Easter is right around the corner, and if you’re on of those peeps who have been distracted by all things chocolate, and forgot about a Sunday meal, don’t worry. I got you!
But first, let me tell you. I get it. I totally had to think long and hard about what to make, because, if I’m being honest, all I can remember eating on Easter are all the massive chocolate eggs we’d get growing up. I mean, massive chocolate eggs, with more chocolate inside… can you really blame me?
So yeah, I called my mom and she said “Filha, faz um lombinho!” meaning, “make a pork loin!”
So, that’s what we’re making!
A super delicious, sweet, buttery, herby pork loin, with some collard greens, cos you know, collards are totally my thing.
Looking for an Easter perfect dessert? Check this Carrot Cake out!
Rosemary Honey Pork Loin & Warm Lentil Salad
“Wash” the pork with the lime juice, and season it with some salt and pepper, and let it sit on the counter while you finish prepping – about 10 mins.
Add the garlic, the olive oil, the mustard, the rosemary, the honey and the salt to a blender and pulse until creamy. Add it to the pork and let it marinade for a couple of hours in the fridge, in a zippy bag.
After about 2 hours, remove the piggy from the marinade and pat it dry.
Reserve the marinade for cooking.
Tie the pork loin with a twine.
Cook the bacon with some buttahhhh.
Then brown the loin on all sides.
Then, add the reserved marinade, some water and add some more rosemaries. Cover, and let it cook.
Flip it halfway through cooking, and add a little more water if needed.
When the the internal temperature of the loin reaches about 145-150F, it’s good. Remove it from the pan to a cutting board.
While it rests, make a pan sauce!
Just reduce the liquid that’s been left on the pan, and add some butter in the end.
When the loin is almost ready… start prepping the lentil salad.
Brown the bacon, and a little garlic.
and toss the cooked lentils, and the collards. Toss, toss!
And decorate with the sliced onions!
A Family Perfect Dish!
This dish is perfect for any holiday, and any family get together!
It is delicious and so pretty, isn’t it?
So gather up your loved ones, Easter Sunday or any other Sunday, and tell them how much you love them with this beautiful meal. Then show me how much fun you had around the table! Take a picture, share with me on Instagram by tagging me or using #cookingwithaline.
Rosemary Honey Pork Loin & Warm Lentil Salad
For the Pork:
- 1.5 lb pork loin washed and trimmed
- Juice of 1 lime
- 10 garlic cloves peeled
- 1/3 c olive oil
- 1 tbsp of dijon mustard
- 1/2 tbsp fresh rosemary leaves roughly chopped
- 1/3 c honey
- 1/4 tsp salt
- 3 strips of bacon diced
- 4 Tbsp of butter divided
- 1 onion diced
For the Lentil Salad
- 2 cups of french or black lentils, cooked
- 1 bunch of fresh collard greens thinly sliced
- 3 strips of of bacon diced
- 2 cloves of garlic minced
- 1/2 red onion thinly sliced
- salt and pepper to taste
- "Wash" the pork with the lime juice.
- Season pork loin with salt and pepper, on all sides, set aside for 10 mins.
- Add the garlic, the olive oil, the mustard, the rosemary, the honey and the salt to a blender and pulse until creamy.
- Add the pork to a ziplock bag, and add the marinade. Let marinade for 2 hours in the refrigerator.
- After about 2 hours, take the pork out of the fridge, and let it sit out of the fridge about a half an hour.
- Remove the pork from the marinade, and reserve it for cooking.
- Pat the pork dry, to remove excess marinade.
- Tie the pork loin with a twine.
- Add the bacon to a dutch oven and cook on stove top over medium heat. When it starts to brown, add 2 Tbsp of butter, and when it melts add the onions.
- Cook the onions until transparent, about 2 minutes.
- Add the pork to the pan and brown all sides, a few minutes per side.
- Add the reserved marinade to the pan, add 1/2 cup of water, cover, reduce the heat and let it cook for 25-30 mins, or until internal temperatures reaches 150F. Check the pork occasionally while it is cooking to make sure the liquid doesn't evaporate completely (if it does, add a little more water), and turn it halfway through cooking.
- When the pork is cooked, remove it from the pan into a cutting board and let it rest.
- Meanwhile, reduce the sauce in the pan and finish it with butter.
- When the loin is almost ready, start preparing the lentil salad.
- Add the bacon to a another pan and cook on stove top over medium heat. When it starts to brown, add the Garlic and cook until fragrant for about 2 mins.
- Toss in the cooked lentils and the greens, season with salt and pepper.
- Give it a few tosses until the greens begin to wilt, 2 mins.
- Turn off the heat and add in the red onions, toss and serve.