Pamplemousse Proseccos to usher in the New Year! The name of this cocktail says it all…a fancy French way of saying “freshly squeezed pink grapefruit juice with equal parts sparkling Italian Prosecco wine”….yum! This is one of my favorite cocktails, so I named it myself! Celebratory and nutritious! A little stroll down memory lane also…these champagne glasses were presented to me by my thoughtful son, Dave, upon his return from his university studies abroad during Queen Elizabeth II’s Golden Jubilee in 2002.
A toast to Lindsay this year on her recent book publication: The Making of Les Bleus: Sport in France, 1958-2010….and a toast to Dave & Cheryl on their marriage this year… !!! Wow…what a spectacular year it’s been for moi !
To accompany le pamplemousse prosecco will be homemade Greek stuffed grape leaves…compliments of Denise Marcaurelle, who has outdone herself this year…love that lemon sauce…delish!
For those of you who have never tasted a perfectly roasted loin of pork as stuffed by Whole Foods with their in-store-made feta/spinach stuffing…run, don’t walk to your nearest Whole Foods grocery store and order this roast from their meat department. You will only find this specialty pork roast during the fall/winter months…but who cares, you ought to be outside grilling in the summer anyway. I call ahead and order a boneless half loin pork roast (~ 4 lbs good for 4-6 people) and ask them to stuff it with their spinach feta stuffing…they will tie it for you and all that’s left is for you to season and roast it for 1 1/4 hours. It looks and tastes impressive enough for a holiday dinner or other festive occasion. Since spinach and feta cheese is one of my favorite combinations, I love this easy roast! Beware… the feta cheese makes it salty, so go skimpy on the salt.
I will be serving thick slices of it alongside steamed asparagus spears, roasted beet-pear-apple sauce, and roasted potato wedges. Mmm the aroma will fill your house!
Roasted Boneless Loin of Pork with Spinach/Feta Stuffing
Ingredients:
- 4-5 lb boneless pork loin stuffed with spinach/feta stuffing
- garlic salt
- ground black pepper
- Worcestershire Sauce
Preheat oven to 350 degrees. Season roast all over with Worcestershire Sauce, garlic salt and ground black pepper. Set in roasting pan fat side up. Insert meat thermometer into center.
Roast for 1 to 1/14 hours until thermometer reads 155 degrees.
Remove from oven and let rest 10-15 minutes (temperature will continue to increase for a few minutes as the roast rests) before slicing into thick slices.
