Roast Pork Loin with Garlic and Rosemary

 
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freefoodphotos.com

 
 

 Serves 8

Ingredients

  • 4 large garlic cloves, pressed
  • 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 2 1/2-pound boneless pork loin roast, well trimmed
  • Fresh rosemary sprigs (optional)

Preparation

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Per serving: calories, 200; total fat, 7 g; saturated fat, 2 g; cholesterol, 100 mg.

Nutritional analysis provided by Bon Appétit

Recipe by Brunello Cucinelli Canteen in Solomeo Italy

 

Pork Chile Verde

 

Prep Time: 30 min
Cook Time: 3 hr 0 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

  • 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Flour for dredging
  • 1/4 cup  vegetable oil
  • 3 yellow onions
  • 2  peppers, cut into 1-inch cubes
  • 2 Anaheim or Poblano chiles, cut into 1-inch cubes
  • 2-3 jalapenos, seeds removed, and finely chopped
  • 3  garlic cloves, peeled and finely chopped
  • 1 1/2 pounds tomatillos, roasted, peeled and chopped
  • 1 tablespoon dried  oregano
  • 2 teaspoons ground cumin
  • 2 tablespoons  coriander
  • 2  bay leaves
  • 1 bunch cilantro leaves, cleaned and chopped
  • 4 cups chicken stock
  • 1 tsp Tabasco sauce


Directions

  1. Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
  2. Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
  3. Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

Recipe by The Food Network