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By Dan Clarke

Maybe someday Taste California Travel will have a dedicated kitchen just for developing recipes that we can share with you. We understand that, at least at one time, some magazines had such resources

Unfortunately, we’re not so blessed to have a staff of chefs creating delicious menus you can try in your own kitchen. However, we do have a pretty good eye for culinary ideas that we think you might like. We obtained the following pork loin preparation from Rodney Strong Vineyards in Sonoma County which suggests you pair it with a bottle of their Cabernet Sauvignon.

 

Herb & Garlic Roasted Pork Loin

Serves 4

Ingredients

5 cloves garlic, finely minced

2 teaspoons chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground

black pepper

1 2-2 1/2 pound boneless pork loin roast

Directions

Preheat oven to 400F. Mix together garlic, thyme, rosemary salt and pepper in a bowl. Place pork in a 13x9 roasting pan lined with parchment, and pat dry well with paper towels. Rub herb and garlic mixture all over pork loin. Place pork, fat side down, in prepared pan and roast for 20 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155F, or about 30 additional minutes Remove from oven and let rest before carving into thin slices. Serve alongside our crisp and bright Sugar Snap Peas and Apple Salad.

 

Sugar Snap Peas & Apple Salad with Mint & Arugula

Ingredients

2 tablespoons fresh lemon juice

Zest of one lemon

2 teaspoons honey

Kosher salt

1/4 cup extra-virgin olive oil

4 cups fresh sugar snap peas – blanched and shocked

1 large Honeycrisp or Fuji apple, shaved thinly

3 cups wild arugula

1/8 cup mint leaves – packed

Freshly ground black pepper

Directions

Whisk lemon juice, zest, honey, and salt in a small bowl. Whisk in oil. Slice peas lengthwise and combine with apples and dressing, toss together. Lightly toss in the arugula and mint. Season with pepper and additional salt if desired.

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