PORK ROULADE WITH CHUTNEY STUFFING AND ROSEMARY GARLIC MASHED POTATOES
Steps:
- For the chutney: Combine the cinnamon, rosemary, shallot ginger, garlic, chicken stock, apple dried fruit and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat and reduce the heat to simmer until soft and plump, about 5 minutes. Remove from the heat, discard the cinnamon stick and rosemary sprigs. Strain the dried fruit mixture, reserving the infused chicken stock. Transfer the dried fruit mixture to a medium bowl and stir in the vinegar, sugar, walnuts and a pinch of salt.
- For the pork: Preheat oven to 425 degrees F. Slice the pork lengthwise, cutting to, but not through, the other side. Open the halves, laying the pork flat like a book. Place plastic wrap over the pork; pound to an even thickness, about 1/2 inch thick, using a meat mallet. Season the pork with 1 teaspoon salt and pepper. Spread the chutney mixture on the pork. Roll up, jelly-roll fashion. Truss the rolled pork with butcher's twine.
- Heat the oil in a large ovenproof skillet over medium-high heat. Add the pork, seam-side down; cook 4 minutes or until browned, carefully turning occasionally. If the pan gets too dark, deglaze with 1/4 cup chicken stock, discarding the stock in a heatproof bowl after the deglazing. Place the pan in the oven. Roast until a thermometer inserted in the center registers 145 degrees F, 15 to 20 minutes. Remove the pork from the pan to a cutting board; let stand 5 minutes before slicing.
- Return the pan to medium-high heat and deglaze with 1 cup of the reserved infused chicken stock. Cook, stirring constantly, until the stock has reduced and thickened. Stir in the butter and season the sauce with salt and pepper, strain through a fine-mesh sieve. Drizzle around the pork. Serve with Garlic Rosemary Mashed Potatoes and Celery Salad.
- Put the potatoes in a large pot and add enough cold water to cover by 2 inches. Very generously salt the water. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer until the potatoes are very soft, about 18 minutes.
- In a small saucepan, combine the heavy cream, garlic, rosemary, shallots and a pinch of salt. Simmer uncovered for about 15 minutes or until the cream reduces to 1/2 cup. Strain, set aside and keep warm.
- Drain the potatoes then put them through a food mill or ricer into a large bowl. Immediately stir in the butter and gradually pour in the warm cream. Stir until smooth. Season to taste with salt.
- Add all ingredients into a medium bowl; toss gently to coat. Season with salt and pepper to taste.
MORTADELLA-STUFFED PORK LOIN WITH ROSEMARY ROASTED POTATOES
Steps:
- Prepare pork:
- Preheat oven to 450°F.
- Coarsely crush peppercorns and 2 teaspoons kosher salt with mortar and pestle, then add garlic and mash until a paste forms. Stir in unsalted butter.
- If pork loin has been tied, discard strings. Put loin, fat side down, on a cutting board lined with plastic wrap. Butterfly pork in a spiral cut: Find beginning of a flap on 1 long side of loin (where bone was removed). Starting at inside edge of flap, make a long cut lengthwise down side of loin with a very sharp boning or paring knife, stopping 1 inch from bottom (this is beginning of spiral). Turn knife parallel to bottom of loin and begin to cut your way inward (parallel to bottom), keeping thickness of meat as even as possible, using your other hand to gently lift and pull top portion of meat away from knife, until loin is 1 long flat piece of meat.
- Cover pork with a sheet of plastic wrap and pound to 1/2 inch thick with a smooth meat pounder or rolling pin. Remove plastic wrap and spread 1 tablespoon truffle butter over pork. Top with half of mortadella, slightly overlapping slices. Spread 1 tablespoon truffle butter over mortadella, then top with remaining mortadella and spread with remaining tablespoon truffle butter. Beginning with end that was interior of loin, roll up loin tightly and arrange, seam side down (fat side up), on cutting board. If fat layer is 1/4 inch thick, make very close crosswise cuts in it (about 1/8 inch apart; do not cut through to meat), then tie with kitchen string at 1-inch intervals. Rub roast all over with peppercorn butter, covering fat layer well.
- Put pork, fat side up, on oiled rack in roasting pan and roast in middle of oven 20 minutes.
- Prepare potatoes:
- While pork is roasting, peel and halve potatoes. Parboil potatoes in a 5- to 6-quart pot of boiling salted water 5 minutes. Drain in a colander 5 minutes, then toss with oil, rosemary, remaining 1 1/2 teaspoons kosher salt, and pepper in a large bowl.
- Remove pork from oven and reduce oven temperature to 325°F. Add potatoes to roasting pan, turning them in pan juices to coat, then roast pork with potatoes until thermometer inserted diagonally 2 inches into meat registers 155°F, 45 to 55 minutes. Transfer pork to a platter and let stand 25 minutes.
- Increase oven temperature to 450°F and remove rack from roasting pan. Spread potatoes out in pan and roast in middle of oven, stirring every 5 minutes, until golden brown, about 20 minutes more. Transfer to a serving bowl and keep warm.
- Make sauce:
- Skim as much fat as possible from pan juices. Straddle roasting pan across 2 burners, then add broth and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Stir together water and cornstarch, then add to broth mixture and boil, whisking, 1 minute. Remove from heat and whisk in truffle butter.
- Discard string, then slice pork and serve with sauce and potatoes.
MORTADELLA-STUFFED PORK LOIN WITH ROSEMARY POTATOES
A recipe found on epicurious that sounds like many, complicated steps, but is actually quite easy. Easier, even, if you have your butcher butterfly the pork for you. This dish is a real show-stopper, and great for a dinner party. The use of black truffle butter is recommended, but I used white without any problem. The sauce is truly to die for... you may want to double it, just to be safe. Special equipment: a mortar and pestle; kitchen string; a 17- by 11-inch flameproof roasting pan with an adjustable V-rack; an instant-read thermometer
Provided by skat5762
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Prepare pork: Preheat oven to 450°F.
- Coarsely crush peppercorns and 2 teaspoons kosher salt with mortar and pestle, then add garlic and mash until a paste forms.
- Stir in unsalted butter.
- If pork loin has been tied, discard strings.
- Put loin, fat side down, on a cutting board lined with plastic wrap.
- Butterfly pork in a spiral cut: Find beginning of a flap on 1 long side of loin (where bone was removed).
- Starting at inside edge of flap, make a long cut lengthwise down side of loin with a very sharp boning or paring knife, stopping 1 inch from bottom (this is beginning of spiral).
- Turn knife parallel to bottom of loin and begin to cut your way inward (parallel to bottom), keeping thickness of meat as even as possible, using your other hand to gently lift and pull top portion of meat away from knife, until loin is 1 long flat piece of meat.
- Cover pork with a sheet of plastic wrap and pound to 1/2 inch thick with a smooth meat pounder or rolling pin.
- Remove plastic wrap and spread 1 tablespoon truffle butter over pork.
- Top with half of mortadella, slightly overlapping slices.
- Spread 1 tablespoon truffle butter over mortadella, then top with remaining mortadella and spread with remaining tablespoon truffle butter.
- Beginning with end that was interior of loin, roll up loin tightly and arrange, seam side down (fat side up), on cutting board.
- If fat layer is 1/4 inch thick, make very close crosswise cuts in it (about 1/8 inch apart; do not cut through to meat), then tie with kitchen string at 1-inch intervals.
- Rub roast all over with peppercorn butter, covering fat layer well.
- Put pork, fat side up, on oiled rack in roasting pan and roast in middle of oven 20 minutes.
- Prepare potatoes: While pork is roasting, quarter potatoes.
- Toss with oil, rosemary, remaining 1 1/2 teaspoons kosher salt, and pepper in a large bowl.
- Remove pork from oven and reduce oven temperature to 325°F.
- Add potatoes to roasting pan, turning them in pan juices to coat, then roast pork with potatoes until thermometer inserted diagonally 2 inches into meat registers 150°F, 90 minutes or so (watch carefully).
- Transfer pork to a platter and let stand 25 minutes.
- Increase oven temperature to 450°F and remove rack from roasting pan.
- Spread potatoes out in pan, add mushrooms, and roast in middle of oven, stirring every 5 minutes, until golden brown, about 20 minutes more.
- (If there aren't enough pan juices to keep the mushrooms moist, add a splash of white wine.) Transfer to a serving bowl and keep warm.
- Make sauce: Skim as much fat as possible from pan juices.
- Straddle roasting pan across 2 burners, then add broth and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.
- Stir together water and cornstarch, then add to broth mixture and boil, whisking, 1 minute.
- Remove from heat and whisk in truffle butter.
- Discard string, then slice pork and serve with sauce, potatoes, and mushrooms.
- Cooks' note: Pork can be butterflied and stuffed 1 day ahead and chilled, covered.
- Bring to room temperature before proceeding.
Nutrition Facts : Calories 890.9, Fat 43.1, SaturatedFat 11.4, Cholesterol 200.7, Sodium 2105.8, Carbohydrate 53.4, Fiber 6, Sugar 5.5, Protein 71.6
PORK LOIN WITH POTATOES
Phyl Broich-Wessling of Garner, Iowa writes, "I love to cook and have friends and family for dinner. Onions, garlic, potatoes and herbs from my garden go into this tasty oven meal."
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8-10 servings.
Number Of Ingredients 18
Steps:
- Cut slits in top of roast; insert garlic slices. Combine the oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate the roast overnight., Transfer roast to a shallow roasting pan. bake, uncovered, at 350° for 1-3/4 hours. Meanwhile, place potatoes and salt in a saucepan and cover with water. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast., Bake 45 minutes longer or until a thermometer reads 160° and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand for 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 tablespoons drippings. Add water and broth to reserved drippings; set aside. In a large saucepan, saute onions and mushrooms in butter and oil until tender. , Stir in flour until blended. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes.
Nutrition Facts : Calories 392 calories, Fat 17g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 292mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.
ROSEMARY PORK ROAST
What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.
Provided by Stacy B.
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
- Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg
ROAST PORK LOIN WITH ROSEMARY APPLESAUCE
I made this for a family get-together on my husband's birthday. The homemade rosemary applesauce adds an extra layer of comfort to the tender pork. -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings (3 cups applesauce).
Number Of Ingredients 14
Steps:
- In a large shallow dish, combine the first 5 ingredients. Add pork; turn to coat. Cover; refrigerate 8 hours or overnight. , Preheat oven to 350°. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast until a thermometer reads 145°, 55-65 minutes. , Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook until apples are tender, 8-10 minutes, stirring occasionally., Stir in water; bring to a boil. Reduce heat; simmer, uncovered, until apples are very soft, about 10 minutes. Remove from heat; mash apples to desired consistency. , Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Serve with warm applesauce.
Nutrition Facts : Calories 287 calories, Fat 16g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 581mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 22g protein.
ROAST PORK LOIN AND POTATOES
This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit.
Provided by Barb G.
Categories High Protein
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 375°.
- Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend.
- Place pork in large roast pan.
- Sprinkle with salt and pepper.
- Rub herb mixture over pork (can be made 1 day ahead. Cover and chill).
- Cover pork loosely with foil and roast 2 hours.
- Divide remaining 1/4 cup oil between 2 heavy skillets.
- Heat oil over medium-high heat.
- Divide potatoes between skillets.
- Sprinkle with salt and pepper.
- Sauté until potatoes are golden brown but not tender, about 15 minutes.
- Transfer potatoes to roasting pan with pork.
- Toss potatoes in pan juices.
- Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes.
- Place pork in center of platter, surround with potatoes.
- Pour pan juices into glass measuring cup.
- Spoon off fat.
- Pour juices over pork and potatoes.
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