She has shown me over time that the key is to choose meals that are done basically by the oven. It may involve more prep work prior to cooking, but you are guaranteed to be with friends and family, not standing over a stove.
One recipe we both love and are able to make it somewhat ahead of time is Ina Garten's (can you tell we are obsessed with her?) Roast Loin of Pork with Fennel recipe. (I typically half the ingredients belows as it feeds about 6-8 people the way she has yielded it).
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
- 1 tablespoon fresh thyme leaves
- 1/4 cup Dijon mustard
- 1 (3-pound) boneless pork loin, trimmed and tied
- 3 small fennel bulbs, tops removed
- 8 carrots, peeled, and thickly sliced diagonally
- 10 small potatoes (red or white-skinned), cut in quarters
- 2 yellow onions, thickly sliced
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
In a food processor
fitted with a steel blade, grind together the garlic, 1 tablespoon
salt, and thyme leaves. Add the mustard.
Spread the mixture over the
loin of pork and allow it to sit at room temperature for at least 30
minutes.
Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core.
Toss the fennel, carrots, potatoes,
and onions in a bowl with the olive oil, melted butter, salt, and
pepper
Place the vegetables in a large roasting pan and cook
for 30 minutes.
Add the pork loin to the pan and continue to cook for another 30 to 50 minutes.
Remove
the meat from the pan and return the vegetables to the oven to keep
cooking.
Cover the meat with aluminum foil and allow it to rest for 15
minutes.
Remove the strings from the meat and slice it thickly.
Arrange
the meat and vegetables on a platter.
Sprinkle with salt and freshly
ground pepper to taste. Serve warm.
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