This delicious piece of meat was our very first executed menu for Yes, Chef! Our launch for this new business was terrifying yet EXCITING all at the same time. It was the best and the worst feeling all mixed in, if you can know what we mean.
Since we have been so neglectful these past months on our dear web page, I, the Chef, found it super important to go back and remind myself of that very first day of developing the menu. So many options, so much time in the industry and only ONE shot to make the right impression of who we are at YES, CHEF through our guests bellies. Lots of pressure to execute this properly.
BUT, I think we nailed it! Yes, Chef has been two years in the making and almost one year in the lime light of all of our lovely guests.
This dish is a great way to impress your loved ones, friends, or a prospective/current partner in your life AND its super easy to execute.
Let us know in the comments below if this menu option worked for you and/or how you would make it better!
Pork Loin (bone-in)
2# Pork Loin (enough for about 2 people)
Salt and Pepper to taste
Drizzle with EVOO
Rub your pork with the easy and light ingredients above and place right into an oven bag! If you are like me, I do not enjoy an under cooked piece of pork and the oven bag helps retain all of the meats natural juices, it makes it very difficult to burn anything in the bag, and cooks in no time! (proper internal temperature for a cooked piece of pork is 145 F)
Place in a 425 F oven and roast for about 1 hour (check it in 45 minutes)
Cook to the internal temperature of 140 F (to reduce the risk of over cooking; dried pork is the worst!)
When you open in the the oven bag be very careful of steam escaping!
If your pork doesn’t have the lovely crispy crust on the top broil it for one minute. Done!
let it rest for about 10-15 minutes before cutting into it (it will continue to cook while resting, hence why we take it out of the oven 5 degrees before it is “safely” cooked)
While your pork is cooking…
Have your sweet potatoes roasting right along side of it.
Lightly oil and salt the outside of raw, cleaned (skin on) sweet potatoes, loosely wrap in aluminum foil; roast for about an hour- use a fork to check the tenderness
While your pork rests,,,
Scoop out the sweet potato meat (away from the skin) into a bowl, mash in some butter, a little cinnamon and a touch of half n half cream.
To make the Brussel Sprouts:
Cut into quarters
Into a hot saute pan, add a touch of EVOO and toss in the brussels
“Deglaze” the pan with some water (just enough to barely coat the bottom of the pan)
Season with garlic powder, salt and pepper (to taste) and stir brussels
After the water has evaporated, saute until the sprouts gained a brown color and are soft enough to your liking
Shut off the flame and hit it with a teaspoon of butter; take it off the heat and serve immediately
Plating is easy. Use your imagination or use the picture attached to help you through!
**The pomegranate seeds are optional but a great touch of freshness on this hearty fall meal.