Thursday, October 23, 2008
A few weeks ago we found an eight pound boneless pork loin on sale at Shaw’s supermarket for only $17. Picture a piece of pork as long as the average human arm, like, say mine. This isn’t the kind of thing I would usually buy simply because the size is so intimidating, and there’s no way around how embarrassing it is to plop that huge appendage on the conveyer belt at the checkout.
The clerk didn’t even blink, so he must be used to customers making massive meat purchases. When we got home, we cut it into three meal size pieces and threw them in the freezer. Our first pork dinner was a traditional pork roast, seasoned with rosemary and garlic and baked in the oven, because sometimes a no brainer dinner is just what I need.
I imagine it’s a little like a favorite yoga or exercise routine for those who actually have the energy and time for that kind of fun – easy, satisfying but not terribly exciting. (Note: you will see no yoga, exercise or even pork roast photos here, so substitute your own.)
Even though the 175th anniversary of Oktoberfest has come and gone (September 20 – October 5 this year), we decided to have a mini Oktoberfest celebration of our own. We used the second pork roast to make pork weiner schnitzel like the yummy dish I tried at the Aqua Grille in Sandwich, where they are actually celebrated their own Oktoberfest from October 13 – 24 with a special all German menu.
Aqua Grille is fun, affordable, and has great food. And the view is simply gorgeous if you time dinner right to catch the sunset over the Cape Cod Canal.
The Hubby took over this meal (my job was the kid friendly humble sides of maple butternut squash and apple cranberry sauce). His weiner schnitzel was absolutely awesome. There wasn’t a single tidbit of it leftover and the braised cabbage bowl was scraped clean too. The Boy who hates everything actually ate four, yes four!, pieces of the pork and the next night asked when we can have it again.
So I guess I know what we will be doing with that last pork roast…
Pork Weiner Schnitzel
3 pound pork loin roast
2 eggs, beaten
1 cup crushed corn flakes
3 tablespoon extra virgin olive oil
Cut fat off pork loin and cut into 3/4 inch think slices. Cover each slice with a gallon freezer bag and pound with a mallet until thin. Dip each slice in egg, then corn flakes. Fry in small batches in olive oil until lightly brown, about three minutes per side. Place cooked slices on cookie sheet. When all the pork is cooked, put cookie sheet in 350 degree oven for about 5 minutes to heat through.
Braised Red Cabbage:
1/2 head red cabbage
1 medium onion, chopped
1 tablespoon bacon fat
1/2 cup apple cider
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Slice cabbage crosswise in thin sheets and then halve each sheet. Melt bacon fat in a large skillet. Add cabbage and onion and sauté over medium heat until they begin to look translucent, about 5 – 7 minutes. Add apple cider, salt and pepper and simmer for 30 minutes. Add vinegar and stir well.
Click here for a printable recipe