BAY-LEAF-CRUSTED PORK ROAST
This scrumptious pork roast is the highlight of any dinner -- and it's simple to make. Pair it with Butternut Squash and Apple Puree and Green Bean and Fennel Salad with Pecans to make an elegant meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h50m
Number Of Ingredients 8
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.
ROAST PORK TENDERLOIN WITH PRUNES AND BAY LEAVES
A fabulous way to prepare a pork tenderloin, assuming it doesn't get overcooked. I'm particularly fond of pork and bay leaves, and the stuffing of sweet prunes is a delicious addition. From Rozanne Gold, a favorite cookbook author. Cook time includes soaking time.
Provided by sugarpea
Categories Pork
Time 1h
Yield 1-1 1/2 pound roast, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, pour boiling water over the bay leaves and prunes; set aside for 15 minutes; preheat oven to 400°.
- Cut a 1" slit along the length of the roast, leaving 1" uncut on each end; drain bay leaves and prunes and pat dry with paper towels.
- Place prunes tightly in bottom of slit; crumble 1 of the bay leaves and sprinkle it over the prunes; roll the roast and tie it tightly with string every 1".
- Season with salt and pepper; place the remaining bay leaves under the string; coat roasting pan with cooking spray, roast to desired doneness or 30-35 minutes; rest the roast 5-10 minutes before slicing, removing bay leaves.
Nutrition Facts : Calories 307.3, Fat 9.3, SaturatedFat 3.2, Cholesterol 112.3, Sodium 84, Carbohydrate 20.2, Fiber 2.3, Sugar 12, Protein 35.6
ONE-POT PORK WITH ORANGE, OLIVES & BAY
A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes
Provided by Jane Hornby
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 14
Steps:
- Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
- Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
- Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
- When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.
Nutrition Facts : Calories 670 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
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