Roast Pork With Lemon Gremolata Food

HERB-ROASTED PORK LOIN WITH GREMOLATA

Steps:

• For the roast: Remove the pork loin from the fridge 30 minutes before cooking. Preheat the oven to 400 degrees F.
• Place the rosemary, garlic and fennel seeds in a small pile on a cutting board. Run your knife through the pile a few times to chop everything finely and mix the ingredients together. Place the herb mixture in a small bowl and stir in the salt and olive oil to make a paste. Set aside.
• Using a sharp paring knife, make ten 1-inch-deep incisions in the top and sides of the pork loin. Rub the herb paste all over the roast, especially in the cut surfaces. Tie the roast in three spots using butcher's twine. Transfer to a rimmed baking sheet.
• Roast to an internal temperature of 145 degrees F, about 40 minutes. Remove the roast from the oven and allow to rest for 10 minutes before slicing.
• For the gremolata: While the roast rests, whisk together the parsley, lemon zest, lemon juice, salt, pepper and olive oil in a small bowl.
• Serve the gremolata alongside the sliced pork.

ROAST PORK WITH LEMON GREMOLATA

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Heat half the oil in a non-stick frying pan and cook the onion over a low heat for 5 minutes. Tip into a 20x15cm ovenproof dish. Heat the remaining oil in the pan, add the pork and lightly brown on all sides for 5 minutes, then sit it on top of the onions. Crush together the fennel seeds, sea salt and a grinding of black pepper and sprinkle over the pork.
• Bring the stock to the boil, then pour over the pork. Roast in the oven for 15 minutes. Add the beans and roast for another 5-7 minutes, or until the pork is cooked.
• Mix the garlic with the lemon zest and parsley. Slice the pork, put on top of the beans and onions and sprinkle with the garlic mixture.

ROASTED PORK LOIN WITH SPANISH ONION AND VERMOUTH

Steps:

• Preheat the oven to 350 degrees F. Season the pork loin with the Chinese five-spice powder, salt and pepper.
• Heat a large saute pan over medium-high heat with the oil until it begins to smoke. Sear the pork on all sides until caramelized, and set aside.
• Return the pan to the heat and lower to medium. Add the tarragon, thyme and garlic and cook until the garlic is lightly browned. Add the vermouth and chicken stock and reduce the liquid by half. Stir in the cream, horseradish and mustard, and season with salt and pepper.
• Place the roast in the center of a large baking dish or shallow casserole dish (large enough to fit it comfortably with room on the sides). Place the apples and onions in the dish, along with the tarragon sprigs on top of the vegetables. Spoon the liquid from the pan over the roast and place in the oven.
• Cook the roast until the internal temperature reads 150 degrees F, about 12 minutes per pound. Allow to rest for 15 minutes before serving.
• Top with the Gremolata and serve.
• Combine the parsley, olive oil, pistachios, breadcrumbs, garlic, lemon zest and some salt and pepper in a bowl.

PORK CHOPS WITH GREMOLATA

Steps:

• For the pork chops: Use the bottom of a saucepan to crush the pickling spice, then scoop into the saucepan. Toast over medium heat until fragrant, about 3 minutes, swirling the pan frequently. Add 1 cup of the water along with the ginger, salt, sugar, and garlic. Bring to a boil, remove from heat, and add the remaining 1 cup cold water. Cool brine to room temperature, then add the pork chops, cover, and refrigerate 4 to 12 hours.
• Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling.
• Meanwhile, make the gremolata: Smash the garlic cloves, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic in a small bowl and stir in the parsley, olive oil, lemon zest and juice, and red pepper. Season with black pepper to taste.
• Remove the chops from the brine and pat dry. Rub the grill grate lightly with oil. Grill the chops on the hottest spot on the grill, turning once, until each side is slightly charred, about 4 minutes per side. Move chops over to the cooler side of the grill and continue cooking, covered with a disposable aluminum pan, until medium, about 5 to 7 minutes more. (An instant-read thermometer inserted crosswise into the chops should register about 140 degrees F.) Remove from grill and let rest 5 minutes before serving. Divide chops among 4 plates and serve topped with the gremolata.

GRILLED PORK CHOPS WITH ROASTED GARLIC GREMOLATA

Steps:

• Brine the pork: In a large bowl, whisk 1 quart warm water, the brown sugar, salt and paprika until the sugar and salt dissolve. Add the peppercorns, sage, thyme and rosemary and let cool to room temperature. Add the pork chops to the brine. Cover and refrigerate 24 hours.
• Meanwhile, make the gremolata: Preheat the oven to 275 degrees F. Combine the olive oil and garlic in a small baking dish. Cover with foil and bake until the garlic is completely tender, about 1 hour. Remove from the oven and let the garlic cool in the oil. Strain, reserving the roasted garlic and oil separately. Chop enough roasted garlic to measure 1 tablespoon. Reserve the remaining roasted garlic for another use.
• Mix the parsley, lemon zest, chopped roasted garlic and 1/2 cup of the garlic oil in a small bowl; season with salt and pepper. Reserve the remaining garlic oil to coat the pork.
• Grill the pork: Preheat a grill to medium high. Remove the pork from the brine and pat dry. Lightly brush the pork with some of the garlic oil and sprinkle with pepper. Grill, turning as needed to prevent flare-ups, until a nicely charred crust forms and an instant-read thermometer inserted into the center registers 135 degrees F for medium doneness, 8 to 10 minutes per side. Transfer to a cutting board and let rest 8 minutes.
• Carve the meat from the bones and slice against the grain. Serve with the gremolata.

GARLIC-LEMON PORK

Steps:

• Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
• Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.

GREMOLATA

Steps:

• On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.

BONE-IN PORK ROAST WITH APPLES AND GREMOLATA

Steps:

• Let pork sit at room temperature 30 minutes. Preheat oven to 375 degrees. Season pork with salt and pepper. In a large roasting pan, arrange apples, cut side down, in two rows in center of pan. Place pork, fat side up, on top of apples. Add wine and 1 cup water to pan. Roast until pork is golden and an instant-read thermometer inserted into center (avoiding bones) reads 145 degrees, 1 to 1 1/4 hours. Transfer pork and apples to a platter. Loosely tent pork with foil and let rest 30 minutes.
• Make gremolata: In a small bowl, stir together parsley, rosemary, lemon zest and juice, and oil and season with salt and pepper. Cut roast into chops and serve with apples and gremolata.

LEMON GARLIC ROAST PORK

Steps:

• Trim fat from pork. Combine lemon rind and garlic and rub evenly over pork. Place pork in a casserole dish and add broth. Bake at 400 degrees for 30 minutes. Turn pork over and bake an additional 35 minutes. Discard broth and serve. 12 servings.

BROILED PORK WITH GREMOLATA

Steps:

• Combine parsley, thyme, orange zest plus juice, garlic, and oil; season. Rub a pork tenderloin with oil, season, and broil until medium, 12 minutes. Slice and serve with gremolata.

ROASTED GREMOLATA CHICKEN

Steps:

• Mix oil, 2 tablespoons rosemary, 1 1/2 teaspoons lemon peel and 1 1/2 tablespoons garlic in medium bowl. Place chickens in heavy large roasting pan. Spoon oil mixture over chickens. Sprinkle with salt and pepper. Cover; chill overnight.
• Mix breadcrumbs, parsley, 2 teaspoons rosemary, 1 tablespoon lemon peel and 1 teaspoon garlic in small bowl. Season gremolata with salt and pepper.
• Preheat oven to 400°F. Heat heavy large skillet over high heat. Add 1 chicken half, skin side down; cook until brown, about 5 minutes. Arrange chicken, skin side up, in large roasting pan. Repeat with remaining chicken. Place baking sheet atop chicken. Weigh down baking sheet with heavy large ovenproof skillet to flatten chicken. Bake 15 minutes. Remove skillet and baking sheet. Continue to roast chicken until juices run clear when chicken is pierced in thickest part of thigh, about 35 minutes longer.
• Top chicken with gremolata and serve.