Pork Roast with Port and Figs over Polenta, Shrimp Tikka Masala over Rice, Spaghetti with Meat Marinara

Pot Roast with Port and Figs
Adapted from Cooks Illustrated, 2011

2 tablespoons unsalted butter , cut into 2 pieces
6 garlic cloves , sliced thin
1 (2 1/2-pound) boneless pork sirloin roast, trimmed
1 teaspoon sugar
2 teaspoons herbes de Provence
2 tablespoons vegetable oil
3/4 cup chopped dried figs
1 medium vidalia/sweet onion, chopped fine
1/3 cup port
1 teaspoon ground thyme
1 bay leaf
1/4-3/4 cup low-sodium chicken broth
1 tablespoon unflavored gelatin
1 tablespoon balsamic vinegar
Kitchen Twine
Cooked Polenta

Instructions
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.

2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.

3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, figs, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in port, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).

4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter and balsamic vinegar into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork with sauce over couscous.

Shrimp Tikka Masala over Rice
Adapted from Cooks illustrated

Masala Sauce
3 tablespoons vegetable oil
1 medium vidalia/sweet onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 tablespoon tomato paste
1 tablespoon garam masala (check internet for substitutions)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream

Shrimp Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds extra-large shrimp , peeled and deveined, tails removed
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves, minced (about 2 teaspoons)
1 tablespoon grated fresh ginger
1/4 teaspoon dried cilantro

Instructions
1. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, tomato paste, and garam masala; cook, stirring frequently, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

2. FOR THE SHRIMP: While sauce simmers, adjust oven rack to highest position (about 3 inches from heating element) and heat broiler. Combine cumin, coriander, cayenne, and salt in small bowl. Dry shrimp thoroughly and sprinkle evenly with spice mixture until coated evenly, pressing gently so mixture adheres. In large bowl, whisk together yogurt, oil, garlic, and ginger; add shrimp to bowl with yogurt mixture and toss to coat evenly (shrimp should be coated with thick layer of yogurt).

3. Arrange shrimp on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Place baking sheet under broiler and cook shrimp until lightly browned, about 4 minutes. Using tongs, flip and broil until second side is pink and slightly translucent, 1 to 2 minutes longer. Stir shrimp into warm sauce (do not simmer shrimp in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Link to Marinara