Text 197, 93 rader
Skriven 2010-08-15 05:30:00 av Dave Drum (43871.cooking)
Ärende: SF Gate 191
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pork Loin W/Almonds & Sherry-Shallot Cream
 Categories: Pork, Nuts, Wine
      Yield: 7 servings
 
      6 lb Pork loin roast on the bone
      3 cl Garlic; in slivers
           Salt & pepper
      2 c  Sliced skin-on almonds
      1 c  Chopped flat-leaf parsley
      3 tb Finely minced garlic
    1/4 c  Olive oil
      2 tb Unsalted butter
    3/4 c  Minced shallots
      1 c  Medium dry sherry
  2 1/2 c  Heavy cream
 
  I've broken the cooking process down into a series of simple
  steps so that you may prepare all of the components ahead
  of time and assemble the dish quickly at serving time. Serve
  with sauteed spinach or green beans and the potatoes of your
  choice. Leftovers are delicious the next day.
  
  With a small sharp knife make slits in between the bones of
  the pork roast and slip in the slivers of garlic. Sprinkle
  the roast with Salt & pepper and place in a roasting pan,
  bone side down. Let sit at room temperature while you toast
  the almonds.
  
  Preheat the oven to 350ƒ. Toast the sliced almonds on a
  baking sheet for about 7 to 10 minutes. When they are cool
  enough to handle, break them up with your fingers until they
  are coarsely chopped or pulse briefly in the processor. Do
  not let them become too fine. You want crunch, not dust.
  Combine the crushed almonds with parsley and garlic. Toss
  with the oil. Put the mixture in a baking pan and bake for
  about 15 to 20 minutes, stirring occasionally with a metal
  spatula. They will become a wonderful golden brown. Set
  aside until serving time.
  
  Raise the oven temperature to 450ƒ.
  
  Put the pork in the oven and roast for 25 minutes. Lower
  the oven temperature to 400ƒ and continue to cook the roast
  until a meat thermometer registers 140ƒ, about another 20
  minutes. Take the roast out of the oven and let it rest.
  Cover it with foil to keep it warm.
  
  While the pork roasts, make the sherry shallot cream: Melt
  the butter in a medium saucepan. Add the minced shallots and
  cook over low heat until they are softened and translucent,
  about 5 minutes. Add the sherry and simmer briskly over med
  heat for a few minutes. Add the cream and simmer again for
  about 5 minutes to reduce the sauce by about half. The sauce
  should thicken enough to coat a spoon. Season with 1 teaspoon
  salt and 1/2 teaspoon pepper or to taste. Add the almond
  crunchies, or picada, to the sherry-shallot cream and heat
  through.
  
  Transfer the roast to a cutting board. You can slice the
  roast between the bones into chops, or you can cut the pork
  off the bones, into one long strip of meat, the loin. (You
  can gnaw on the bones in the privacy of the kitchen or you
  may choose to share them with your guests.) Slice the meat
  so that you have about 2 or 3 nice slices, each about 1/2"
  thick, per person.
  
  Spoon the sauce over the meat. If you have leftovers you can
  warm the pork very gently over low heat, covered in the sauce.
  Do not boil or the meat with toughen.
  
  Serves 6-8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 29 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I think breakfast is so pleasant because on one is conceited before 1 p.m.
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