February 14, recipe
PORK LOIN WITH CHERRY-ORANGE COMPOTE (12 servings)
Ingredients
Rub
2 Tbsp zest grated from 3 large navel oranges (reserve oranges)
1/4 cup minced garlic
2 Tbsp dried sage
1 Tbsp EVOO
1 1/2 tsp each salt and freshly ground black pepper
6-lb bone-in pork center loin roast (TIP: have your butcher crack the roast's chine (backbone) and, for an elegant presentation, french the ribs (trim meat from ends of bone))
Fruit Compote
3 Tbsp butter
1 cup finely chopped onion
1 cup dry white wine or fresh orange juice
1 cup dried cherries
1/2 cup golden raisins
2 Tbsp honey
1/4 tsp salt
reserved 3 oranges
Garnish
sprigs of sage and parsley, red and green grapes and kumquats
Directions
Place oven rack in lowers position. Heat oven to 350 F
RUB ix ingredients in a small bow. Press mixture firmly onto pork.
Place pork, bones up, on a rack in a shallow roasting pan. Roast 2 hours or until a meat thermometer inserted into center of meat, not touching bone, registers 150 F for medium, 160 F for well-done.
While port roasts, make COMPOTE: melt butter in a medium saucepan. Add onion; saute until transluscent. Add wine, cherries, raisins, honey and salt. Bring to a boil; reduce heat, cover and simmer gently 15 minutes or until fruits are soft. Remove pan from heat.
Cut off white part and any peel remaining on reserved oranges. Holding oranges over a bowl, cut between membranes to release sections. Squeeze juices from membranes into bowl; cover and reserve.
When pork is done, place on a large serving platter; cover loosely with foil and let rest 15 minutes (temperature will continue to rise 5 to 10 F).
Add 1/2 cup water to roasting pan. Place pan over 2 burners and stir, scraping up browned bits on bottom. Pour into a small bowl or 1 to 2 cup glass measure. Let stand until fat rises to top. Skim fat off to reserve drippings on bottom.
Stir drippings, the oranges and juice into compote. Heat over medium low heat (don't boil or orange sections will break up).
Garnish platter with herbs and fruit; serve compote from a bowl.
calories 432 fiber 2 grams
PORK LOIN WITH CHERRY-ORANGE COMPOTE (12 servings)
Ingredients
Rub
2 Tbsp zest grated from 3 large navel oranges (reserve oranges)
1/4 cup minced garlic
2 Tbsp dried sage
1 Tbsp EVOO
1 1/2 tsp each salt and freshly ground black pepper
6-lb bone-in pork center loin roast (TIP: have your butcher crack the roast's chine (backbone) and, for an elegant presentation, french the ribs (trim meat from ends of bone))
Fruit Compote
3 Tbsp butter
1 cup finely chopped onion
1 cup dry white wine or fresh orange juice
1 cup dried cherries
1/2 cup golden raisins
2 Tbsp honey
1/4 tsp salt
reserved 3 oranges
Garnish
sprigs of sage and parsley, red and green grapes and kumquats
Directions
Place oven rack in lowers position. Heat oven to 350 F
RUB ix ingredients in a small bow. Press mixture firmly onto pork.
Place pork, bones up, on a rack in a shallow roasting pan. Roast 2 hours or until a meat thermometer inserted into center of meat, not touching bone, registers 150 F for medium, 160 F for well-done.
While port roasts, make COMPOTE: melt butter in a medium saucepan. Add onion; saute until transluscent. Add wine, cherries, raisins, honey and salt. Bring to a boil; reduce heat, cover and simmer gently 15 minutes or until fruits are soft. Remove pan from heat.
Cut off white part and any peel remaining on reserved oranges. Holding oranges over a bowl, cut between membranes to release sections. Squeeze juices from membranes into bowl; cover and reserve.
When pork is done, place on a large serving platter; cover loosely with foil and let rest 15 minutes (temperature will continue to rise 5 to 10 F).
Add 1/2 cup water to roasting pan. Place pan over 2 burners and stir, scraping up browned bits on bottom. Pour into a small bowl or 1 to 2 cup glass measure. Let stand until fat rises to top. Skim fat off to reserve drippings on bottom.
Stir drippings, the oranges and juice into compote. Heat over medium low heat (don't boil or orange sections will break up).
Garnish platter with herbs and fruit; serve compote from a bowl.
calories 432 fiber 2 grams
No comments:
Post a Comment