Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [276]
Place the tenderloins directly on the oven rack over the drip pan; roast for 1½ hours, turning about once every 20 minutes and basting frequently with the hot marinade. The meat will get well done, but the marinade will preserve its juiciness. Remove the tenderloins from the oven and let them stand on a carving board for 5 minutes before slicing thinly.
Tuscan-Inspired Roasted Pork Loin with Potatoes and Garlic
In this dish, the potatoes and garlic slowly roast in the pork’s juices. For a more intense taste, seal the coated loin in a plastic bag and marinate in the refrigerator for up to 2 days. Makes 6 servings
2 large baking potatoes
1 garlic head plus 3 garlic cloves, minced
4 tablespoons (¼ cup) chopped fresh rosemary
5 tablespoons olive oil
2 teaspoons finely grated lemon zest
1 teaspoon coarse-grained or kosher salt
One 2-to 2½-pound boneless center-cut pork loin, trimmed of all surface fat and tied in three places (see Note)
Freshly ground black pepper to taste
Cut the potatoes into 2-inch pieces. (You can peel them, but the skin will get crunchy as they roast.) Place in a large bowl and cover with water by 2 inches. Set aside at room temperature for 20 minutes so the potatoes lose some starch.
Meanwhile, position the rack in the center of the oven and preheat the oven to 375°F. Mix the 3 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons olive oil, lemon zest, and salt in a large bowl; rub this mixture all over the tied pork loin.
Drain the potatoes and blot dry with paper towels. Place in a 12-to 14-inch oven-safe skillet or sauté pan. Pour the remaining 3 tablespoons oil over the potatoes and set over medium heat.
Once the potatoes start to sizzle, cook, stirring occasionally, until they begin to turn translucent at their edges and brown a bit, about 5 minutes.
Break up the garlic cloves from the whole head (do not peel) and sprinkle them among the potatoes; add the remaining rosemary, sprinkling it among the potatoes.
Nestle the pork loin in the middle of the skillet. Place in the oven and roast until the meat has browned, until an instant-read meat thermometer inserted into the center of the loin registers 155°F (our preference) or 160°F (the USDA recommendation), about 1 hour and 10 minutes, turning the loin once or twice and tossing the potatoes occasionally. Grind some black pepper over the roast just before serving.
Note: Sometimes the loin includes part of the backbone; this will indeed improve the taste when roasted, but it makes the loin very difficult to carve. Instead, look for boneless center-cut pork loins or have your butcher slice off the backbone for you. With the bone removed, the roast should be tied to hold its shape; wrap butcher’s twine around the roast in three places, securing its cylindrical shape.
Variations: Add 2 tablespoons minced oregano leaves or minced parsley leaves and/ or ½ teaspoon red pepper flakes to the rub for the pork.
Substitute 1½ pounds small red-skinned or yellow-fleshed potatoes, cut in half, for the baking potatoes.
Remove the pork from the roasting pan when done and toss the potatoes and garlic cloves with 1 tablespoon balsamic vinegar before serving.
You can create a gravy for the loin. Place the heavy-duty flame-safe roasting pan over medium heat, pour in ¼ cup chicken broth or white wine, and bring to a simmer, scraping up any browned bits in the pan. Skim the sauce for any fat, then reduce by half, about 1 minute.
German-Inspired Pork Loin Stuffed with Sauerkraut
Stuffed with sauerkraut, covered in bacon—all you need is the beer. This roast uses a very large loin roast. Have the butcher butterfly it for you—that is, spread it open so it will lie flat on your work surface. Makes 10 servings
One 1-pound package fresh sauerkraut, drained and squeezed of all excess moisture
2 tablespoons Dijon mustard
2 tablespoons gin
1 tablespoon caraway