Gooseberry Patch Rosemary Roasted Pork Loin Food

ROAST PORK LOIN WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

GOOSEBERRY PATCH ROSEMARY ROASTED PORK LOIN

Steps:

• Place tenderloin in an ungreased shallow roasting pan; set aside. Crush together seasonings in a mortar and pestle (or a mini-food processor a few quick pulses). Add oil and garlic to make a paste. Spread mixture over meat; let stand at room temperature for 30-45 minutes. (I sometimes make this in the morning and put it in the fridge to marinate then take it out and let it warm up). Bake at 350 degrees for 1--1 1/2 hours. Let stand 15 to 20 minutes before slicing.

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally., Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast.

ROSEMARY PORK LOIN

Steps:

• Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl., Stir in the oil, rosemary and pepper; brush over pork. Let stand for 20 minutes., Grill pork, covered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until a thermometer reads 145°, 9-11 minutes on each side. Let stand for 5 minutes before slicing.

GARLIC ROSEMARY ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste.
• Pierce meat with a sharp knife in several places and press the garlic paste into the openings.
• Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven for 2 hours, turning and basting with pan liquids.
• After 2 hours remove pork roast to a platter.
• Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
• Serve with pan juices.

ROASTED PORK LOIN WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 350°F.
• Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
• Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
• Remove it from the oven and let the meat rest about 15 minutes before slicing.

ROAST PORK WITH GOOSEBERRY SAUCE

Steps:

• Stab meat here and there with a small skewer or knife. Set on a large sheet of parchment or waxed paper. Grind salt, peppercorns, bay leaf, allspice and fennel seeds together in a spice grinder. Pour powder into a dish, and stir in garlic and brown sugar. Rub spice mixture evenly over pork. Enclose in paper, then wrap in foil. Refrigerate 1 to 2 days.
• When ready to cook, preheat oven to 300 degrees.
• In a flameproof casserole large enough to hold meat and bones, heat peanut oil; brown bones on all sides, then set aside and reserve. Meanwhile, discard paper and foil; tie meat to form a neat cylinder. Pat roast dry, and then brown well on all sides. Pour off fat, then return bones to pan with meat. Cover and set in center of oven. Roast until a meat thermometer placed in the center of the roast measures 170 degrees; test at 1 hour. When meat is cooked through, transfer to a cutting board, cover with foil and set aside. Discard bones.
• Skim fat from pan juices, which should measure about 1/2 to 3/4 cup. Add gooseberries and 1 1/2 tablespoons brown sugar to pan. Simmer, mashing berries as they change color and soften to a thick, creamy puree -about 5 to 7 minutes. Add remaining sugar, salt and pepper to taste. Slice meat, and arrange on a bed of watercress. Serve hot sauce alongside.