Blue River Pork Loin with Spring Vegetables

You will need:

One large pork loin over a pound.  Have your butcher butterfly it for you.
Olive Oil
1 package of frozen spinach thawed and very well drained
Parmesan Cheese
1 package of baby carrots
1 cup of brown or white rice (your choice)
1 can of navy beans
1 bunch of fresh asparagus
1 pound of fresh size B new potatoes
2 heaping tbl spoons of sugar
1/2 cup of water
Salt and Pepper

Take your butterflied loin and with a meat mallet lightly pound the loin down to it is 1/4 of an inch thick.  Rub the loin with olive oil and add salt and pepper.  Take the well drained spinach and three heaping tablespoons of Parmesan cheese and mix together.  Spread the spinach mixture over the pork loin leaving a two inch border on the away side of the loin.  We are going to roll this loin.  Roll the loin away from you and secure with toothpicks or butcher cord.  In your heated Dutch brown three sides of the loin but not the seam side.  After browning turn loin on seam side, cover, and cook until done and a meat thermometer registers at least 140 degrees.  Remove loin from Dutch and tent in aluminum foil and let rest for ten minutes.

While the loin is cooking in the Dutch prepare the rest of the recipe.  Boil new potatoes, asparagus, and baby carrots until tender.  Warm navy beans in stir or pot.  Lastly fix rice and prepare the glaze by using the sugar and water.  Heat mixture of sugar and water and stir until it thickens.  Drain baby carrots and add to glaze mixture and let simmer.  

Plating instructions:  Plating this dish is one of the pleasures.  It is a visual delight.  When all ingredients are ready plate as follows.  First lay a bed of brown or white rice across the center of your plate and slightly flatten.  With a ladle capture your navy beans and let slightly drain and place on rice bed.  You will have slice d your pork loin into 1/4 thick medallions and take three to four medallions and stair-step across beans.  Capture a tablespoon or two of glaze and drip across the pork loin to sweeten the meat.  Now add your baby carrots across the top of the loin.  On one side of the bedded mixture grace three to four halved new potatoes.  Take four to five spears of asparagus and lay diagonally across new potatoes and let the spears grace the top of the bedded mixture.  This is a visual delight and quite tasty too.

We hope you enjoy!  

Barry & Carol