Herb-Crusted Pork Loin
Roasted Brussels Sprouts
Cumin Glazed Carrots
There were 13 for dinner this week (9 adults & 4 kids).
The pork roast is based on a recipe from Cook’s Illustrated. I pretty much doubled the recipe as we have more than 8 people coming to dinner and I like leftover pork. We are lucky enough to still have thyme growing in the garden and my mom has an excess of rosemary so the herbs didn’t cost as much as the pork loin.
4 lbs. of potatoes and 2.5 lbs. of Brussel sprouts were well consumed.
For the carrots I peeled and cut up 2 lbs. of carrots. I added a 1/4 cup of water, covered the bowl with plastic wrap and microwaved them for 10 minutes, giving them a toss half way through. They then sat in bowl, covered, for an hour or so until it was almost time to eat. To finish I melted a tablespoon of butter in a non-stick skillet along with 2 tablespoons of honey and 2 teaspoons of ground cumin. Once the butter was melted I dumped the carrots and remaining water into the skillet, tossed the carrots in the butter-honey-cumin mixture and cooked, uncovered, until the liquid evaporated (about 5 minutes).
Ted made the creme brulee himself. The melted sugar topping was difficult; obviously more attempts are needed to come up with a good technique.