Pork loin with three types of oven veggies

Last week at the butcher’s Cecilia picked up a lot of goodies, including pork loin.

Pork loin seasoned and ready for the frying pan.

The difference from one cut of meat to an other can be huge. We discussed it somewhat over this dinner and came to the conclusion that we vastly prefer well marbled cuts compared to the cuts which are otherwise considered nice, like filets. The absolutely best thing with eating grass-fed all organic meats is really the taste of the meat. These pork loins have a wonderful taste of wild flowers, which is definitely not something one could taste in a cut from the supermarket. Or at least not the ones we have here in Sweden.

Three types of veggies, carrots, turnip and sweet potatoes.

As a side we prepared three types of vegetables for the oven. Since Cecilia has decided to do carb counting to try measuring the amount of insulin needed for each meal we kept the three types separate in the ovenware.

Seasoned with Herbs de Provence, black pepper and sprinkled with coconut oil to bring out some crispiness.

Once the veggies were cut into sticks of about equal size we seasoned them with Herbs de Provence, black pepper and topped it all off with some neutral coconut oil to bring out all the flavours as well as adding some crispiness. We have probably not been too clear with that in our previous posts, but we almost always use neutral coconut oil when cooking, so when we write coconut oil that is usually what we mean. However in desserts, cakes, stews or soups we do enjoy using virgin coconut oil with taste. Just a side note. Hopefully you had that all figured out by yourself. Most veggies would probably be nice with some coconut taste as well, but it might get dull to have everything tasting coconut after a while…

The pork loin seasoned with salt, black pepper and fresh rosemary.

The veggies were put into the oven at 225 °C for slightly less than one hour. While waiting we started to fry the pork loins in our cast iron pan.

Frying the pork loins in the cast iron pan.

The cast iron pan is definitely one of our favourite tools in the kitchen. That should come as no surprise by now, but the trick is really to have patience and fry at reasonably low temperatures. Our stove goes from 1 to 9 and we very seldom use higher power than 6 when frying. Only when cooking, woking or stir frying would we use any of the higher settings. Using low heat not only helps avoiding burning the meat but it also keeps it juicier and frankly makes the whole cooking experience so much more enjoyable. Rather that having to be on full alert for having the pan at too high temperatures one can chop veggies, lay the table or be elsewhere occupied for a short while without being anxious for spoiling the food.

The slightly fringed veggies. They tasted good though!

With regards to spoiling food that was what we almost managed to do with the veggies this time. They were left in the oven just a tiny bit too long, or possibly at a few degrees to hot. They did taste good, but they also look a bit fringed. Again it is just so much better to let the cooking take its time, but when one doesn’t have two hours to spare waiting for some veggies to get slow cooked in the oven it might be a price that at least we are willing to take every once in a while.

The final plate. Pork loin with three types of oven roasted veggies. Served with a small salad and topped with a small click of butter.

Sorry for the just slightly longer post than usual. Thanks for reading and hope you enjoyed our reflections.

Happy dinner,

Cecilia & Magnus


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