My brother hates vegetables. I learned this over the summer at the beach. We all took turns providing meals, and each night my brother would politely pass up the dish of whatever was a green component of the meal. Someone finally called him on it.
“I hate vegetables,” he said, plainly and simply.
How can you hate vegetables?
Of course, we teased him about it relentlessly throughout the August beach week.
Fast forward to two weeks ago. His wife, my sister-in-law, sent out a frantic email to me, my sisters and my other sister-in-la
w. “I don’t know what to cook!” she wrote. “He won’t eat anything.”
Bottom line: he’s a meat and potatoes guy (apparently that’s a vegetable he WILL eat), and she has to sneak veggies in wherever she can. However, she also gets tired of eating the same proteins over and over. This is one of the recipes I sent her. She can roast the pork loin, on sale this week at Brookshire’s, and add potatoes or vegetables for herself without changing the integrity of the main course! It’s a win/win.
Honey Roasted Pork Loin Roast
2 lbs boneless pork loin roast
sea salt and pepper to taste
1/4 cup honey
2 Tbsp orange juice
2 Tbsp olive oil
1/2 tsp thyme
1/2 cup chicken broth
Preheat the oven to 375°F. Season the pork and place in a roasting pan. In a separate bowl, mix together the honey, juice, oil and thyme. Pour over the pork. Add the broth to the pan.
Bake until internal temperature reaches 150°F (45-60 minutes). Baste frequently. Strain the pan juices into a saucepan. Reduce until slightly thickened.
Serve over the sliced pork.
Nutritional Information: Calories Per Serving: 611, Calories from Fat: 348, Fat: 39 g (12 g Saturated Fat), Cholesterol: 136 mg, Sodium: 190 mg, Carbohydrates: 18 g, Fiber: 0 g, Sugar: 18 g, Protein: 46 g