Pork

Somebody better cover up my husband's ears, 'cause I'm gonna admit something.  Pork is my favorite meat!  (Dan's a red meat kinda guy, and he would prefer me cooking him a steak or beef fajitas every single night)  Pork is great because it's lean, it's yummy and it's cheap!  The pork tenderloin I'm cooking tonight cost a whopping $5.48.  Cooking a nice, homemade meal, to feed 4 people, for five bucks...not bad!

Last night we grilled steaks on the BGE and I made a sauce that was probably the best thing I had ever tasted.  That is what inspired this dish.  I wanted to try to recreate that sauce, but with pork instead of steak, and letting the pork cook long and slow in the sauce while the sauce reduces.

JL's Pork Loin

1 pork loin, cut 1" medallions
1/2 red onion
6 cloves of garlic (what can I say...we love garlic)
1 jalapeno (seeds removed)
Pino Noir
1 cup beef broth
1 cup chicken broth
S&P
3 bay leaves
rosemary
cilantro

Finely dice 1/2 red onion, garlic, and jalapeno.  In a skillet, add EVOO and a tablespoon of butter and saute the onion and pepper.  Once they are tender add the garlic and cook for another minute.  Be sure not to let the garlic burn!  That's why I don't put it in the same time as the onion.    Once everything looks & smells great, grab that bottle of Pino (or whatever red you have in your pantry) pour in about 1.5 cups.

 I'd like to thank my wonderful husband for my new skillet.  It's now my second piece of Le Creuset!  Dan, it's been the most wonderful 4 years of my life.  Happy Anniversary.

Once the red wine has reduced, which takes awhile, add the chicken and beef broth.  I threw in 3-4 bay leaves and fresh rosemary, and S&P.

After you cut your pork loin, sprinkle S&P all over the pieces.  Heat up your dutch oven and swirl  your EVOO all around.  Add your pork loin, seasoned side DOWN.  This will allow you to season the opposite side which was down on your plate.

Don't over fill your pot, with your pork.  You can sear your pork in batches.  Be sure to let each side get a good sear, so leave it for about 5 min per side.  Once both sides are seared, put onto a plate and add your next batch of pork.  Once you've done all your batches put all the pork and any juice that's on the plate, back into your pot.  Add that delicious sauce that you worked on earlier.

Cook low & slow!!!!  After this has cooked for a couple-four hours, dig in!  The pork will be so tender and the sauce is dreamy.

I made a side of garlic mashed potatoes.  Great garlic mashed potatoes are simple to make!
Bring a pot of water to boil & season the water with salt.
Wash & take the skin off of your potatoes, I normally do 3-4 potatoes for our family.
Dice the potatoes and add to water.  You want to put the potatoes in at the same time or they will cook unevenly.  Mash & throw in 3-4 cloves of garlic, let boil.  When you can take a fork and it goes right through the potatoes, they're ready.  Carefully, drain the water (try to leave garlic in)
With a fork, start mashing.  Add cold milk (we drink skim milk, so that's what I use)
Mash more.  Add S&P