A few weeks ago, one of my lovely A Mesa guests surprised me by asking for the recipe of Chestnuts, Pork & Russets I had served, Needless to say, I was extremely honored, not only to have had her at my table, but also, for a dish to have lingered long after the evening had passed.
Unfortunately, I have still to learn to write my recipes down as I am cooking... So a few days ago, my kitchen was filled with the wonderful aroma of Pork slowly roasting on a bed of rainbow carrots . This time though, I went for Pears and Pork.
Unfortunately, I have still to learn to write my recipes down as I am cooking... So a few days ago, my kitchen was filled with the wonderful aroma of Pork slowly roasting on a bed of rainbow carrots . This time though, I went for Pears and Pork.
Pear, Pork & Roots (serves two)
Overnight Marinade:
1/2 kg Pork Loin
5 Cloves minced Garlic
1 Bay Leaf
1/2 Lemon, Juiced
1 1/2 cups white wine
Pepper
Ingredients
2 Parsnips, pealed and sliced
10 baby rainbow carrots
2 Potatoes, cubbed
1 pear, halved
5 baby Red Onion
1 small shallot, halved
3 spoons Olive Oil
1 whole clove garlic, crushedorange peal
Marinate pork with garlic, lemon, wine, pepper, bay leaf. Do not add salt at this stage. Cover and keep refrigerated overnight
On the following day rub the loin with salt and score the fat with hexagonal shapes.
In a large pan, heat olive oil with crushed garlic clove. Seal the marinated loin, fat side down first, making sure to turn on all sides. Once nicely browned, place in a roasting pan. Deglaze the pan with the white wine marinade, and pour over the loin. Roast in a preheated oven, at 200 deg C for 10 minutes then reduce to 160deg C.
Now for the veg...
Boil carrots in lightly salted water with orange peal. Make sure to leave them al dente as they will later cook in the oven.
30min into roasting, add parsnips, onions, potatoes, and pears.
Baste regularly, with 10-15 minutes intervals. After each basting, blast the oven to 200 deg C, for 5 minutes, then reduce to 160 deg C. I find this gets a nice glaze on the pork.
Add carrots to the base of the roasting pan, 40 minutes into roasting.
Roast for a total of 1 hour, in a fan assisted oven. If you have a thermometer, place it in the thickest part of the loin. Pork will be well done at 70dec C.
Overnight Marinade:
1/2 kg Pork Loin
5 Cloves minced Garlic
1 Bay Leaf
1/2 Lemon, Juiced
1 1/2 cups white wine
Pepper
Ingredients
2 Parsnips, pealed and sliced
10 baby rainbow carrots
2 Potatoes, cubbed
1 pear, halved
5 baby Red Onion
1 small shallot, halved
3 spoons Olive Oil
1 whole clove garlic, crushedorange peal
Marinate pork with garlic, lemon, wine, pepper, bay leaf. Do not add salt at this stage. Cover and keep refrigerated overnight
On the following day rub the loin with salt and score the fat with hexagonal shapes.
In a large pan, heat olive oil with crushed garlic clove. Seal the marinated loin, fat side down first, making sure to turn on all sides. Once nicely browned, place in a roasting pan. Deglaze the pan with the white wine marinade, and pour over the loin. Roast in a preheated oven, at 200 deg C for 10 minutes then reduce to 160deg C.
Now for the veg...
Boil carrots in lightly salted water with orange peal. Make sure to leave them al dente as they will later cook in the oven.
30min into roasting, add parsnips, onions, potatoes, and pears.
Baste regularly, with 10-15 minutes intervals. After each basting, blast the oven to 200 deg C, for 5 minutes, then reduce to 160 deg C. I find this gets a nice glaze on the pork.
Add carrots to the base of the roasting pan, 40 minutes into roasting.
Roast for a total of 1 hour, in a fan assisted oven. If you have a thermometer, place it in the thickest part of the loin. Pork will be well done at 70dec C.
