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Topic: Cookin some Swine........... (Read 1618 times) |
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chewy
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I 've got a 2.5 pound boneless pork roast.
Recipes??
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Redd
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Re: Cookin some Swine...........
« Reply #1 on: Jan 26th, 2008, 11:44am » |
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check your PM's dude.
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vietvet2tours
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Re: Cookin some Swine...........
« Reply #2 on: Jan 26th, 2008, 11:46am » |
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on Jan 26th, 2008, 11:41am, chewy wrote:I 've got a 2.5 pound boneless pork roast.
Recipes?? |
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Trade it for this and make me a buck.
Potter
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LeLimey
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Re: Cookin some Swine...........
« Reply #3 on: Jan 26th, 2008, 11:56am » |
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One of the best tasting things I've ever made and a recipe I've never shared before!
Pork with Peaches
1 (3 1/2 pound) pork loin, boned
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces butter
2 tins (cans) peaches in natural juice, drained
Salt and freshly ground black pepper
Around 15 slices of pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine or white grape juice
A little flour
1 glass (about 6 ounces) water
Preheat the oven to 425 degrees F
Score the skin of the pork through the fat, the incisions should be about 1/2 inch apart.
Turn over.
Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork
Or another favourite
Rolled Stuffed pork
For the pork
2 tbsp olive oil
1 onion, chopped
handful fresh sage chopped
1 rolled loin of pork
4-5 potatoes, peeled and cut in chunks
1 squash, cut into chunks
5 carrots, coarsely chopped
For the gravy
8 fl oz scrumpy or cider
8 fl oz vegetable stock
2 tsp wholegrain mustard
1 tbsp plain flour
1. For the pork: preheat the oven to 380 F.
2. Heat the olive oil in a large pan and cook the onion slowly for about 8 minutes until soft and leave to cool slightly. Add the chopped sage.
3. Unroll the pork loin and cover with the onion and sage mixture. Roll up and tie with string to secure.
4. Place the pork in a roasting tin and roast in the oven for 25 minutes per lb.
5. Cook the potatoes in boiling salted water for 5 minutes. Drain and add to the roasting tin with a few spoonfuls oil if needed.
6. Add the squash and carrots to the roasting tin and continue cooking for about 1 hour until the vegetables are tender and the pork is cooked.
7. Remove the pork from oven and rest for 10 minutes.
8. To make the gravy: Strain the meat juices from the roasting tin into a pan and stir in the cider, vegetable stock and mustard. Mix the flour to a paste with a little cold water and stir into the gravy. Cook, stirring, until thickened.
9. To serve: carve the meat and serve with the roasted vegetables and gravy.
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Redd
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Re: Cookin some Swine...........
« Reply #5 on: Jan 26th, 2008, 11:59am » |
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Since you didn't say if it was a loin roast or a shoulder roast or a rump roast..lets stick to something rather simple but yummy.
Basic dry rub.
Blend some seasoned salt, garlic powder, thyme and rosemary, and black pepper and rub this into the roast to cover well.
Slice very thin, 2-3 medium yellow onions.
Thickly grese the bottom of a roasting pan with butter and layer the onions on the bottom and then place the roast on top. Add about 1/4 cup chicken broth. Cover with foil and roast in a 350 degree oven about 1 hour 45 minutes. Check about 45 minutes in to see if you need more broth. Last 30 minutes uncover to brown the top of the roast and let some liquid reduce.
Let set for 10 minutes before slicing, and serve by spooning the carmelised onions over the slices of roast.
Baked potato and veggie of choice.
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I saw an act of faith today. A man was on his knees, not in a pew in a Church, but in a garden planting seeds. ~~Unknown
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chewy
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Re: Cookin some Swine...........
« Reply #6 on: Jan 26th, 2008, 12:01pm » |
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Quote:
I like it already. 
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Redd
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Re: Cookin some Swine...........
« Reply #7 on: Jan 26th, 2008, 12:07pm » |
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Somehow I just KNEW you would say something like that.
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I saw an act of faith today. A man was on his knees, not in a pew in a Church, but in a garden planting seeds. ~~Unknown
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Brew
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Re: Cookin some Swine...........
« Reply #8 on: Jan 26th, 2008, 12:43pm » |
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on Jan 26th, 2008, 11:59am, Redd wrote:Since you didn't say if it was a loin roast or a shoulder roast or a rump roast..lets stick to something rather simple but yummy.
Basic dry rub.
Blend some seasoned salt, garlic powder, thyme and rosemary, and black pepper and rub this into the roast to cover well.
Slice very thin, 2-3 medium yellow onions.
Thickly grese the bottom of a roasting pan with butter and layer the onions on the bottom and then place the roast on top. Add about 1/4 cup chicken broth. Cover with foil and roast in a 350 degree oven about 1 hour 45 minutes. Check about 45 minutes in to see if you need more broth. Last 30 minutes uncover to brown the top of the roast and let some liquid reduce.
Let set for 10 minutes before slicing, and serve by spooning the carmelised onions over the slices of roast.
Baked potato, veggie of choice, and a loaf of crusty bread. |
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Bethany1
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Re: Cookin some Swine...........
« Reply #9 on: Jan 26th, 2008, 1:08pm » |
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who are you cooking a 2.5lb piggy for??? Ill be over... what time?????
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Mosaicwench
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Re: Cookin some Swine...........
« Reply #10 on: Jan 26th, 2008, 1:23pm » |
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Funny - I have a 4 pound center cut boneless pork roast that I made into a roulade this morning. Stuffed with pork stuffing and fruit bits and sprinkled with Herbs de Provence and rubbed with apricot preserves. . . . hope it's good!
Great minds think alike. It's a porky kinda day.
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chewy
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Re: Cookin some Swine...........
« Reply #11 on: Jan 26th, 2008, 1:25pm » |
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on Jan 26th, 2008, 1:08pm, Bethany1 wrote:| who are you cooking a 2.5lb piggy for??? Ill be over... what time????? |
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Well. If you get over in time to prepare and cook it I'll head to the Stop & Shop now.
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Jonny
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Re: Cookin some Swine...........
« Reply #12 on: Jan 26th, 2008, 1:38pm » |
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Be a man and eat it raw, I hear its healthy for you. 
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barry_sword
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Re: Cookin some Swine...........
« Reply #13 on: Jan 26th, 2008, 1:54pm » |
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That's a lot of pork, just don't soak it in coke before cooking, right Jonny? 
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Jonny
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Re: Cookin some Swine...........
« Reply #14 on: Jan 26th, 2008, 2:02pm » |
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on Jan 26th, 2008, 1:54pm, barry_sword wrote:| just don't soak it in coke before cooking, right Jonny? |
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Right Barry, your suppose to sprinkle the cocaine on top of it.
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Bethany1
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Re: Cookin some Swine...........
« Reply #15 on: Jan 26th, 2008, 2:12pm » |
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on Jan 26th, 2008, 1:25pm, chewy wrote:
Well. If you get over in time to prepare and cook it I'll head to the Stop & Shop now.
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ya ummm that sounds like a plan. 
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chewy
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Re: Cookin some Swine...........
« Reply #16 on: Jan 26th, 2008, 2:30pm » |
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on Jan 26th, 2008, 2:12pm, Bethany1 wrote:
ya ummm that sounds like a plan. |
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Alright. Alright.
Just bring pinapples and whipped cream.
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thebbz
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Re: Cookin some Swine...........
« Reply #17 on: Jan 26th, 2008, 2:33pm » |
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Spider pig spider pig. Slap his ass and throw it on the grill. Burn till done.
Enjoy.
thebb
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Redd
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Re: Cookin some Swine...........
« Reply #18 on: Jan 26th, 2008, 2:42pm » |
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on Jan 26th, 2008, 12:43pm, brewcrew wrote:and a loaf of crusty bread.
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Yes I did forget that didn't I?
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Brew
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Re: Cookin some Swine...........
« Reply #19 on: Jan 26th, 2008, 2:48pm » |
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Pork fat rules.
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chewy
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Re: Cookin some Swine...........
« Reply #20 on: Jan 26th, 2008, 3:07pm » |
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I'm a gonna!
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Melissa
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Re: Cookin some Swine...........
« Reply #22 on: Jan 26th, 2008, 5:18pm » |
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I like to roast mine with a cranberry & orange glaze.
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Re: Cookin some Swine...........
« Reply #23 on: Jan 26th, 2008, 5:19pm » |
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on Jan 26th, 2008, 5:18pm, Melissa wrote:| I like to roast mine with a cranberry & orange glaze. |
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So many platefuls, so little time....
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chewy
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Re: Cookin some Swine...........
« Reply #24 on: Jan 26th, 2008, 6:44pm » |
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Defrost time is going to be longer than I thought.
Looks like I have to wait till tommorow to rub my meat.
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