Family Style Loin Roast Dinner, there is a nostalgia when serving this type of meal. It takes us back to earlier years when roast dinners meant special times with family and friends. However, today we are taking a classic meal and giving it a modern twist taking it to vibrant flavors and holding that comfort we so truly enjoy!
Song of the day: "Words & Fire" by Sam Roberts.
Family Style Loin Roast Dinner. A total dinner in one plate hosting, a side pasta, a succulent tender main, and a wonderful garnish that will awaken your taste buds to no end.
Firstly, succulent pressure cooked loin roast that is slow-cooked after being steamed with many herbs and spices. Secondly, this amazing pasta "orzo" blended with sauteed peppers, onion, and garlic. Thirdly, a bright sunny pineapple salsa that has too many surprises to mention. Lastly, a wonderful sauce made with all those juices and flavors coming out of the pressure cooker.
Now, that's a buffet all in one plate!
Every once in a while I am feeling that need for a family-style dinner. Ones that take me back to when I was much younger and we would come together as a family with friends and share beautiful food at the table with plenty of socialization and comforting feelings.
I was feeling that of late and when I was at The Old Strathcona's Market I picked up a loin roast pork that is from Irving Farms and the scene was set in my mind for such a dinner.
You had to see this wonderful roast with a thick layer of fat and skin, similar to a pork belly. All I could think about was how that layer would render in a pressure cooker then slowly crisp in an oven for a bit, giving me a base for a rich sauce too, consequently making me want to go right to work on this recipe, and that I did!
I think most of you know me by now. Cooking with intuition is my favorite thing to do, and this recipe had no shortage of that inspiration. Pineapple is an ingredient that my inner voice was giving me and a bit of Asian flair, and as you can see in the picture, the loin roast is in the most colorful, ultra spiced bath that has such an aroma, as a result, a cause of the mouth waters I am experiencing! Check out the recipe to see all that is in the pot.
While the Roast is steaming
The loin roast is in the pressure cooker building steam and I need to get started on the other elements of this Family Style Loin Roast Dinner.
For the orzo, we need red peppers, yellow peppers, zucchini, onions, garlic, and some seasoning. Pretty simple right?
Let's talk Orzo
This pasta is really beautiful in shape, texture, and flavor. It is almond-shaped and when cooked just right has an al dente texture with a slight nutty backdrop, however, the layer between the surface and the bite is this silky soft most comforting experience for the palate, making this pasta a really interesting choice.
Uses of orzo:
- soup noodle
- pasta dish
- pasta salad
- noodle patty
- and so much more!
Okay, let's recap. The loin roast is pressurized and steaming in the cooker. The veggies are cut and ready to be sauteed, the orzo is boiled till almost at the texture we want, however, we are going to finish it in the pan.
Aroma, aroma, aroma
It's all about aroma. Nicoletta was just asking what that wonderful aroma is wafting through the house as the pressure cooker lets off that amazingly scented steam.
I just took the lid off the cooker, of course waiting till the steam was dissipated and the red safety button on the cooker was down. OMG, love it. The loin roast is so infused with flavor and spices. I can't wait to get that juice and puree it to form a glaze and sauce. I have the veggies sauteeing in the pan and need to get this roast in the oven on a medium temperature.
Slow roasting is king
Slow roasting is key with a little grill at the end to get that crispy top and keeping that meat so beautifully tender. In you go loin roast!
A beautiful composition
Orzo is such a wonderful canvas to bring out the colors of the veggies. The pasta is just absorbing all those flavors and for a little added spice, yellow curry. How's that?
Patience is a virtue
I just can't wait to plate this dish! Color is definitely my best friend. Surrounding myself with these vibrant pigments keeps me in the smile zone. A very important piece of my day to day life. The roast is almost done and a quick final step of making the salsa and we can eat!
Let's Talk Salsa
I want something bright and spiked in flavor with a bit of acidity to finish this dish. Having some pineapple and peppers leftover had me thinking salsa. Add in quick pickled red onion just because it will take this Family Style Loin Roast Dinner over the top of the flavor train express!
Look at that loin roast so succulent and tender topped with that reduced sauce. If this picture could speak it would say "yummy and delicious".
Nothing but comfort
In the end, this dish is true comfort food on a plate with a bit of zing. It is not only so delicious, but it is also beautiful. Textures playing on color and dimension. Can't get any better than that. I have given this dish all of my mind, body, and soul with a lot of heart, as a result, a stupendous dish!
Time to taste
I am going in for the orzo first. Wow, the pasta nice, still having a bit of bite. The sweetness of the peppers and onions, alongside the juiciness of the zucchini pair so well with that nutty curried noodle.
Let's try the pork. Mmmmmmmmm, love it. I can taste the spices like bay leaf, five-spice, coriander and so much more but also taste the sweetness of the meat that I have to say is so tender and full of succulent juices, and that fat layer all rendered no words just melt in your mouth good. How about the salsa? I am getting there. Wow, sweet, salty, fresh, vibrant, and acidic, hence why the pickled red onion.
Put all those flavors and textures together and you get a symphony happening in your mouth with a low drone of mmmmmm's in the backdrop!
Indeed, pressure cooking is a great way to seal in flavor and ultra tenderize a protein. Finishing it in an oven or grill adds in another element of texture and flavor creating truly a wonderful eating experience. Together with all the other elements of this dish, I believe you have the makings of a perfect family meal that I am sure would be well received and so appreciated!
Sunday is a great day to gather family and friends at the table for a wonderful meal! Happy Sunday everyone!
Song of the day: "Words and Fire", by Sam Roberts.Print
Family Style Loin Roast Dinner
Family Style Loin Roast Dinner. A total dinner in one plate hosting a side pasta, a succulent tender main, and a wonderful garnish that will awaken your taste buds to no end.
Firstly, succulent pressure cooked loin roast that is slow cooked after being steamed with many herbs and spices.
Secondly, this amazing pasta "orzo" blended with sauteed peppers, onion, and garlic.
Thirdly, a bright sunny pineapple salsa that has too many surprises to mention. Lastly, a wonderful sauce made with all those juices and flavors coming out of the pressure cooker.
Now, that's a buffet all in one plate!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: serves 6
- Category: main, meat
- Method: pressure cooking, sauteing
- Cuisine: Fusion
Loin Roast (braising liquid):
- 780 g Pork loin Roast fat and skin on
- 1 cup vegetable stock
- 1 Tbsp peanut oil
- 2 Tbsp ketchup
- 3 Tbsp Korean BBQ sauce
- 1 tsp sesame oil
- 3 pineapple sliced rounds ¼ inch thick cut in half
- 4 lime leaves
- 1 Tbsp mustard
- Dash celery seed, fresh ground coriander and Himalayan coarse salt
- 1 Tbsp grated lemon grass
- 1 tsp each garlic powder, onion powder, paprika and white pepper
- ¼ yellow onion chopped
- 4 green onions chopped
- 1 celery stalk chopped
- 1 large carrot chopped
- 1 ½ cups orzo pasta
- ¾ red pepper and yellow pepper diced
- 1 small zucchini diced
- ½ yellow onion chopped fine
- 1 clove garlic minced
- 3 Tbsp olive oil
- salt and pepper to taste
- ½ tsp yellow curry, onion powder, and paprika
- 2 ¼ inch thick rounds fresh pineapple rounds diced
- ¼ red pepper, yellow pepper diced
- 2 green onions sliced thin rounds
- 3 leaves fresh basil chopped
- 1 Tbsp cilantro chopped
- dash of salt and white pepper
- Splash of rice wine vinegar
- 1 tsp corn oil
- Good pinch of sugar
- ½ tsp fish sauce
- 1 tsp sriracha sauce, mirin, and ponzu citrus dressing
Pickled Red Onion:
- ¼ onion sliced
- 1 Tbsp rice wine vinegar
- 1 tsp sugar
- 1 tsp fish sauce
- Green onion and fresh basil chopped
- Place loin in pressure cooker and add all the ingredients for braising as listed above. Close lid and make sure it is locked. Cook for 30 minutes on medium heat when steam starts to release.
- Take loin out of pressure cooker and into a roasting dish.
- Take the bay and lime leaves out of braising liquid and pour into a blender. Blend till nice and creamy.
- Pour some braising cream over loin and place loin into a 270 degree F oven. Cook for about 1 ½ hours. Reserve some liquid and put in a sauce pan to a low heat. When done, slice roast and pour sauce over the top a bit.
- While loin is in the oven, bring a large pot of salted water to boil. Pour in orzo pasta and cook for about 10-12 minutes or until very al dente. Drain and place in a bowl.
- In a saute pan drizzle in olive oil. Toss in onion, zucchini, and garlic. Saute for 2-3 minutes. Add seasoning of salt, pepper, onion powder, paprika and yellow curry. Stir and blend well. Toss in cooked orzo and stir again till well incorporated.
- Finish with green onion. Re-heat a bit before serving.
- In a bowl combine all the ingredients for the salsa, mix well and just before serving mix in pickled red onion.
Pickled Red Onion:
- Place sliced onion in a bowl, mix liquids and sugar and pour over onions and place plastic wrap over the bowl and set aside.
- Place a few scoops of the orzo pasta on a plate, place a couple of slices of the pork loin, and place some of the pineapple salsa to one side.
- Garnish with green onion and basil.
- Ready to serve.
- For the orzo pasta use what you have or like.
- If you don't have a pressure cooked, braise the loin in a large pot with a lid.
- You can finish the loin on the BBQ if you want too.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.