Bay Leaf Crusted Pork Roast Food

BAY-LEAF-CRUSTED PORK ROAST

Steps:

• Preheat oven to 375 degrees. Using a chef's knife, finely chop garlic and bay leaves together. Gather into a pile; sprinkle with 2 teaspoons coarse salt and 1/2 teaspoon ground pepper. Using the flat side of the knife blade, mash mixture into a paste. Set aside.
• On a large rimmed baking sheet, toss onions with 2 tablespoons oil; season with salt and pepper. Push onions to the edges of baking sheet.
• Place pork in center of sheet, fatty side up; rub top with remaining tablespoon oil, and press on garlic mixture, coating evenly.
• Roast, dabbing occasionally with pan juices, until an instant-read thermometer inserted in center of meat (avoiding bones) registers 140 degrees (temperature will rise 10 to 15 degrees as roast rests), 65 to 75 minutes. (If browning too quickly, tent loosely with aluminum foil.) Transfer roast and onions to serving platter; let rest, loosely covered with foil, about 10 minutes.
• Meanwhile, in a food processor, blend parsley and mustard until smooth; season with salt and pepper.
• Cut roast into chops, and serve with mustard sauce.

CORIANDER PORK ROAST

Steps:

• Combine 2 tablespoons salt, 1 teaspoon pepper, the coriander, red pepper flakes, sage, thyme, rosemary, bay leaf and garlic in a food processor and pulse to make a paste. Pierce the pork all over with a paring knife, then rub with the spice paste. Tie the roast with kitchen twine so it keeps its shape.
• Transfer the meat to a 6-quart slow cooker. Add the juice of 1 orange and 1 lemon along with the chicken broth, potatoes and rutabaga. Cover and cook on high, 7 1/2 hours.
• Transfer the meat to a cutting board; cover with foil and set aside. Skim off the fat from the cooking liquid. Add the tomatoes, sugar and the juice of the remaining orange and lemon to the slow cooker; cover and cook on high, 30 more minutes. Stir in the mint just before serving.
• Remove the twine from the pork and slice. Serve with the vegetables and cooking liquid.

MUSTARD-AND-HERB-CRUSTED PORK ROAST

Steps:

• Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
• Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
• Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
• Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
• Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
• Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

LOIN OF PORK WITH BAY LEAVES

Steps:

• In a small bowl mix the olive oil, garlic, salt, peppercorns, and crumbled bay leaves and rub the mixture all over the meat. Put the pork on a large dish or in a large plastic bag and cover the dish or tie up the bag and leave in the refrigerator if you've got steeping time; otherwise - if you're about to start cooking it - just leave it out.
• Preheat the oven to 400 degrees F. Line a roasting pan with the onion. Strew over the onion 10 whole bay leaves. Place the pork, including its marinade, on top and the bones all around, if they fit and if you've got them. Roast in the oven for about 1 3/4 hours or to an internal temperature of 150 to 155 degrees F on an instant-read thermometer, basting regularly.
• Remove the pork, scraping burnt bits off, to a plate or carving board and let it sit. On the stove at moderate heat, pour the wine and 1/2 cup boiling water over the bones, bay, garlic, and onion. Let it bubble up and reduce by about a third, and then remove the bones gingerly and strain the liquid contents into a saucepan. Heat, correct the seasoning, and add liquid as you like to make a good, thin, not-quite gravy.
• Carve the loin, put the slices on a big warmed plate, sprinkle with salt, and pour over a little of the juice-gravy, then tent with foil and leave in the turned-off oven while you eat the starter. It is a bit prinky, I know, but it will look fabulous if, when you take it out, you arrange, Napoleonically, some more bay leaves around the edges of the dish with the bay-scented pork.

CLASSIC PORK CROWN ROAST

Steps:

• Put the pork on a rimmed baking sheet and sprinkle all over with 1 tablespoon salt and several grinds of pepper; set aside.
• Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about 5 minutes.
• Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and 1 tablespoon salt and process until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least 8 hours and up to 24 hours.
• When ready to cook the pork, preheat the oven to 450 degrees F.
• Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another 1 1/2 hours.
• Meanwhile, combine the sugar, sage, thyme, apples, onions and 6 tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about 3 minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture.
• Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened and glossy, about 8 minutes; you should have about 1/3 cup of glaze. Swirl in the remaining 2 tablespoons butter and set aside.
• Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for 5 minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another 5 minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions.

BOURBON PORK ROAST

Steps:

• Place the pork roast fat side up in a roaster.
• Rub the roast with lemon juice.
• Mix together the brown sugar, flour, paprika and salt.
• Rub this mixture all over the roast.
• Generously sprinkle with ground black pepper.
• Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast.
• Place a bay leaf in the pan and sprinkle the roast with parsley.
• Baste heavily and often.
• After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast.
• Bake approximately 2 1/2 hours or 45 minutes per pound.

FENNEL-CRUSTED ROAST PORK

Steps:

• Preheat oven to 425°F.
• Brush onions with 2 teaspoons vinegar in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven, turning over halfway through roasting and keeping wedges intact, until browned and tender, about 15 minutes. Cover to keep warm.
• Reduce temperature to 400°F.
• Coarsely grind fennel seeds, salt, and pepper to taste with a mortar and pestle or in an electric coffee/spice grinder, then spread on a plate. Roll pork in fennel mixture, coating all sides evenly.
• Roast in a flameproof small shallow roasting pan in middle of oven until a thermometer inserted 2 inches into center of pork registers 155°F, 40 to 45 minutes. Transfer pork to a plate and let stand, covered, 15 minutes.
• Add broth to roasting pan and deglaze by boiling over moderately high heat, scraping up brown bits, 1 minute. Transfer broth to a small saucepan and simmer until reduced to about 1/2 cup, 10 to 15 minutes. Add remaining teaspoon vinegar and simmer 1 minute. Stir together cornstarch and water and stir into broth. Bring to a boil, then remove from heat and stir in butter.
• Serve pork with onions and sauce.

BAREFOOT CONTESSA'S BEST ROASTED PORK

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
• Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
• In the meantime, slice fennel bulbs into thick wedges.
• Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
• Place the vegetables in a large roasting pan and cook for 30 minutes.
• Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
• Remove the meat from the pan and return the vegetables to the oven to keep cooking.
• Cover the meat with aluminum foil and allow it to rest for 15 minutes.
• Remove the strings from the meat and slice it thickly.
• Arrange the meat and vegetables on a platter.
• Sprinkle salt and pepper to taste.
• Enjoy warm!

CUBAN PORK ROAST

Steps:

• Combine the first 7 ingredients; blend.
• Pour HALF of the marinade into a large resealable plastic bag; add the roast, refrigerate for 2 hours.
• Refrigerate remaining marinade.
• Place the the roast in a 13x9 baking dish; Pour reserved marinade over the roast.
• Cover and bake at 350 degrees for 1 hour, uncover; Baste with pan drippings.
• Bake 15 minutes longer or until a meat thermometer reads 160 degrees.
• Discard bay leaves.
• Let roast stand for 15 minutes before slicing.

HERB CRUSTED ROAST PORK

Steps:

• Preheat oven to 200C/400°F.
• Brush the jam all over the pork loin.
• In a shallow dish, mix together the breadcrumbs, oats and thyme.
• Roll the pork in the mixture to cover it and place the pork into a baking dish. Press any excess breadcrumb mixture over the pork that may have fallen off.
• Drizzle with the olive oil and season with salt and pepper.
• Roast for 1 1/4 hours until cooked through. Leave to rest, uncovered for 10 minutes.
• Slice and serve.