I had an idea that I wanted a pork loin for dinner. I wasn’t sure what I wanted, but knew that two of the ingredients really needed to be cauliflower and arugula. This time of year, “fresh” produce can either last indefinitely (which makes me suspicious) or can go off overnight – which makes me suspicious. I decided I needed to use these before I started getting suspicious.
I made a pretty simple bread and arugula stuffing with ingredients already in the house.
Arugula and Bread Stuffing with Bacon
- 3 slices thick-cut bacon, diced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 6oz arugula
- 1 cup bread crumbs
- 1 egg
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
Fry bacon until almost crisp. Add onion and cook until wilted. Add garlic and continue cooking.
Add arugula and cook down until wilted. Remove from heat.
Add bread crumbs, thyme, salt, pepper, and egg and mix well.
To assemble:
With sharp knife, slice pork loin open and flat. Spread stuffing and roll. Tie with butcher twine.
Roast at 350° about an hour or until desired doneness.
The potatoes were simply boiled and tossed with butter and parsley, salt and pepper.
The cauliflower was oven-roasted, caramelized goodness.
Roasted Cauliflower
- Cauliflower
- olive oil
- garlic powder
- salt and pepper
- Romano or parmesan cheese
Preheat oven to 500°.
Mix cauliflower with olive oil, garlic, salt and pepper. Arrange on baking sheet in one layer.
Roast in hot oven about 10 minutes.
Remove from oven and top with grated cheese.
Cut cauliflower into small florettes.