Could not locate Bubba's recipe but found some lost treasures on Gails

Rec from Charlie: Garlic Studded Roast Pork Loin from ATK

Charlie: REC: Garlic-Studded Roast Pork Loin from America's Test Kitchen--

had to try this unique method & it produced...
Posted: Oct 14, 2003 1:44 PM

a wonderful flavorful roast.

Garlic-Studded Roast Pork Loin Recipe By :America's Test Kitchen 2 teaspoons dried thyme
1/4 teaspoon ground cloves -- or allspice
2 teaspoons salt
1 teaspoon ground black pepper
2 large garlic cloves -- peeled and cut into slivers
1 2 1/4-pound boneless center loin pork roast -- fat trimmed to about 1/8 inch thick; roast tied with heavy twine into tight cylinder and dried with paper towel

Country Mustard- Shallot Sauce with Thyme for Pork Loin -- (See Recipe)

1. Mix thyme, cloves or allspice, salt, and pepper. Coat garlic slivers in spice mixture. Poke slits in roast with point of paring knife; insert garlic slivers. Rub remaining spice mixture onto meat. Wrap roast in plastic and refrigerate for at least 2 and up to 24 hours.

2. Adjust oven rack to center position and heat oven to 475 degrees. Take meat directly from refrigerator and place on cake rack set in shallow roasting pan. Roast exactly 30 minutes.

3. Remove meat from oven; immediately reduce oven temperature to 325 degrees. Insert instant-read thermometer at one end of roast, going into thickest part at the center (temperature will range from 80 to 110 degrees); let roast rest at room temperature, uncovered, for exactly 30 minutes. (At this point the roasts internal temperature will range from 115 to 140 degrees.) After this 30-minute rest, remove thermometer, return meat to oven, and roast until thermometer inserted in thickest part of roast reaches an internal temperature of 145 degrees, 15 to 30 minutes longer, depending on roasts internal temperature at end of resting period. Since roast may cook unevenly, take temperature readings from a couple of locations, each time plunging thermometer to center of meat and waiting 15 seconds.

4. Let roast stand at room temperature, uncovered, for 15 to 20 minutes to finish cooking. (The temperature should register between 150 and 155 degrees.) Slice meat thin and serve with the sauce that follows. NOTES : A center loin pork roast is a very lean piece of meat. Even when removed from the oven at an internal temperature as low as 140 degrees, this roast feels hard to the touch. As the meat rests prior to carving, during which its internal temperature rises another 10 degrees or so, it becomes harder still. Anyone who has cooked a pork roast has witnessed the dire consequences of this process: All of the wonderful juices that should be inside the meat are instead squeezed out onto the platter. Surprisingly, we found that the ideal method for making a pork roast is to allow the roast to rest on the counter between sessions in the oven. This allows the middle of the roast to heat gently, by conductionthat is, the heat that has been absorbed by the outside of the roast penetrates the interior portions as it rests. A return to the oven at a lower temperature finishes fully cooking the roast through the center without overcooking the exterior portion. This method results in a tender texture and minimizes the loss of juices. No matter what cooking method you use, a thin, flat pork loin roast will always overcook. You can prevent overcooking by tying the roast at 1-inch intervals (or have the butcher perform the task for you). For extra flavor and moisture, serve the sliced roast with the mustardshallot sauce

 
Serve with Charlie's posted rec: ountry Mustard-Shallot Sauce With Thyme

REC: Country Mustard-Shallot Sauce With Thyme for Pork Loin...
Posted: Oct 14, 2003 6:38 PM

Country Mustard-Shallot Sauce with Thyme for Pork Loin Recipe By :America's Test Kitchen

2 tablespoons unsalted butter
4 medium shallots -- minced
3/4 cup dry white wine -- or dry vermouth
1 cup chicken stock -- or low-sodium canned broth
3/4 teaspoon minced fresh thyme -- or 1/4 teaspoon dried thyme, crumbled
1/4 cup grainy mustard

Heat butter in medium skillet over medium- high heat until foam subsides. Add shallots; saute until softened, 3 to 4 minutes. Add wine; boil until nearly evaporated, 8 to 10 minutes. Add stock and thyme; boil until reduced by one-third, about 5 minutes. Remove pan from heat and stir in mustard.

Serve immediately. NOTES : Start making the sauce as soon as the roast comes out of the oven for the second time. Use a grainy, or country-style, mustard in this recipe. For extra body and richness, swirl another tablespoon or two of softened butter into the finished sauce

 
Rec: From Pat: Pork Medallions with Olive - Caper Sauce

Pat/No. Cal.: Rec: Pork Medallions with Olive-Caper Sauce
Posted: Jan 9, 2003 7:45 PM

Pork Medallions with Olive-Caper Sauce

1 pound pork tenderloin, trimmed (works with pork chops too) 1/2 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tbsp capers
2 tbsp chopped fresh flat-leaf parsley

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.

Sprinkle both sides of the pork with salt and pepper.

Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour.

Heat 1-1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork.

Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.

calories: 212 carbohydrates: 8.1 g cholesterol: 74 mg fat: 8.1 g sodium: 894 mg protein: 25.5 g calcium: 30 mg iron: 2.7 mg fiber: 0.9 g

Pats notes: This is such an easy and tasty dish. Works well with pork chops too. Source: Cooking Light. CLs suggestion menu accompaniments steamed green beans and Vermicelli With Garlic and Herbs.

Vermicelli with garlic and herbs: Cook 8 ounces vermicelli according to package directions, omitting salt and fat. Drain and toss with 2 tablespoons each of extra-virgin olive oil, lemon juice, and chopped fresh parsley; 2 teaspoons bottled minced garlic; and 1 teaspoon each of dried basil, salt, and black pepper.

 
Serve with Rec from Pat: Asparagus with Sundried Tomato Vinaigrette

Pat/No. Cal.: Rec: Asparagus with Sundried Tomato Vinaigrette
Posted: Jan 9, 2003 7:46 PM

Asparagus with Sundried Tomato Vinaigrette Created by: Robert Mondavi Winery Executive Chef Annie Roberts Serves: 6 to 8 as a side dish

3 lb. asparagus, trimmed
1/2 cup oil-packed sundried tomatoes, drained and finely chopped
1/4 cup capers
1/4 cup Italian parsley leaves, chopped
2 Tbsp. balsamic vinegar
2 shallots, minced 1 lemon, zested in long strips
1/2 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper

Fill a large stockpot half full with water. Add a generous pinch of salt and bring to a boil over high heat. Add the asparagus and cook until the asparagus is bright green, about 2 minutes. Drain in a colander.

Combine the sundried tomatoes, capers, parsley, balsamic vinegar and shallots in a medium bowl. Mix well. Mince half of the lemon zest and add to the tomato mixture. Gradually add the oil in a steady stream, whisking continuously. Add the salt and pepper, stir, taste and if needed add more salt or pepper. Arrange the asparagus on a serving platter and pour the vinaigrette down the center of the stalks. Top with the remaining lemon zest. Suggested wines: Robert Mondavi Winery Napa Valley Pinot Noir

 
Rec from Charlie Roast Pork David Rosengarten (flavorful brine and low cook)

Charlie: REC: Pork Roast-David Rosengarten...
Posted: Aug 8, 2002 7:09 PM

Pork Roast Recipe By David Rosengarten

7 rib pork -- center cut roast Brine:
8 cups water
1/4 cup coarse salt
3 tablespoons sugar
3 bay leaves
2 cloves
1 cinnamon stick
2 teaspoons black peppercorns
1 clove garlic -- smashed
Salt and pepper
1- 6 ounces thi bacon -- sliced
3 tablespoons flour
2 cups stock --

pork or beef stock In a large pot bring water, salt and sugar to a boil. Add bay leaves, cloves, cinnamon stick, peppercorns and garlic and simmer 5 minutes. Let cool and pour over roast. Marinate 8 hours or up to 12 hours.

Drain.

Season meat with salt and pepper, wrap with a few strips of bacon and transfer to a roasting pan. Place in a preheated 250 degree oven for about 2 hours or until an instant read meat thermometer, inserted in roast, registers 140 degrees.

 
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