1/2 tsp salt
1/2 tsp pepper
2 T. honey
3. T. butter
1 small onion, chopped
1 c. Arborio rice
1/2 c. white wine
4 c. chicken stock, very hot
2 sweet Italian sausage links, casings removed and browned
1/4 c. shredded Gruyere
1/4 c. Parmesan, grated
4 sage leaves, chopped

Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.

In a medium bowl, combine the pumpkin, apples, pumpkin pie spice, salt, pepper, honey, and 2 tablespoons olive oil. Spread the mixture onto the prepared baking sheet and roast for about 25 minutes, stirring halfway through. Set aside.

Cook the Italian sausage in a small skillet until browned. Set aside. 

While the pumpkin is roasting, begin the risotto by preheating a large skillet over medium-high heat. Once hot add 2 tablespoons of butter and then add the chopped onion and cook for about 2 minutes. Add the rice and stir to coat all of the grains. Add the white wine and gently stir. Allow the wine to reduce until almost absorbed and then add 1/2 cup stock. Stir gently and allow the rice to absorb the stock. Once the stock is almost fully absorbed add another 1/2 cup stock; repeat this process until the rice is soft and creamy. This should take about 20 minutes.

To finish the risotto, turn off the heat and stir in the remaining 1 tablespoon butter, Gruyere, Parmesan, browned Italian sausage, and the pumpkin mixture. Stir in the chopped sage leaves. Serve immediately.

Farro Salad with Butternut Squash and Ricotta Salata

Brady's sister made a delicious farro and butternut squash dish at Christmas from the Smitten Kitchen Cookbook.  After the holidays, I went onto the Smitten Kitchen blog and came across what I think is the same recipe. If it's not the same, it is very similar. I have been on a quinoa kick for a while now but I am definitely going to start making more farro recipes. I loved the nutty flavor that it has and it's super quick to make. Not only was the farro salad perfect for a healthy yet hearty vegetarian dinner but it made for great leftovers to bring in my lunch all week.

Picture courtesy of Smitten Kitchen. I forgot to take a picture.

Farro Salad with Butternut Squash and Ricotta Salata
*** adapted from Smitten Kitchen

Serves 4-6
Prep/Cook Time:  1 hour

1 medium butternut squash, peeled, seeds removed and cut into small cubes
4 T. olive oil
salt and pepper
1 c. quick cooking farro
1/4 c. walnuts, chopped
1/2 c. ricotta salata, crumbled (you could also use feta)
1 T. sherry vinegar
1 T. water
1/2 tsp. salt
1/2 tsp. sugar
1/2 small red onion, finally chopped

Preheat the oven to 425 degrees. Coat a large baking sheet with 2 tablespoons olive oil. Spread the squash onto the baking sheet in a single layer and sprinkle with salt and pepper. Roast until tender, 30-40 minutes, stirring halfway through the cooking time. Set aside to cool slightly.

Meanwhile, cook farro according to the package directions. Drain and cool slightly.

While squash is roasting and the farro is cooking, in a small bowl, whisk together the sherry, water, salt, and sugar. Stir in the onion and cover and refrigerate until needed.

In a large bowl, mix together the cooked farro, roasted squash, walnuts, and ricotta salata. Add in the red onion mixture, including the liquid. Toss with the remaining 2 tablespoons of olive oil. Serve warm or can be served cold later on in the week.

Pasta with Braised Pork and Red Wine

Before the holidays Andrew Zimmern posted the below recipe on Twitter. Brady forwarded the recipe to me and it was instantly added to the "must make soon" list. Andrew Zimmern is probably best known for his Bizarre Foods shows but there is nothing bizarre about this recipe. The ingredient list, while it appears long, is basic and the flavor that the pork gets after simmering for a couple of hours in the red wine is fantastic.

Pasta with Braised Pork and Red Wine
*** from Andrew Zimmern's blog

Serves 6
Prep/Cook Time: 2 hours

2 T. olive oil
1/2 pound pancetta, diced
3 pounds trimmed boneless pork shoulder, cut into 1 inch chunks
salt and pepper
3 sage leaves
2 thyme sprigs
1 rosemary sprig
1 small onion, diced
1 small carrot, diced
1 celery rib, diced
1 leek, white and green parts only, diced
4 garlic cloves, diced
2 c. chicken stock
2 c. dry red wine
1 14oz can of tomato puree
1 pound tubular pasta such as Ziti
freshly grated Parmesan, for serving

In a large dutch oven or cast iron pan, heat the olive oil. Add the pancetta and cook over moderate heat until the fat has rendered, about 6 minutes. Transfer the pancetta to a medium bowl.

Season the pork with salt and pepper and add half of it to the pan. Cook over moderately high heat until richly browned all over, about 5 minutes. Transfer the pork to the bowl with the pancetta. Repeat with remaining pork.

Add the herbs to the pan along with the onion, carrot, celery, leek and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pan and bring to a boil. Return the pancetta and pork shoulder to the pan and simmer over moderately low heat until liquid is almost fully evaporated, about 10 minutes. Add the stock and tomato puree and return to a boil. Cover and simmer the sauce over moderately low heat for 1 hour, until the meat is very tender.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. Skim the fat from the surface of the sauce and discard the herb stems. Season the sauce with salt and pepper. Add the pasta and toss until well-coated. Serve with grated cheese.

Rosemary Sriracha Roast Chicken

I thought I posted the below recipe earlier in the week but apparently I forgot to hit the publish button, oops!
 
It's been one of those days. I can't say it's not partially my fault though. I let 27 second graders eat birthday doughnuts at 9:30am. I paid the consequence the rest of the day. If that wasn't enough, I also had the brilliant idea to do an art project with glitter...

That being said, I am running out of steam this evening. Before I crash on the couch I wanted to share the below recipe. I made this for dinner last week and it was a big hit. The chicken had tons of flavor and I loved that most of the ingredients I already had on hand. The marinade has what seems to me like a strange combination of ingredients but somehow it works. 

Rosemary Sriracha Roast Chicken

Serves 4
Prep Time: 5 minutes, 1 hour to marinate
Cook Time: 40 minutes

1/4 cup plain yogurt
2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh rosemary
2 tbsp Sriracha
2 cloves garlic
1/2 tsp salt
1/4 tsp pepper
4 chicken thighs (or chicken breasts)


In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper. Place chicken in a large ziploc bag and pour marinade over. Turn bag over several times to coat chicken. Place the chicken in the refrigerator and let marinate for at least one hour.

Preheat oven to 375F. Arrange chicken in a single layer in a baking dish coated with cooking spray. Spread any marinade remaining in the bag over the chicken. Bake 35 to 40 minutes, or until chicken is cooked through. Then broil on high for 4 minutes, until the chicken is golden brown.

Rosemary and Garlic Pork Roast

Sunday is the perfect day for cooking a comforting meal that requires a little more time than most weeknights allow. I love to cook a more hearty home-style meal on Sunday nights to gear us up for a busy work week.  Right before the holidays I made the below pork roast. Despite the minimal ingredients that went into the dish the flavor in the pork was fantastic. 

A a side note, the below rosemary garlic marinade works great on grilled pork tenderloin as well. I tested it out while in Florida over Christmas and the grilled pork was a big hit.

Rosemary and Garlic Pork Roast
Adapted from Jo Cooks

Serves 4
Prep Time: 5 minutes
Cook Time: 2 1/2 hours

3 lb pork loin
1/8 cup olive oil
4 cloves garlic minced
4 cloves garlic cut in half
1/2 tsp chili flakes
1 tbsp dry rosemary
salt and pepper to taste

Preheat the oven to 375 F degrees.

In a small bowl mix the olive oil, minced garlic, chili flakes, rosemary, and the salt and pepper.

Cut small slits in the meat and stuff them with the garlic halves. Place the pork loin in a roasting pan covered with a little olive oil. Rub the pork with the olive oil/rosemary rub thoroughly.

Cover the roasting pan with aluminum foil. Bake the pork loin in the oven with the aluminum foil for 45 minutes then remove the foil and continue baking for another 45 minutes.

Remove meat from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for about 15 minutes before cutting it and serving it.