Side dishes for holiday pork loin?

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Vince Macek
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2008/12/02 21:12:43 (permalink)

Side dishes for holiday pork loin?

Looks like my house is the family gathering point for Christmas - which gives me a reason to try a bone-in pork loin roast with fruit, nut, and sausage stuffing. Which has me wondering: can anyone suggest good sides to such a thing? Since the roast pretty much takes care of itself once it's in the oven I should have some free time (ignoring all past experience...)
#1

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    ann peeples
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    RE: Side dishes for holiday pork loin? 2008/12/03 00:01:43 (permalink)
    Pomegranate Salad with Pomegranate Vinaigrette
    Pomegranate vinaigrette (see recipe)
    Red leaf lettuce (4 to 6 cups of torn lettuce)
    1 green onion, diced
    1 cup pomegranate seeds
    2 fresh oranges, peeled, seeded and cut into sections
    1 cup roasted walnut pieces
    ½ cup blue cheese
    Prepare pomegranate vinaigrette.Arrange salad ingredients in large serving dish or in individual bowls. Drizzle with dressing. Makes 4 to 6 servings.
    Pomegranate vinaigrette:
    ¾ cup pomegranate juice
    ¼ cup olive oil
    ¼ cup orange juice
    3 tablespoons balsamic vinegar
    ½ tablespoon shredded lemon peel
    In saucepan, bring pomegranate juice to a boil; boil until reduced to ¼ cup. Add remaining ingredients and boil another 3 minutes. Cool, cover and chill.
    #2
    ann peeples
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    RE: Side dishes for holiday pork loin? 2008/12/03 00:02:49 (permalink)
    As for Uncle Fred's Cheesey Corn Casserole

    3 Eggs, lightly beaten
    1/2 cup Cornmeal
    8.5 oz can of creamed corn
    4 oz can green chiles
    1/2 tsp salt
    1 cup Sour Cream
    1/2 cup butter,melted
    7 oz can whole kernel corn
    1 cup Monterey Jack cheese cubed
    1/4 tsp worcestershire
    1/2 tsp pepper

    Drain the whole kernel corn
    Cube the cheese
    In bowl combine all ingredients

    put in 2 qt baking dish

    bake at 350 degrees for 40-45 minutes or until a knife inserted comes out clean

    Let stand 5-10 minutes
    #3
    the ancient mariner
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    RE: Side dishes for holiday pork loin? 2008/12/03 09:27:12 (permalink)
    My rule of thumb----never have pork without apples in some
    form or other. Even the whole hog sitting in the middle of
    Prince John's table in The Adventures of Robin Hood, starring
    Errol Flynn circa 1936, had an apple in it's mouth. Bon appetit.
    #4
    jjjrfoodie
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    RE: Side dishes for holiday pork loin? 2008/12/03 11:59:56 (permalink)
    Glazed Carrots aka candied carrots.

    Small carrots (pre bagged)
    chicken broth
    brown sugar
    butter
    ginger

    You can add orange juice, or a variety of other ingredients including honey, maple syrup, etc. Recipe can be enlarged or shrken to suit guest number.

    Just Google "glazed carrots". I personally just use the first five ingredients above.

    Very simpleto make and great for cook and hold. Good great with turkey or pork.

    #5
    fabulousoyster
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    RE: Side dishes for holiday pork loin? 2008/12/03 13:07:10 (permalink)
    That's a pretty substantial stuffing.

    I would make sweet potato oven fries (while the pork rests, crank up the oven to 450 and make these in 20 minutes or less, enclosed a tried and true recipe:http://www.instructables.com/id/Perfect_Oven_Sweet_Potato_Fries

    For a salad I would make a spinach salad with onion and a citrus vinegrette.
    #6
    mbrookes
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    RE: Side dishes for holiday pork loin? 2008/12/03 13:34:19 (permalink)
    I agree with fabulousoyster about the sweet potatoes. I would, however, do a sweetpotato casserole.

    Bake as many sweet potatoes as you need until they are soft. Mash with butter, pinch of salt, brown sugar to taste and a little splash of bourbon. Bake until hot through out.
    #7
    KonaErnie
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    RE: Side dishes for holiday pork loin? 2008/12/03 13:46:58 (permalink)
    Garlic mashed potatoes with gravy.
    Braised red cabbage.
    Home made applesauce.
    #8
    Curbside Grill
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    RE: Side dishes for holiday pork loin? 2008/12/03 16:56:03 (permalink)
    quote:
    Originally posted by mbrookes

    I agree with fabulousoyster about the sweet potatoes. I would, however, do a sweetpotato casserole.

    Bake as many sweet potatoes as you need until they are soft. Mash with butter, pinch of salt, brown sugar to taste and a little splash of bourbon. Bake until hot through out.

    My sweet tatter casserole a little different can go with this one, also brussel sprouts with bacon, pancko bread crumbs and parmasan cheese crust
    #9
    avalon83
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    RE: Side dishes for holiday pork loin? 2008/12/03 17:03:17 (permalink)
    creamed baby onions
    #10
    Foodbme
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    RE: Side dishes for holiday pork loin? 2008/12/03 17:39:08 (permalink)
    quote:
    Originally posted by Vince Macek

    Looks like my house is the family gathering point for Christmas - which gives me a reason to try a bone-in pork loin roast with fruit, nut, and sausage stuffing. Which has me wondering: can anyone suggest good sides to such a thing? Since the roast pretty much takes care of itself once it's in the oven I should have some free time (ignoring all past experience...)


    Are you doing a Crown Roast of Pork?? If so, here's a recipe I've used. It's excellent!

    Crown Roast of Pork with Apple Stuffing

    Active time: 1 hr Start to finish: 3 1/2 hr
    Yield: Makes 8 to 10 servings

    For stuffing
    6 slices firm white sandwich bread, cut into 1-inch squares
    3/4 stick (6 tablespoons) unsalted butter
    1/2 cup finely chopped onion
    1/2 cup finely chopped celery including some leaves
    11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
    1/3 cup sugar
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
    1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
    1/4 teaspoon freshly grated nutmeg
    Pinch of cinnamon
    1/4 cup chopped fresh parsley
    2 tablespoons chopped fresh chives

    For roast
    1 (9- to 11-lb) crown roast of pork, rib ends frenched
    1 1/2 teaspoons salt
    1/2 teaspoon black pepper
    1/3 lb sliced bacon

    For pan sauce
    1 1/2 cups water
    1/4 cup red-currant or apple jelly

    Make stuffing:
    Preheat oven to 350°F.
    Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
    Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.

    Make roast:
    Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks. 3Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
    Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)

    Make pan sauce:
    Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.



    #11
    CajunKing
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    RE: Side dishes for holiday pork loin? 2008/12/03 17:39:48 (permalink)
    quote:
    Originally posted by annpeeples

    As for Uncle Fred's Cheesey Corn Casserole

    3 Eggs, lightly beaten
    1/2 cup Cornmeal
    8.5 oz can of creamed corn
    4 oz can green chiles
    1/2 tsp salt
    1 cup Sour Cream
    1/2 cup butter,melted
    7 oz can whole kernel corn
    1 cup Monterey Jack cheese cubed
    1/4 tsp worcestershire
    1/2 tsp pepper

    Drain the whole kernel corn
    Cube the cheese
    In bowl combine all ingredients

    put in 2 qt baking dish

    bake at 350 degrees for 40-45 minutes or until a knife inserted comes out clean

    Let stand 5-10 minutes


    Ann - You got an uncle named Fred too???

    This is a really good corn recipe, dad made it while I was in FL

    #12
    CajunKing
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    RE: Side dishes for holiday pork loin? 2008/12/03 17:41:44 (permalink)
    Instead of a sweet tater casserole we like to chunk up sweet taters and onions, wrap them in a foil pouch and roast them in the oven or on the grill.

    You get the sweetness and the carmelization and the juices run together and makes it yummy
    #13
    RubyRose
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    RE: Side dishes for holiday pork loin? 2008/12/03 17:49:38 (permalink)
    I'd make cranberry coleslaw as one of the side dishes.

    CRANBERRY COLESLAW

    5 cups shredded cabbage
    1/2 cup almonds, toasted
    1 cup dried cranberries
    1/2 cup celery, diced
    1/4 cup chopped green onions, white and green parts
    1/2 cups chopped green bell pepper

    Dressing:
    1/2 cup mayonnaise
    1 tablespoon sweet pickle relish
    1 tablespoon honey mustard
    1 tablespoon honey
    Salt and pepper

    Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl .

    Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well
    #14
    ann peeples
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    RE: Side dishes for holiday pork loin? 2008/12/03 18:04:47 (permalink)
    Sorry, my friend CajunKing-forgot to give you credit for Uncle Freds recipe-I have made it for 3 occasions since you passed it along,and everyone assumes it is my uncle fred.From now on, it is called Cajunkings recipe when I make it....
    #15
    Greymo
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    RE: Side dishes for holiday pork loin? 2008/12/03 18:50:43 (permalink)
    Your entree sounds rich and wonderful. I would go with oven roasted potatos, a nice applesauce, and creamed spinach or spinach done with garlic and olive oil topped with warmed grape tomatoes for color.
    #16
    Vince Macek
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    RE: Side dishes for holiday pork loin? 2008/12/07 22:12:08 (permalink)
    Oh boy, too many dishes to choose from is a problem I like - thanks, all!
    While I'll probably have roasted potatoes for starch, a savory bread pudding would do nicely too. Here's an great easy one Alton Brown posted - one baking pan filled with dried baguette chunks, topped with three eggs beaten with 8 to 12 oz cream, sauteed mushrooms, and about 1/2 cup crumbled blue cheese, baked at 350 about 45 minutes. Very tasty and a natural for variations on whatever's in the fridge.
    #17
    BelleReve
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    RE: Side dishes for holiday pork loin? 2008/12/12 16:08:25 (permalink)
    I totally agree with earlier posters on some kind of dish with sweet potatoes, or apples. Growing up, my mother always served applesauce, but in later years would cook down sliced, fresh apples that was delicious, and went well with pork.


    cauliflower with cheese sauce
    #18
    HotDogHead
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    RE: Side dishes for holiday pork loin? 2008/12/12 16:31:34 (permalink)
    I saw a Tyler Florence holiday episode this week on Foodnetwork. His meal was a pork roast and he made the following sides. They looked delicious. I could practically smell them through the television.

    Buttered Turnip Puree

    Serves: 4 servings

    3 large turnips, peeled and cut into even sized medium chunks
    3 1/2 cups milk
    1/2 bunch fresh thyme
    2 clove garlic, peeled and gently crushed with the side of a knife
    1 stick unsalted butter, cut into cubes
    Kosher salt and freshly ground black pepper
    Add turnips, milk, thyme and garlic to a medium-sized sauce pot. Set over medium heat and place the lid over the pot so it is just covering. Bring to a gentle simmer and cook for 20 to 30 minutes until tender - the tip of a paring knife should go through without resistance.
    Remove the thyme and remove 2 cups of the liquid. Drain and place turnips back into the same pan and blend using an immersion blender or place to a food processor. Add butter and about 1 cup of the milk cooking liquid and blend. Season with salt and pepper and puree until smooth. Add more of the milk if necessary.

    Gravy

    Serves: 6 to 8 servings, about 3 1/2 cups

    2 medium carrots, roughly chopped
    1 large onion, roughly chopped
    3 ribs celery, roughly chopped
    1 medium turnip, peeled and roughly chopped
    1 large Granny Smith apple, peeled, cored and chopped
    1 clove garlic, peeled
    Extra-virgin olive oil
    2 tablespoons all-purpose flour
    Kosher salt and freshly ground black pepper
    1 cup apple liqueur (recommended: Calvados)
    4 cups low-sodium chicken stock

    Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy. Serve with roast and stuffing.
    #19
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