JAMIE'S TUSCAN-STYLE ROAST PORK LOIN & BEANS
This isn't any old roast; this is elegant slices of succulent pork and outrageous crackling sat on top of the most amazing Italian-inspired creamy sweet leeks and beans. Ask your butcher to remove the skin, but hang onto it for amazing double crackling - you want about 300g.
Provided by Jamie Oliver
Time 2h10m
Yield 16 or 12, with leftovers
Number Of Ingredients 20
Steps:
- Preheat the oven to full whack (240°C/475°F/gas 9).
- To make the marinade, pick the marjoram leaves into a pestle and mortar, bash to a rough paste with a pinch of sea salt, then muddle in 4 tablespoons of olive oil and 1 tablespoon of red wine vinegar.
- Slice the green tops off the leeks (keep for soups or stock), then cut the white parts in half lengthways. Wash them, then chop into 3cm pieces and transfer to a shallow, snug-fitting casserole pan with the whole bulb of garlic.
- Score lines in a criss-cross pattern in the pork fat at ½cm intervals across the entire length of the loin (make sure you don't cut through to the meat). Then rub the loin with half of the marinade and place on top of the leeks. Using a small sharp knife, stab the pork skin all over, rub with a tablespoon of olive oil, sprinkle with a pinch of salt and place on a large baking tray.
- Reduce the oven temp to 200°C/400°F/gas 6, place the crackling on the top shelf and the pork on the shelf beneath, then roast for 1 hour.
- Meanwhile, prep the greens. Tear the cavolo nero leaves, discarding the stalks, and finely slice the Savoy cabbage, discarding any tough stalky bits as you go, then finely slice the chard, stalks and all. Cook the cabbage, cavolo nero and toughest chard leaves in a pan of boiling water over a medium heat for 3 minutes, then add the tenderest chard leaves and simmer for 1 more minute.
- Tip the spinach into a colander, then drain the greens directly over it to wilt. Lay all the greens on a clean work surface to cool, then wrap in a clean tea towel and squeeze out all the excess liquid. Transfer to a board and chop everything finely. Reheat in a pan when ready to serve and dress with salt, pepper and a tablespoon of extra virgin olive oil and red wine vinegar.
- Remove the pork loin and crackling from the oven and transfer to a board to rest for 30 minutes. Squeeze the roasted garlic cloves from their skins into the pan - discarding the skins as you go - then tip in the beans and chickpeas, juice and all. Place on a medium heat on the hob and gently simmer for 5 minutes, until heated through. Stir through the crème fraîche, season to taste and pour in any resting juices from the pork.
- To serve, spoon the beans onto serving plates and scatter over the cooked greens. Top each plate with two slices of pork, pour over the remaining Salmoriglio sauce and break over the crackling. Serve with a glass of chilled Valpolicella.
Nutrition Facts : Calories 542 calories, Fat 39.4 g fat, SaturatedFat 13.2 g saturated fat, Protein 33.3 g protein, Carbohydrate 13.6 g carbohydrate, Sugar 2.1 g sugar, Sodium 1 g salt, Fiber 4.3 g fibre
PORK POT ROAST WITH EGGPLANT (AUBERGINE)
The eggplant just melts away just like the meat!!!!!!!!! You can use beef,veal and or chicken! You can also make this on the stove top or in a crock pot. Top it with Grated Cheese!!!!!
Provided by Rita1652
Categories Chicken
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from pork and brown on all sides in a dutch oven.
- Combine remaining ingredients And bake in a 325 degree oven for 4 hours.
- Skim any fat and serve with your favorite pasta.
Nutrition Facts : Calories 146.9, Fat 3.5, SaturatedFat 0.9, Cholesterol 46.1, Sodium 348.6, Carbohydrate 9, Fiber 3.4, Sugar 4, Protein 17.4
PORK POT ROAST WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
- Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
- Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
- Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.
ROASTED EGGPLANT WHITE BEAN SPREAD
Have we cheesed you out? Take a cheese break and try this straight vegetable-bean puree with nutty sweet garlic and smoked paprika. It may not be the lead-off dish to a night of Crock Dogs, but it fashionably introduces dressier barbecue dinners. We especially like it with Tandoori BBQ Chicken Thighs (page 96), Cider-Soy Pork Tenderloin (page 79), House Lamb Shanks (page 128), and Ultimate Cheater Oven-Smoked Salmon (page 132).
Yield makes about 3 cups
Number Of Ingredients 9
Steps:
- HEAT the oven to 450°F.
- SLICE off the stem of the garlic, revealing the tops of the cloves. Place the garlic and whole eggplant in a covered casserole (ceramic or enamel-coated cast iron).
- COVER and roast until the eggplant is very soft when pierced with a fork and the garlic looks golden brown, about 30 minutes.
- REMOVE the casserole from the oven, uncover, and cool the vegetables enough to handle.
- CUT open the eggplant, scrape out the flesh, and place it in a food processor. Discard the eggplant skin.
- SQUEEZE the roasted cloves from the garlic skins and place them in the bowl with the eggplant. Add the beans, lemon juice, paprika, and salt to taste and process until smooth.
- CUT the pita bread into triangles. Lay them on a baking sheet and toast in a hot (450°F) oven until lightly browned.
- DRIZZLE the spread with olive oil, sprinkle with parsley and additional paprika, and serve with the pita.
PORK BUTT ROAST WITH VEGETABLES
Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.
Provided by Kat
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
- Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.
Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g
PORK ROAST WITH WHITE BEANS AND CRANBERRIES
Make and share this Pork Roast With White Beans and Cranberries recipe from Food.com.
Provided by kitchenslave03
Categories One Dish Meal
Time 11h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Sort and wash beans; place in a large Dutch oven.
- Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
- Preheat oven to 350.
- Sprinkle roast with 1 t salt and pepper.
- Rub surface of roast with 4 t minced sage.
- Heat a Dutch oven over med high heat.
- Coat pan with cooking spray.
- Add roast to pan; cook for 15 min, turning to brown on all sides.
- Remove roast from pan.
- Add shallots to pan; saute 3 min or til tender.
- Return roast to pan.
- Add remaining 1/2 t salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer.
- Cover and bake at 350 for 2 hours. Add cranberries and bake another 30 min or til tender.
- Remove sage sprigs; discard.
- Remove roast from pan; shred meat with 2 forks.
- Sprinkle with remaining minced sage.
- Serve roast with bean mixture.
Nutrition Facts : Calories 668.1, Fat 36.6, SaturatedFat 12.5, Cholesterol 161, Sodium 412.2, Carbohydrate 32.4, Fiber 11.5, Sugar 2, Protein 50.9
CRUSTED ROAST PORK WITH WHITE BEANS
This crusted roast pork loin is certainly company's-coming fare-but your guests would be floored to discover it only took 10 minutes to prep for the oven!
Provided by My Food and Family
Categories Home
Time 1h40m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Combine beans, onions, chiles and 1/2 cup barbecue sauce; spread onto bottom of 15x10x1-inch pan.
- Spread meat with remaining barbecue sauce; cover with coating mix. Place over beans.
- Bake 1 hour 30 min. or until meat is done (160ºF). Remove to platter; let stand 10 min. before slicing. Stir parsley into beans. Discard chiles. Serve beans with meat.
Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 32 g
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