Roast Pork With Pan Glazed Vegetables And Red Wine Sauce Recipes

RED WINE PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
• Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

ROASTED-VEGETABLE AND WINE SAUCE

Steps:

• Roast vegetables:
• Preheat oven to 450°F with rack in middle.
• Wash leek halves and pat dry.
• Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.
• Soak porcini and make bouquet garni while vegetables roast:
• Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
• Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
• Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
• Make stock:
• Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.
• Make sauce:
• Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.

ROAST PORK SHOULDER WITH ROAST VEGETABLE SAUCE

Steps:

• Arrange a rack in the middle of the oven, and preheat to 400°.
• Rinse and dry the roast; leave the entire layer of fat on the top. Place it in the roasting pan, and sprinkle salt on all sides, patting the crystals so they stick to the meat and are evenly distributed. Pour on the olive oil, and rub it all over the roast. Set the roast, fat side up, in the center of the pan.
• Scatter all the chopped vegetables and seasonings-except the remaining 1 teaspoon of salt-around, and toss everything together with the 3 tablespoons of olive oil. If you are using water as cooking liquid, toss the 1 teaspoon salt with the vegetables; if using broth, less or no salt is needed, depending on the saltiness of the broth (taste to determine). Pour the white wine and 2 cups or more broth (or water) into the side of the pan so the cooking liquid is 1 inch deep, coming well up around all the vegetables.
• Set the pan in the oven and roast for an hour, then open the oven and bring the roasting pan up front, turn the vegetables over, and rotate the pan back to front, for even cooking.
• Roast for another hour or hour and a quarter (depending on the size of the roast); the internal temperature should be 170 degrees or a little higher. The meat should be browned all over with dark edges; the top (especially the fat) should be crisp and caramelized. There will still be a considerable amount of juices in the pan, and the vegetables should be cooked through and lightly browned. The dish is ready to serve now, unless you want to glaze the roast or get it darker and more crisp, in which case raise the oven temperature to 425° and proceed as directed later.
• Lift the pork out of the roasting pan with a large spatula, or by holding it with towels, and rest it on a platter while you start the sauce. If it's not going back in the oven, set the roast on a warm corner of the stove, covered loosely with foil.
• With a potato masher, crush the cooked vegetables in the juices, breaking them up into little bits. Set the sieve in the saucepan, and pour everything from the pan into the sieve, including any flavorful caramelized bits that can be scraped up. Press the vegetables and other solids against the sieve with a big spoon to release their liquid, then discard them. Let the liquid settle, and when the fat rises, skim it off. Set the saucepan over high heat, bring the juices (you should have 3 to 4 cups) to a boil, and let them reduce, uncovered.
• For further browning, return the roast to the roasting pan, including its juices. When the oven is at 425°, set the pan on a higher rack and roast until browned and crusty. This could take just a few minutes or 15 or more; check the meat frequently, and turn pan if browning unevenly.
• When the roast is out of the oven, let it sit for 10 minutes or so before serving. I like to remove the blade bone, which is visible on the side of the roast. Insert a long knife blade into the meat so it rests on the flat bone; draw the blade along the bone, following its contours, and the meat will lift off. Arrange the boneless pork on a warm serving platter.
• To finish the sauce, cook until the strained roasting juices have reduced by half, or to a consistency you like. Thicken it, if you wish, with bread crumbs (see box, page 335). Moisten the roast with some of the sauce and pass the rest.
• This pork roast is delicious with the usual mashed potatoes, but it is equally good with the Potato, Parsnip, and Scallion Mash (page 361), as well as with any of the skillet vegetables beginning on page 266.
• Or, as I like it, serve simply with its own roasted vegetables.
• When I was testing this roast pork recipe at the Vermont home of my editor, Judith Jones, her cousin dropped by with jugs of the maple syrup he produces on his nearby farm. With the pan sauce on the stove and the pork ready for its last blast of heat, a taste of the syrup inspired this glaze. Though the roast will be wonderful without it, a coating of maple syrup (mixed with mustard to balance the sweetness) gives it a dark-golden veneer and a tantalizing layer of flavor too. (Crusty pieces will be in high demand when people taste the meat.)
• For a regular-size roast, whisk together 2 tablespoons maple syrup-preferably the strong, dark cooking grade of syrup-with 2 tablespoons Dijon or other sharp mustard. After you've started the sauce and the pork is back in the empty roasting pan, brush it all over with the glaze-a thin coat is fine. (If you have a big roast and run out of glaze, just mix up more.) Roast, as instructed, for 5 to 10 minutes more, or until the roast is dark and caramelized.

MEDALLIONS OF PORK WITH RED-WINE SAUCE

Steps:

• Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
• Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
• Drain the pork medallions and pat dry. Reserve the marinade.
• Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
• In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.

ROAST PORK WITH PAN SAUCE

Steps:

• Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.
• With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.
• Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
• Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.

EASY ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
• In a small bowl, blend brown sugar, applesauce, and ginger.
• Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
• Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).

BROWN SUGAR AND GARLIC-RUBBED ROAST PORK AND VEGETABLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an open roasting pan and place a roasting rack inside the pan.
• Pat the pork loin dry with paper towels.
• Stir together brown sugar, garlic powder, and 1 1/2 teaspoons seasoned salt together in a small bowl. Rub brown sugar mixture on all sides of the pork loin. Place seasoned pork onto the rack, and center the rack inside the roasting pan.
• Combine potatoes, carrots, and onion in a bowl. Add olive oil and remaining seasoned salt, and stir to coat vegetables evenly. Place seasoned vegetables in the roasting pan, around the rack with the pork.
• Roast uncovered in the preheated oven until no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove pork roast from oven, cover in foil, and allow to rest for about 10 minutes. To serve, slice across the grain in 1/2-inch slices. Serve warm with roasted vegetables.