Quinn and I tried to make this a good Mother's Day for Nancy. We started the day with gifts and a Crab and Asparagus Quiche served with a fresh fruit salad. The quiche was good, but still needs some tweaking. You'll see it soon though.
We spent the afternoon working in the yard and planting our vegetable garden. We picked up most of our plants Saturday at the Urbana Market at the Square. We have four different kinds of tomatoes, three different hot peppers, sweet onions, sweet peppers, pumpkin, squash, cucumber and red and green cabbage. I can hardly wait for it all to start producing. Nancy is the experienced gardener in the family and loves getting out there and getting dirty.
For dinner I made an Herbed Whole Pork Loin with Cranberry Compote. I had picked up a whole loin on sale and cut it into pieces of 2 to 2-1/2 pounds each. I served it with sweet potatoes and sauteed spinach. It was delicious. I used Herbs de Provence in both the pork and the cranberry. It accentuated the sweet and tart of the cranberry and brought out the flavor of the pork.
A 3-ounce serving of the pork is 180 calories with 8 grams of fat and not fiber. The Cranberry Chutney is 94 calories with 0 grams of fat and 2 of fiber.
Herbed Whole Pork Loin
Makes 8 servings
2 pounds whole pork loin
2 tablespoons Herbs de Provence
1 tablespoon dark brown sugar
2 tablespoons chicken broth
1 tablespoon lemon juice
1 clove garlic, minced and crushed
salt and pepper
Preheat oven to 350F
Pat pork dry and season with salt and pepper. Combine remaining ingredients in a small bowl and rub into pork. In a shallow roasting pan or backing dish, cook until internal temperature reaches 165F, about one hour.
Makes about 2 cups
1 14-ounce bag fresh cranberries. We freeze these every fall. If you don't have fresh, you can use canned cranberry sauce and skip adding sugar and water.
1 cup sugar
1 cup water
1 teaspoon lemon juice
1 clove garlic minced and crushed
1 teaspoon Herbs de Provence
Combine ingredients in a small sauce pan and bring to a boil. Cook for about 10 minutes then set aside to cool before serving.