Monday night we had Samuel's godparents over for dinner. I had planned to cook steak pinwheels (stuffed with Parmesan and spinach), but when I pulled the meat out of the refrigerator, it had turned a greenish-grey and smelled dead. This was at about 6:00 PM, and we were expecting our dinner guests any minute. I rushed off to HEB (where I had purchased our just-discarded dinner the previous Friday) to try to salvage dinner.
HEB didn't have any more steak pinwheels, so I opted for some fresh pork loin and hurried home. As I was throwing together some ensalata caprese as an appetizer and talking with our guests it occurred to me that my friend Lisa Moorman of A Cupcake in Paris would appreciate the story, so I broke out the camera and resolved to make a blog post out of dinner.
Roasted Pork Loin
6 fresh pork loin chops
Mint Cherry Sauce
1 Can Bing Cherry pie filling
6-8 mint leaves, chopped
Preheat oven on the Low Broil setting. Lay your pork loin chops out in a roasting pan. Using a fork, pierce the chop all over to allow your salt, pepper, and Worcestershire to soak in. Grind generous amounts of sea salt and black pepper over your chops. Soak each chop in 1-2 Tbs of Worcestershire sauce. Place roasting pan on middle rack and broil approximately 20-25 minutes, or until a meat thermometer reads 165 degrees Fahrenheit for medium well chops.
Put cherries and mint into a small skillet. Cook on medium-high heat until juices boil. Using the back side of a spoon, smash cherries and stir. Continue to reduce cherries until the sauce doesn't run in when you stir through with your spoon.
I served my chops with a fresh herb salad tossed with halved cherry tomatoes and grated Parmesan cheese and a rice pilaf of white, brown and red Texmati rice with lentils. The meal paired nicely with the Savioun Rose de Anjou graciously provided by our guests.
How's that for "off-the-cuff"? Besides the pork loin, the rest of these ingredients were literally in the pantry. Necessity, again, proves to be a wonderful inspiration.