Recipes Included On This Page Red Lentil, Lemon, and Rosemary Orecchiette Roast Pork Loin Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Red Lentil, Lemon, and Rosemary Orecchiette Recipe By : The Millennium Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow onion -- cut into 1/2" cubes 4 cloves garlic -- minced 2 ripe tomatoes -- cubed OR 1 cup canned tomatoes 2/3 cup dried red lentils -- rinsed & picked over 3 cups vegetable stock or water 1 tablespoon minced fresh rosemary 1/4 teaspoon red pepper flakes 2 teaspoons minced lemon zest 1/2 cup fresh lemon juice 2 teaspoons sea salt freshly ground black pepper 3/4 pound orecchiette 1 cup finely diced tomatoes -- (optional) 2 cups loosely packed spinach, arugula, or mustard greens -- (optional) 1 teaspoon capers -- (to 2 tsp) (optional) for garnish chopped fresh parsley -- (optional) for garnish To make the sauce: In a medium saucepan, cook the onions, garlic, and tomatoes over medium-high heat for 10 minutes or until the onions start to soften and the tomatoes break down. Add the lentils; then the stock. Add the rosemary and pepper flakes. Cover and simmer for 20 minutes or until the lentils are soft. Add the lemon zest and lemon juice, salt, and pepper. Set aside and keep warm. In a large pot of salted boiling water, cook the pasta until al dente. Drain. Toss with the pasta sauce and tomatoes and greens. Serve at once garnished with capers and parsley. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roast Pork Loin Recipe By : filmchef@inch.com (Jonathan Forgash) Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb pork loin -- tied 1 head garlic 1 bunch rosemary kosher salt pepper -- to taste 1/2 cup red wine Preheat oven to 500 degrees, peel garlic cloves cut into slivers, put loin in roasting pan. Make 1/2 inch cuts around roast, insert slivers of garlic and rosemary deep into each slit rub well all over with salt and pepper, roast uncovered for 45 - 50 minutes remove roast when internal temp is 140 degrees it will be a little pink in center but that's ok. Remove fat from drippings and deglaze pan with 1/2 cup red wine. simmer and serve with roast. remove string and slice. - - - - - - - - - - - - - - - - - - NOTES : credit to barbara kafka (author) Posted on kitmailbx by filmchef@ich.com (Jonathan Forgash) Bobbie's Notes: This was really delicious. I thickened the red wine sauce slightly with instant flour. Roberta Banghart**Roast Pork Loin**bobbi744@acd.net Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer

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