Wednesday, December 5, 2012

Meat and Potatoes

You never have to go with "same old, same old." Even with meat and potatoes. There's always a way to change it up and make it unique. Check out these recipes as proof!

Balsamic Roasted Pork Loin


2 tablespoons steak seasoning rub (we used Spade-L)
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast


Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade over top. Squeeze out air and seal bag; marinate 2 hours to overnight.

Preheat oven to 350 degrees F.

Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally, until the pork reaches an internal temperature of 145 degrees F, about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Sources:, submitted by Melissa S. Recipe found here.

Notes: The sauce is what really makes this pork roast special. Do not skip serving it with your pork! You can even thicken it with a little cornstarch, if you like to make it more of a gravy than just a pan sauce.

Bacon and Maple Scalloped Potatoes


1 red onion, thinly sliced
4 oz (1/2 of an 8 oz package) Philadelphia cream cheese, cubed
1 1/4 cups fat-free reduced sodium chicken broth
1/2 cup milk
3 slices fully cooked bacon, chopped
1/4 cup maple-flavored or pancake syrup
2 lb. Yukon gold potatoes (about 6), cut into 1/4 inch thick slices
1 cup shredded cheddar cheese


Heat oven to 400 degrees F.

Cook onions in large skillet sprayed with cooking spray on medium-high heat 3 to 5 minutes, or until crisp-tender, stirring frequently. Remove onions from skillet.

Add cream cheese, broth, and milk to skillet; cook and stir on medium-low heat 5 minutes, or until cream cheese is melted and mixture is well blended. Remove from heat; stir in bacon and syrup.

Place half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese. Top with remaining potatoes and cream cheese sauce; cover.

Bake 1 hour 5 minutes, or until potatoes are tender and top is golden brown, uncovering after 50 minutes.

Makes 8 servings of about 1 cup each.

Nutrition information: 240 calories, 11 g fat, 35 mg cholesterol, 260 mg sodium, 29 g carbohydrate, 3 g dietary fiber, 9 g sugar, 8 g protein.

Source:, found here.

Notes: Everyone really liked this, but the guys in our family, particularly, raved about this and went back for seconds, and thirds.

1 comment:

  1. These were seriously two really good recipes. Nephi never, repeat never asks for recipes and he told me to be sure and give this potato one to Shandie. They got slicked up so fast!!! No leftover on this one.