Wednesday, March 21, 2012

Chopped at Home: Beets, Endive, pork and sweet chili sauce

A round of Chopped at Home happend this past weekend at the Kitchen Witches' home.  Good friend and cooking buddy Eric brought the ingredients for our challenge.  This time we had the following to work with:

Pork Loin roasts (2 of them, rolled and tied from the butcher)
4 bunches of fresh beets
Endive
Sweet Chili Sauce

Our rules were simple:  Make something for dinner using the secret ingredients and any pantry items I had on hand and the meal needed to be as low carb as possible.

The beets were easy.  We decided to roast them with some olive oil, salt & pepper.  When they were half way done we drizzled them with the sweet chili sauce.  The sweetness of the beets was maximized by the roasting and the sweet chili sauce was a nice glaze.  The heat in the chili sauce wasn't very prominent, it really cooked out, but ever now & then you'd get a hint of spice and it was a nice contrast to the beets.  We decided to throw the endive into the roasting pan with the beets when they were 3/4 of the way done.  The bitterness of the endive was tempered by the sweet beet and chili sauce glaze.   I am a tried & true beet hater.  I even grew some a few years ago to see if homegrown beets would be better than store bought ones (turns out nope, beets taste like beets regardless of where they're grown LOL!).  But you know what???  These beets, they were amazing!!  Really really good.  Sweet, earthy and delicious.  They will definitely be made again!

Now, onto the pork!  A wet paste of dijon mustard, thyme, extra hot horseradish, garlic and S&P was made from my pantry ingredients.  I also had fresh parsley and rosemary on hand so I minced up a lot of that, too.  We decided to half the roasts, slather them with the mustard sauce and herbs then re-roll the pork into a nice bundle.  More mustard on the outside covered with the fresh herbs and the pork went into the oven.  It LOOKED good, the mustard paste tasted good, sure hope it is good!  Verdict:  Success!!  The strong flavors of the mustard rub accented and seasoned the pork perfectly.  The fresh herbs added a great spring time flavor, as well as color, and really lightened things up.  When the pork was paried with the beets, well it was divine!  Sweet beets, savory pork laden with herbs and mustard.  Yeah it was good stuff!!!  The pork is defiantly another hit and one I'll be making again!

This round of Chopped at Home was incredibly successful in this Witches' opinion.  Eric, I'm pretty sure that we'd hear Ted Allen telling us that we are indeed the Chopped (at home!) CHAMPIONS!  Now where's our check for $10,000??  Ha ha ha!

Beets and endive with sweet chili glaze
Makes 4 servings
4 bunches beets, washed and peeled
6-8 heads endive, trimmed and halved
about 4-6T olive oil
kosher salt and pepper
1 jar sweet chili sauce (or make your own, awesome recipe here!)

Herb and Mustard Roasted Pork
makes 4 servings
1 pork loin roast, about 1.5 lbs
2T dijon mustard
1/2 t dried thyme
1/8 t white pepper
1/2 t kosher salt
1 t extra hot prepared horseradish
4 springs rosemary
1/4 head parsley minced
Butches twine for tying roast

Prepare beets and endive:
Preheat oven to 450F.  Peel the beets and trim the tops & root end.  Put them into a roasting pan and drizzle with 2-3T oil, kosher salt & pepper.  Reduce oven to 375F after putting the beets in.  Roast beets for about 45 min, stirring twice during that time, then add about 1/2 bottle (or 1/2 c) sweet chili sauce.  Stir well to coat beets evenly.  Continue roasting for another 30 minutes.  Add trimmed endive to roasting pan, drizzle with the remaining oil and sweet chili sauce.  Stir well to coat endive in the reduced sauce glaze and roast for 30 min longer.  Bottoms of beets will be deeply browned and caramelized.

Prepare pork:
Mix the wet rub by combining mustard, thyme, salt & white pepper and horseradish into a small bowl.  Stir well to combine.  Finely mince the parsley and rosemary.

Unwrap pork and remove the butcher twine/wrap.  Slice pork roast in half long wise.  Slather the inside cuts of the pork with the mustard mixture, about 1T for the inside.  Sprinkle herbs on the mustard and press both halves of the pork together.

Using butchers twine tie the roast back together, using 3-4 knots.  Coat the outside of the roast in remaining mustard mixture and then encrust it with the remaining herbs.  Place crusted roast on a sheet pan and bake for 60 minutes, or until a thermometer reads 145F minimum for medium-med well cooked pork, up to 160F.  Do not let it cook longer than 160F.  Remove roast and allow to rest for 15-20 minutes before slicing.  Remove and discarding strings as you slice the roast.  Enjoy!




12 comments:

supersu said...

i love it!

sounds like a super fun evening

will try that one soon

cheers

Yenta Mary said...

Oh, what fun, what fun!!! Fabulous meal ... :)

Jenn said...

I think it is so great that you have someone took cook with like that!! When I come and visit we'll have to round up Eric and do this!!
I will say this.. I'm not a beet fan, but you make them sound delicious!! And the pork... I KNOW it was good!

anthony stemke said...

I knew the beets would be good, I just knew it. Thanks for validating that. Beets are a good vegetable and it's not just me saying so.
Oh yeah, the other stuff was good too. cm
Thanks for this post, the check is not in the meal.

Pegasuslegend said...

Wow is this ever fun and a gourmet meal!

Raina said...

Chopped at home sounds fun. Your result is definitely a winner. It looks really great:)

Erin said...

That sounds like an awesome night! The food looks wonderful!

Cranberry Morning said...

The pork sounds delicious enough (and within the realm of my imagination) but who thinks of things like beets, endive, and chili glaze?? It does sound amazing, and obviously came from the mind of a way more creative person than I am. :-)

Velva said...

I love beets! Roasted is the best way to eat beets. I found it interesting that you used chili sauce as a glaze. I will have to remember that-

Awesome low-carb meal.

Velva

Sarah said...

Interesting combination - beets and endive. I would love to try it. I love beets.

Pam said...

Mmmmmm! I love pork and this looks delicious! Love it with mustard. Thanks for the visit to my blog and yes!!! If it ain't broke, don't fix it!!! Wish I had taken my own advice. tee hee

Big Dude said...

Angela - I used to read that hot dog site regularly, but for some reason, it dropped off my radar. Sounds like the WV legislators, like those here in TN, are dealing with the weighty issues of governing. They may offer slaw in Fairmont, but it will likely take a generation or two before there are many takers :-)

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