By Motlagae Konyana
Roast Pork is a great Sunday lunch idea and is easy to prepare. Crispy crackling makes the roast pork succulent and enhances the taste, which is why you must ensure that you get crispy enough and just right. You can serve the roast with salad/slaws and Mediterranean roasted vegetables.
- 2 pork tenderloins, halved crosswise
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 1 teaspoon granulated or powdered garlic
- 1 teaspoon coarse or kosher salt, plus more for seasoning the vegetables
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning the vegetables
- 10 thyme sprigs
- 4 tablespoons olive oil
- 1 large red or yellow onion, peeled and cut into 1 1/2-inch chunks
- 1 large fennel bulb, trimmed and cut into 1 1/2-inch chunks
- 10 small white or red potatoes, halved or cut into quarters, whatever gets you to 1-inch or so pieces
- 2 jalapeno peppers, halved lengthwise, seeded, and sliced
1.Preheat the oven to 180°.
2.In a small bowl, mix together the coriander, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Rub the mixture over the pork loins. Heat a large cast heavy skillet over high heat. Add 2 tablespoons of the oil, then add the pork loins and sear on all sides until lightly browned, about 6 minutes in all.
3.Meanwhile, on a rimmed baking sheet, gently toss the onions, fennel, potatoes and jalapenos with the remaining 2 tablespoons olive oil and salt and pepper to taste. Tuck the thyme leaves amongst the vegetables.
4.Nestle the four pork loins pieces amidst the vegetables.
5.Roast for 30 minutes, until the pork reaches an internal temperature of 140°F. Remove the pork loins and let them sit on a cutting board, lightly tented with foil, spread out the vegetables evenly on the baking sheet, and roast them for another 20 minutes, until they are golden brown and tender.
6.Slice the pork loin and serve the with roasted vegetables.
CHOCOLATE CHIP COOKIE DELIGHT
And for dessert, you can serve a Chocolate Chip Cookie Delight.
This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty.
- 1 tube refrigerated chocolate chip cookie dough
- 1 package cream cheese, softened
- 1 cup confectioners’ sugar
- 1 Box of frozen whipped topping, thawed, divided
- 3 cups cold milk
- 1 package instant chocolate pudding mix
- 1 package instant vanilla pudding mix
- Chopped nuts, chocolate curls and miniature semisweet chocolate chips, optional
- Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
- In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
- Cover and refrigerate for 8 hours or overnight until firm.