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Convection Cooking Fall Menu 2

Roasted Pork Loin

Roasted Sweet Potatoes & Apples

Rice Medley Pilaf

Plum Torte

 

Meal Preparation Tips

Pork loin is another cut that can yield more than one meal, thinly sliced cold pork makes wonderful sandwiches or it can be chopped and added to fried rice or fried noodles.  If you have a Combi oven you can use the Refresh mode to re-heat the entire meal for an encore meal.

 

Timing & Cooking Plan

3-4lb Pork loin roast - 50-60 minutes + 10 minutes resting time + carving

Roasted Vegetables – 25 minutes

Rice Pilaf – 50 minutes

Plum Torte – 35 minutes

 

 

  1. Allow 1 hour and 10 minutes for cooking and resting the roast.
  2. The pilaf will take 50 to cook and will stay warm for 10-15 minutes.
  3. The vegetables will only take 25 minutes to cook so time them to be ready as the roast is being carved.
  4. Prepare the torte and add to the oven when you take the meat out or cook separately if you have a second oven.

 

Roasted Pork Loin

1 – 3/4lb pork loin roast

2 – teaspoons salt free garlic powder

1 – teaspoon kosher salt

1 – teaspoon dried thyme

2 – tablespoons olive oil

2 – cups apple juice

Ό - cup brandy

2 – tablespoons unsalted butter

 

Preheat the oven to Convection or Convection Roast 350 degrees.

Combine the seasonings with the oil in a small bowl and rub into the roast.  Place the meat on a rack in a shallow pan and pour the apple juice into the pan.  Cook for 50 – 60 minutes or to an internal temperature of 145 degrees and rest for 10 minutes before slicing.  The temperature will rise another 8-10 degrees in that time.

 

Pour the accumulated juices from the pan into a small bowl or measuring cup and skim off the fat. Pour the remaining juice into a small pan and heat over medium heat, when bubbling stir in a Ό cup of brandy and 2 tablespoons of butter, cook over medium heat for 3-4 minutes until the mixture begins to caramelize.  Ladle over the meat before serving.

 

Roasted Sweet Potatoes & Apples

3 – medium sized yellow-fleshed sweet potatoes (not yams)

3 – granny smith or pippin apples, core removed cut into 1” segments

½ - medium yellow onion, peeled and cut into ½” thick slices

Olive oil

½ - teaspoon dried sage

 

 

Peel the sweet potatoes, cut in half lengthwise and cut into 1” slices. Combine with the apples and onions and toss with enough olive oil to coat.  Season with kosher salt and pepper and a ½ teaspoon dried sage.

 

Spread onto a rimmed baking sheet and roast for 15 minutes.  Stir the vegetables so they don’t get too brown on one side and cook for another 15 – 20 minutes.

 

 

 

Rice Medley Pilaf

Lundberg farms have some wonderful gourmet rice medleys that make great side dishes for roast poultry and pork and with their hearty texture the leftovers can be easily turned into a salad with a light dressing or used in a casserole.

 

2 – cups Lundberg Mahogany Rice Blend

4 – cups water or combination water and chicken stock

1 – tablespoon butter

1 – shallot, peeled and sliced

½ - cup dried cranberries

½ - cup chopped Italian parsley leaves

 

Bring the water to a boil over medium high heat, add the rice and butter and a little kosher salt.  Stir and cover the pot with a tight fitting lid and simmer on very low for 50 minutes.

 

When the rice is almost cooked, sautι the shallot in a little oil for a minute or two then stir in the cranberries and parsley and cook for another few minutes.  Stir into the rice before serving.

 

Plum Torte

1 – cup all-purpose flour

½ - teaspoon salt

1 – teaspoon baking powder

1 – stick unsalted butter, room temperature, cut into 8 pieces

Ύ - cup sugar

2 – large eggs

1 – teaspoon vanilla extract

4 – ripe plums cut into 6 wedges each

 

Preheat the oven to Convection 350 degrees

Lightly butter an 8-inch cake pan, sprinkle with flour and tap out any excess.

Combine the flour, salt and baking powder in a small bowl and set aside.

Cream the butter and sugar until light and fluffy, about 5 minutes.  Add the eggs one at a time mixing well after each addition.  Blend in the vanilla and the dry ingredients and mix to form a smooth batter.

 

Spread into the prepared pan and arrange the plums in a circular pattern over the top.  Bake for 25-30 minutes until a tester comes out clean.

 

 

 

 

 

 

 

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