Spring Brunch: Ginger and Herb Roasted Pork Loin

 Next up in my Spring Brunch series....the Main Course

Time to lighten things up and that is just what I did by picking a pork loin roast to make as the main course.  What a wonderful cut of meat.  It servers a ton of people.  It is so versatile that it can take on so many different flavors and produce a completely different dish every time. Asian, Italian, fall flavors?  You can do it all.

It's a lean cut of meat.  It's good for you.  Plus it comes out very moist.  What's better than that?

I chose a combination of herbs and ginger preserves.  I wanted something light for spring, slightly spice and slightly sweet, with a touch of "herby-ness".  This combination is so delicate that is end result is juicy and tasty.  

Again, this is a dish that is easy to make.  Pop it in the oven with all the ingredients on it and wait....

This would be perfect for Mother's Day.  Treat the whole family!

Ginger and Herb Roasted Pork Loin

Serves 8

1 (2-pound) boneless pork loin roast, trimmed

1 teaspoon freshly ground black pepper

1/4 cup chopped fresh thyme sprigs

1/4 cup chopped fresh marjoram

1/2 cup ginger preserves  

Pat pork dry with a paper towel.  Sprinkle pork with pepper.  Place pork on the rack of a roasting pan. Combine thyme and marjoram in a small bowl.  Spread ginger preserves over the top and sides of pork.  Pat herbs all over pork combining with preserves, covering tops and sides well.  Place rack with pork in pan. Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.

 

Spring Brunch: Steamed Carrots in a Garlic Ginger Sauce

It's Spring Brunch Time!

The other day I posted a recipe for a wonderful Strawberry Spinach Salad.  So Yummy!  Today we're talking side dishes.  

Carrots are abundant right now and bring to mind Spring and rabbits!  What a perfect vegetable for a side dish.  Steaming them allows you to retain all the nutrients and the result is a nice soft crisp carrot.  Add a wonderful sauce with a sweet flavor and you are set.  I chose ginger and garlic for the flavorings here.

Easy to make, and quick to prepare...you don't want to be in the kitchen all day do you?

 

The result?  Perfection!  Try for yourself!

Steamed Carrots in a Garlic Ginger Sauce

Be sure to use true baby carrots with tops. 

Adapted from Cooking Light

Serves: 4 

2 garlic cloves, minced

1 pound baby carrots with tops, peeled

1 tablespoon butter

1 teaspoon minced peeled fresh ginger

1/2 teaspoon grated lime rind

1 tablespoon fresh lime juice

1/4 teaspoon salt

Prepare garlic; set aside.

Steam carrots, using a microwave steam bag, in the microwave for 6 minutes.  Note: You may use your preferred method of steaming.

Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, and remaining ingredients.

Spring Brunch: Spinach and Strawberry Salad

 

 Spring fever is in the air.  

The weather is wonderful and what better time than now to have a nice Spring Brunch.  Make this for Mother's Day or just because.  

It's time to lighten up your dishes and celebrate with the season's fresh spring fruits and vegetables available now.  

I've seen some beautiful strawberries lately.  Plump, ripe, and juicy they make your mouth water just imagining how they taste.  So strawberries are the center of attention in today's salad.  Simple, delicate, but light and tasty.  A perfect first course for a wonderful meal!

I made this for Easter this year and it was a hit with everyone.  So here's the starting course of this wonderful Spring Brunch.  I'll be bringing the main course, side dishes, and dessert over the next week.

Remember to take time out with your family, to slow down and enjoy life...and a good spring meal!

Spinach and Strawberry Salad

Serves: 8 to 10

Time: 10 Minutes

2 (6-ounce) packages fresh baby spinach

2 pints fresh strawberries, sliced

1 English Cucumber, sliced

Raspberry Vinaigrette

Combine baby spinach and strawberries in a large bowl; toss with 1/2 cup Raspberry Vinaigrette Dressing just before serving.