Showing posts with label pork loin. Show all posts
Showing posts with label pork loin. Show all posts

Friday, March 15, 2013

Pork Loin with Apples and Onions

by Sheila Connolly


No, it's not Irish, but it does have apples.  Actually I had a rather funny conversation with a group of women at an Irish luncheon event I attended last weekend.  The main dish was corned beef--incredible mounds of very grey corned beef (nobody could finish the serving).  That's what you think about when you talk about Saint Patrick's Day, right?  Wrong.  All the (Irish-born) women agreed that they much preferred a nice pork shoulder for the day. (But they did say they preferred the grey corned beef to the red.)  So maybe that's the inspiration for this dish.


1 boneless pork loin roast (2-3 pounds)
Salt, preferably kosher
Pepper
1 tablespoon fresh or dried thyme

2 tablespoons vegetable oil

3 medium onions, cut end to end into wedges
3 garlic cloves, minced

2 large baking apples, peeled, cored, and cut into large chunks
2/3 cup sparkling dry hard cider or non-alcoholic cider


Set the oven rack in the middle position and preheat the oven to 325 degrees.

In a small bowl, mix 1 1/2 teaspoons of salt, several grinds of pepper, and 2 teaspoons of thyme. Set the pork on a cutting board, pat dry with paper towels, tie into a neat cylinder with kitchen twine at 1 1/2-inch intervals, and rub all over with the salt mixture.



Heat 1 tablespoon of oil in a large oven-proof skillet over medium-high heat until just beginning to smoke (hot!). Place the roast fat side down in the skillet and brown well on all sides.

Reduce the heat and add the onions and garlic to the pan. Sprinkle with a pinch of salt and drizzle with the remaining tablespoon of oil. Turn the vegetables to coat with the oil, put the skillet in the oven, and roast for about 20 minutes.



Remove the pan from the oven and add the apples, 1/3 cup of the cider, and the remaining thyme. Toss the apples and onions to coat and turn the meat over; continue roasting until the center of the meat registers about 140 degrees on instant-read thermometer, 30-35 minutes longer (this will vary depending on the size and thickness of your pork).



Transfer the roast to a carving board, remove the twine, cover loosely with foil, and rest for 15 minutes. While the meat is resting, with a slotted spoon remove the onions and apples to a serving platter, cover loosely with foil, and keep warm.

Add the remaining 1/3 cup of cider to the skillet and reduce until the liquid is thickened. Taste the sauce and add salt and pepper if necessary.




Cut the meat into 1/2-inch slices and arrange over the onions and apples on the serving platter. Pour the sauce over the meat and serve at once.


Fhéile Pádraig Shona duit

(Happy Saint Patrick's Day!)

Thank you to everyone who has helped make this a national bestseller!

Saturday, August 11, 2012

Lucy Burdette's Good Neighbor Marinade

LUCY BURDETTE: Isn't it the luckiest thing in the world when you move near neighbors whom you really enjoy? I must admit that my father took this to its extreme by marrying my childhood next-door-neighbor, after both of their spouses had died.

It was actually lovely to have a stepmother that I'd known for most of my life. In this photo, my mother is at the far left, with her good pal and neighbor and my future stepmother, Mary Jane, right beside her. Don't you love the Easter hats? (I'm right behind the little dude with the chapeau. That's my neighbor's son, Bob, who's now a chef.)

But I have veered way off my subject:). I had a very good neighbor who moved away a couple of years ago. Linda happened to be an excellent  cook. She and her husband loved big barbeques and their grilled meat was always delicious. Like a good neighbor, she shared her recipe for Korean marinade, which could not be easier!

Ingredients
 
4 Tablespoons sugar
2 Tablespoons sesame oil
6 Tablespoons soy sauce

You may also add as you please: coarse black pepper, sliced scallions, fresh garlic, toasted sesame seeds. I usually stick with the basic recipe. 

Measure the ingredients into a large Ziplock bag. Then add the meat of your choice. In this case I chose a pork loin, but it could be pork chops, or chicken breasts, or even a steak. Then refrigerate the meat for two hours or overnight. I've even frozen the loin right in the bag with the marinade and it came out absolutely delicious once thawed and grilled. (We also grilled some chicken sausage for the diners who don't eat red meat.)



Discard marinade prior to cooking. You may wish to make a new batch to serve with the meal.

I would also recommend serving the meat with Perfect Potato Salad, which comes from the Park Avenue Potluck cookbook. You can find that recipe here.

And alongside those dishes, I'd offer a big bowl of lightly steamed green beans with a little melted butter--we have a bumper crop in the garden this year!



And not that I'm counting, but DEATH IN FOUR COURSES will be published in 23 days! The book takes place at the Key West Loves Literature conference, which several years ago focused on food writing. Heaven for food critic Hayley Snow, until she stumbles on a body....

From Publishers Weekly: "Anyone who’s ever overpaid for a pretentious restaurant meal will relish this witty cozy."

To keep up on all the news, please like the Lucy Burdette Facebook fan page, or follow me on Twitter, or best of all, pre-order the book!

Saturday, January 21, 2012

Pork Loin Braised in Milk

by Peg Cochran


This recipe comes from Marcella Hazan’s The Classic Italian Cookbook. Although I’m half Italian, my grandmother never made anything quite like this dish—most probably because she was from southern Italy where dairy products were scarce and tomatoes were used more often.

This recipe might seem strange at first, but it yields a delicious, succulent pork roast with a wonderful, subtle flavor. There is just enough sauce to nap the meat and perhaps top some garlic mashed potatoes which make a wonderful accompaniment. With winter weather upon us, this makes a wonderful Sunday dinner…or anytime dinner for that matter.

I’m posting some pictures, but I have to admit I draw better pictures with words than I create with a camera! I decided to switch the camera mode to manual so I could turn out the flash (which was bleaching everything out too much) and it seems that the longer exposure requires a steadier hand than I possess. I swear, I hadn’t even broken into the wine yet when these were taken! Hopefully they will at least give you some idea of what to expect!

I’ve lightened the recipe a little—less butter and oil, and, since we never have anything but ½ % milk in the house, that is what I use. I’m sure the sauce would be even more delicious with whole milk!

Marcella warns that you may have over a cup of fat to remove when the roast is done, but my guess is that she’s used to dealing with European pork. Ours has become so lean that this yields surprisingly little fat.

1 TBL butter
1 TBL olive oil
2 lbs. pork loin
1 tsp. salt (or to taste)
Freshly grated pepper – 5 to 6 twists
2 to 2 ½ cups milk




Heat the butter and oil in a heavy lidded pan or Dutch oven until foam subsides. Add pork, fat side down, and brown, then turn and brown thoroughly on all sides.

Add the salt, pepper and milk (be sure to add the milk slowly so it doesn’t boil up and over). Allow the milk to come to a boil, reduce the heat to medium and partially cover. Cook for 1 ½ to 2 hours, basting occasionally (or, what I do is to simply turn the roast over.)





Remove the meat to a platter. If the milk has not darkened at all, boil rapidly until it begins to turn a light brown. Remove fat—the easiest way is to pour the liquid through a fat separator. Return milk to pan (and be sure to keep those coagulated milk clusters that give the sauce its flavor) and stir over medium heat, scraping up the browned bits from the bottom of the pan. Cook until the sauce reduces to a few tablespoons.



At this point, the sauce has a rather unusual appearance but a delicious taste! To make it look more like a sauce, I sometimes put it in a blender and whirl for a few seconds, but that is not necessary for the taste!

Slice meat into 3/8 inch thick slices, arrange on a platter and serve with sauce. Bon Appetit!