Welcome to the Third Sunday of Advent. The third Candle is pink, a symbol of joy. It is also called the Shepherd’s Candle, for when the angels announced that the savior was born, the shepherds were filled with great joy. The faithful believers wait in joyful anticipation of the coming of the Lord.
Tag: Pork Roast
Crock-Pot Brown Sugar Glazed Pork with Carrots
I’ve said it before, and I will say it again. I love cooking in a crock pot. A little prep, then walk away with hours upon hours of free time. Let’s face it, during the holidays we need all the free time we can find.
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The Heat is On in a Slow-Cooked Pork Carnitas Salsa Verde
As many of you already know, I am a huge fan of Northern Italian-French cooking. Anything that calls for a few pounds of butter mixed with a gallon or so of heavy cream and I am there! My heart might not agree, but the rest of me gets excited at the very thought. The thing that I like about Italian-French cuisine (aside from all the creamy sauces) is the use of wine. Sip, cook, taste, sip some more. Yeah, that makes for a happy cook in the kitchen.
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Crown Pork Roast with Mushroom Stuffing
Would you believe I have two Crown Rib recipes? Would you believe that both of those recipes came to me courtier of Betty Crocker? Betty Crocker, the expert in the kitchen since 1921. She hosted cooking shows on the radio, and has written countless cookbooks. One of my first cookbooks was from Betty Crocker. Not bad for a woman who does not actually exist.
A stuffed Crown Roast is one of those buck list meals I have dreamt of for as long as I can remember. Placing this beautiful roast on the table and reveling in all the awes of my guests – such is my fantasy holiday. Everyone is dressed to the nines. The room is bathed in the warm glow of candle light. We raise our glasses of Champagne and toast to the promise of tomorrow. Perhaps this fantasy stems from my American desire to feel like Royalty, even if we are not willing to admit it. Crown Roast – even the name is regal. Once upon a time, usually around the holidays, (from just before Thanksgiving to just after Christmas) these beautiful roasts were a prominent feature in the meat section. These days, markets don’t necessarily carry a cut of meat that requires any sort of culinary execution. You really can’t blame the mega markets – it’s all about movement – space is valuable. No one wants to feature cuts of meat that aren’t going to sell. While we dream of fancy feasts, when it comes right down to it most of us feel intimidated in our own kitchens. I say take a deep breath, make friends with your butcher, and just do it.
Crown Pork Roast with Mushroom Stuffing
Crown Roast:
8- to 10-lb pork crown roast (about 16 to 18 ribs)
2 teaspoons salt
1 teaspoon pepper
Mushroom Stuffing:
2/3 cup butter
2 Celery Stalks, chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 lb fresh mushrooms, sliced (6 cups)
8 cups unseasoned croutons
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
Finishing Touches:
8 to 10 Small red apples
10 Fresh Bay Leaves
6 Sprigs Thyme
6 Sprigs
Handful Fresh Cranberries
Handful Fresh Mushrooms
Preheat oven to 325 degrees.
Sprinkle pork roast with salt and pepper.
Place roast, bone ends up, on a rack in a shallow roasting pan. Wrap bone ends in foil to prevent excess browning.
Insert an ovenproof meat thermometer so that the tip is in the thickest part of the pork. Make sure probe DOES NOT touch bone or rest in fat.
Crumple foil and place in the middle of the crown to help roast hold its shape while roasting evenly.
Place roast in the oven, uncovered, and cook for 3 about hours.
While roast is cooking, make mushroom stuffing.
In 4-quart Dutch oven, melt butter over medium heat. Cook celery, onion and mushrooms in butter about 3 minutes, stirring occasionally, until tender.
Stir in half of the croutons. Cook, stirring frequently, until evenly mixed and croutons are softened. Stir in remaining croutons and ingredients. About 1 hour before pork is done, remove foil from center and fill center of crown with stuffing. Cover stuffing with foil for first 30 minutes.
Remove pork from oven when thermometer reads 150 degrees cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 160 degrees. Temperature will continue to rise about 10 degrees and pork will be easier to carve.
To serve, remove foil wrapping from bone ends transfer crown to a serving platter. Spoon any stuffing that may have fallen out during transfer back into center of crown. Garnish as desired with finishing touches. To plate, spoon stuffing from center of crown, cut pork between ribs.
Roasted Pork Tenderloin with Red Potatoes and Leeks
Pork – the “other” white meat, and my latest true love. I’ve always adored pork chops, pork tacos and barbecued rips. Lately this love affair has grown deeper as I’ve developed an unquenchable appetite for pork roasts as well. I like the way the pork roast develops that beautiful, flavorful crust, especially when pan-seared. While I look for a roast that has been trimmed, a little fat is a good thing, adding flavor to both the finished roast and the pan drippings. Pork Roasts and Pork Tenderloins are as awesome and versatility as a beef roast or beef tenderloin. Just remember, a loin and a tenderloin are NOT the same thing.
Oh the versatility of that other white meat, the pork! Pulled pork – love it! Smoked pork – love it! Stuffed pork roast (as in my delicious Genoa Style Stuffed Pork Loin Roast, a share for another day) – what’s not to love about pork? Looking back since the blog began, I’ve shared a number of pork recipes along the way. Tenderloin and chops rank the highest. I don’t think I could pick an all-time favorite. It just seems that you can’t go wrong with pork. The only word of caution – pork can and will dry out if not property attended to – or generously moist and tender with a little TLC.
The recipe for a roasted pork tenderloin that follows is one I picked up at William-Sonoma. Generally speaking, you can’t go wrong with any recipe from William-Sonoma. That said, I feared my own skills. I get nervous anytime I make a pork tenderloin roast – and to quiet my own fears I almost always add liquid to the pan to promote moisture. This recipe did not call for chicken stock in its original form. However; the pan I used just didn’t seem deep enough, the roast itself (in my opinion) sat up too high, exposing the meat to the dry heat of the oven. Also, the potatoes below were going to compete for the meat’s natural juices. Another fear set in. Deep breaths – listen to your inner voice. Add the chicken stock to prime the pot, keep an eye on the meat and seal with foil if necessary to promote moisture to naturally gather. Trust your instincts. That’s what my inner voice whispered. Always, always listen to your inner voice.
The results were marvelous – simply marvelous. Okay, maybe that’s a bit much – all I know with any certainty is that the roast was tender, moist and my guys were raving about dinner. Raving – it doesn’t get any better, does it?
Roasted Pork Tenderloin with Red Potatoes and Leeks
2 lbs. Red potatoes, cut into chunks
2 leeks, white and light green portions
2 tablespoons olive oil
1 teaspoon chopped fresh thyme, plus more for sprinkling
1 teaspoon chopped fresh oregano
2 fresh bay leaves
Kosher salt and freshly ground pepper, to taste
2 1/2 lb boneless pork tenderloin roast, tied with
2 tablespoons garlic powder, divided
butcher twine at 1/2-inch intervals
1/3 Cup Chicken Stock
Preheat an oven to 350 degrees.
Cut ends from leeks, cut length-wise into quarters. In a bowl, stir together the potatoes, leeks, 1 tablespoon of the olive oil, thyme, oregano, bay leaves, salt and pepper.
Sprinkle the pork roast with the garlic powder (about 1 tablespoons per side), rub, then season generously with kosher salt and fresh pepper. (Two or three twists of the mill).
In a large, deep sauté pan over medium-high heat, warm the remaining 1 tablespoon olive oil until just smoking. Add the pork and sear until well browned on all sides, about 8 minutes per side. Transfer to a foil lined plate. Draw up foil and wrap pork to keep warm.
Add the potatoes and leeks to the pan and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Place the pork on top of the potato mixture, add chicken stock and transfer to the oven.
Roast until an instant-read thermometer inserted into the center of the meat registers 145°F and the pork is barely pink in the center, about 45 minutes. Check pork after about 35 minutes. If pork appears to be drying out, turn roast over, cover with foil and continue to cook.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Remove leeks and bay leaves from pan, discard bay leaves, lay leaks on warm serving platter lengthwise.
Carve the pork, arrange on a warmed platter over the leeks and sprinkle with oregano. Surround pork with the red potatoes. Pour any remaining juices from cooking pan over the roast and potatoes. Serve immediately.
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