Tasting Notes

This dinner is for two – rich and satisfying, they pork juicy, the glaze a bit sweet and tart complements the pork well.

The pasta – nice and creamy, the salty cheese adds to the flavour. The salad is bright, slightly acidic, with the grapes giving it a bit of sweetness.

What You Need.

2 to 3 pound boneless pork loin roast.

1/3 cup orange marmalade.

1/3 cup sweet chili sauce.

1 tablespoon brown sugar.

2 tablespoons Dijon mustard.

2 tablespoons capers.

4 ounces of dry papardelli pasta.

Salt and pepper.

5 tablespoons yogurt.

6 green grapes.

8 cherry tomatoes.

1 small cucumber.

2 cups spinach.

2 tablespoons lemon juice.

1 baguette.

1 chunk of Parmigiano-Reggiano cheese.

The equipment.

2 small bowls.

1 salad bowl.

1 small sheet pan.

1 big pot.

1 grater.

1 wooden spoon.

1 colander for draining your pasta.

Method.

Pork Loin.

Preheat oven to 350 degrees Fahrenheit.

In a small bowl add your glazing mixture for the pork loin – marmalade, chilli sauce, brown sugar, mustard, capers, mix well, set aside.

Salt and pepper the pork loin, then brush the glaze mixture all over it.

Once done, place on the sheet and then into the oven and cook for 1 hour and 15 minutes plus 10 minutes for letting the loin rest.

Take out of the oven and cut the pork loin into medium slices, spooning some of the drippings from the loin over the slices.

Pasta.

Fill your pot for the pasta with water – 3/4 full – season generously with salt. Once boiling, the pasta will take about 12 to 13 minutes to cook at a medium boil.

Take your cheese and using a grater, grate 1 cup of your cheese, set aside.

When the pasta is done, take out one cup of the pasta water, put in a bowl and set aside.

Now take out the pasta and let it drain in a colander.

Once drained, return the pasta to the pot, then add the reserved pasta water and with a wooden spoon swirl the pasta around till the water is gone, add the cheese and mix well.

Salad

In a small bowl add your yogurt, lemon juice, and add salt and pepper to taste. Mix well, set aside.

Take your cucumber, peel and then cut into medium slices, cut your tomatoes in half and tear your spinach leaves into small pieces. Add everything, along with your grapes to the salad bowl. Mix well and then add your dressing. Taste and see if more salt, pepper or lemon juice is needed.