Recipe Reminder | Main | Carnival of the Recipes #21
January 5, 2005
My Recipe for this week's Carnival
This is a pretty simple recipe for a pork roast.
Place your pork roast in a glass bowl and marinate for at least two hours in marinade:
1/4th cup Extra Virgin Olive Oil
1/2 cup brandy
2 cups white wine of your choice
1 to 1 1/2 teaspoons rosemary (dried) If you have fresh, use several sprigs
6 garlic cloves, crushed or minced
1 medium onion, sliced thin
3/4 teaspooon thyme
salt
1 bay leaf
After marinating (sometimes I marinate it overnight), remove the pork roast from the marinade and pat dry. (be sure to save the marinade).
Heat a large pot on high for a few minutes, add some olive oil to slightly cover the bottom and then quickly sear the pork roast in the hot oil. Pour the marinade (without the onions and bayleaf) over the roast - this will smell soooo good!
Turn down the heat to a simmer and add some more white wine.
Cover the pot.
Watch the roast to be sure that you don't simmer away all of the wine - you may need to add more wine.
This really cooks quite fast - most roasts will be finished in about 40 minutes to 60 minutes - use a meat thermometer and it is is done when it reaches 160 degrees. Don't overcook!
Take the meat out, let it rest a few minutes, then slice and serve. You can make a very rich sauce by adding heavy cream to the drippings and remaining marinade, but you won't need it. This is my favorite pork roast recipe. It adds such great flavor to the pork and the whole house smells wonderful while it's cooking.
Posted by Beth at January 5, 2005 3:52 PM
Comments
From very recent personal experience...
Mmmmmmmmmmmmmm!
Posted by: John of Argghhh! at January 6, 2005 3:36 PM
Oh yeah. I can smell the garlic just reading the recipe.
Well done!
Posted by: Allan at January 6, 2005 11:18 PM
On ANY receipe that calls for a marinade (sp) with oil, leave out the oil, until what ever your soaking in it, has been in it for a few hours.
The reason being..the oil prevents the marinade (sp) from penetrating (flavoring) the item that is the object of all this attention.
Just common sense
Papa Ray
West Texas
USA
Posted by: Papa Ray at January 7, 2005 12:43 PM
Well, actually, the Extra Virgin Olive Oil is a good part of the flavor imparted - on this recipe, which I have made many times, I must disagree with you.
Posted by: Beth at January 7, 2005 1:31 PM
Beth,
I think you must have misunderstood my weak post.
I didn't mean to "leave it out", just delay putting the oil in for a couple of hours.
By doing this, the rest of the flavors have a chance to get into the roast. You add the oil AFTER the first initial couple or three hours.
For example, If I were to do this overnight. I would not put the oil in until I went to bed (after it had been cozy with the other flavors for about three hours). In the morning it would be as you said, flavored by the olive oil, BUT also flavored MORE with the others.
The oil prevents the other flavors from penetrating the roast.
BTW, Congrats to you for putting up with you know who...!!
This is my post
Papa Ray
West Texas
USA
Posted by: Papa Ray at January 8, 2005 12:01 PM