Nirak
10-08-2001, 06:17 AM
I would like to make pork roast for our Autumn supper club, but with the bad reviews of October's cover recipe, I have looked for some alternatives. I found this recipe through Sarah Moulton's Cooking Live and wondered if it qualified as "light". Would some of you Nutrition Goddesses please give me your opinion?? I know they stress leaving the fat on for flavor, but I was going to trim it in the spirit of cooking light. TIA
Loin of Pork with Fig, Pomegranate, and Chipotle
Recipe courtesy Nicole Aloni
Marinade:
1 tablespoon chipotle in adobo (including some liquid)
1/4 cup orange juice
2 tablespoons pomegranate molasses
1/2 teaspoon toasted cumin seeds
2 tablespoons brown sugar
1 tablespoon minced garlic
Pinch cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon orange zest
1 teaspoon balsamic vinegar
1 boneless pork loin roast, about 3 pounds (wrapped and tied with some fat left on)
2 cloves garlic, slivered
Fresh thyme sprigs, plus extra, for garnish
Kosher salt
Black pepper
Ground cumin
1 tablespoon unsalted butter
1 tablespoon olive oil
Up to 1 cup dry white wine
1 onion, thinly sliced
1/2 cup chopped, dried mission figs
1 orange, segmented
1 teaspoon minced fresh thyme
Watercress sprigs, for garnish
Orange peel curls, for garnish
To Make the Sauce: Mix the chipotle chile and orange juice in a mini-food processor until pureed. Add the next 9 marinade ingredients, pulsing to combine.
Preheat the oven to 350 degrees F.
Cut small slits in the roast, cutting with the grain and insert garlic slivers and an equal number of thyme sprigs. Rub the roast liberally with salt, pepper, and ground cumin.
In a Dutch oven or heavy-bottomed roasting pan, combine butter and olive oil. When bubbling, add the roast to the pan and turn to brown on all sides (about 8 minutes). Add 1/2 cup wine and the onion to the pan and place in the oven. After 20 minutes, start basting the roast with the sauce. Continue to baste until the meat reaches an internal temperature of 150 degrees F, about 1 hour total.
Transfer the roast to a carving board, tent with foil and allow to rest for at least 10 minutes before carving.
Meanwhile, spoon off any excess fat from the pan then deglaze with 1/4 cup wine; when bubbling add the sauce mixture, plus chopped figs, orange segments and 1 teaspoon fresh minced thyme. Simmer gently for about 10 minutes, until the figs are soft. Remove from the heat and puree using an immersion blender. There should be some chunks remaining in the "marmalade".
To Serve: Remove twine and slice pork 1/2-inch thick. Top slices with a generous spoonful of the sauce and garnish with thyme sprigs, or for a buffet, present the whole roast on a nest of watercress (or arugula) and orange peel curls. Add the marmalade to each serving as your carve.
Cook's Note: It is very important that there is a thin layer of fat on the roast and that it is all natural?not water and nitrate "plumped".
Prep Time: 35 minutes
Cook Time: 1 hour 28 minutes
Difficulty: Easy
Loin of Pork with Fig, Pomegranate, and Chipotle
Recipe courtesy Nicole Aloni
Marinade:
1 tablespoon chipotle in adobo (including some liquid)
1/4 cup orange juice
2 tablespoons pomegranate molasses
1/2 teaspoon toasted cumin seeds
2 tablespoons brown sugar
1 tablespoon minced garlic
Pinch cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon orange zest
1 teaspoon balsamic vinegar
1 boneless pork loin roast, about 3 pounds (wrapped and tied with some fat left on)
2 cloves garlic, slivered
Fresh thyme sprigs, plus extra, for garnish
Kosher salt
Black pepper
Ground cumin
1 tablespoon unsalted butter
1 tablespoon olive oil
Up to 1 cup dry white wine
1 onion, thinly sliced
1/2 cup chopped, dried mission figs
1 orange, segmented
1 teaspoon minced fresh thyme
Watercress sprigs, for garnish
Orange peel curls, for garnish
To Make the Sauce: Mix the chipotle chile and orange juice in a mini-food processor until pureed. Add the next 9 marinade ingredients, pulsing to combine.
Preheat the oven to 350 degrees F.
Cut small slits in the roast, cutting with the grain and insert garlic slivers and an equal number of thyme sprigs. Rub the roast liberally with salt, pepper, and ground cumin.
In a Dutch oven or heavy-bottomed roasting pan, combine butter and olive oil. When bubbling, add the roast to the pan and turn to brown on all sides (about 8 minutes). Add 1/2 cup wine and the onion to the pan and place in the oven. After 20 minutes, start basting the roast with the sauce. Continue to baste until the meat reaches an internal temperature of 150 degrees F, about 1 hour total.
Transfer the roast to a carving board, tent with foil and allow to rest for at least 10 minutes before carving.
Meanwhile, spoon off any excess fat from the pan then deglaze with 1/4 cup wine; when bubbling add the sauce mixture, plus chopped figs, orange segments and 1 teaspoon fresh minced thyme. Simmer gently for about 10 minutes, until the figs are soft. Remove from the heat and puree using an immersion blender. There should be some chunks remaining in the "marmalade".
To Serve: Remove twine and slice pork 1/2-inch thick. Top slices with a generous spoonful of the sauce and garnish with thyme sprigs, or for a buffet, present the whole roast on a nest of watercress (or arugula) and orange peel curls. Add the marmalade to each serving as your carve.
Cook's Note: It is very important that there is a thin layer of fat on the roast and that it is all natural?not water and nitrate "plumped".
Prep Time: 35 minutes
Cook Time: 1 hour 28 minutes
Difficulty: Easy