Roast Pork With Sage Leaves And Vinegar Food

ROAST PORK WITH SAGE LEAVES AND VINEGAR

Steps:

• Preheat the oven to 350 degrees. Using a heavy dutch oven or enameled casserole just large enough for the pork, brown the meat in the oil on all sides. Remove it from the casserole and season it with salt and pepper.
• Add the vinegar, scraping up the cooking juices, and the sage, reserving a few leaves to go on top of the pork. Return the pork to the casserole and sprinkle the remaining leaves on top of it. Cover and bake, basting from time to time, for about two and a half hours, or until the temperature on a meat thermometer registers 155 degrees, which is high enough to kill any trichinosis bacteria. Do not overcook the pork or it will be dry and tough.
• Let the pork cool in its cooking juices. Put the meat on a platter and pour the juices into a small container and put it in a freezer. When the fat on top has congealed, lift it off. The juices can now be heated up as a gravy or swirled into the plum sauce. To serve the pork, slice it thin and arrange it on a serving platter. Decorate it with sprigs of sage and slices of lemon.

INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES

Steps:

• 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
• 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
• 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
• 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
• 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
• 6. Let meat rest for 30 minutes.
• 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
• **You may add more veggies but You'll probably have to go with a bigger pan size.
• **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

POT-ROASTED PORK WITH RED WINE, SAGE AND ROSEMARY

Steps:

• Soak the dried porcini in 1 cup (250ml) boiling water for 10 minutes to soften (reserve liquid when draining).
• Meanwhile melt half the butter in a flameproof casserole over medium-low heat.
• Season pork well with salt and pepper; then place fat side down in the pan; gently sear for 6 to 8 minutes until well coloured and the fat has rendered.
• Turn and sear other side for 4 to 5 minutes. (Our pork loin which was close to 2 kilo took a total of about 20 minutes to get a nice golden colour.).
• Remove pork from the pan, drain off any excess fat, and melt the remaining butter (we added some more olive oil); add the garlic, sage and rosemary and cook, stirring, for 3 minutes or until golden.
• Squeeze porcini to remove excess liquid and set soaking liquid aside.
• Return pork to the pan (at this point we put into a large baking dish); add mushrooms, tomatoes and 1 cup (250ml) wine and season well with salt and pepper.
• Cover the surface with a baking paper, tucking in the edges as this ensures that the dish will not dry out.
• Reduce heat to low and simmer for 30 minutes (we put into the oven at about 160 degrees Celsius. Please note our pork was larger than called for in the recipe).
• Turn the pork, baste with the sauce, add the remaining wine and reserved mushroom stock.
• Recover with baking paper and cook for a further 40 to 50 minutes until the sauce is rich and the pork is tender (ours was in the oven longer).
• If the sauce starts to dry out, add splashes of water or wine to maintain the moisture level.
• The sauce will intensify in colour but shouldn't burn.
• POLENTA:.
• For the polenta, place 3 cups (750ml) water ina saucepan; bring to a boil; gradually add the polenta, whisking constantly; reduce the heat to low and cook, whisking for 8 to 10 minutes.
• Remove from the heat, fold in butter and Parmesan cheese, season and keep warm.
• Remove the pork from the sauce, thickly slice.
• Serve with the polenta, drizzle with sauce, and garnish with parsley.

ROAST LOIN OF PORK WITH SAGE

Steps:

• Preheat oven to 350 degrees. Chop the garlic and half the sage and insert it in the center of the pork. Squeeze a half lemon over the pork and season the meat with salt and pepper.
• Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
• Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
• Remove the pork loin to a serving dish and keep it warm. (You can put it back in the oven, leaving the door ajar.) Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve.

SALT & VINEGAR ROAST PORK WITH POTATOES

Steps:

• The day before roasting, mix the salt, sugar, vinegar, sage and thyme in a large mixing bowl, then roll the pork in the brine, cover and chill overnight, or for up to 24 hrs.
• Heat oven to 140C/120C fan/gas 1. Tip the potatoes, garlic, onions and thyme into a large roasting tin and toss together with some cracked black pepper, then pack down with your hands and pour over the stock. Remove the pork from the fridge, pat dry with kitchen paper and sit it skin-side up in the middle of the potatoes. Roast for 4 hrs, pushing the potatoes down occasionally so they don't burn.
• If you're happy with the crackling, leave to rest for 15 mins. If not, sit the pork on a shallow roasting tray and turn the oven up to 220C/ 200C fan/gas 7 and roast for 20 mins more or until the skin is crisp, then leave to rest for 10 mins. Check your potatoes - if they are swimming in pork juices, pour some off. Carve the pork and serve with the potatoes, rhubarb compote and stir-fried cumin carrots.

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC

Steps:

• Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
• Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
• Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
• Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
• Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
• Chef's notes:
• If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
• If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.