Wednesday, April 30, 2014

Pork Loin, and My Conversion to High Heat


Cooking for thirty again tonight, I went with:

spicy roasted pork loin
black-eyed peas
a huge pan of corn pudding
salad with shredded carrots
buttery biscuits with strawberry jam

This meal cost a little over $2 a person, but not by much. Tonight was my conversion to a *high heat* pork loin. I've been doing them at a a slow low temperature for years, but didn't have time today. I drizzled my pork loins with some olive oil, then doused them heavily in Greek seasoning (use your favorite, Cajun is good too). Twenty minutes in the oven at 500, then turned down to 400 for about an hour and a half, and they came out very nicely.
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12 comments:

  1. Beccy1:14 AM, May 01, 2014

    Sage and garlic. My go to. Yum!

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  2. Rose3:01 AM, May 01, 2014

    I like high heat for the initial roast on meat, even with chicken I'll pump up the heat for the first twenty minutes.

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  3. Instagram.com/melissasnotes7:21 AM, May 01, 2014

    Cooking for 30 again? Sounds like you might be making dinner for your church group each week? Just curious. Does Bella get to help also?

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  4. Instagram.com/melissasnotes7:37 AM, May 01, 2014

    Hi Anna,
    From my earlier comment...Just looked back through some older posts and noticed that yes, it's a church dinner you're cooking for on Wednesdays, what fun! We sometimes do that for our large church, but probably only twice a year.

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  5. good_to_be_home2:15 PM, May 01, 2014

    Simple and lovely. I cook for a lot of people now and then, and pork tenderloin is a favorite cut of mine. I like to use the crock pot if I have time.

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  6. Stickhorsecowgirls9:10 PM, May 01, 2014

    Sounds delicious - just curious- how many pounds of pork for 30 people?

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  7. Kate at Wonderful Life Farm9:23 PM, May 01, 2014

    I'm really loving these posts of feeding a crowd! After our daughter got married, we fed 27 wedding guests lunch and dinner (16 of them breakfast too) for five days afterward. (We were their tour guides to New England.) Feeding a crowd is challenging, but oh so much fun. Happy tummies. Good times.

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  8. Anna9:35 PM, May 01, 2014

    I did three loins in their usual size, and that fed us well.

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  9. Anonymous9:37 AM, May 02, 2014

    Mary Hunt (frugal writer from the 90s) taught "Blasted Chicken"...same concept, and done in 30 minutes.

    Am I the only person in the world who hates crockpots?

    dmeyers

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  10. Propagatrix1:26 PM, May 05, 2014

    Covered or uncovered?

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  11. Anna5:14 AM, May 07, 2014

    Covered.

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  12. Meghan12:59 AM, May 10, 2014

    I'd love your corn pudding recipe.

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