Remember the cranberry glazed pork loin roast we had a week or so ago? Well the frozen leftovers morphed into a memorable pot pie for last night's dinner and with no apologies to a chicken. After all, pork is the other white meat, right?
I simply browned cubes of it quickly in a hot pan, deglazed said pan with a touch of sherry and added the flavorful morsels to a dish filled with sauteed onions, garlic, mushrooms, pearl onions and chunks of carrot. Spiced up with herbs and swimming in a sherry and cream enriched gravy, then covered with a layer of pastry, the end result looked like this.
Delicious, you bet. Afterall, it's hard to go wrong with flakey pastry and gravy, isn't it. The only thing I gotta' say is next time I'm packing up kitchen essentials for a temporary residence, I'll remember to pack a casserole dish or two never mind a rolling pin. This little brownie pan's getting a tremendous amount of use.
Leftover Pork Pot Pie (an original from JBug’s Kitchen inspired by Kiira Hall)
3 tablespoons unsalted butter
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 cup quartered crimini mushrooms
1/2 12 ounce package frozen pearl onions, defrosted
1 cup peeled carrot chunks
3 tablespoons flour
1/2 teaspoon dried crumbled sage
1/2 teaspoon poultry seasoning
1/2 teaspoon Montreal grill seasoning
2 cups low sodium chicken stock
1 package chicken concentrate (like Swanson’s Flavor Boost)
1/4 cup sherry, divided
1/4 cup heavy cream
3 cups cubed pork loin roast
1 tablespoon butter
Salt and coarse ground black pepper to taste
Pastry for single crust pie
Preheat oven to 425. Spray a casserole dish with cooking spray and set aside. In a large sauté pan, melt butter over medium high heat and add onion, garlic, mushrooms and pearl onions. Sauté, stirring occasionally until chopped onions have softened and mushrooms start to brown. Meanwhile, partially cook carrots in microwave until tender crisp and add to casserole dish. Add sage, poultry seasoning and grill seasoning to sauté pan and sprinkle with flour. Cook, stirring constantly for 1 minute. Add 2 tablespoons sherry along with chicken stock and concentrate as well as sage, poultry seasoning and grill seasoning. Cook stirring constantly until mixture thickens and comes to a boil. Taste for seasoning and add salt and pepper as required. Add heavy cream and set aside. Heat another sauté pan over medium high heat and add butter. When butter is melted and starting to turn golden, add pork loin cubes. Brown cubes on all sides. Deglaze pan with sherry, and place pork and pan juices in casserole dish. Pour vegetables and gravy over top. Top with pastry and decorate as you wish. Be sure to cut holes in pastry to allow steam to escape. Bake for 35 to 40 minutes or until crust is browned. Makes 4 to 6 servings.
A year ago - Grilled Shrimp with Basil and Proscuitto
Two year's ago - Poppers in a Blanket
Three year's ago - Chocolate Chip Cranberry Nut Cookies