Pot-Roasted Pork Tenderloin with Potatoes and Carrots

It's so fun getting ideas for meals from friends and family- that's what this blog is all about, really...sharing ideas! Anyway, my sister-in-law Paige and I were talking about our family's favorite meals and she said made a pot-roasted pork that her family loved, so I thought I would try it last night. Even though I had a small pork loin (1½ pounds) , this recipe was delicious! I added a lot of potatoes because my kids like the potatoes (and not the cooked carrots so much :) and served it with sauteed kale for a little color.  It is a delightful change up to the traditional beef pot roast and worth a try~

Pot-Roasted Pork Loin with Potatoes and Carrots

1 pork loin (1½ to 2½ pounds- or whatever size you have)
2 tablespoons olive oil
2 carrots, peeled and cut into chunks
3-4 russet potatoes, peeled and cut into chunks
½ onion cut into large cubes
2 cloves garlic, minced
½ cup chicken stock (I used a concentrated batch of Better than Bouillon, which added great flavor) 
¼ cup white wine
couple sprigs rosemary
kosher salt and pepper

Rinse pork loin and dry well. Generously sprinkle all sides with kosher salt and pepper. Heat olive oil in dutch oven over medium high heat and brown all sides of pork loin. Take pork loin out of pot and put potatoes, carrots, onions and garlic in bottom, then add chicken stock and wine. Put pork roast on top of vegetables and top with sprig of rosemary. 

Cover top of pot with foil and then add the lid. Bake at 350° for 45 minutes to an hour (depending of size of roast) or until internal temperature of roast reads 145°. Enjjoy!


 Better that Bouillon is awesome - you can find it at most grocery stores like Safeway and keep it in your refrigerator. Great for soups and any time you need chicken stock. 

Easy Way to Remove Pomegranate Seeds

I just visited with a dear friend who offered me delicious hand separated pomegranate kernels and we started talking about ways to get those little jewels out of the fruit without staining your hands and counter while you do it. She had never heard of the underwater technique, so I thought I would share it with all of you in case you have never done it this way either~try it next time you eat a pomegranate!

EASY (AND CLEAN!) WAY TO REMOVE POMEGRANATE SEEDS

Fun way to Cut Pineapple

Last summer I stayed with a friend who was vacationing in San Diego for a few weeks. One night for appetizers before dinner, she and her daughter cut up a pineapple in a way I had never seen and thought it was beautiful! They learned this pineapple cutting technique at the Dole Plantation in Hawaii. It's also a great way to serve pineapple to kids.

Here are the steps to a fun and "fancy" cut pineapple~

1. Cut off top and bottom of pineapple

2. Cut in half

3. Then cut into fourths

4. Cut fruit away from skin

5. Cut slices in fruit and place back on skin

6. Serve slices skewered with toothpick- fun way to eat pineapple!