This suggestion for an easy week-night meal has been traveling by word-of-mouth from member to member for some time. "My dear friend and long-time CSA member and farm supporter, Aubre Wells, shared this pork recipe with me a few years ago, and it’s become a staple in my household," says Native Son Farm employee Jana Eakes. Here, Jana shares it with us.
- pork loins
- 3 Tablespoons brown sugar
- 2 Tablespoons black pepper (fresh coarse ground is best)
- 2 Tablespoons minced fresh rosemary
- 2 teaspoons salt
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon minced shallots
- 1 Tablespoon fresh parsley chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon each of salt and pepper
- 1 garlic clove, crushed
I take the 3T brown sugar, 2T black pepper (fresh coarse ground is best), 2T minced fresh rosemary from my garden, and a little under 2t salt – rub it on top of the loin, and roast it (450F for 15min, then reduce to 375F for roughly 50min. Let it sit a while (15-20min) before carving. It’s spicy, so you may need to trim it for kiddos, but it’s a sweet-hot pairing that I find delicious.
The rosemary is strong, so a simple salad, perhaps with a nice Balsamic Vinaigrette (3T balsamic, 2T EVOO, 1T minced shallots, 1T fresh parsley chopped, 1t Dijon mustard1/4 t each of salt and pepper and 1 garlic clove, crushed) is all you need.