Vinis Pork Roast Food

BAREFOOT CONTESSA'S BEST ROASTED PORK

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
• Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
• In the meantime, slice fennel bulbs into thick wedges.
• Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
• Place the vegetables in a large roasting pan and cook for 30 minutes.
• Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
• Remove the meat from the pan and return the vegetables to the oven to keep cooking.
• Cover the meat with aluminum foil and allow it to rest for 15 minutes.
• Remove the strings from the meat and slice it thickly.
• Arrange the meat and vegetables on a platter.
• Sprinkle salt and pepper to taste.
• Enjoy warm!

WHITE WINE PORK ROAST

Steps:

• Combine mustard, thyme, salt, and pepper; rub into roast.
• Heat oil in skillet, and brown roast on all sides; add wine.
• Roast in preheated 350F oven for about 45 minutes, or until meat thermometer registers 145F.
• (It helps if you brown the roast in an oven-proof skillet so you only need one cooking vessel. Also, you don't lose any of the drippings.) When meat is done, remove from the pan.
• Add sour cream to drippings and blend until smooth.
• Bring to boiling; reduce heat and simmer while you slice the roast.
• Add slices of roast back to sauce and warm slightly until ready to serve.
• Garnish with sprigs of parsley, if desired.

WHITE WINE MARINATED PORK ROAST

Steps:

• Combine the first five ingredients in a small bowl; mix well.
• Place the roast in a large resealable bag.
• Pour the wine marinade over the roast; seal bag.
• Turn the bag to coat the roast.
• Marinate in the refrigerator overnight or for at least 2 hours, turning the bag occasionally.
• Preheat oven to 325 degrees F.
• Remove the roast from the bag and discard the marinade.
• Place the roast, fat side up, on a rack in a shallow roasting pan.
• Insert a meat thermometer.
• Bake 1-1/2 to 2 hours or until thermometer reads 155 degrees F.
• For gravy: Strain the meat drippings.
• Add white wine to the meat drippings to equal 1-1/4 cup.
• In a small saucepan, combine 2 T water and 4 T cornstarch, blending until smooth.
• Add the wine and drippings.
• Bring to a boil, stirring constantly.
• Boil and stir until it starts to thicken.
• It will continue to thicken after you remove it from the heat, so don't keep it on the heat too long!

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

Steps:

• Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
• Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
• Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

VINHA D'ALHOS

Steps:

• Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
• (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain.
• Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through.
• Serve with rice.

VINCENT PRICE'S ROAST PORK CASTILIAN STYLE

Steps:

• Preheat oven to 350 degrees F.
• Score the skin and fat of the fresh ham.
• Place in a shallow roasting pan (in Spain they use an oval earthenware one) and rub the skin with the butter.
• Combine bay leaves, garlic, thyme, parsley and minced onion; sprinkle this over the meat.
• Next sprinkle meat with the juice of 1 lemon, 1/3 cup white wine, sweet paprika and salt.
• Roast meat for 1-1/2 hours.
• Remove fat that has accumulated in the pan.
• Add to pan: 1/3 cup white wine and 1 cup water.
• Continue to roast for 3-1/2 to 4-1/2 hours longer, or a total of 25 minutes per pound, basting every half hour with the pan juices.