ROAST RACK OF PORK WITH WILD GARLIC STUFFING
A showstopping pork dish that's a great Sunday lunch for a crowd, the trim from the rack makes a flavourful stuffing, infused wtih wild garlic or use a combination of spinach and garlic
Provided by Rosie Birkett
Categories Dinner, Main course
Time 3h
Number Of Ingredients 15
Steps:
- In the morning before you cook the pork, use a very sharp knife (or ask the butcher) to cut a deep flap under the skin and fat of the meat, all the way along the rack - be sure to leave at least 5cm connected. Rub the powdered sea salt all over the flesh (not the skin), then leave uncovered in the fridge for at least 2 hrs. Take out of the fridge 30 mins before you want to cook it, to come to room temperature. Heat oven to 240C/220C fan/gas 9.
- Meanwhile, make the stuffing. Heat the olive oil in a frying pan. Add the onion, a pinch of sea salt and black pepper, and the thyme leaves. Cook over a low heat, stirring, until the onion has softened, about 10 mins. Add the sourdough 2 mins before the end. Remove from the heat and transfer the mix to a bowl.
- In a dry frying pan, toast the fennel and coriander seeds and chilli flakes over a high heat for 1-2 mins. Allow to cool, then use a pestle and mortar to grind with a pinch of sea salt.
- Add the ground spices to the onion mixture and mix with the pork trim. Season again, grate in some nutmeg to taste, and add the lemon zest, parsley and wild garlic. Mix everything together with your hands to thoroughly combine, then add the egg and mix again.
- Press the stuffing into the flap in the pork and tie up with string all the way along to hold the stuffing in. Use foil to cover any exposed stuffing, as it will burn in the hot oven. Place the joint on a baking tray.
- Cook the pork for 20 mins per 450g - so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to ensure it's cooking evenly and test it 10 mins before the end with a temperature probe. When the core reads 70C, it's cooked. Wrap the pork in foil and leave to rest while you prepare your side dishes.
Nutrition Facts : Calories 637 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 2.4 milligram of sodium
LEMON GARLIC ROAST PORK
Make and share this Lemon Garlic Roast Pork recipe from Food.com.
Provided by ohgal
Categories Very Low Carbs
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Trim fat from pork. Combine lemon rind and garlic and rub evenly over pork. Place pork in a casserole dish and add broth. Bake at 400 degrees for 30 minutes. Turn pork over and bake an additional 35 minutes. Discard broth and serve. 12 servings.
Nutrition Facts : Calories 287.7, Fat 16.8, SaturatedFat 6.2, Cholesterol 92.9, Sodium 77.3, Carbohydrate 0.7, Sugar 0.1, Protein 31.4
CHEF JOHN'S GARLIC-STUDDED ROAST PORK
Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 12h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
- Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
- Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
- Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
- Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
- Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 14.5 g, Cholesterol 104.1 mg, Fat 29.7 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 9.8 g, Sodium 326.9 mg, Sugar 0.1 g
FRENCH BONED LEMON GARLIC RACK OF PORK ROAST
I purchased this roast from Sam's Club, & because I had never prepared this prepackaged cryovac brand of roast before. I followed the directions on the package for roasting. Next time though I plan to use my own NO FAIL METHOD OF ROASTING, which are posted here. I had to improvise with the use of KITCHEN BOUQUET which is a browning & seasoning sauce. It is used in gravies & sauces, & worked very well on the outside of my pork roast, as I had never used it on the outside of a roast before. The roast was very moist,tender and juicy and had great flavor. It was a great Easter Dinner.
Provided by Rose Mary Mogan @cookinginillinois
Categories Roasts
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Combine garlic powder, lemon pepper and steak seasoning, in a small bowl if you are using an unseasoned Roast. Season Roast on all sides. The roast I used was pre seasoned, but I wanted to add more flavor with the use of the garlic & lemon Pepper, I did not use any extra salt. ALLOW ROAST TO COME TO ROOM TEMPERATURE, BEFORE ROASTING for even cooking. I LEFT MINE ON COUNTER FOR AN HOUR AND 15 MINUTES.
- I used a 12 inch cast iron grill skillet. Spray liberally with non stick cooking spray. Place roast in skillet with bones facing upwards. Cover with foil, then place in preheated oven and roast for 1 hour and 20 minutes or as directed on package.
- Then Remove foil and continue roasting for an additional 30 minutes or until roast reaches an internal temperature of 155 degrees F. Remove from oven and allow to sit for at least 10 to 15 minutes, so juices can redistribute in roast. Add roast to a serving platter.
- Garnish roast on a serving platter as desired. I used a V garnishing Tool to make the Lemon Flowers, then added maraschino cherry halves, and parsley greens as desired. Note if you don't have a V garnishing tool you can use a sharp paring knife by inserting into lemon in a V shape around the diameter of the lemon. GARNISHING IS OPTIONAL OF COURSE.
- Carve between each bone with an electric or very sharp knife.
- NOTE: IF ROAST HAS REACHED THE CORRECT INTERNAL TEMPERATURE, AND THE ROAST IS NOT BROWNED ENOUGH on the outside, YOU MAY WANT TO DO AS I DID, BY BRUSHING OUTSIDE OF ROAST WITH KITCHEN BOUQUET AND RETURN IT TO THE OVEN FOR 5 TO 10 MINUTES, JUST SO IT BROWNS AND IS BAKED INTO THE ROAST.
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