RECIPE:Rubbed New York Roast with Red Quinoa Arugula Salad
- Prep Time: 30 mins
- Cook time: More than an hour
Serves 4
Ingredients
Pork Loin Half Roast1 roast
Olive Oil4 tablespoons
Pork Rub
Brown Sugar½ cup
Garlic Powder2 tablespoons
Onion Powder4 teaspoon
Coarse Salt2 tablespoons
Cinnamon2 teaspoons
Dried Thyme4 teaspoons
Pepper2 teaspoons
Vinaigrette
Extra Virgin Olive Oil3 tablespoons
Red Wine Vinegar1 tablespoon
Fresh Lemon Juice1 tablespoon
Dijon Mustard1 teaspoon
Kosher Salt
¼ teaspoon
Freshly Ground Black Pepperas needed
Salad
Extra Virgin Olive Oil1 tablespoon
Zucchini, cut into ½ inch pieces
1 large zucchini
Red or White Quinoa, cooked½ cup
Cherry Tomatoes, halved
½ cup
Toasted Walnuts, roughly chopped
½ cup
Feta Cheese, cubed½ cup
Green Onions, thinly sliced
2 onions
Lemon Zest½ lemon
Baby Arugula Leaves3 cups
Cooking directions
Place all of the pork rub ingredients into a mixing bowl. Using a whisk, blend all of the ingredients together until complete incorporated.
Remove the pork roast from the cooler and lightly coat the entire roast with olive oil.
Coat the entire roast with the pork rub mixture ensuring the entire roast gets coated.
Place the roast onto a rack in a roasting pan and place into a 350°F oven and cook until desired degree of doneness has been achieved.
Once the roast has finished cooking, remove it from the oven and let it rest for half the amount of time you cooked it for.
Vinaigrette
Combine ingredients in small jar or container and shake until emulsified. Set aside.
Salad
Heat the olive oil in large sauté pan over medium-high heat. Add the zucchini and sauté until golden brown on all sides. Season to taste with salt and pepper. Set aside to cool completely.
Once zucchini has cooled, place in a large salad bowl along with the cooked quinoa, halved cherry tomatoes, walnuts, cubed feta cheese, green onions, and lemon zest. Add the arugula leaves to the bowl and toss with vinaigrette. Season to taste with salt and pepper.