Butterflied Pork Loin

            One of my most favorite places to spend my summers as a kid was at my Aunt Claudia and Uncle Bob’s farm.  They had six kids who love to get out and make good use of all that space.  Being the ADHD child that I was, the farm was a place where I could run and play without getting into trouble.  If I had a dollar for every time I swung on the pulley, I’d have quite the bank account.  There is nothing like jumping a couple stories high hanging onto a thick rope and swinging up into the rafters on the other side of the barn.  What amazes me is no one ever got hurt!  Today I often wonder about all of the safety features on kids toys and wonder how our fun would have been hindered if we had to abide by modern rules for play.  One day we came up with a great idea to ride the pigs.  At this farm, almost any animal large enough to ride was ridden, cows, pigs and horses.  On this particular day, my cousin Shelia and I got board riding the pigs and decided to have a manure corncob toss.    First we would roll the cob in the “mud” then throw it at each other.  The object was to catch it without dropping it or getting hit in the face.  We were having a glorious time playing with the pigs.  All of a sudden we heard Aunt Claudia calling us for dinner.  As one might imagine, she was less than happy to see us and our pigs slop.  Dinner had to be delayed until we took showers. 

            Butterflied Pork Loin

            Take pork loins and slice them through the middle, but do not slice all the way through.  Now unfold the loin, it should look like a butterfly.  Put some butter in a pan and let it melt. Place the loins on top of the melted butter.  Shake Thyme, paprika, salt and pepper on each piece.  Allow the meat to brown on one side than flip and brown the other.  When the meat is almost cooked slide the loins to one side of the pan.  On the other side melt a bit more butter and add sliced portabella mushrooms in the pan and brown.  When the mushrooms are about halfway cooked add chopped onion cooking them until they are iridescent. When both the mushrooms and onions are almost finished, crush two cloves of garlic and lit cook for a couple of minutes.  When serving the loin, place the mushroom, onions and garlic on top, add extra salt and pepper if needed. 

            I made this tonight with my green salad, a potato was not required.  By the time I finished my dinner I was quite full.  It is important to try to focus on eating meats and vegetables and forgo the starches if possible.