Text 28968, 110 rader
Skriven 2015-07-12 05:55:36 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1524
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Villa Rica Style
 Categories: Pork, Citrus, Vegetables, Fruits
      Yield: 8 servings

      1 tb Coarse salt
    1/4 ts Ground cinnamon
           +=PLUS=+
      1    Cinnamon stick; broken in
           - half
      3 c  Fresh orange juice; divided
      3 lb Pork loin roast
      1    Red bell pepper
      2 md Carrots
  1 1/2 tb Dijon mustard
      7 oz Thin sliced ham
    1/4 c  Raisins
    1/2 c  Pitted black olives
      8    Dried apricots
      3 tb Unsalted butter
      1 tb Vegetable oil
      2 md Onions; halved crosswise,
           - halves quartered

  EQUIPMENT: meat pounder, cotton string, an instant read thermometer

  ACCOMPANIMENTS: Deep-fried collard greens, tutu.

  Stir salt and ground cinnamon into 1 cup orange juice in a
  1 gallon sealable plastic baggie.

  BUTTERFLY PORK: Put pork on a cutting board with a short
  side facing you. Visually dividing pork into 3 sections,
  cut through top third of pork horizontally with a large
  knife starting from a long edge and working your way to
  other long edge, but stopping about 1/2" from edge so
  meat stays in one piece. Open flat. Visually dividing rest
  of loin horizontally into two. Starting where you left off
  with first cut, cut rest of loin horizontally in two,
  stopping about 1/2" from edge and open second flap. You
  will now have a large rectangular piece of meat triple the
  width of your original piece.

  Pound meat all over until it is about 1/2" thick.

  Add meat to baggie, then seal and marinate, chilled, 2
  hours.

  While pork is marinating, roast pepper and cook carrots
  for filling

  Preheat oven to 450+.F/230+.C with rack in middle position.

  Halve bell pepper lengthwise and remove stem and seeds.
  Place pepper halves cut sides down on a foil lined baking
  pan and bake until tender and skin in blackened, about 20
  minutes. When peppers are cool enough to handle, slip off
  and discard skins, then cut peppers lengthwise into 1/2"
  wide strips.

  Cut carrots into 3" lengths and quarter pieces
  lengthwise. Cook carrots in boiling salted water until
  tender, 3 to 4 minutes, then drain and plunge in a bowl of
  ice water to stop cooking. Drain.

  ASSEMBLE AND BAKE PORK: Spread mustard evenly over pork
  and cover with ham slices. Arrange peppers, carrots,
  raisins, olives and apricots, alternating colors, in rows
  on ham (parallel to cuts on pork) from top to bottom,
  leaving about a 2" border on sides of pork.

  Roll up pork loin to enclose filling and tie with cotton
  string in 6 or 7 places to secure.

  Preheat oven to 325+.F/160+.C.

  Heat butter and oil in a 12" shallow braising pan or a 12"
  heavy skillet (preferably with an oven proof handle; if
  your handle is not oven proof enclose in heavy foil before
  transferring to oven) over medium-high heat and brown pork
  roast all over, rotating every one or two minutes, about 8
  minutes total.

  Add remaining 2 cups orange juice, onions, and cinnamon
  stick halves to pan and transfer pan to oven. Bake,
  uncovered, rotating roast and basting with juices
  occasionally, 1 1/4 to 1 1/2 hours.

  Let roast rest 10 to 15 minutes, then cut crosswise into
  1" thick slices. Arrange slices on a platter. Serve
  with pan juices if desired.

  Adapted from The Brazilian Table, by Yara Castro Roberts
  and Richard Roberts

  Gourmet | November 2009

  Serves 8

  MM Format by Dave Drum - 14 October 2012

  Uncle Dirty Dave's Archives

MMMMM

... Not for troglodytes to whom a mall pretzel with mustard is radical.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)