The total cost came in around $82. The wine for the meal was donated. The cost of the meat was a little more than half of the budget ($43.16), so I will focus in on the Bone-in Pork Loin recipe. I had it cut in half because it weighed in at about 20 pound.
Directions
I fixed a prime of dry white wine, water, lemon juice, brown sugar, salt, and pepper and crushed red pepper and placed the loins in to get tender and juicy. After letting the meat get juicy (24 hours is best), I removed the meat and prepared a spiced pork rub. My rub included, red pepper, black pepper, kosher salt, dark brown sugar, cumin, cinnamon, crushed red pepper flakes, paprika, nutmeg and ground cloves.
I ordered the loin with the bone in and trimmed the bone before putting it into the prime. I wrapped the spiced rubbed pork in aluminum foil and placed it in the refrigerator to marinade for about six hours.
I placed the loin in the center of a turkey pan and baked it for 3 ½ to 4 hours at 475 degrees. The last 45 minutes of cooking I opened the foil to allow the outside of the loin to brown and get a little crispy.
I sliced the pork loin and placed it in the center of a bed of Bok Choy. The potatoes were cut into large medallions and baked in the oven with seasonings. I placed one potato medallion and then one slice of pork loin and then another of each. I also made gravy from the pork drippings by using white wine and Dijon mustard. I drizzled the gravy over the meat and potatoes. The process of placing the loin in prime and then a marinade makes it fork tender. I used a sprig of dill to garnish each plate.
