Monday, November 20, 2006
Roasted Loin of Pork
Roasted Loin of Pork
1 Pork Loin Roast
2 Heads of Garlic and 5 Additional Cloves
1 Lemon
Sage Leaves
Parsley
Olive Oil
White Wine
2 Tbsp Softened Butter
Salt and Pepper
Butcher's Twine
Preheat oven to 350F.
Halve the 2 heads of garlic, drizzle with olive oil, season them with salt and pepper. Place in a small oven-proof dish and set aside, you will be baking these with the pork later.
Peel remaining 5 cloves, season with salt and pepper, add 3 tbsp of olive oil and a knob of butter, grind into a thick paste. Cook the garlic paste over low heat for about 5 minutes. Set aside to cool. The paste should be of a spreadable consistency when cooled. You basically want enough paste to spread a generous layer in the center of the loin.
Blanch sage leaves for 30 seconds.
Butterfly loin of pork, spread garlic butter, grate the zest of the lemon, and layer sage and parsley. Using butcher's twine, tie up the roast. Season outside with olive oil, salt and pepper.
In a hot roasting pan, add olive oil and sear the loin on all sides. After browning the meat, place the entire pan, along with the small dish of garlic, into the oven to finish cooking.
With a meat thermometer cook bake the dish till the center is cooked to 150F. The ideal internal temperature is just under 160F, removing it at 150F will ensure that the loin won't be overcooked as the temperature will continue to rise for another 8F.
Remove the loin from the pan, cover with aluminum foil and leave to rest as you prepare the sauce.
Remove all but 2 tbsp of oil from the pan, return pan to the stove. Over medium heat, deglaze the pan with the white wine and reduce. Add the oven-roasted garlic and incorporate into sauce. Strain the mixture through a sieve and press the roasted garlic through. Add chicken stock, reduce. Finish the sauce by removing it from the heat, adding a pat of butter and swirling to incorporate.
Slice pork into thick slices, sauce and serve. Viola!
Note: Originally, this was supposed to be a Roasted Loin of Pork with Crispy Crackling. Unfortunately, it seems to be next to impossible to get a loin of pork with the skin on. Obviously I need to spend more time in Chinatown getting to know the various butchers.
I have decided that I will not be providing recipes for the sides, as I am sure most/all of the people reading this blog are more than capable of making simple mash or sauteed spinach.
If you are using "instant" sides. Please don't tell me, I would rather not know :)
Alternative Stuffing:
For Thanksgiving, I will be stuffing the loin with sauteed spinach, mushrooms and gruyere cheese. For a final touch, I will glaze the loin with an apple juice reduction to add a nice caramelized crust with a mild apple flavor. Stay tuned for the pics!
1 Pork Loin Roast
2 Heads of Garlic and 5 Additional Cloves
1 Lemon
Sage Leaves
Parsley
Olive Oil
White Wine
2 Tbsp Softened Butter
Salt and Pepper
Butcher's Twine
Preheat oven to 350F.
Halve the 2 heads of garlic, drizzle with olive oil, season them with salt and pepper. Place in a small oven-proof dish and set aside, you will be baking these with the pork later.
Peel remaining 5 cloves, season with salt and pepper, add 3 tbsp of olive oil and a knob of butter, grind into a thick paste. Cook the garlic paste over low heat for about 5 minutes. Set aside to cool. The paste should be of a spreadable consistency when cooled. You basically want enough paste to spread a generous layer in the center of the loin.
Blanch sage leaves for 30 seconds.
Butterfly loin of pork, spread garlic butter, grate the zest of the lemon, and layer sage and parsley. Using butcher's twine, tie up the roast. Season outside with olive oil, salt and pepper.
In a hot roasting pan, add olive oil and sear the loin on all sides. After browning the meat, place the entire pan, along with the small dish of garlic, into the oven to finish cooking.
With a meat thermometer cook bake the dish till the center is cooked to 150F. The ideal internal temperature is just under 160F, removing it at 150F will ensure that the loin won't be overcooked as the temperature will continue to rise for another 8F.
Remove the loin from the pan, cover with aluminum foil and leave to rest as you prepare the sauce.
Remove all but 2 tbsp of oil from the pan, return pan to the stove. Over medium heat, deglaze the pan with the white wine and reduce. Add the oven-roasted garlic and incorporate into sauce. Strain the mixture through a sieve and press the roasted garlic through. Add chicken stock, reduce. Finish the sauce by removing it from the heat, adding a pat of butter and swirling to incorporate.
Slice pork into thick slices, sauce and serve. Viola!
Note: Originally, this was supposed to be a Roasted Loin of Pork with Crispy Crackling. Unfortunately, it seems to be next to impossible to get a loin of pork with the skin on. Obviously I need to spend more time in Chinatown getting to know the various butchers.
I have decided that I will not be providing recipes for the sides, as I am sure most/all of the people reading this blog are more than capable of making simple mash or sauteed spinach.
If you are using "instant" sides. Please don't tell me, I would rather not know :)
Alternative Stuffing:
For Thanksgiving, I will be stuffing the loin with sauteed spinach, mushrooms and gruyere cheese. For a final touch, I will glaze the loin with an apple juice reduction to add a nice caramelized crust with a mild apple flavor. Stay tuned for the pics!
