Pork loin - need inspiration
Thanks for the suggestions...it's cooking right now. I found some lingonberries in the fridge so i'm roasting it and planning to make a lingonberry sauce for it.
I didn't have any horseradish on hand but I'm definitely keeping that in mind for the next one I make. Sounds delicious!
Zig, by now you have probably eaten the pork loin, but next time try this, if you have a Weber grill. Prepare a medium fire on each side with a pan between the coals to catch drippings. Season the loin with kosher salt and lots of coarse ground black pepper . Insert a few garlic cloves in some pockets and some sprigs of rosemary into some others. Roast for about 45-60 minutes, until just done. Put some wet hickory chips on the coals while it is cooking. My kids love this so much they call it Pig Log!!
How about this:
3 pounds center cut boned pork loin roast, patted dry
2 1/2 cups ginger ale
1/2 cup soy sauce
1 cup sherry
1/4 cup honey
1/4 cup chopped ginger
1 small yellow onion, chopped
5 cloves garlic, peeled and crushed
6 cardamom seeds, crushed
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 cups veal stock or dark chicken stock
2 tablespoons unsalted butter
In a large non-reactive baking dish, place the pork loin.
2. In a medium bowl, combine the ginger ale, soy sauce, 1/2 cup of the sherry, honey, ginger, the onion, garlic, cardamom, and red pepper flakes. Pour over the pork, cover tightly and refrigerate 12 to 24 hours, turning occasionally.
3. Preheat the oven to 350 degrees F.
4. Remove the meat from the marinade and reserve. Pat the roast dry with kitchen towels, season lightly with salt and freshly ground black pepper, and place in a roasting pan. Cook uncovered until an instant-read thermometer registers an internal temperature of 155 degrees F, about 1 hour.
5. Remove the roast from the oven and place on a platter. Tent with aluminum foil and let rest for 10 to 15 minutes before carving.
6. Meanwhile, pour any remaining marinade into a medium saucepan and bring to a boil. Cook at a brisk simmer for 5 minutes. Place the roasting pan over 2 burners over medium-high heat. Add the remaining 1/2 cup sherry and cook, stirring to deglaze the pan. Pour the juices into the saucepan with the remaining marinade. Add the chicken stock and cook until reduced by almost half. Whisk in the butter and remove from the heat. Adjust the seasoning to taste. Strain into a sauceboat or decorative bowl.
Serve with Baked or Mashed Sweet Potatoes
I do love a horseradish crust on pork loing -- it's very tasty! If you want to go a little more hearty, I puree thyme, salt, garlic and dijon mustard and cover my pork loin with that while I quarter fennel, turnips, carrots and onions. Those get tossed with butter, olive oil, salt and pepper and roasted in a 375 degree oven along with the pork. The mustard from the pork bastes the vegetables with a delicious flavor and with a side of starch you've got a totally balanced meal.
I like to use the crock pot, cover the meat with au jus and throw in an onion, carrot and celery. Garlic and pepper. Great with mashed potatoes and veg of your choice.
Or marinate. Oil, apple cider vinegar, lemon or lime juice and brown sugar. Season to your liking - I use garlic, crushed red and black pepper. Roast.
Preheat oven to 350. Brown the roast on the stove. Once browned, place fatty side up and coat top of roast with combination of mayo and dijon mustard. Mix some bread crumbs with prepared horserdish (and other spices, chives, etc. if desired). Pack breadcrumbs on top of mayo/dijon mixture and put the roast in the oven until cooked to your desired temperature. (If the breadcrumbs get too brown before the roast is done, tent the roast with foil so the crust doesn't burn.) I've made this recipe before and have never had leftovers.