The 92nd recipe I made with the Eating with Ellie group is Apricot-Ginger Glazed Pork Loin and Carrots Over Napa Cabbage, and can be found in Ellie Krieger's book Whole in One, on page 193.
Ingredient list: apricot preserves, tomato paste, soy sauce, ginger, rice vinegar, sriracha, garlic, carrots, canola oil, salt, pepper, pork loin, pineapple juice, chicken broth, Napa cabbage, and scallions (I left out the scallions as Mark does not care for raw onions in things).
Sheet pan dinners are all the rage right now, easy enough for a weeknight dinner and appreciated for the flavorful aspects of all kinds of recipes out there for them. I really haven’t done justice to Ellie Krieger’s latest book, Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet, although I have had it since it came out in 2019, so that is going to change now while I work my way through it here.
Sheet pan dinners are all the rage right now, easy enough for a weeknight dinner and appreciated for the flavorful aspects of all kinds of recipes out there for them. I really haven’t done justice to Ellie Krieger’s latest book, Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet, although I have had it since it came out in 2019, so that is going to change now while I work my way through it here.
The first recipe I’m making came about for three reasons, the first of which is that my husband loves pork roast, the second of which is that I happened to have one on hand when I was going through the book deciding which recipe to make first, and the third reason was that I only needed a quick stop for Napa Cabbage to complete the recipe as I had everything else on hand.
One of the main observations about Ellie’s recipes is that there are always a lot of ingredients. Healthy ingredients, but more than many recipes. She does this to build flavor. It means one needs to keep on hand various things from the flavoring sections of the store that one doesn’t always keep on hand, but truly, once you have them on hand, she tends to use the same ones often so you don’t just buy an ingredient and never use it again. Also, once I have an ingredient, I tend to see it sitting there and think of my own ways to use it in other recipes. This recipe is like that with the flavorings, but they were all things I had on hand and the flavor combination was excellent, it really enhanced the flavor of the pork loin, which can be rather bland and boring. This recipe is very tasty.
We liked this recipe a lot and I will be making it again. I made it the way she suggested in the recipe except for one aspect…the amount of liquid suggested was going to be too much, I could tell. So instead of 3-4 cups of liquid, I used only 1 cup and skipped the addition of the rest of the liquid. It was plenty and I was happy with the result. Everything else was spot on, including the cooking times.
We have taken a break from posting in this group but we are resurrecting it as we enjoy cooking together so much and we all love Ellie Krieger’s recipes, we’ve made probably close to 200 of them between this group and the old CEIMB Ellie group. Eating with Ellie participants: Margaret at Tea and Scones, Peggy at Pantry Revisited, and Gaye at Laws of the Kitchen. You can check the Eating with Ellie category in their blogs to see the recipes they have made and are making. (If you would like to join us, just leave a link at one of our blogs.)
Note: In our posts, we do not publish the recipes from Ellie Krieger's book as those belong to her, we like to honor that and encourage you to buy her books to get the recipes. She is also very generous and has many of her recipes online.