Skip to main content

Thursday Night Roast Porkin'

TGIF W+A readers! The weekend is back and the weather is looking pretty nice. I've got my TGIF Spotify pumping to get me through the remaining of the work day. After dinner last night John and I decided to do a Homegoods and Target run since it was such a gorgeous night and we felt restless just hanging on the couch all night. We have our friends visiting this weekend so we had to grab a few odds and ends to have in the house. I also bought these happy little blooms to give the space a bit of perkin' up. Its almost 90 degrees on the Island today so I am making sure to stay super hydrated and cool. Drinking lots of agua and iced green tea.


While I ran out yesterday evening, I stumbled upon this cool marinading container and figured I'd get it for John since he loves to grill. It basically comes with a pump to get all of the excess air out and is supposed to help your meats marinade much quicker We shall see, review to come!


We decided to make a roast pork for dinner last night and I can't even lie it was so damn delicious that I ate leftovers for lunch. If you know me, I'm not a big leftover person, but I made it happen today and I am pretty happy we had some left over. I decided to season my pork Cuban style because this is how I grew up eating it. I tweaked my grandmother's recipe just a little, but pretty much followed her steps. I started with a little over 2 pounds of boneless pork roast, which was more than enough for John and I. We will definitely get another two meals out of it. Here is what you'll need for your roast pork.

Roast Pork With Potatoes & Onions Ingredients

-boneless pork roast
-2 large onions
-white cooking wine
-extra virgin olive oil 
-paprika
-garlic salt
-pepper
-about 5 cloves of garlic
-6 potatoes


I like to get all of my chopping done first. Chop your potatoes, onions and cloves of garlic. Set your garlic aside. Once all is chopped, in a bowl, whisk together the base for your meat: 1 cup of white wine, 1/4 cup of extra virgin olive oil, LOTS of paprika, 1 tbsp of garlic salt and 2 tsps of black pepper. You can add salt if you would like, but the garlic salt usually does the trick.



Then, take a deep roasting pan and coat with a little olive oil. Take your meat and slice 1 inch slits and insert your diced cloves of garlic. Make sure to stuff them in good so they don't pop out during cooking. Season your meat with some salt, pepper, garlic salt and paprika. Then take a basting brush and brush on your mixture to coat your entire roast. Add your chopped onions and potatoes around your pan and sprinkle with the same seasonings as you did your meat. I like to add about a 1/2 cup of water around the potatoes and onions as well so they don't stick. Cover with foil and bake on 350 degrees for an hour.


After an hour, remove the tin foil and cook for another 45 minutes to an hour. Add more water if needed to the bottom of your roasting pan. I like to add the remaining of my mixture to the pork and potatoes. Your pork should get a nice crust and char to the top and your potatoes and onions should be nice and soft. Yum! Once your meat is done, take out and let sit for a good 10-15 minutes so all of the juices settle. Scoop out your potatoes and onions into a separate bowl and slice your meat nice and thin. Then, mangia! This really isn't a difficult dish, but it does take knowing how to properly cook your meat and also flavor. This recipe is all about seasoning just perfectly, so don't be scared to have a heavy hand with your ingredients. I personally love garlic and  the smokiness of paprika, so I like to make sure my meat is completely covered in both. 

Well I hope you all have a fun and/or relaxing weekend planned. We are hoping to hit up the pool and get some sun in. Stay tuned for a special cocktail recipe from John! We kind of been obsessed with mixing our liquor with some hydrating beverages like coconut water and natural fruit juices. We'll have something up for you all this weekend! Enjoy :)  



Comments

  1. Wow this looks SO good. Also that marinade box is super cool!
    xo
    A

    ReplyDelete
  2. Thanks lady! I'll let you know how it is. Found it at Marshall's for $12 :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Almond Poppy Seed + Lemon Loaf

Happy Spring? Yes,  the question mark is needed since we had snow on Long Island today and its April second! I'd say about six inches total, but we were happy to see the sun appear and melt some of it away. We started on some yard work this week and were getting the itch to start doing some planting, but luckily we held out for now. Snow days are always the best days to test out a new recipe and typically we like to try our hands at baking on these chilly days. We just received some of Kodiak Cake's  new Almond Poppy Seed Power Cakes Flapjack + Waffle mix. We decided to use this delicious mix for some baking and the results turned out absolutely delicious. Here's everything you will need:  Ingredients 3 cups of Kodiak Mix  1/2 cup of nonfat Greek yogurt 1 tsp vanilla extract  1 tsp of baking powder  3 eggs, beaten  4 tbsp of unsalted butter, softened  1/3 cup of brown sugar  3/4 cup of unsweetened vanilla almond milk  3 tbsp of lemon zest  1/8 cup

Chocolate Chip Banana Bread

Banana bread is always a go-to when you have extra bananas hanging around the house. Its perfect for breakfast or a sweet treat after dinner. Toasted up with some butter or topped with your favorite jam or nut butter. We whipped up this simple and delicious recipe in just about an hour (including baking time). Here is everything you will need for this lovely  Chocolate Chip Banana Bread: Ingredients 3 ripe bananas, mashed 1½ cup flour 1 teaspoon baking soda ½ teaspoon baking powder pinch of salt 5 tablespoons unsalted butter, melted ½ cup brown sugar 1 teaspoon vanilla extract 1 egg 1 cup of chocolate chips Directions  Preheat your oven to 350 degrees. In a large bowl, use a mixer to mix the melted butter and brown sugar until sugar is dissolved. Mash bananas with a fork and beat in with egg and vanilla extract. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Combine wet dry mixtures. Fold in most of the chocolate chips, reserving

Lemon Butter Parmesan Pasta

What's better than some comfort food on a chilly day? We love making this simple pasta recipe that uses just a few ingredients, but also packs a lot of flavor and is guaranteed to leave you with a full belly. If you haven't tried BANZA before, definitely give it a shot. Its one of our favorite must-haves in the cupboard and packs lots of protein and flavor. You can find the brand at your local supermarkets and even Target. But, if you prefer to use something on hand, go ahead and dabble with whatever pasta you'd like! Here's everything you will need for this Lemon Butter & Parmesan Pasta: Servings:  For  2 Ingredients 1 box of your favorite Banza pasta (or whatever you have on hand! Cook as listed on on back of packaging)  1 lemon ¾ cup heavy cream 6 tbsp unsalted butter 3 oz finely grated Parmesan (about ¾ cup) Salt & pepper Crushed red pepper flakes (optional)  Directions  Prepare Banza: Bring at least 8 cups of salted water to a r