Italian Pork Roast, Liver and Onions

Hello! How is everybody doing today? We hope that all is well, and everyone is doing just fine!
I talked with my buddy Ken out in Texas this morning, and he told me that Gov. Perry out in Texas is beginning to push for better gun-control. I was amazed at this news because Deb and I feel strongly that guns don’t kill people…people do, and that if you outlaw guns…then ONLY outlaws will have guns. Not just that, but the police response can be several minutes in responding to a crime, while a .40 caliber shell response only takes in the neighborhood of .004 tenths of a second, or somewhere thereabouts. Which would you prefer?

With this being the case, I told Ken that I was absolutely stunned that Gov. Perry would make such a statement over gun control. He then reiterated his statement that Gov. Perry was advocating better gun control….he is telling everyone to use both hands!!

Yeah, ole Ken had me this morning…hook, line, and sinker! We’d appreciate you guys putting Ken and his wife Trisha in your prayers too. Trisha has lung cancer and was diagnosed at dern near the same time as Deb. Thanks!

Alright. I’m going to put up a recipe today that…I don’t eat. Yeah, there are some things that even I don’t eat. As hard for ya’ll to believe such as this, it is true. I gotta say though, that this food in the recipe today, even though I don’t eat it…I LOVE to smell it cook!

I’ve never been able to stomach the texture of this meat, or the flavor, but once more, I almost enjoy the smell of this being cooked up, as eating the things I do like. What, you don’t believe me? Well, it’s true…almost!!

The meal…liver and onions!

Liver & Onions:

  • 2 medium onions
  • 3 tablespoons butter or margarine, melted
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 pound, thinly sliced calves liver
  • ¼ cup all-purpose flour

Saute onion in butter in a large skillet over medium heat for 20 minutes, or until onions are tender and golden, stirring occasionally. Remove onion; add olive oil to skillet.

Sprinkle salt and pepper on both sides of liver; dredge in flour. Shake off excess flour. Add liver to skillet, and cook over medium-high heat, about 3-4 minutes on each side, or until done and browned.

Place your liver and onions on a warm serving platter, and serve immediately.

Italian Pork Roast:
Please remember this next statement before we go on to the next recipe…IF, you have Deb and I over for supper, it’s absolutely fine if you’re having liver and onions! Shoot, I’d love to sit and shoot the bull with you guys while I smell your liver and onions cooking. BUT, please have something else goin on in on that cook stove of yours for me not to smell…but eat! This next recipe would suit me just fine!! LOL!

  • 1 (3 to 3-12 pound boneless pork loin roast
  • 1 tablespoon olive oil
  • 2 large cloves of garlic, cut into 4 slices each
  • 2 tablespoons dried Italian seasoning
  • 1-1/2 teaspoons coarsely ground black pepper
  • Garnish with fresh herbs

Place roast, fat side up, on a rack in a shallow baking pan. Cut 8 small slits in your roast at 2-inch intervals; insert garlic deep into the slits.

Brush the olive oil evenly over your roast. Combine the Italian seasonings and the pepper; rub over entire surface of your roast.

Bake, uncovered, on 325 for 1 hour and 20 minutes, or until you insert a meat thermometer into the thickest part of your roast, and it registers 160 degrees, or until done. Let stand 10 to 15 minutes, slice and serve. Garnish if you wish.

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