Orange Glazed Pork Roast

 

Not everyone likes Turkey for Christmas Dinner. I know growing up my father and sister were not overly fond of turkey, although we did always have it. Traditions die hard.  This wonderful recipe I am sharing with you today makes a delectable alternative for  your holiday meal, or for any other meal where you will be entertaining guests over the holidays, perhaps even for New Years Eve!

 

Picture a succulent tender pork loin, perfectly roasted with a tangy orange marmalade & grainy mustard glaze.  This is really delicious!   

As you know I am the lucky recipient of the gift of a Degustabox each month. Once a month, around the middle of the month, I am gifted with one of these lovely boxes which contain a delicious assortment of all things foodie.  I just love these boxes. 

Opening each one is tiny a bit like opening a Christmas gift to me. Always a surprise, and always filled with things that pique my interest and desire to try. Degustabox is a monthly foodie subscription service that sends out a range of 10 to 15 specially selected foodie products. I even have a code that  can give you which will  give you a £5 discount off of your first box. I will tell you about that at the end. I have been getting these boxes for a couple of years now and I have to say I have never been disappointed.

 

The November Box was entitled the Winter Warmers & Festive Box.  It was filled with lots of goodies.  I used the Duerr's Orange marmalade in the box to do the pork roast glaze, which I will tell you about later, first though  . . .  an introduction to the remainder of the box.

 

WOODSTAR 1 X 250ml  £4.00 

Woodstar keeps times special when you are not drinking and is the perfect partner with a meal. It is a skillfully crafted blend of berries, botanicals and cocoa, artfully balanced to 1% ABV and with a surprising depth of flavour.

*Available from Fortnum & Mason and Sainsbury's from January 

We don't drink alcohol, so this will be passed on to a friend who does and I am sure it will be enjoyed.  It is important to note that there are two boxes you can choose from, one containing alcohol and one without. It is always your choice.

 

POP Crunchy Peanut Bar 1 X !1.49 

POP is all about celebrating the heroic power of the humble peanut. Peanuts are super healthy, kinder on the planet and can literally save lives. We give 1% turnover to charity. Made with whole air roasted peanuts, 7 grams of protein, lots of prebiotic fibre and 40% less sugar.

1 out of three different flavours  per box. Available from Whole Foods, Sourced Market, Eat 17 and Amazon. 

 

CHEEKY MONKEY Peanut Butter Puffs 1 X £2.29

A delicious and healthier alternative vegan and gluten free snack which offers a great source of protein and fibre. Made from Peanut Butter and Corn, Cheeky Monkey are baked not fried for an all-round more nutritious and flavoursome savoury snack. Available in both Original and Chili varieties. Banana coming soon. 

*Available at Ocado, Grape Tree, Planet Organic, Whole Foods Market, As Nature Intended,  and good independent health food stores. 

REAL HANDFUL Strawberry Stomp Trail Mix/Blackcurrant Blast Trail Mix £2 each

Hiking in the Grand Canyon we discovered trail mix and were inspired to create our own range of fruit, nut and seed blends infused with natural flavours. Our nutritious & awesome tasting sharing bags are available at Tesco, ready to fuel your unruliest adventures.

*You should receive 1 of 2 flavours in your box. 

PURE LEAF Matcha, Matcha Mint, Matcha Ginger  1 X £8.99

Pure Leaf Matcha is expertly crafted with high-quality tea leaves and ingredients to give tea lovers the most authentic Matcha taste. Our pre-portioned individually wrapped Pure Leaf Sachets take the guesswork out of measuring for the perfect cup of Matcha every time.

*You should receive 1 of 3 items.  Available at Morrisons and on Amazon. 

MR LEE'S NOODLES Coconut  Chicken Laksa/en Garden Vegetables 1 X£2.50

Mr Lee's Noodles - an award-winning brand of premium noodles in a cup made using the finest ingredients and authentic recipes. Their gluten free, low sugar and "No nasties" rage also include vegan options. Use DEGUSTABOX20 for 20% off  discount on www.mrleesnoodles.com/uk/

*You should receive 1 of 2 flavours in your box, available at Asda (Free from Isle), Holland & Barrett, Ocado and Amazon.

  

DOUBLE DUTCH  Cucumber & Watermelon/Cranberry & Ginger £0.75 per ca.£4.15 for a pack of 8 cans.

Double Dutch's twin founders Joyce and Raissa are passionate about enjoying every drink. They create perfectly paired flavoured mixers to enhance spirits or to be savoured solo. Like Cucumber & Watermelon's sweet yet crisp taste profile, or Cranberry & Ginger's summery aroma with a warm finish. Now available in Waitrose.

*Available at Waitrose, Ocado, Amazon and other online retailers.  

FOOD THOUGHTS Cacao Melts 1 X £2.66

Food Thoughts Cacao Melts® 100% are made entirely from the best single origin Colombian Fino de Aroma bean varieties known for their exquisite and intense flavour. 100% Cacao Melts® have no added sugar, are 100% natural, gluten free and packed with health giving nutrients and cacao flavanols.

*Available at Ocado and Waitrose

REBEL KITCHEN Dairy Free Organic Chocolate Hazelnut Mylk 1 X £1.60

 Rebel Kitche's Dairy Free Organic Chocolate Hazelnut Mylk Shake is an indulgent and creamy coconut drink for any occasion. Go on Rebels, shake it up. The range of Mylk Shakes are made fro plants an are 100% organic. Did someone say "liquid Nutella"?

*Available at Waitrose, WHSMith, Ocado, Planet Organic, Whole Foods and As Nature Intended. 

DUERR'S Fine Cut Seville Orange Marmalade/Half Sugar Seville Orange  Marmalade 1 X £1.39 

Grown in Seville, crafted in Manchester, Duerr's marmalade's are bursting with sunshine and plenty of zesty orange flavour. If you like a lower calorie breakfast, try the Half Sugar or for a more intense marmalade, spread the Fine Cut generously onto toast for a breakfast that packs a punch.

*Available at Sainsburys, Morrison's, Co-op and Ocado.

This was the product of the month and the one I chose to highlight with a recipe!

 

Like I said, Duerr's is what I chose to use as my recipe builder this month. I used the full sugar one as I already had a jar of it in my refrigerator!  Todd loves marmalade on his toast and bread more than he loves jam and I have always thought that Duerr's is pretty good.

 

Don't let the blackness of the pork coating put you off, it is really and truly delicious and quite sticky, going beautifully with that sweet succulent meat.

 

My roast was a bit larger than the one in the recipe so it took a bit longer to cook and the marmalade got a bit darker than it would do normally, but as you can see the pork is perfectly cooked and despite the dark spots, there was plenty of tasty stickiness to enjoy!

 

The marmalade is mixed with a  quantity of grainy Dijon mustard for full on flavour! the perfect mix of tart/sweet/heat. There is also some rosemary in the glaze.

 

You can use dried or fresh if you have it.  On this day I used dried.  The roast smells heavenly when it is cooking and those flavours are just wonderful.

 

The pan juices can be used to create a lush gravy as well.

 

The pork was perfectly cooked, very flavourful and so tender.  It is so easy to dry pork loin out, so do follow the timings as best as you can.  I have always found a meat thermometer is the best tool to test for doneness.  My mom always cooked pork to death and it was a bit dried out (not so good) but nowadays we have much safer pork to eat and an internal temperature of 65*C/155*F is perfect. 

  

We enjoyed it with our favourite vegetables . . .  fluffy mash, mashed swede/rutabaga, carrots and some mixed green vegetables.  It went down a real treat!  I'll be back tomorrow with a lucious leftover roast pork recipe! I love to use up my leftovers!

Orange Glazed Pork Roast

Yield: 16

Author: Marie Rayner

Tender and succulent Pork Loin Roasted with a tangy Marmalade, grainy mustard and Rosemary Glaze! A wonderful joint to serve for a holiday meal or for entertaining!

ingredients:

• 1.5 k boneless, skinless pork loin roast (3 pounds)
• vegetable cooking spray
• 1 1/2 tsp coarsely ground black pepper
• 1/2 tsp fine sea salt
• 325g orange marmalade (1 cup)
• 2 TBS grainy Dijon mustard
• 2 tsp fresh or dried rosemary leaves
• 2 TBS plain flour (all purpose)
• 480ml chicken broth (2 cups)

instructions:

How to cook Orange Glazed Pork Roast

1. Preheat the oven to 190*C/375*F/ gas mark 5.  Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminium foil.
2. Melt the marmalade together with the Dijon mustard.  Stir in the rosemary.
3. Season the pork roast all over with the salt and black pepper.  Place onto the rack in the roasting tin and brush it all over with the melted marmalade mixture.  Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.   Cover with foil and let stand for 10 minutes before lifting off onto a serving plate.
4. Add a bit of water to the roasting pan and scrape up any juices. Pour into a saucepan.  Shake some of the chicken stock togther with the flour. Add the remainder to the juices in the sauce pan.  Bring to a simmer.  Add the flour and stock mixture, whisking constantly.  Bring to the boil, whisking, then reduce to a simmer.  Cook for five minutes to cook out the flour taste.  Taste and adjust seasoning as necessary.
5. Serve the roast cut into slices along with your favourite vegetables and some of the gravy spooned over top.

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If you act fast you have a chance to enter a contest by Degustabox to win a free box. See details above!

 

I really DO make great use of and enjoy many of these fabulous products I am sent each month to try out.

 

Many thanks to Degustabox UK for gifting me this box. I have to say I really look forward to getting my box each month. There are always lots of things in it to enjoy and new products to try out. I highly recommend. You can also tailor the boxes to your own likes and dislikes by filling in your own Taste Profile.  If you like the sound of this box, why not sign up now! I find them to be really good value for money spent and I really enjoy trying out new products that I have not tried before.   Included is also a detailed information card  which tells you all about each product included, and other extras such as recipes, etc.   

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 So, that was the November Degustabox - a nice selection of products as always. We loved it. The price of each Degustabox is £12.99 (including delivery). To order your box, visit www.degustabox.com 

Use the code 2ROE0 to get £5 off your first Degustabox, free delivery – enjoy! 

    

I was gifted with the box free of charge, however any and all opinions are my own.   

 

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Delectable Holiday Sides

While there is nothing I love more than a great roast turkey for the Holidays, I get way more excited about the sides.  There are certain dishes which I really enjoy with my holiday meals, dishes that MAKE the meal what it is.  At the end of the day a Roast Turkey is only as good as it's supporting acts are! They are the deal breakers for me and are a huge contribution to making the dinner as special as it really is.  I wanted to share my favourites with you today!  One good thing about side dishes is that, for the most part, you can make them all ahead of time and just reheat them on the day!

 

I don't know about you, but my favourite part of any turkey dinner is the stuffing, or dressing as it is sometimes called!  I suppose if it is cooked inside the bird you might want to call it stuffing, but if it is cooked outside the bird you could call is dressing.  Either way I love it.  My mother made the absolute best stuffing in the world. No matter how many times I make it, it never quite tastes as good to me as the memory of hers tastes. That is not to say it isn't delicious, but you know what memories are like. Nothing can ever touch them!  

 

I have to say this Sage & Onion Stuffing recipe comes very close.  In fact I could quite happily sit down with a plate of this and some gravy and be very happy! 

*Sage & Onion Stuffing*

Makes 8 servings

Printable Recipe 

One word for this. Perfect. 

450g onions, peeled and chopped (1 pound)

300ml water (1 1/3 cups)

75g butter, melted, plus extra for buttering the dish (1/3 cup)

1 TBS chopped fresh sage leaves

225g fresh soft white bread crumbs (8 slices, 1/2 pound)

salt and black pepper to taste 

Place the chopped onion into a saucepan.  Cover with the water. Bring to the boil, then reduce to a simmer and simmer over low heat for 15 minutes.  Drain very well.  Stir in the butter and the remaining ingredients, tossing to combine and seasoning to taste.  Allow to cool completely if you are using it to stuff a bird.  If you are cooking it separately.  Place into a buttered dish.  Dot butter over the top.  Cover and bake in a 180*C/350*F/gas mark 4 oven for 25 to 30 minutes.  Uncover and bake for a further 10 minutes to crisp up the top if desired. 

Note - One potato mashed can be stirred into the bread crumbs along with the onion and then you have Bread, Sage & Onion Stuffing.  This is as my mother always made it.

  

One vegetable that my holiday meal just wouldn't be the same without is the humble Swede, or turnip as my mom called it. The real name of it is the Rutabaga.

  

Believe it or not, turnips/Swede/rutabaga are one of those root vegetables that actually have an underlying sweetness which can be greatly enhanced when you cook them.  It's subtle for sure . . .  but I find the addition of a tiny bit of brown sugar, always brings out the natural sweetness even more and makes a big difference.   

  

Raw, peeled swede is grated and then slowly sauteed in a skillet along with some butter.  The absence of liquid means that you end up with a side dish of turnips that is light and fluffy, and amazingly delicious! 

  

You can very easily do this a day or two before the holiday meal and simply reheat it in the microwave when you are ready to serve it.   

*Sauteed Yellow Turnips*

(Also known as Swede or Rutabaga)

Serves 6 to 8

Printable Recipe 

This is the mennonite way of cooking Turnips.   I first tasted it like this back in the 1990's when I ate at a Mennonite Restaurant in St Jacob's, Ontario, in Canada.   It was delicious.  I searched and searched for a recipe, but couldn't find one.   I experimented and this is what I came up with which is very close to the way theirs tasted. I've been doing my swede this way ever since.  Much better than just boiled. 

1 large rutabaga/swede, peeled and grated

(or two small to medium ones.  You will need about 5 to 6 cups grated swede)

5 TBS butter

salt and black pepper to taste

1 TBS soft light brown sugar, packed 

Melt the butter in a large skillet.   Add the rutabaga/swede and saute over medium low heat, stirring occasionally until they are soft and turn a deep yellow in colour.  Stir in the brown sugar and season to taste with salt and black pepper.  Serve hot.  Delicious! 

 

Butternut Squash is another must have for all of my holiday meals. When I was a child I never liked squash, but as an adult I adore it. 

 

My mother used to just peel and boil it and I always thought it was wet and flavourless.  Sorry mom.

 

I like to roast it in the oven with a bit of olive oil and seasoning and just a touch of water.  The roasting really helps to highlight and enhance the beautiful natural sweetness of this gorgeous vegetable!

 

Once you have roasted it, its very easy to just scoop out the flesh and mash it together with a knob of butter and some Maple syrup. Not necessary, but very nice. 

*Oven Roasted Butternut Squash*

Serves 6

Printable Recipe

Quite simply delicious.

1 medium to large butternut squash

a drizzle of extra virgin olive oil

sea salt and freshly ground black pepper to taste

60ml water (1/4 cup)

a knob of butter

a drizzle of maple syrup

Preheat the oven to 190*C/375*F/ gas mark 4.  Line a baking tray with sides with some aluminium foil. Set aside.

Cut the squash in half horizontally.  Using a sharp spoon, scoop out the seeds and discard.  Place them on the baking sheet. Drizzle with oil and season generously with salt and pepper.  Turn face down onto the baking sheet and add the water.  Pop into the oven to roast.  Check periodically to make sure that the pan isn't going dry. At the end of that time, the squash will have absorbed most of the water if not all and have begun to caramelise a bit.

Let set a few minutes until you can comfortably handle them and then scoop out all of the flesh into a bowl. Mash lightly along with a knob of butter and some maple syrup if desired. Keep warm until you need it.

 

The British really love Roast Potatoes with their holiday meals, and I have to agree that they are very good, but my Canadian Soul always longs for a nice pile of fluffy white mashed potatoes to help cradle that delicious gravy! 

 

They are not as hard to make as some people would suppose. Simple and straightforward, as long as you follow a few simple rules.

• use the proper potato. You want a floury type of potato, that is to say one that breaks down well once cooked. You do not want a waxy type of potato, or one that holds it's shape well when cooked. Some great examples of floury potatoes are Maris Piper, Estima, King Edward or Desiree (In North America use a Russet, Idaho or baking potato)
• Do not make the mistake of not cooking the potatoes long enough. Better to err on the side of overcooking than undercooking. You cannot mash a hard lump no matter how hard you try!
• Never add cold butter or milk to cooked potatoes. Always use room temperature or melted butter and gently warmed milk or cream
• Add any liquid to the cooked potatoes slowly. Some days you may need more, some days you may need less. How much can only be determined by adding it slowly.

 

I have nothing against roast potatoes. In fact you can find my recipe for how to do them here.  I just love mashed potatoes more!

*Perfect Mashed Potatoes*
Serves 4 to 6
Printable Recipe

Simple and perfect!

2 pounds of large floury potatoes (In the UK a Maris Piper is ideal, in North America
I would use a russet or idaho)
4 ounces unsalted butter (1/2 cup, or one stick)
4 fluid ounces of single cream or full fat milk (1/2 cup) gently warmed
fine seasalt, freshly ground pepper and freshly grated nutmeg

Peel and quarter the potatoes then place the potatoes into a pot of lightly salted water to cover.  Bring to the boil and cook for 20 to 25 minutes until fork tender.  Drain well in a colander and then return them to the hot pot.  Cover with the lid and give them a good shake, which will help to break them up.  Add the butter and warmed cream or milk, adding the latter a little at a time, whilst mashing the potatoes, only adding as much as is needed to give you the correct consistency.  Season to taste with salt, pepper and nutmeg.  The potatoes should be light, fluffy, creamy and  ready to eat.

Note - I often use my electric handwhisk to mash the potatoes.  This helps to insure a smooth mixture without lumps.  I also have a potato ricer, which does a fabulous lump free job.

 

I love to have sweet potatoes with my holiday meal as well.  One simple way to prepare them is to just wash them really well, pop them onto a foil lined tray and then to bang them into the oven to roast while you are roasting your turkey.  Depending on the size of them they will be done in about an hour and a half, maximum.

 

They are done when they yield to a soft squeeze with your hand.  I then cut them in half and holding the halves with a hand covered with an oven mit I use a spoon to scoop out the flesh into a bowl. You can add butter if you want, but we find they are delicious just as they are, with perhaps only a touch of salt and pepper.  We are not of the marshmallow topped sweet potato loving school.

  

Another dish we really enjoy with our turkey dinner is Green Bean & Almond Casserole. This is a delicious casserole, made completely from scratch and flavoured with celery, onion and dried dill weed. 

 

This is rich and creamy and the flavours of the dill go very well with the beans.

   

The crunchy topping is a nutty buttery crisp mix of dry bread crumbs, flaked almonds and butter.

Yield: 8

Author: Marie Rayner

Green Bean & Almond Casserole

This is a fabulous side dish for the holidays with wonderful flavours.

ingredients:

For the Sauce:

• 1 whole clove
• 1 bay leaf
• 1 small onion, peeled
• 480 ml of milk (2 cups)
• 1 medium onion, peeled and chopped
• 2 stalks celery, trimmed and chopped
• 3 TBS of butter
• 2 TBS plain flour
• 150ml of single cream (slightly more than half a cup)
• 1 tsp dried dill weed
• salt and pepper to taste

You will also need:

• 2 tins (400g) cut green beans, drained well (2 14 oz. cans)
• 60g dried bread crumbs (1/2 cup)
• 170g flaked almonds (1 cup)
• 2 TBS butter, melted

instructions:

How to cook Green Bean & Almond Casserole

1. First make the sauce. Stud the bay leaf to the onion with the clove,
2. pressing the clove through the bay leaf and into the onion. Place in a
3. saucepan along with the milk and the cream. Warm the milk mixture slowly
4. to a simmer. Remove from the heat, cover and allow to infuse with the flavours of the studded onion for 15 minutes. At the end of that time, strain the onion out and discard.
5. Melt the butter for the sauce in a saucepan. Add the onions and celery and cook, stirring frequently over medium heat until softened. Whisk in the flour and cook over low heat for several minutes.
6. Whisk in the warm milk and cream, a little at a time, until the mixture forms a
7. smooth sauce. Allow to cook, over low heat for 20 to 25 minutes. At the end of that time it should be lovely and thick. Season to taste
8. with some salt and pepper. Whisk in the dill weed. Set aside and keep warm.
9. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow baking dish. (about 7 by 11 inches).
10. Drainyour green beans very well. Fold into the sauce to combine well. Pour
11. into the prepared baking dish, spreading out in an even layer. Mix together the bread crumbs, almonds and melted butter. Sprinkle over top
12. of the green beans.
13. Bake in the preheated oven for 40 to 50 minutes, until heated through and golden brown. Serve hot.

NOTES:

You can prepare ahead of time, right up to the topping with the crumbs,
 and baking in the oven.  Bring to room temperature when you want to
bake it. Sprinkle the crumb mixture on top and proceed as above.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

Created using The Recipes Generator

 

Most holiday meals would not be complete without the offereing of some kind of bread.  This is my favourite bread roll recipe. 

 

They are my favourites because they are soft and fluffy, with a golden brown crust and a lovely light crumb.

Of course you can just buy in your rolls to save time and trouble, but with a little bit of forethought you can bake these up a week ahead of your meal and freeze them, ready to pop into a slow oven for re-heating while your turkey is resting and you are making your gravy!

Yield: 16

Author: Marie Rayner

Old Fashioned Pull-Aparts

Soft and fluffy inside with a golden crust.  In short, the perfect dinner roll.

ingredients:

• 3 1/2 cups strong bread flour (490g)
• 2 tsp active dried yeast
• 3 TBS dry milk powder
• 2 TBS sugar
• 1 1/2tsp salt
• 4 TBS softened butter
• 2/3 cup of lukewarm water (156ml)
• 1/2 cup lukewarm milk (18ml)
• melted butter to brush on top

instructions:

How to cook Old Fashioned Pull-Aparts

1. Stir together all of the dry ingredients in a bowl. Drop in the butter and the water and milk. Stir together until you have a soft dough. Knead, using your hands or a stand mixer, or a bread machine set on the dough cycle, until you have a soft, smooth dough. Place into an oiled bowl, cover with a tea towel and set aside in a warm place to rise for at least an hour, until double in bulk. Punch the dough down gently and then transfer to a lightly floured work surface.
2. Divide the dough by cutting in half and then dividing again and again until you have 16 equally sized pieces. Shape each into a round smooth ball.
3. Lightly butter a 9 by 15 inch pan,or two round 8 or 9 inch cake tins. Arrange the balls in the long tin, or place 8 into each of the smaller round tins. Cover again and set in a warm place to rise for at least another hour, until they are crowded against each other and quite puffed. Preheat the oven to 180*C/350*F/ gas mark 4.
4. Uncover the buns and bake for 22 to 24 minutes, until golden brown on top and the edges of the centre bun spring back when lightly touched. Remove from the oven and brush with melted butter. Serve warm.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

Created using The Recipes Generator

 

So there you have it, a multitude of what I feel are the perfect sides to serve with your holiday turkey!  One thing I never get tired of is a tasty Turkey Dinner.  When my children were growing up we would often pop across to the US to pick up a turkey, or in our case several as there were 7 of us altogether. We could bring back one per person in the car without paying duty.  I have to say that I never ever had a dry turkey, not once.  I loved American turkey's.  Also one of my favourite meals ever eaten in the US, was a turkey dinner eaten at a road stop cafe in New York State on our way back from Ontario to Nova Scotia. It was just my husband and myself.  I think it was somewhere near Syracuse.  We had the turkey dinner on the Early Bird Special.  Wow, was it ever good!

Happy Holidays! 

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