Ginger Orange pork loin meal

Making:

Gone orange pork loin with carrots,  parsnips and bacon mashed potatoes 

4 servings prepared 

    * Cook time 2 hours 

Here's what I have:

The potatoes 

4 pounds by potato 

2 oz of Cream Cheese 

1 tbsp garlic bread better than bouillon 

6 strips of bacon chopped 

2 ounces heavy cream

The meat and veggies 

2.8 lb pork loin 

1 tbsp olive oil 

2 tbsp Ginger orange spice 

4 oz of parsnip 

6 oz of carrots 

2 tablespoons yondu sauce 

3/4 cup water 

1 teaspoon rice flour

Preparation:

The oven was preheated to 350 degrees. The Tagine lid was used for this recipe.

In a separate bowl of water, rice flour, yondu and spices were mixed together. The parsnips and carrots for chopped into large pieces and set aside.

In a cast iron skillet at the pork loin with browned on all sides and medium-high Heat. This took about 8 minutes to complete. Once finished the vegetables were added to the pan and the liquid poured over the meat and veggies. 

The Tagine lid was placed on the cast iron skillet and the pan went into the oven. The heat was turned down to 250. The pork and vegetables were allowed to cook for 1 hour. 

Once the hour was up the oven was turned off and the potatoes we're put in a pot to boil until soft. Since the potatoes were rather large this took about 45 minutes to complete. While the potatoes were boiling the bacon this place into a pan and cooked until crispy. Most of the excess grease was drained from the bacon. Once finished it was set aside.

When the potatoes were soft enough to be easily pierced with a fork the water was drained. The potatoes for mashed. heavy cream and cream cheese were added. The potato mixture was stirred together making sure the vream cheese was melted before adding the better than bouillon. Last into this pot were the bacon chunks and a bit of the liquid bacon fat. The potatoes were then stirred all together once again until everything is well mixed.

To plate, the mashed potatoes were added to the plate first. Once the cast iron was removed from the oven the pork was sliced into sections. The vegetables were added to the plate next and then the pork followed by a generous helping of the gravy from the cast iron pan.

The plate!

The only thing missing from the plate was something green. I didn't have any scallions available for this recipe 😞

The yondu concentrate used in this recipe pictured below. This stuff is really good and saves room in the pantry since I don't have to keep cartons of vegetable broth around.

- Kris