Perogies and Arista (Tuscan-style Pork Loin)

Does one fork a perogie?

Perogies? Pierogies? Wait, is the singular perogy? However it's spelled, we decided to make it for dinner this Friday. A recipe was found from cookbookjunkie, Sivan made the dough the night before and away we went. If you don't mind the whole-wheatedness of whole wheat flour, then it should be an okay substitute. However, if you prefer a softer, less dense perogy then keep away from brown flour. I ended up smelling like onions and cabbages the whole night. We used greek yogurt as a dipping sauce.

To act as our main protein, we found a recipe for Arista, Tuscan-style pork roast with a pan sauce from The Complete Meat Cookbook. We made a few spice-related variation as usual.

Arista, variation on The Complete Meat Cookbook
Printable Recipe

2 lb pork loin centre cut
1/2 tbsp rosemary
1/2 tbsp thyme
1/4 tbsp cumin seeds
1/2 tsp salt
1 tsp pepper
2 tbsp olive oil

Pan sauce
5 garlic cloves thinly sliced
Pan juices
1/4 cup dry white wine
1 cup chicken or beef broth
Salt and Pepper to taste.

Preparation

Pre heat oven to 450 F. Mix all the herbs together in a bowl and rub on the meat. Lay the pork over the garlic in a pan. Drizzle pork with olive oil. Cook in oven for 15 minutes and then reduce heat to 300 F. Cook for 45-60 minutes. When done, take out of oven, remove pork from pan. Let rest 5 minutes before cutting into it. Cut into 1/4 inch thick slices.
To make the gravy: Drain pan of excess fat. Heat pan on oven and add pan sauce ingredients. Scrape up all the cooked meat bits that are stuck to the pan and let the gravy reduce.