Pesto Crusted Roasted Pork Rack

Thanksgiving is over.  Finally!!  I was really looking forward to the holiday but after a week of leftovers it’s about time it’s done.  Turkey, turkey gravy, turkey soup, turkey sandwiches and turkey hash.  Don’t get me wrong….I have always loved turkey but after a week of trying to use it all up, I was certain that I would not be eating turkey again for a very long time!

That being said, it is time for something different.  So I decided to do something a little out of the box….at least that was what I had thought..  I have never been one that liked pork chops, but the husband has always liked them.  Since I am the one in the kitchen most of the time, I have usually won that battle.

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Out shopping one day, we came across a pork rack.  A little different that the standard thick ugly pork chop I had grown up with, so I decided to give it a chance.  The husband was feeling happy.

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Not knowing the best way to make it, I did Google my idea and came up with a recipe from the Craig Mostyn Group.  Although I had never heard of this site I gave it a shot and oh boy, was I glad I did.  The pork was moist and so very flavorful.  Not the pork chops that I had come to know from the past.  I served it with roasted potatoes and wilted greens and it tasted like a dinner I would have served at a party for guests…but incredibly easy.

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I always say, when you’re tired of turkey….eat pork chops.

 

Rowena’s Jam, My Pork

Sometimes you think that it’s going to be just a standard dinner but it ends up being one of those dinners when you want to lick the plate.  I had such an experience the other night.

It started off with our usual discussion on what we were going to have for dinner.  We had driven all afternoon from my daughter’s house and honestly I really didn’t want to do any cooking.  My husband suggested a pork tenderloin we had in the freezer so reluctantly I agreed.  My mind was spinning for the rest of the drive home on how I could make this semi appealing.  I remembered I had a jar of Peach, Orange and Clove jam from ROWENA’S KITCHEN.  I could probably do something with that.

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It didn’t begin well.  I opened the jar and the scent of clove was quite apparent.  I love cloves, but my husband does not.  He doesn’t even like the smell.  I had to make sure that it wasn’t going to be the predominant factor or I would never hear the end of it.   I added a bit of this and a little of that and to my delight when he stopped by the stove and stuck his nose in the pot, his only comment was “that smells delicious!”  And it was!  We poured it over the grilled pork and our easy no fuss meal turned into a pork devouring, plate licking event.

This was so good and it made our bland little pork tenderloin so much more appealing.  I would also recommend basting a ham with this, or pouring it on the ham after.  I think it would still end up with the same clean plate results the pork had.

Try it and I bet you’ll lick the plate too.

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