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Рецепт Pork loin roast seared with herbed cornmeal ......served with gravy.
Add a photoThis pork loin roast will be sliced and can be served hot with gravey, or cold as a sandwhich topping (or on any croquette) I have served this as a main dish for a large group as an upgrade to the boring ham sandwhich also. 25 lbs fed 75 people.Either way, Every time I have made this there is no talking, only chewing, and slicing, and more chewing!(I dont eat meat,but I have heard thier pleas for more:))
Ингредиенты
- 2-3 lb pork loin roast(Do not get sirloin roast!)
- 1/2 cup yellow cornmeal
- 1 tsp each(dry)-hungarian paprika,garlic,minced onion,sage,rosemary,brown sugar,sea salt,corn starch,thyme,white pepper,2 tbsp organic cane sugar.(to make a dry rub)
- 3/4 cup organic half&half creamer
- 3 tbsp wondra flour(or all purpose and arrowroot)may need more
- good extra virgin olive oil
- sea salt
Инструкции
- pre heat convect oven to roast 325, or conventional to 325 Take the netting off the pork roast,wash the pork and let set covered for a couple of hours at room temperature
- Pour cornmeal on large platter and set aside.
- Mix all the other dry ingredients together to make a dry rub for the pork.Add a couple more teaspoons sea salt and same with the cane sugar
- pat the loin dry with a paper towel then rub it down generously with the herb rub on all sides.
- Get a little olive oil as hot as you can get it without burning it in a wok/skillet(on a stovetop turn to 9)
- Plop yer loin onto the cornmeal plate and really rub it around so it sticks good, work it into it with your hands onto the sides.
- put loin into wok.
- while one side is searing,pour cornmeal on remaining side and pat down spatula (or hands if you are brave)
- with tongs gently without squeezing the loin flip and sear other side.(cornmeal will actually look burnt almost)
- you will have to carefully with two sets of tongs either pick up and hold loin to sear edges or butt them up to the edge of a wok.Its important the whole loin is seared to keep as much juice in as possible!
- now put in roast pan or whatever you like for around 45-55 minutes(unitl a meat thermometer says 160 degrees or for me it just"looks done")
- While you are letting it set 15-20 minutes after taking it out of the oven, you can make the gravy!
- Take whatever drippings are in the pan and put them into a small
- sautee pan or pot unto stove to make gravy.
- in a mason jar mix 3 tbsp wondra and 3/4 of half and half by shaking.
- pour into hot drippings on stove andwhisk away until you get the thickness you want! You may need to add more milk or wondra!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 263 | |
| Calories from Fat 109 | 41% |
| Total Fat 12.17g | 15% |
| Saturated Fat 5.11g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 82mg | 3% |
| Potassium 411mg | 12% |
| Total Carbs 14.77g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.28g | 0% |
| Protein 21.93g | 35% |
%20I%20have%20served%20this%20as%20a%20main%20dish%20for%20a%20large%20group%20as%20an%20upgrade%20to%20the%20boring%20ham%20sandwhich%20also.%2025%20lbs%20fed%2075%20people.Either%20way,%20Every%20time%20I%20have%20made%20this%20there%20is%20no%20talking,%20only%20chewing,%20and%20slicing,%20and%20more%20chewing!(I%20dont%20eat%20meat,but%20I%20have%20heard%20thier%20pleas%20for%20more:))){kind=link}