Happy Christmas Eve! (Pork Loin Roast Recipe)

This morning's sunrise.

Such a beautiful sight.

These days I am seeing orange in shades from yellow orange to rust everywhere I turn.

You know what they say? (Whomever THEY are?) that you will find more of what you focus on.

It's like thinking you are buying a unique car, and once you are behind the driver's seat - you start noticing that your car is not so unique - you see it everywhere.

What you seek, you will find.

If you are always looking to find fault, you will always find it.

Juniper green to rust.

I see it not only in this morning's sunrise, but in the colors happening in the Inn's back yard!

The setting of pavers began in earnest yesterday, as Jeff came up to show his dad how it's done.

This is what Jeff does for his job - he's a hardscaper specializing in patios, walkways, retaining walls and water features.

Building walkways up to an old wooden porch is proving to be a bit interesting.  the porch steps are not square to the walkway so a bit of angling on the very top pavers that meet the step need to be trimmed at a very slight angle.

It's been really fun to watch this whole thing unfold and how hard they are working to get it RIGHT.

In other green and orange news:

The sewing has begun on my alternate blocks.

I turned my stacks over from the photo in Yesterday's Post because I want to press these pairs toward the green.

I also followed the same hint with these as presented in Rhododendron Trail Part Four.  I ran 11 units through the machine, and trimmed the first 10 from behind my presser foot, leaving the 11th pair in place under my needle.

I then ran 10 more, trimmed off 10, 10 more, trimmed off 10, leaving me ironing board lengths of triangles still connected to each other for chain pressing at the ironing board before snipping apart, removing dog ears, matching pairs so they were ready to sew into hourglass units.

This didn't take long!

The next biggest hint I can give on these - if you are spinning the seams - TRIM TRIM TRIM those chaining threads and thread tails right up to the fabric of the seam allowance so that spinning is easy.

If you are fighting the spin, it could be that there are just a few twisted thread tails in the way.  They will release much easier if you cut them right up to the fabric.  I do this at the same time I am clipping the dog ears after sewing the halves together.

Next in the line up -

Pieces for the alternate blocks!

I hit up my Scrap User's System FIRST, pulling what I can from my pre-cut strips.  But I need some wider cuts today so I'll be bringing over a few shoe-boxes of neutrals from my Fat Quarter wall

Dinner - completely delicious pork loin roast!

I am gaga over this one - I cooked it in the instant pot and it turned out fantastic!  There is plenty for leftovers.

Ingredients

2 to 2-1/2 pound boneless pork loin roast (Not a tenderloin)

1 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

3 tablespoons butter, melted

1 tablespoon minced garlic

1 tablespoon brown sugar

1 tablespoon soy sauce

3/4 teaspoon lemon zest

1/2 teaspoon dried parsley

1/2 teaspoon dried thyme leaves

1 tablespoon olive oil

1 cup chicken broth (1 tablespoon Better Than Bouillon in 1 cup hot water)

Instructions:

1. Pat pork loin roast with paper towels and allow to rest outside of fridge for 20 minutes before cooking.

2. In a small bowl, whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.

3. Season pork loin with salt and pepper; then, brush the butter mixture all around the meat. Set aside.

4. Press the Sauté function on the Instant Pot and heat up the olive oil. When oil is hot, sear the pork loin on all sides until browned, about 2 to 3 minutes per side. Remove pork from Instant Pot and set aside.

5. Add broth to the Instant Pot and scrape up any browned bits from the bottom.

6. Cancel the Sauté function and place a trivet in the IP and set the pork on top of the trivet. Lock the lid and pressure cook at HIGH PRESSURE for 25 minutes. Then, let pressure come down naturally for 15 minutes, and quick release any remaining pressure. Open the lid and check internal temperature at the thickest part of roast with an instant read meat thermometer; it should read 145 ̊F. If it’s less than this, place the lid back on the pot to let the carryover heat cook the pork to doneness. Shouldn’t take more than few minutes.

7. Transfer pork loin to a cutting board and let rest for 15 minutes before slicing. This will help seal in the juices.

8. In the meantime, prepare the pan-sauce: Select the Sauté function on the IP and bring liquid to a boil. Continue to cook at a slow boil for 5 minutes, or until reduced by half, stirring occasionally.

Slice the pork and serve with the pan juices.

I served the roast with mashed potatoes and green beans.

The pan juices were delicious over the green beans as well.  it was just what we needed after a hard working day!

Today we'll be back at it again - the temps are crazy warm for this time of year, and we are bound to get that walkway done before REAL winter sets in.

The high expected for today?  58!  I'll take it!

I will be taking Christmas and the day after off from blogging, so let me wish a very Merry Christmas to those who celebrate. And warm happy wishes to everyone, no matter how you spend this day.

Quiltville Quote of the Day -

Jingle Bell Square quilt from the Addicted to Scraps book.

May your holiday be filled with love and laughter and those you care for!

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Even if it is by Zoom, FaceTime or Duo!

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Have a wonderful Christmas weekend, and I'll catch you back here for Rhododendron Trail Part Five on Monday 12/27/21.