Ina Garten’s Roast Pork and Vegetables: Rehabbed

Rehabbed Recipe posts are dedicated to the battle with tinnitus, aka ringing in the ears. Salicylate free ingredients make the difference! Recipes are gluten free, as well.

Ten televisions suspended from the ceiling at my local gym make exercise almost enjoyable. Shows galore occupy my mind when the workout routine gets boring! I’m always happy to walk on a treadmill that’s stationed directly in front of the Food Network channel. Exercise while watching cooking shows is a little oxymoronic, but the discovering of new recipes is worth it.


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If I hit the gym at the right hour, I get to watch The Barefoot Contessa, Ina Garten. She’s a master chef, best selling cookbook author, living quite well thank you in the Hamptons. Ina’s cooking show is filmed in her beautifully appointed home kitchen. Equally impressive is Ina’s herb garden. It is to die for. And so is her pork roast over vegetables.

551_245 Roast Loin of Pork with Fennel
Love Ina’s stainless steel roasting pan!

The Contessa’s roasting methods result in exceptionally juicy, tender meats and flavorful veggies. This rehabbed recipe below for roast pork is no exception.  I’ve included some of the tricks of her trade that go into making this a successful dish. As always, the rehab includes gluten and salicylate free ingredients.

Roasted Pork and Vegetables

Ingredients in bold indicate where I rehabbed the recipe

1 3 lb. pork tenderloin or pork roast

2 tablespoons canola oil  
2 tablespoons soy sauce (I like Bragg’s Liquid Aminos all purpose seasoning made from soy protein; it’s not as salty as soy sauce.)
2 tablespoons brown sugar

Ina’s recipe calls for a mustard rub which would be a problem for those with salicylate sensitivities.  I switched that out for a teriyaki marinade as you can see by the ingredients. 

8 carrots, peeled, and thickly sliced (The carrots are for me and others that aren’t bothered by them. I love roasted carrots!)

Ina warns: don’t cut the carrots and onions too small since they shrink up as they roast.

10 small potatoes (white skinned), cut in quarters
2 small yellow onions, thickly sliced
4 tablespoons canola oil (Sadly, 0live oil is not a friend to tinnitus sufferers.)
4 tablespoons unsalted melted butter

I find it interesting that Ina’s big on unsalted butter so she can regulate how much salt goes into a recipe. Personally, I don’t care for unsalted butter directly on my food; it tastes a little flat to me. But it’s fine in a recipe.

3 fennel bulbs, tops cut off, cut in wedges (I omitted these because I’m not sure if they are “tinnitus-friendly.”)

1 tablespoon kosher salt (Click here if you are salt-confused, like I was!)

Directions

Preheat oven at 425 degrees.

Mix the first four ingredients in a small bowl. Pour over pork and allow it to sit at room temperature for at least 30 minutes. Letting it sit is a key to tender, juicy pork. Don’t leave out this important instruction from Ina!

Meanwhile, if you are adding fennel, cut the bulbs into thick wedges. Toss the fennel, carrots, potatoes, and onions in a bowl with the canola oil, melted butter, and salt. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork on top of the vegetable and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking for another 15 minutes. In the meantime,  cover the meat with aluminum foil and allow it to rest.

Slice meat into thick slices, arrange on a platter with the vegetables. Serves 4-6.

One of our Christmas Eve traditions for several years was to have our best friends and their parents join us for the evening meal. Dinner was followed by candlelight worship at our church. Then we drove around town to find the prettiest Christmas lights and luminary studded neighborhoods. Some years the evening seemed enchanted as snow fell softly when we exited church and drove through town. Back at our house we exchanged gifts and drank spiced cider with dessert: always a plate of assorted cookies that our friends brought to share.  I often served (before tinnitus trials) a roast loin of pork crusted with fennel seeds and other spices. Pork is a nice prelude if you, like our family, have turkey and stuffing on Christmas day. 

Happy Thanksgiving Week and Happy Cooking!

Donna

 

 

 

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