As I ponder food for guests this weekend, I have been wondering where in Oxford I could find my pork tenderloin or pork roast that I have often served when I have a full table of hungry peeps. This is one of those 2 meal recipes—first one as warm roast. Second one as sandwiches. This is a hearty meal. In our house, food was always the frame that enhanced the picture of our shared days. I thought I would share with you a favorite family meal, starring my own roast pork concoction. I love making it because it’s simple, satisfying, and impressive. Since the children were little, we have traditionally sipped sparkling white or red grape juice with this meal.
Pork Roast à la Sally
This recipe is always a hit for crowds or for my kids, and so very easy to make. The meat is luscious and just falls apart. I have a great source for natural, organic pork, which I recommend if you can find it. We don’t have this meal often, but when we do, it is a real treat.
1 1⁄2–2 cups apple juice
1 tablespoon minced garlic or 1 teaspoon garlic paste
1 1-ounce envelope dry onion soup mix (from a 2-ounce box) 2 tablespoons Worcestershire sauce
1–2 pork loins or a pork roast (about 4 pounds total) to fit your slow cooker
4 apples, sliced thinly (Sometimes I peel them; sometimes I don’t.)
2 onions, sliced thinly
1⁄2–3⁄4 cup dried cherries, optional (Some don’t like these in the recipe, but most of my family loves them.)
Sea salt and pepper to taste
1⁄4 cup cornstarch or flour, optional 1⁄4 cup cold water, optional
Stir apple juice, garlic, soup mix, and Worcestershire sauce together in a slow cooker. Place the pork loins (or roast) in the sauce. Cover the meat with apples and onions and sprinkle the dried cherries over the top. Put lid on and cook 6–8 hours on low. Salt and pepper to taste. Serve meat with vegetables and fruit. If you would like a gravy, strain the leftover liquid into a small saucepan, skim off any fat, and heat. Stir the cornstarch or flour and cold water together in a cup until all the lumps are dissolved, then whisk mixture into the pan juices. Stir constantly over medium heat until thickened.
Below are my mashed potatoes and steamed green bean recipes. What are your company meals that please and fill up a crowd?
Serves 6–8.
Mashed Potatoes
I almost always use red potatoes these days because they have less sugar when cooked. I also use a pressure cooker and do them in four minutes. (See your pressure-cooker manual for instructions.) But you can also choose to cook them in a saucepan, as directed below. Adding chicken bouillon to the potatoes gives them a wonderfully rich taste and allows you to use less butter.
6–8 large red potatoes, cut into 1-inch pieces (We don’t peel ours, but you can if you want to.)
Water to cover
1–2 teaspoons condensed chicken bouillon or base
2 tablespoons butter, or to taste
1⁄2–1 cup milk (or cream for richness), to taste Sea salt and pepper to taste
Cover cubed potatoes with water in a large saucepan. Bring water to boil over high heat. Cover, reduce heat, and cook 15–20 minutes, until potato chunks are soft. Drain water from the potatoes. Add the chicken bouillon and butter. Mash with a hand masher or whip with a handheld mixer, stirring in milk or cream a little at a time as you mash. They will absorb the liquid, so add whatever amount you need to make the potatoes the desired consistency. Salt and pepper to taste.
Serves 6–8.
Steamed Green Beans
Even folks who hate vegetables have been known to enjoy these. I love to use fresh beans whenever possible, but whole frozen ones will also work. And the very same cooking technique will work for asparagus!
11⁄2–2 pounds fresh, whole green beans or approximately 24 ounces frozen ones (2 12-ounce or 11⁄2 16-ounce packages)
Fresh or dried herbs (rosemary, thyme, summer savory, dill, or whatever you like)
1–2 tablespoons extra-virgin olive oil or to taste
Sea salt to taste
Thinly sliced raw almonds, optional
If using fresh green beans, snap off the ends and pull off any strings. Rinse and place in a steamer basket over boiling water. Sprinkle with herbs, then cover and steam until just tender. Toss them in olive oil and sprinkle lightly with sea salt. If desired, sprinkle the sliced raw almonds on top of the dish before serving.
Serves 6–8
