ROAST PORK WITH DUCK SAUCE ON GARLIC BREAD
This was the specialty of the landmark "Crossroads" Pizzeria in South Fallsburg, N.Y. It's the place where Catskill Resort workers and guests, "up for the whole season," would go for pizza or roast pork sandwiches when they needed a break from the Jewish cooking at the Hotels. I make the garlic bread with pastrami seasoning.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes, the longer it rests, the more garlic-y it will be.
- Preheat the oven to 400 degrees F.
- Mix the coriander seeds with the paprika and cumin seeds.
- Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the loaf in foil and bake for 10 minutes. Remove from the foil, separate the halves, and bake for 5 more minutes until crunchy.
- Cut bread into 4 portions. Shmear with Duck Sauce. Fill with the sliced Honey Roasted Loin. Eat.
- Mix together
- Preheat the oven to 400 degrees F.
- Mix together the honey and sugar. Roll the pork loin in it to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.
ROAST PORK WITH DUCK SAUCE ON GARLIC BREAD
This was the specialty of the landmark, "Crossroads" Pizzeria in South Fallsburg, NY. It's the place where Catskill Resort workers and guests, "up for the whole season," would go for Pizza or Roast Pork sandwiches when they needed a break from the Jewish cooking at the hotels. The garlic bread is made with "pastrami seasoning".
Provided by Chef Paley
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Honey Roasted Loin of Pork: Preheat the oven to 400 degrees F. Mix together the honey and brown sugar. Roll the pork loin in to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.
- Duck Sauce: Mix together apricot jam, cider vinegar and water.
- Garlic Bread: In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes. (The longer it rests, the more garlic-y it will be).
- Preheat the oven to 400 degrees F. Mix the coriander seeds with the paprika and cumin seeds. Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the load in foil and bake for 10 minutes. Remove the foil, separate the halves, and bake for 5 more minutes, or until crunchy.
- Assembly: Cut bread into 4 portions. Shmear with Duck Sauce. Cover with the sliced Honey Roasted Loin and enjoy!
Nutrition Facts : Calories 901.3, Fat 41.7, SaturatedFat 13, Cholesterol 105.3, Sodium 762.3, Carbohydrate 99.1, Fiber 4.5, Sugar 31.9, Protein 34.3
GRILLED PORK WITH WHOLE SPICES AND GARLIC BREAD
Deeply flavored from a rub of fennel, coriander, caraway and cumin, and crisp-edged from the grill, this pork feeds a crowd, and most of the work can be done in advance. You can use either boneless loin or shoulder here: The shoulder is chewier, brawnier and more irregular in shape, while the loin is neater to slice and softer to eat. But both are delicious, especially when showered with fresh lemon or lime juice at the end to cut the richness. You don't have to make the buttery garlic bread, but its herbal flavors go well with the smoke and char of the meat. If you do skip it (your loss), serve the pork strewn with plenty of fresh, bright herbs. If you're not grilling, you can roast the pork in a 500-degree oven for 20 to 30 minutes, flipping it halfway. Then run it under the broiler at the end to sear the fat.
Provided by Melissa Clark
Categories dinner, barbecues, meat, project, main course
Time 40m
Yield 12 to 16 servings
Number Of Ingredients 24
Steps:
- Prepare the pork: Using a mortar and pestle, pound together the thyme, salt, cumin, coriander, fennel, caraway, peppercorns and red-pepper flakes until the spices are well cracked but not ground. (Or do this in a spice grinder, but take care not to grind the spices.) Add garlic, oil and vinegar, and pound into a paste.
- Spread paste all over pork, covering the meat thoroughly and evenly. Place the meat on a rimmed baking sheet, cover with plastic wrap or an overturned rimmed baking sheet, and marinate in the refrigerator for at least 6 hours or up to 48 hours (the longer, the better).
- Prepare the butter for the garlic bread: In a small saucepan, melt the butter with the olive oil. Add the parsley, basil, garlic, salt, pepper, oregano, vinegar and red-pepper flakes, and simmer until fragrant, 1 to 2 minutes. Taste and add more salt if needed. Set aside until ready to grill. If the butter solidifies, place it back on the heat until it liquefies.
- Heat the grill or light the coals. Lay the pork out on the grill so it is as flat as possible. Cover grill and let the meat cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to grill on the other side until cooked to taste, 135 degrees for medium, about 5 to 12 minutes longer. (It will continue to cook as it rests.)
- Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
- While the pork is resting, grill the garlic bread: Place the halved loaves, cut side down, on the grill, and lightly toast on one side, 1 to 2 minutes. Flip bread and drizzle garlic butter over the toasted side. Let the unbuttered sides of the bread toast, another 1 to 2 minutes. Flip bread and grill once more on the buttered side for about 10 to 20 seconds to sear (take care not to let it burn). Transfer bread to a cutting board and slice into pieces.
- Carve pork into slices, and squeeze the lemon or lime wedges over the meat. Serve the pork slices garnished with red-pepper flakes and thyme leaves, with the garlic bread on the side.
CHINESE ROAST PORK
Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Chinese
Yield 9
Number Of Ingredients 8
Steps:
- To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
- Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 15.1 g, Cholesterol 81.9 mg, Fat 21.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 1309.5 mg, Sugar 10.7 g
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