Saturday, October 17, 2015

Pork Loin Roasted in Green Sauce

Pork is often stereotyped as a dry, flavourless meat which couldn't be further from the truth when cooked properly. This dish pairs beautifully cooked pork with bright herbs for a dish that's simple enough for a weeknight (provided you have the time to roast), but fancy enough for a dinner party.

One year ago: Tuna Sashimi Salad with Wasabi Vinaigrette
Two years ago: Panfried Seabass with Harissa and Rose
Three years ago: Crumbled Cheese with Scallions and Tomatoes
Four years ago: Black Radish Soup in Roasted Acorn Squash
Five years ago: Cauliflower Gratin
Six years ago: Cheese Enchiladas

Pork Loin Roasted in Green Sauce (from the Herbal Kitchen)

2 cups flat-leaf parsley sprigs, gently packed
1/2 cup coarsely chopped sage leaves
1/4 cup marjoram leaves
grated zest of 1 large lemon
1/4 cup fresh lemon juice
2 tbsp capers, rinsed
6 anchovy fillets
3 garlic cloves
1 tbsp kosher salt
1/4 cup plus 2 tbsp olive oil
one 10-rib, bone-in pork loin roast, frenched, about 5 lbs

1. Put herbs, lemon zest, capers, anchovies, garlic, and salt in a food process and process for 15 seconds. Scrape sides and turn back on, pouring in olive oil in a steady stream.
2. Put the pork in a roasting pan or baking dish and slather all sides with HALF of the green sauce. If you have time marinate for several hours or overnight. Bring it to room temperature an hour before roasting.
3. Preheat oven to 425F. Roast for 30 minutes, then pour 1 cup hot water into the pan.
4. Turn down oven to 350F. Roast until thermometer reads 150F, 1 to 1.25 hours more.
5. Rest pork in roasting pan for 10 minutes.
6. Simmer pan drippings over low heat with reserved HALF of green sauce.
7. Carve pork and serve with sauce.

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