Wednesday, February 24, 2010

Boneless Pork Loins & Orzo with Aspargus and Tomatoes - Heaven...

The beginnings of a wonderful dinner for two (or three, four, ten.)  Being the Italian I am, I never make just enough.  I took a trip this week to two of my favorite stores, Costco and Market Basket.  My third favorite is Restaurant Depot which we can discuss in another post.  One would never know there are just two people living in our home with all the food bags I constantly bring in the door.  I think people are beginning to talk....
I looked at everything I brought home and decided to make boneless pork loins simmering in a mushroom sauce.  I also wanted to use the wonderful aspargus that Jim loves and think I came up with a winner! 

I began by wiping any liquid off the pork and lightly flour each side.  Hit a large saute pan with EVOO and when hot, add the pork for approximately three minutes - each side.  Remove and cover with a foil tent. 

Next, I sauted the mushrooms for five minutes, add the shallots for another three minutes and then the garlic for 60 seconds.  Take two tablespoons of flour ensuring you cover everything in the pan and add one cup of chicken broth, stir and simmer for a few minutes.  I added a fat free (can't believe I did this) buttermilk and then placed the pork back into the pan on low.    

Now for the goodness.  I boiled water for the orzo and chopped the aspargus in small pieces.  The cherry tomatoes were cut in half and both went swimming in another pan of EVOO.     

Mix the orzo with the vegtable mixture and season with S&P.  I finished with chopped parsley.  That's it!  How surprised was Jim to see this dinner on a Monday night.  It took some time to chop, but at the end was an easy dinner to make. 

Today, I'm working on an appetizer using baby peppers......

Fino a quel momento (until that time)


1 comment:

  1. I know what you mean about being Italian. When I make a dish, it's always enough to have 2 or 3 days worth of leftovers (it's a good thing I really like leftovers!). Love the asparagus and orzo combo!