Cliff Bartlett
R.I.P. 5/17/2021
This is the third day our WiFi has been down and I'm told repairs can't be completed until next Thursday. I'll make this post with my phone as I had already uploaded the pics but that's it from up here until the end of the week. Man, I wish I had another viable wireless option.
Had around a 3 lb. pork loin in the freezer and decided on that for dinner. A while back, I'd seen an interesting Potato, Squash and Goat Cheese Gratin. That will be my side.
Here's the stuff for the casserole. Besides the obvious, that's thinly sliced basil and coarsely shredded Parmesan in the back of the picture along with some whole milk and oil.
Sliced up the squash and the potatoes and layered 3 times with the goat cheese, salt and pepper. Added the milk and sprinkled the Parmesan over the top. Put in fridge to cook this evening.
Earlier in the morning i had placed the pork loin in a brine consisting mainly of red pepper flakes, apricot nectar, water, k salt, sugar and lots of minced garlic. Left it in the brine for 8 hours. Removed late in afternoon and got it rubbed down with chili powder, paprika, brown sugar, dry mustard, lemon pepper, cbp, k salt, Old Bay Seasoning and cumin. Placed on spit.
On the grill.
This was a little over an hour.
Applied a couple application of my apricot glaze the last 15 minutes or so of the cook. Glaze consisted of apricot preserves, lemon juice, cilantro and chopped garlic.
Rested a few minutes.
Squash and potato casserole done.
Plated it up with some bread.
This is my favorite pork loin recipe. Pork was moist and tender and had wonderful flavor. Really liked the casserole too. Will do it again. Have a fun filled and safe Labor Day Weekend everyone. Thanks for looking!
Had around a 3 lb. pork loin in the freezer and decided on that for dinner. A while back, I'd seen an interesting Potato, Squash and Goat Cheese Gratin. That will be my side.
Here's the stuff for the casserole. Besides the obvious, that's thinly sliced basil and coarsely shredded Parmesan in the back of the picture along with some whole milk and oil.
Sliced up the squash and the potatoes and layered 3 times with the goat cheese, salt and pepper. Added the milk and sprinkled the Parmesan over the top. Put in fridge to cook this evening.
Earlier in the morning i had placed the pork loin in a brine consisting mainly of red pepper flakes, apricot nectar, water, k salt, sugar and lots of minced garlic. Left it in the brine for 8 hours. Removed late in afternoon and got it rubbed down with chili powder, paprika, brown sugar, dry mustard, lemon pepper, cbp, k salt, Old Bay Seasoning and cumin. Placed on spit.
On the grill.
This was a little over an hour.
Applied a couple application of my apricot glaze the last 15 minutes or so of the cook. Glaze consisted of apricot preserves, lemon juice, cilantro and chopped garlic.
Rested a few minutes.
Squash and potato casserole done.
Plated it up with some bread.
This is my favorite pork loin recipe. Pork was moist and tender and had wonderful flavor. Really liked the casserole too. Will do it again. Have a fun filled and safe Labor Day Weekend everyone. Thanks for looking!
