Careme Recipes

Ingredients

• Bone-in frenched pork loin roast (rack-style) ~2 to 2.5 lb (ask the butcher; ideal for 2 with leftovers)
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79
• Olive oil (pantry) 1 1/2 Tbsp
• Dijon mustard (pantry) 1 Tbsp
• Honey (pantry) 1 tsp
• Kosher salt (pantry) 1 1/2 tsp (plus more to taste)
• Black pepper (pantry) 1 tsp
• Dried rosemary or thyme (pantry) 1 tsp
• Smoked paprika (pantry, optional) 1/2 tsp
• Sweet onion (optional, for the pan) 1/2 onion, thick slices $5.49 (3 lb bag)
• Beef or chicken broth (pantry) 1/2 cup (for pan juices/gravy-ish drizzle)

Instructions

1. Dry-brine (best, optional): Pat pork dry. Salt all over (use the 1 1/2 tsp). Refrigerate uncovered 4–24 hours. If you skip this, just salt right before roasting.
2. Bring to temp: Take pork out 30–45 minutes before cooking. Heat oven to 450°F. Place a rack in a roasting pan or set pork on a foil “ring” so air can circulate. Add onion slices under/around if using.
3. Make rub: Mix olive oil, Dijon, honey, garlic, pepper, rosemary/thyme, and paprika (if using). Rub all over pork, avoiding the frenched bones as much as possible (or wrap bones in foil later to keep them pretty).
4. Roast high then low: Roast at 450°F for 15 minutes to brown. Reduce oven to 325°F and continue roasting until the thickest part reaches 140–145°F (about 35–55 minutes more, depending on thickness).
5. Rest: Remove roast and tent with foil 15 minutes (temp will rise a bit). If you want clean-looking bones, you can wrap the exposed bones with foil during roasting and remove for serving.
6. Optional pan drizzle: While pork rests, pour off excess fat from the pan. Set pan over medium heat on the stove, add broth, and scrape up browned bits. Simmer 2–3 minutes; strain if you want it smooth.
7. Slice & serve: Cut between the bones into thick chops (or slice into medallions). Serve with pan juices.

Ingredients

• Extra Large Shrimp Cooked 26/30 Tail On (fresh service case; sustainably sourced) 1 lb (use ~12 oz meat; tails off if possible) $8.99 sale (reg $14.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49
• Sweet onion (Peruvian Gold) 1/2 onion, diced $5.49 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79
• Simple Truth Organic® Roma Tomatoes 2 tomatoes, diced (or use pantry canned tomatoes if you have) $3.99
• Olive oil (pantry) 1 1/2 Tbsp
• Tomato paste (pantry, optional) 1 Tbsp (helps make it richer)
• Heavy cream or half-and-half (pantry) 1/3 cup
• Parmesan (pantry, optional) 1/4 cup, grated
• Pasta (penne or fettuccine) (pantry) 6 oz dry
• Dried Italian herbs (pantry) 1 tsp
• Red pepper flakes (pantry, optional) pinch
• Salt & black pepper (pantry) to taste

Instructions

1. Boil pasta: Cook 6 oz pasta in well-salted water until al dente. Reserve 1 cup pasta water; drain.
2. Make sauce base: In a skillet over medium-high, heat olive oil. Sauté mushrooms 4–5 minutes until browned. Add onion; cook 2 minutes. Add garlic 30 seconds.
3. Tomato + simmer: Stir in diced tomatoes, tomato paste (if using), Italian herbs, and red pepper flakes. Simmer 4–6 minutes until saucy. Add a splash of pasta water if it tightens too much.
4. Cream it: Reduce heat to low. Stir in cream; warm gently 1–2 minutes (don’t boil hard). Add parmesan if using.
5. Add shrimp: Since shrimp are already cooked, add them at the end just to heat through 1–2 minutes. Taste and adjust salt/pepper.
6. Toss: Add pasta and enough reserved pasta water to get a glossy sauce that clings.
7. Serve hot (extra parmesan optional).