The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [160]
3. Add the sherry and ½ cup stock to the skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.
molasses-glazed grilled pork loin
SERVES 8 TO 10
Leave a cool spot on the grill for cooking the roasts after they are glazed; turn them frequently to avoid burning.
1 12-ounce jar unsulphured molasses
¼ cup grainy mustard
2 teaspoons dry mustard
Coarse salt and freshly ground pepper
2 boneless pork loin roasts (3 to 4 pounds each)
1. Heat a charcoal or gas grill. In a small bowl, whisk together the molasses, grainy mustard, and dry mustard, and season with salt and pepper. Set aside.
2. Tie each pork loin with kitchen twine in four to five places to form a nice, round shape. Season liberally with salt and pepper. Sear until well browned on all sides, 15 to 20 minutes total.
3. Brush with the glaze, and cook, turning and basting frequently, 5 minutes. Move to the cooler part of the grill, and close the lid. Continue cooking, basting and turning occasionally, until an instant-read thermometer registers 160°F, 30 to 40 minutes.
4. Transfer the pork to a serving platter, and let rest 10 minutes before carving.
roasted pork shoulder with sage and coriander
SERVES 10
2 tablespoons whole black peppercorns
2 tablespoons coriander seeds
4 garlic cloves, thinly sliced
2 large shallots, thinly sliced
2 tablespoons chopped fresh sage
Coarse salt
¼ cup extra-virgin olive oil
1 boneless pork shoulder (about 6 pounds), trimmed
1. Toast the peppercorns and coriander seeds in a small sauté pan over medium-low heat until fragrant, about 5 minutes. Let cool completely. Transfer to a food processor. Add the garlic, shallots, sage, and 1 tablespoon salt, and grind to a chunky paste. With the processor running, slowly add the oil; mix until well combined.
2. Untie the pork, if tied. Rub the pork with the spice mixture. Put it in a resealable plastic bag, and expel air; seal the bag. Marinate in the refrigerator, turning occasionally, overnight or up to 3 days. Let stand at room temperature 1 to 2 hours before cooking.
3. Preheat the oven to 450°F. Roll the pork, and tie it into a compact log with kitchen twine. Transfer to a small roasting or medium baking pan. Roast 20 minutes. Reduce oven temperature to 350°F; continue to cook until an instant-read thermometer inserted into the thickest part registers 150°F, about 2 hours 15 minutes. Transfer to a warmed platter, cover with foil, and let rest 10 to 15 minutes before slicing.
maple-glazed smoked vermont ham
SERVES 15 TO 20
One to two hours before baking, remove the ham from the refrigerator and let it come to room temperature.
1 smoked bone-in ham (10 to 12 pounds), room temperature
½ cup apricot jam
2 tablespoons Dijon mustard
¾ cup pure maple syrup
2 tablespoons dark rum
1 garlic clove, minced
Fresh bay leaves, for garnish (optional)
Kumquats, for garnish (optional)
1. Preheat the oven to 350°F. Fit a large roasting pan with a rack; place the ham on the rack. Cover tightly with foil. Bake, rotating the pan halfway through, 4 hours.
2. Meanwhile, make the glaze: In a small saucepan, heat the jam until liquefied. Strain through a fine sieve into a small bowl; discard the solids. Stir in the mustard, maple syrup, rum, and garlic.
3. After 4 hours, remove the ham from the oven, and brush with the glaze. Continue baking the ham, glazing every 15 minutes, until an instant-read thermometer inserted into thickest part of the ham (avoiding bone) registers 140°F, about 1 hour more.
4. Remove from the oven, and transfer to a carving board or platter. Garnish the ham with bay leaves and kumquats, if desired. Slice thinly around the bone, and serve hot or at room temperature.
pancetta-wrapped pork roast
SERVES 4
1 pork loin (1