we had some friends over for dinner last night and I had planned to make a ratatouille with pork filet.
this last thursday, we finally discovered this great greenmarket not so far from our house (http://www.grownyc.org/greenmarket/manhattan/175th-street) and stocked up on all the fresh veggies that I needed.
everything was $1 a pound, besides the tomatoes at $2 a pound. being used to WF or TJ prices, this was quite a bargain and everything looked so tasty and fresh. I also got a big bag of fresh spinach bunches, which I mixed into the scrambled eggs in the morning. what a different taste from the packaged one, I totally forgot how much better spinach can taste, lol.
but to get back to the subject. I had planned to get a pork filet and roast it in the oven. I kind of planned out the day badly, so I didn’t have the time to go downtown and get the meat there and had to go to our supermarket close by. for those of you living in NYC, I had to leave the house at the exact time when this downpour came down yesterday, but at least it was warm and I would never have my guest go home hungry. they did not have pork filet but two great pieces of pork loin. I rubbed them with salt, paprika and garlic powder, seared them shortly on both sides and transferred them into a glass baking dish. for some additional taste, I added some carrot sliced (the carrots we got at the greenmarket as well, sooo good), a chopped onion and some garlic cloves with the skin.
I had the oven preheated to 400 degrees and roasted the meat, fatty side up, for about 45min. I put it under the broiler for a few minutes right before serving it.
for the ratatouille, I fired the onions in olive oil, letting them brown quite well. next I added the eggplant just because I like to have that cooked long enough to be all mushy. to get the nice layer of flavor off the bottom of the pot, I poured in some water, but just about half a cup. next I crushed about 5 small garlic cloves, chopped them up, cut the zucchini slices in small quarters as well as chunks of the orange tomatoes of the same size. to enhance the flavor, a glass of red wine is always a good addition, merlot was the one of choice last night. to round it up, I added about a tablespoon of tomato paste and seasoned it with some salt, cayenne and about a teaspoon each of dried rosemary and thyme which I ground in a mortar before.
for the starch, I had a loaf of italian bread which I smeared with garlic butter (4 tablespoons of butter, out of the fridge for a bit, preferably salted butter, 3 minced garlic gloves) and roasted it in the oven for a bit.
the leftovers of the ratatouille I will have with some pasta or roasted potatoes.
One thought on “Roast pork loin with Ratatouille and Garlic bread”
That ratatouille looks fab! Definitely agree with you on adding some wine to really bring out the flavours & cayenne is a new addition to my ratatouille – I love it! If you have a minute, I think you’d like my ratatouille with a Moroccan ratatouille 🙂 http://goodfoodmarsh.wordpress.com/2014/07/18/moroccan-ratatouille/