Pork Wellington and Potato Pancake

This is actually a leftover makeover. Give it a try.

Roasted Pork loin (see the post on Garlic Stuffed Pork Loin)

1 store bought pie crust

olive oil

salt and pepper

2 tblsp butter

2 tblsp

2 cups of milk

1 tsp Rosemary

1 tsp garlic powder

Potato Pancake:

Leftover Cheesy Mashed Potatoes (see our post on those)

1-2 tblsp vegetable oil.

Take the cooked Pork Loin and stand for 10 minutes. If using leftovers from the fridge, that is fine. Wrap the pork loin in the pie crust covering on all sides, and making a seal with the crust. Brush the crust with olive oil on all sides, and season with salt and pepper. Bake in the oven at 350 until the crust is golden brown. Remove and let stand. Slice into 1 inch thick pieces.

Potato pancakes:

Flatten the mashed potatoes (see the post again) into flat patties. Fry them on each side in the vegetable oil on medium-high heat. They should brown right up and the cheese should form a nice crust.

Sauce:

In a saucepan melt the butter, and add the flour. Whisk in the milk and rosemary and garlic. Stir over medium heat until thick. Serve over the pork and the potatoes

This second go around may actually be better than the first.

Biscuits and Gravy

A classic from my husbands southern roots!!  Funny story, the first time my parents ate this they didn't quite know how to put it all together.  Follow my instructions and you won't get lost, I promise. 

Ingredients:

1 package breakfast sausage (the tubes work best)

4 tbsp butter

4 tbsp flour

3 cups milk

1 package of biscuits (If using frozen, this makes about 8 servings) 

2 tsp salt

2 tsp pepper

Cook biscuits according to your package.  I will include my home made biscuit recipe sometime as I use it to make the dough for my breakfast pizza, but now store bought will work just fine.

In a pan brown the sausage until cooked.  Be sure to break it up into small, bite sized pieces as you don't want patties or links for this dish.  Once you have browned the meat, remove it from the pan with a slotted spoon, and let the rest of the meat drain on a paper towel.

In the pan with the drippings place the butter and let it melt over medium heat until completely melted.  Then mix in the flour with a whisk until completely incorporated (make a rue) Add the milk slowly whisking it in until the rue is dissolved into the liquid.  Add in the salt and pepper and continue to stir over medium heat until the gravy begins to thicken, once the gravy thickens to the right consistency (your choice as I like mine very thick, and some like it more runny) add the meat to the gravy.

Serve the gravy over the top of a halved biscuit, and enjoy.  Try to eat just one, I dare you!!