Friday Night Food Thing 2.10.06
Pork Loin with Ginger Peach Glaze
First, you really need to get one of these:
Cooking to temperature guarantees cooked to perfection. If you don't have a digital meat thermometer, it's worth the investment ($15.00 on up).
If you really want to be cool, you can get on of these.
On with the recipe:
1 3 1/2-4lb Center Cut Pork Loin (not tenderloin)
5-6 sprigs of fresh thyme. You can use a tablespoon of dried, but fresh is preferred.
1 tablespoon chopped garlic. If that's too much garlic, cut it down to 3 teaspoons.
olive oil
salt and pepper
1 teaspoon butter
2 teaspoon chopped garlic
2 cups (1 jar) Peach preserves
2 teaspoon dried, powdered ginger
2 teaspoon soy sauce
Preheat oven to 425°
1. Rub the loin with salt, pepper, thyme, and olive oil. Salt is really hard to judge because everyone's taste is different, so you kind of have to use your experience. I'd say 2 good healthy pinches, or a teaspoon. The olive oil is necessary to 'pull' the flavor into the meat.
2. If you have a roasting pan with a rack, place loin on rack fat side up. You want to cut (score) through the fat cap about a quarter of an inch so the fat, along with salt, pepper, and other seasonings, can penetrate into the meat. Think 'crosshatch', about an inch apart. Place meat thermometer probe into the thickest part of roast and set the alarm for 150°
3. Once roast is in the oven, heat the butter in a sauce pan over medium heat. Once the butter is foaming, turn down to medium low and add the garlic. Cook until tender, about 5 minutes. If the garlic starts spiting or popping, just take the pan off the stove and left it cool for a couple seconds.
4. Once the garlic is done, add the rest of the ingredients. Once the preserves are bubbling, turn down the heat to low. Preserves pack a lot of sugar, sugar burns easily, so be careful not to burn it.
5. When the buzzer goes off, brush glaze onto the pork loin. Use about a third of it because you want to use some for sauce. No brush? Just spoon it on. Back in to the oven for 5 minutes. At 425°, it should caramelize (crust up) pretty good.
Pull it out, cover with foil and let it rest for 10-15 minutes. This lets the juices redistribute and temperature even out. Buy the time it's done, the internal temp will be about 160°. Don't remove the probe until you are ready to carve.
Serve with a caramelized leek mashed potato (Recipe coming soon) or mashed sweet potatoes (I guess I can give up a recipe for that as well sometime.)
Wine? Go for a Chardonnay, like Frei Brothers.
Food
Wine
Recipes
First, you really need to get one of these:
Cooking to temperature guarantees cooked to perfection. If you don't have a digital meat thermometer, it's worth the investment ($15.00 on up).
If you really want to be cool, you can get on of these.
On with the recipe:
1 3 1/2-4lb Center Cut Pork Loin (not tenderloin)
5-6 sprigs of fresh thyme. You can use a tablespoon of dried, but fresh is preferred.
1 tablespoon chopped garlic. If that's too much garlic, cut it down to 3 teaspoons.
olive oil
salt and pepper
1 teaspoon butter
2 teaspoon chopped garlic
2 cups (1 jar) Peach preserves
2 teaspoon dried, powdered ginger
2 teaspoon soy sauce
Preheat oven to 425°
1. Rub the loin with salt, pepper, thyme, and olive oil. Salt is really hard to judge because everyone's taste is different, so you kind of have to use your experience. I'd say 2 good healthy pinches, or a teaspoon. The olive oil is necessary to 'pull' the flavor into the meat.
2. If you have a roasting pan with a rack, place loin on rack fat side up. You want to cut (score) through the fat cap about a quarter of an inch so the fat, along with salt, pepper, and other seasonings, can penetrate into the meat. Think 'crosshatch', about an inch apart. Place meat thermometer probe into the thickest part of roast and set the alarm for 150°
3. Once roast is in the oven, heat the butter in a sauce pan over medium heat. Once the butter is foaming, turn down to medium low and add the garlic. Cook until tender, about 5 minutes. If the garlic starts spiting or popping, just take the pan off the stove and left it cool for a couple seconds.
4. Once the garlic is done, add the rest of the ingredients. Once the preserves are bubbling, turn down the heat to low. Preserves pack a lot of sugar, sugar burns easily, so be careful not to burn it.
5. When the buzzer goes off, brush glaze onto the pork loin. Use about a third of it because you want to use some for sauce. No brush? Just spoon it on. Back in to the oven for 5 minutes. At 425°, it should caramelize (crust up) pretty good.
Pull it out, cover with foil and let it rest for 10-15 minutes. This lets the juices redistribute and temperature even out. Buy the time it's done, the internal temp will be about 160°. Don't remove the probe until you are ready to carve.
Serve with a caramelized leek mashed potato (Recipe coming soon) or mashed sweet potatoes (I guess I can give up a recipe for that as well sometime.)
Wine? Go for a Chardonnay, like Frei Brothers.
Food
Wine
Recipes
Posted by Surly Dave on
Thursday, February 9, 2006
