Roast Pork

[KARENR65]

Thanks Jason!

[Chris Cognac]

Damn, I am roasting a pork loin as we speak....and didnt see this thread first!

[goldie]

I made a pork roast a few weeks ago. I used the method for chicken marbella in the Silver Palate (it basically has vinegar, white wine, olive oil, garlic, prunes, and green olives- you can google it). I just cooked it low and long in my oval roaster. It was divine and the sauce is heavenly.

[MissAmy]

Well, I'll be jumped up and down. I just made a pork loin roast for tonight's dinner. It was pretty dang tasty.

I made little slits all over it that I stuffed with slivers of garlic, then rubbed the roast with cumin, salt, pepper, and olive oil. Let come up to room temp, then did a nice, deep sear for about ten minutes. Threw some white wine and chicken stock (about 1/2c each) into the pan, and finished the thing in the oven for about another 10 minutes.

It was juicy, tender, and had a really nice flavor. When the meat is resting, just heat the pan juices up, finish with a bit of butter, and you've got a pretty nice sauce.

[Jason Perlow]

Well, I'll be jumped up and down. I just made a pork loin roast for tonight's dinner. It was pretty dang tasty.

I made little slits all over it that I stuffed with slivers of garlic, then rubbed the roast with cumin, salt, pepper, and olive oil. Let come up to room temp, then did a nice, deep sear for about ten minutes. Threw some white wine and chicken stock (about 1/2c each) into the pan, and finished the thing in the oven for about another 10 minutes.

It was juicy, tender, and had a really nice flavor. When the meat is resting, just heat the pan juices up, finish with a bit of butter, and you've got a pretty nice sauce.

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There ya go.

[Daniel]

I made a pork roast a few weeks ago.  I used the method for chicken marbella in the Silver Palate (it basically has vinegar, white wine, olive oil, garlic, prunes, and green olives- you can google it).  I just cooked it low and long in my oval roaster.  It was divine and the sauce is heavenly.

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That chicken marbella is one of those recipes.. My girl cooked it for about 80 people not too long ago.. I just finished off that last of it.. Thats such a comforting recipe..

[crouching tyler]

What have you been doing lately with roast pork that is making you happy?

I am in the early planning stages for a upcoming dinner party - and roast pork is the current contender to be the star of the show. I'd love to hear more on this subject - just to get those juices (creative - not pork, at this point) bubbling.

[BertaBurtonLake]

I just roasted a pork loin the other night that was delicious. I put fresh thyme and oregano (about 1/4 cup each)in the small bowl of my food processor. I added about 8 good sized cloves of garlic, the zezt of a large lemon, and the juice from half the lemon along with about a tablespoon of kosher salt and a few grindings of black pepper. I pulsed this a few times to rouch chop and then, with the motor running, I poured EVOO in until I acheived a slightly loose paste. I slathered this all over the loin ( about a 4-5 lb roast) and put in a ziploc bag in the fridge to marinate. I then roasted it at 450F for about 30 minutes and reduced the heat to 350F until the internal temp reached 140. I let it rest, tented with foil, for the 15 minutes it took me to finish up the sieds of brussels sprouts and apples.

It was delicious. I think you could do the same thing with lamb, substituting rosemary for the oregano.

Bon apetit!

~Berta