Sometimes we just need a change of pace with our meats and method of cooking. This meal was prepared using an old-fashioned dutch oven.
Pared with some peas & carrots and a side of our Irish Potato and Bacon Cakes you have a full (and filling) meal.
Often I think many of us are guilty of over thinking family meals, trying to make them into some big production. We get overwhelmed and then just don’t feel like cooking. I know I am guilty of that. I have found through much trial and error that there are quite a few things that I make sure I always have on hand for those moments when I feel like I am overwhelmed or just don’t know what to cook. When I am shopping and catch roasts and pork loins on sale I will purchase more than one so there is always something available for me for family dinners. I do this with whole chickens, too. It is not uncommon to see my freezer and find a few whole chickens hanging around.
Side items don’t have to be time-consuming either. For things like these potato and bacon cakes you can make a batch of the mixture and freeze the cakes prior to cooking (i suggest placing foil or wax paper between them to prevent them from freezing together) in order to have a batch ready to go and already prepped for cooking. You could also replace the potato cakes with standard baked on mashed potatoes.
What are some of your favorite go-to simple family meals?
- 1.5 - 2 lb pork loin
- ½ c water
- lemon juice
- parsley, dried
- garlic powder
- Place the pork loin in a dutch oven on the stove with low heat.
- Add the water, splash of lemon juice, dash of garlic powder and sprinkle of parsley.
- Check and flip the pork loin every 5-10 minutes.
- Cook about 30 minutes total.
- Check your meat thermometer for accuracy.