Pork Roast and Parmesan Bread

We’re continuing our culinary adventures during this time of “quarantine” and had another successful Sunday dinner trying out two new recipes – Sweet Balsamic Pork Roast (from the roasts list) and Rosemary Parmesan Skillet Bread (from the bread list). Since this makes way more than two people can eat, (sorry we can’t invite guests over to help us!), we had plenty of leftovers for during the week. The bread tasted great all on its own, but also as a base for fried eggs, and Wayne suggested using it as a base for mini pizzas as well. One night for dinner, I added the extra onions and broth to a Shepherd’s Pie, and another night I served shredded pork with glaze over rice. Both of those creations were delicious as well. Have fun with your culinary adventures!

To make the pork, season a 3# pork loin with salt and pepper and sear on all sides in a hot skillet. Slice a red onion and put the slices in the bottom of a crock pot. Top with the pork. Then cook on HIGH for 2-3 hours or LOW for 5-6 hours. During the last hour, baste with Sweet Balsamic Glaze every 20-30 minutes. Slice and serve with vegetables.

Sweet Balsamic Glaze

1/2 cup water
1/3 cup brown sugar
1/4 cup balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic minced
dash black pepper

Combine all ingredients in a small saucepan. Bring to a boil; simmer 10 minutes. Brush on pork (or other desired meat).

Rosemary Parmesan Skillet Bread

2 1/4 teaspoons yeast
2 cups warm water
4 1/2 cups flour
2 tablespoons fresh rosemary, minced
1 1/2 teaspoons salt
To garnish: olive oil, additional rosemary, and Parmesan cheese

Dissolve the yeast in the water. Stir in the flour, rosemary, and salt. Mix together, then cover and let rise until doubled (about 1 hour). Punch down and place dough in a greased iron skillet. Let rise another 30 minutes, then drizzle with olive oil and sprinkle with additional rosemary. Bake for 20 minutes at 400 degrees. Remove and sprinkle Parmesan cheese all over the top. Return to the oven and bake an additional 15-20 minutes, or until golden brown. Serve warm.