Recipe of the Month
(provided by member K.T.)
Herb Crusted Pork Roast
Pan Roasted Asparagus
Roasted Sweet Potatoes
Herb Crusted Pork Roast
1 boneless center-cut pork loin roast (2½ to 3 pounds)
Table salt
¼ cup sugar (Stevia or Splenda)
1 large slice white sandwich bread, torn into pieces
1 ounce Parmesan or pecorino cheese, grated (about ½ cup)
1 medium shallot, minced (about 3 tablespoons)
4 tablespoons + 2 teaspoons olive oil
Ground black pepper
2 tablespoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves (or ½ teaspoon dried)
1 large garlic clove, minced or pressed through garlic press (about 1½ teaspoons)
Lightly score fat cap on pork, making ¼-inch crosshatch pattern. Cut pocket in roast. Dissolve ½ cup salt and sugar in 2 quarts water in a large container; submerge roast, cover with plastic wrap, and refrigerate 1 hour. Rinse roast under cold water and dry thoroughly with paper towels.
Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Pulse bread in food processor until coarsely ground, about 16 1-second pulses (you should have 1 cup of crumbs). Transfer crumbs to medium bowl (do not wash food processor work bowl) and add 2 tablespoons Parmesan, shallot, 1 tablespoon oil, ½ teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.
Add parsley or basil, thyme, rosemary, garlic, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty food processor work bowl and process until smooth, about twelve 1-second pulses. Transfer herb paste to small bowl.
Spread ¼ cup herb paste inside roast and tie (with cooking twine). Season roast with pepper (and salt, if using enhanced pork).
Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Add roast, fat side down, and brown on all sides, 8 to 10 minutes, lowering heat if fat begins to smoke. Transfer roast to wire rack set in rimmed baking sheet lined with aluminum foil.
Using scissors, snip and remove twine from roast; discard twined. Spread remaining herb paste over roast and top with bread crumb mixture. Transfer baking sheet with roast to oven and cook until thickest part of roast registers 145 degrees on instant-read thermometer, 50 to 75 minutes. Remove roast from oven and let rest 10 minutes. Internal temperature should rise to 150 degrees. Using spatula and meat fork, transfer roast to carving board, taking care not to squeeze juices out of pocket in roast. Cut roast into ½-inch slices and serve immediately.
Pan Roasted Asparagus
2 tablespoon olive oil
2 tablespoon unsalted butter
4 pounds thick asparagus spears with ends trimmed (base is at least ½ inch thick)
Kosher salt and ground black pepper
1 lemon, halved (optional)
Heat oil and butter in 12-inch skillet over medium-high heat. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in opposite direction. Using tongs, distribute spears evenly (spears will not quite fit into single layer); cover and cook until asparagus in bright green and still crisp; about 5 minutes.
Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned, 5 to 7 minutes. Transfer asparagus to serving dish, adjust seasonings with salt and pepper, and, if desired, squeeze lemon over spears. Serve immediately.
Roasted Sweet Potatoes – start with COLD oven (no pre-heating)
3 pounds sweet potatoes (about 6 medium); ends trimmed, peeled, rinsed, and cut into ¾ inch thick rounds
2 tablespoons vegetable oil
1 tablespoon table salt
Ground black pepper
Toss potatoes in large bowl with oil, salt, and pepper to taste, until evenly coated. Line 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Arrange potatoes in single layer on baking sheet and cover tightly with aluminum foil. Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425 degrees and cook potatoes 30 minutes.
Remove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown (15 to 25 minutes).
Remove baking sheet from oven and, using thin metal spatula, flip slices over. Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.
Pan Roasted Asparagus
Roasted Sweet Potatoes
Herb Crusted Pork Roast
1 boneless center-cut pork loin roast (2½ to 3 pounds)
Table salt
¼ cup sugar (Stevia or Splenda)
1 large slice white sandwich bread, torn into pieces
1 ounce Parmesan or pecorino cheese, grated (about ½ cup)
1 medium shallot, minced (about 3 tablespoons)
4 tablespoons + 2 teaspoons olive oil
Ground black pepper
2 tablespoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves (or ½ teaspoon dried)
1 large garlic clove, minced or pressed through garlic press (about 1½ teaspoons)
Lightly score fat cap on pork, making ¼-inch crosshatch pattern. Cut pocket in roast. Dissolve ½ cup salt and sugar in 2 quarts water in a large container; submerge roast, cover with plastic wrap, and refrigerate 1 hour. Rinse roast under cold water and dry thoroughly with paper towels.
Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Pulse bread in food processor until coarsely ground, about 16 1-second pulses (you should have 1 cup of crumbs). Transfer crumbs to medium bowl (do not wash food processor work bowl) and add 2 tablespoons Parmesan, shallot, 1 tablespoon oil, ½ teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.
Add parsley or basil, thyme, rosemary, garlic, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty food processor work bowl and process until smooth, about twelve 1-second pulses. Transfer herb paste to small bowl.
Spread ¼ cup herb paste inside roast and tie (with cooking twine). Season roast with pepper (and salt, if using enhanced pork).
Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Add roast, fat side down, and brown on all sides, 8 to 10 minutes, lowering heat if fat begins to smoke. Transfer roast to wire rack set in rimmed baking sheet lined with aluminum foil.
Using scissors, snip and remove twine from roast; discard twined. Spread remaining herb paste over roast and top with bread crumb mixture. Transfer baking sheet with roast to oven and cook until thickest part of roast registers 145 degrees on instant-read thermometer, 50 to 75 minutes. Remove roast from oven and let rest 10 minutes. Internal temperature should rise to 150 degrees. Using spatula and meat fork, transfer roast to carving board, taking care not to squeeze juices out of pocket in roast. Cut roast into ½-inch slices and serve immediately.
Pan Roasted Asparagus
2 tablespoon olive oil
2 tablespoon unsalted butter
4 pounds thick asparagus spears with ends trimmed (base is at least ½ inch thick)
Kosher salt and ground black pepper
1 lemon, halved (optional)
Heat oil and butter in 12-inch skillet over medium-high heat. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in opposite direction. Using tongs, distribute spears evenly (spears will not quite fit into single layer); cover and cook until asparagus in bright green and still crisp; about 5 minutes.
Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned, 5 to 7 minutes. Transfer asparagus to serving dish, adjust seasonings with salt and pepper, and, if desired, squeeze lemon over spears. Serve immediately.
Roasted Sweet Potatoes – start with COLD oven (no pre-heating)
3 pounds sweet potatoes (about 6 medium); ends trimmed, peeled, rinsed, and cut into ¾ inch thick rounds
2 tablespoons vegetable oil
1 tablespoon table salt
Ground black pepper
Toss potatoes in large bowl with oil, salt, and pepper to taste, until evenly coated. Line 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Arrange potatoes in single layer on baking sheet and cover tightly with aluminum foil. Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425 degrees and cook potatoes 30 minutes.
Remove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown (15 to 25 minutes).
Remove baking sheet from oven and, using thin metal spatula, flip slices over. Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.
Recommend a German Riesling, Alsace Gewurztraminer, or a fruity Oregon Pinot Noir.