Wednesday, March 2, 2011

Truffled Asparagus

1 large bunch of asparagus
Sea salt
1 - 2 T Truffle oil

Heat oven to 425 degrees.  Clean and trim woody stems from asparagus.  Place on a rack that is oven safe.  Brush with truffle oil.  Roast asparagus to desired tenderness about 10 minutes.  Remove from oven and immediately sprinkle with freshly ground sea salt.

Truffle Oil is different than Olive Oil.  I was able to find mine at Safeway.  It is however quite expensive.  The kind that I was able to acquire is basically safflower oil with the essential oil from truffles added to create the lovely aromatics and the flavor.  I use it sparingly to add flavor to rice dishes as well as vegetables.

Roasted Pork Loin with Apricot Sauce

1/4 c chicken broth
1/4 c soy sauce *
1 clove garlic, minced
1 T dry mustard
1 tsp dried thyme
1/2 tsp ginger, ground
1 small pork loin roast (1-2 pounds)

Combine ingredients in an air tight container or storage bag.  Marinade for at least 4 hours in the fridge, turning several times.

Remove roast from marinade and discard marinade.  Place roast on a rack in a small roasting pan.  Bake uncovered at 425 degrees for about 65 minutes.  Instant read meat thermometer should read about 145.  Remove from oven and cover to retain heat.  The roast will continue to cook while the meat rests.  Allow to rest about 15 minutes.

Meanwhile, combine:

3/4 c apricot preserves
1 T gf chicken broth or dry sherry (cooking sherry will also work)
1 1/2 tsp Braggs Liquid Aminos

Heat over medium heat until thoroughly heated.  Stir frequently as it can burn.

Slice pork.  Place on serving platter.  Pour apricot sauce over pork.  Serve!