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Has anyone cooked a pork tri tip roast?
- Thread starter pat-in-to
- Start date
richard-in-cincy
Well-known member
Pat, here's a suggestion for an adaptation of a Bavarian dish...
called Falscher Wildschein, which is marinatedfor several days like Sauerbraten, but I sometimes do this with tender pork for roasting to approximate the flavors.
Mix up the following:
4 bay leaves
10 juniper berries
5 whole cloves
1 tsp. mustard seed
1 tbl. dried tarragon
1/2 tsp allspice
1 tsp ground ginger
1/4 tsp. cayenne
If you have any time, put the beast in some red wine with lemon slices, a finely diced onion, and garlic to taste now. (I love that "garlic to taste." My friend Hans-Peter would dutifully press 1 clove of garlic. I would dutifully chop up a head of garlic. It's all relative).
If you had time to marinate, remove it and dry it off. If you didn't, unwrap it, pat it down with paper towels, and let it air dry at room temp.
Grind your spices. Coat slices of smoke bacon with your ground spice mixture. Wrap your roast with the bacon.
Annoint your wrapped roast with a nap of a dry red wine, then a slurp of olive oil (fast drizzle to cover as much of the surface as you can). Pour more wine into the roasting pan. Place your rack. Place your spiced-bacon wrapped roast, strew a chopped onion around the whole, and "garlic to taste," and put in the oven to roast at about 375.
When you get to your desired doneness. Put your Falsch Falscherwildschwein (that sounds so funny) on a platter and cover with foil and a kitchen towel to keep warm. Drain the liquid out of the roasting pan. Make a roux. Use the liquid to make a sauce with the roux.
Slice the Falsch Falscherwildschwein, nap with the sauce, serve the rest of the sauce on the side.
Beilage: Potato dumplings, späztle, or a savory strudel (with all this talk about sauerkraut strudel today, mein Gott!), and a wonderful green vegetable, dressed up the way it oughta be.
Hope that helps!
BTW: Falscherwildschwin translates as roughly: "Mock Wild Boar"
So this recipe is Mock Mock Wild Boar.
Why not?
called Falscher Wildschein, which is marinatedfor several days like Sauerbraten, but I sometimes do this with tender pork for roasting to approximate the flavors.
Mix up the following:
4 bay leaves
10 juniper berries
5 whole cloves
1 tsp. mustard seed
1 tbl. dried tarragon
1/2 tsp allspice
1 tsp ground ginger
1/4 tsp. cayenne
If you have any time, put the beast in some red wine with lemon slices, a finely diced onion, and garlic to taste now. (I love that "garlic to taste." My friend Hans-Peter would dutifully press 1 clove of garlic. I would dutifully chop up a head of garlic. It's all relative).
If you had time to marinate, remove it and dry it off. If you didn't, unwrap it, pat it down with paper towels, and let it air dry at room temp.
Grind your spices. Coat slices of smoke bacon with your ground spice mixture. Wrap your roast with the bacon.
Annoint your wrapped roast with a nap of a dry red wine, then a slurp of olive oil (fast drizzle to cover as much of the surface as you can). Pour more wine into the roasting pan. Place your rack. Place your spiced-bacon wrapped roast, strew a chopped onion around the whole, and "garlic to taste," and put in the oven to roast at about 375.
When you get to your desired doneness. Put your Falsch Falscherwildschwein (that sounds so funny) on a platter and cover with foil and a kitchen towel to keep warm. Drain the liquid out of the roasting pan. Make a roux. Use the liquid to make a sauce with the roux.
Slice the Falsch Falscherwildschwein, nap with the sauce, serve the rest of the sauce on the side.
Beilage: Potato dumplings, späztle, or a savory strudel (with all this talk about sauerkraut strudel today, mein Gott!), and a wonderful green vegetable, dressed up the way it oughta be.
Hope that helps!
BTW: Falscherwildschwin translates as roughly: "Mock Wild Boar"
So this recipe is Mock Mock Wild Boar.
Why not?