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Pork Roast with Balsamic Thyme Fig Sauce
Porchetta/Pork Roast  It has been a totally weird week. But, some of the highlights? I baked and decorated over 100 cookies during my own personal me, myself, and I Drop In & Decorate® party. Come to find out, RMHC?s have changed their policy and do not accept freshly made foods anymore, unless they have been prepared in a commercial kitchen. While I know I prepare using appropriate measures, I completely understand why an organization like that, dealing with such horrific illnesses, would put a rule into effect like that. But, what a bummer! All these cookies! Luckily, Road Home graciously accepted them. (What I forgot to include last week was my attempt at chocolate candy modeling clay. Ha! That was interestingly easy?so I made turkeys to go with the cookies.)  Made clay, roll tummies...  Create the foundation/back/spine for the tummies  add belly  fill in feathers  Add espresso bean face and candy beak  add chocolate eyes and wattle and Gobble Gobble! Even though my cookies went somewhere other than RMHC, the ladies were so, so lovely and were very eager to let me know I could prepare in their kitchens. Really? Well, the house I went to has up to 40 families and the kitchen is really big?with 3 or four ovens. Do you know how many cookies I can make in there? Anyway, they showed me a sign up sheet for when volunteers come in and cook for the families. What fun! I chose to begin on a Sunday, when the numbers are a bit smaller, for Breakfast and sack lunches. The director told me to plan on 15-18. What? No prob! I do that for work. Piece of cake. Dinners are for a larger number, anywhere from 40-60. I will work my way up to that one.So, my first cooking outing for the RMHC is December 6th. I can not wait!!! What better way to give back? Thanksgiving was interesting. There have only been a couple of holidays in the last decade with which I have spent them members of my family. This year, I chose to stay in Utah. Admittedly, had I known my housemates would act as they did, I might have chose differently. Nonetheless, I did go on an invigorating hike in the morning. There is still snow on the ground here from the ?dusting? we received that week and the crisp day made for a fun walk.
I didn?t cook because my housemates? family was all here for several hrs. So, no Thanksgiving recipe to share. I did indulge in some chick flicks, diet coke, and pizza. Yum! I know, you?re thinking pizza? Look, as I mentioned in this post on Thanksgiving/Holiday Tips, ?Select reasonable-sized portions of favorite foods you don?t have year ?round. Why waste your calories on foods that you eat all the time?? I eat turkey and winter squashes often. I don?t eat desserts, really. What don?t I eat because it?s a calorie buster? Pizza! That?s the food I chose to eat, my favorite food I don?t eat year round (anymore). Unfortunately, the housemates are having something tonight, too. So, my sea bass and autumn couscous I planned will have to wait for another evening.
It came out awesome! And a "Seriously?" might have slipped when one of the clients didn't even try the sauce and went right for the hot sauce. I think it actually hurt my heart! The fig sauce was delish! Anyway...I love the digital meat thermometer we have here. I haven?t messed up a meat protein since I began using it. Very exciting. Enjoy! Pork Roast with Balsamic Thyme Fig Sauce Preheat the oven to 450 degrees. Blend together 1 tablespoon (combined) of dried spices of your choice. (I chose rosemary, thyme, & oregano.) Add about ½ teaspoon of salt and ½ teaspoon of freshly ground pepper. (I like the random chunks of pepper when it comes from the grinder.) Lastly, add ½ tablespoon of minced garlic. Mix spice rub together with a little olive oil, just enough to make a paste. Then, rub it all over the pork roast. Transfer the roast onto a rack, then into a pan. If you don?t have a roasting rack, consider using twigs of herbs, like rosemary, thyme, sage?whatever matches your rub. Roast the pork for 10 minutes to golden. Reduce oven temperature to 250 -300 degrees. Continue cooking for about 50-80 minutes (until the meat registers 150 degrees). Cooking times will vary depending on the shape of your roast. Remove the roast from the oven and set on a cutting board. Cover the meat with tin foil and let it rest for about 15 minutes before slicing it. The temperature of the roast will continue to rise about another 5 degrees. Meanwhile, to prepare the Fig Sauce, gather the following: 2 cup chicken broth ¼ cup balsamic vinegar 3 cup diced fresh figs 1 Tbsp. fresh thyme leaves 1 Tbsp. brown sugar (optional) 1 Tbsp. arrowroot dissolved in a small amount of water Add chicken broth, thyme, and figs into a deep skillet. Bring to a boil, then lower to medium heat, add arrowroot, and cook for 5-10 minutes (or as long as needed), stirring often until the sauce is thickened. Use the spoon to mush the figs while stirring. (or an emulsion blender works fabulously!) * You may need to adjust the ingredients a bit for your preferred thickness/consistency. * Substitute arrowroot for cornstarch on a 2-to-3 basis; 2 teaspoons of arrowroot equals 1 tablespoon (3 teaspoons) of cornstarch. http://melecotte.blogspot.com/feeds/posts/default?alt=rss
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