Coriander-Crusted Pork Loin with Rice Pilaf and Sweet n' Spicy Roast Vegetables

I saw this meal featured in the current issue of Fine Cooking and decided to try it. Week night? Why not? -- and for all that this sounds involved, it can be done during the week, though it would be great for entertaining, too. I've liked Ellie Krieger's recipes in the past, and these were no exception. As usual, I made a few changes to the recipes -- some out of necessity and some just because. I didn't have any red peppers, so I left them out of the roasted vegetables, which I actually think I wouldn't have liked as much if I had put the peppers in (for all that I love red peppers.) I also used maple syrup instead of honey. The rice pilaf was pretty straightforward, though I used white rice instead of brown, but the overall result was very, very flavorful. Definitely let the rice get nice and toasty in the pan before you add the water; it tasted nutty even before I added the walnuts at the end. For the pork, I used a loin vs. a tenderloin, so the cooking times were a little different, but the end result was super flavorful--and it even converted a declared non-lover of pork to the other (white meat) side.

Roast Pork Loin with Apples and Balsamic-Glazed Acorn Squash

The rain has been falling steadily--and hard--since last night, with more expected through the next day. I'm thinking of starting an ark. In the meantime, I decided we needed something hearty and warm that would remind us that it's fall. Pork and apples are a classic combination, and this recipe used both apple cider and several honey crisp apples to keep the meat sweet and moist. I also used fresh rosemary, garlic, and onions to boost the flavor. The real star of the meal, however, was the glazed acorn squash. The recipe, from Lidia Bastianich, is one that I'd seen on her show a while ago. Balsamic vinegar is reduced with honey, a bay leaf, and rosemary, and then the syrup is drizzled over slices of warm roasted acorn squash.

Happy Easter

In addition to jelly beans, we had many other good things to eat today, including these fabulous cupcakes made by SwimmerGirl and her mother. We started the day with baked French toast, filled with apples, pecans, and crystallized ginger and drizzled with maple syrup. We also had sliced strawberries, blackberries, grapes, two kinds of cheese (gouda and boucheron), bacon, juice, and coffee. Much, much later in the day we were able to contemplate food again and made shish kabob with chicken and pork, grilled tempeh and tofu, grilled vegetables (peppers, onions, and tomatoes), asparagus, green beans, and mashed potatoes. We finished the day with these delicious, and pretty, cupcakes.

Khmer pork with green beans. From Cambodia, by way of Hot Sour Salty Sweet and my kitchen, this dish is meant to be an accompaniment to a soup or stew, but I served it on top of jasmine rice and added a little sweet chili-garlic on top for a bit of spice instead. The dish is quick and the pork is flavorful, offset by crunchy-tender green beans.