Saturday, December 17, 2016

Rosemary and Garlic Pork Loin in Caul Fat

PrimalPork tenderloin cooks quickly and can be an easy weeknight meal, but the fear of ending up with a dry and flavorless dinner is real. Pork tenderloin is a lean cut, and the lack of fat makes it an unforgiving cut of meat. But when pork tenderloin is cooked right, it’s a succulent, mouthwatering meal that can be on the table in no time.

This recipe takes a three-pronged approach to cooking perfect pork tenderloin. One, rub it down with a flavorful marinade. Two, wrap it in fat. Three, sear it in the same hot skillet that it roasts in.

The marinade here—garlic, rosemary, mustard and salt—is a tried-and-true flavor combination for pork. The fat wrapped around the tenderloin, however, is a little less commonplace. Instead of bacon, this tenderloin is wrapped in pork caul fat, a paper-thin fatty membrane that lines the stomach cavity of pigs. Caul fat looks like a lacey spider web, although it’s not nearly as delicate as it looks. It can easily be stretched, pulled and snugly wrapped around just about anything. The caul fat melts into the meat as it cooks, adding juicy fat and flavor.

Plan ahead, because caul fat usually needs to be special ordered from a butcher. You’re likely to end up with more than you need for just this pork tenderloin, but that’s a good thing. Caul fat can also be wrapped around sausage patties, meatballs, meatloaf and any type of roast. Extra caul fat can be frozen, and defrosted in the refrigerator before using.

Time in the Kitchen: 45 minutes

Servings: 4


caul fat

  • 4 garlic gloves, finely chopped
  • 1 tablespoon finely chopped rosemary, plus a few extra sprigs (15 ml)
  • 3/4 teaspoon kosher salt (3.7 ml)
  • 1 tablespoon grainy mustard (15 ml)
  • 1 tablespoon avocado oil (15 ml)
  • 1 ¼ to 1 ½ pound pork tenderloin (565 g to 680 g)
  • Approximately 2 ounces/56 g caul fat (although it’s unlikely to find packages of caul fat for sale that are less than 8 ounces/230 g—ask your local butcher)



Preheat oven to 425 F/218 C. Place a cast iron skillet in the oven while it heats.

In a small bowl, mix together garlic, rosemary, salt and oil. Pat the pork dry. Rub the marinade all over the pork tenderloin. Do this at least 15 minutes before cooking the pork. Or, rub the roast down in the morning and refrigerate up to 8 hours before cooking.

Wrap the roast snugly in one layer of caul fat.

Put the pork in the hot skillet. Roast 10 minutes.

Turn the oven temp down to 375 F/190. Flip the loin and roast 5 to 10 minutes more—or until the thickest part reaches 140 to 145 F/60 C. The caul fat will help keep the meat moist, so even if the internal temp goes higher, the meat should still be moist and flavorful.

Remove from the oven and let rest 10 minutes before slicing.


The post Rosemary and Garlic Pork Loin in Caul Fat appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Hanukkah Un-fried

Greasy latkes and jelly-filled doughnuts top the list of traditional foods eaten during the festival of lights. But after you’ve eaten these fried goodies for eight straight days, it starts to take a toll on your waistline. Instead, you can enjoy these traditional Hanukkah foods without all that oil-frying.


Also known as potato pancakes, these babies can be baked instead of fried. They can also be pan-fried in a few tablespoons of oil to give them crispiness, and then finished in the oven. Or, shake things up by using sweet potatoes or a combo of shredded parsnips, carrots or zucchini and potatoes. Here are two latke recipes to try, plus a few homemade applesauce recipes for dunking:

Oven-Fried Latkes (pictured above)

Crispy Zucchini and Potato Pancakes

Homemade Applesauce



These sweet pieces of goodness that are usually fried can also be baked, and still taste just as delicious. Make sure you have a doughnut pan so you can easily drop in the dough and pop it in the oven. You can add fiber by swapping 50 percent of the all-purpose flour for whole-wheat pastry flour. Other creative spins on un-fried doughnuts include making doughnut muffins with the same flavor profile, or making cookies topped with a touch of jelly, as the cookie is much thinner than the doughnut (and therefore has fewer calories).

Cinnamon Baked Doughnuts

Baked Pumpkin Doughnuts (pictured above)

Mini Doughnut Muffins

Glazed Doughnut Crisps

Jelly-Glazed Doughnut Cookies

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. She is the author of The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day.

from Healthy Eats – Food Network Healthy...

Clean Eating Shrimp And Asparagus Spaghetti Squash Spaghetti Recipe

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As many of you know, I’ve gone back to focusing on reducing my carbs for the sake of my blood sugar. So for me, pasta was the first thing to go. I still make it for Mini Chef, but I will often… Read more →

from The Gracious Pantry