Text 30076, 77 rader
Skriven 2015-08-21 04:05:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1925
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cider-Brined Pork Roast w/Potatoes & Onions
 Categories: Pork, Fruits, Vegetables, Herbs
      Yield: 8 servings
 
      1 c  (packed) light brown sugar
      1 c  Kosher salt; + more
      8    Bay leaves; divided
      3 tb Coriander seeds; divided
      1 ts Black peppercorns; + more
           - fresh ground
      1 qt Unfiltered apple cider
      5 lb 8-bone pork loin roast;
           - chine bone removed, rib
           - bones frenched, tied with
           - kitchen twine
      6    Yukon Gold potatoes;
           - unpeeled, quartered
      4 md Red and/or yellow onions;
           - halved, stem ends intact
      5 tb Olive oil; divided
 
  Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon
  coriander seeds, 1 teaspoon peppercorns, and 2 cups water
  to a boil in a medium saucepan. Reduce heat and simmer,
  stirring occasionally, until sugar and salt dissolve,
  about 4 minutes. Transfer brine to a large bowl and add
  cider and 2 cups ice. Let cool.
  
  Place pork and brine in a large (2-gallon) resealable
  plastic bag. Seal bag and chill at least 8 hours.
  
  Remove pork from brine and pat dry with paper towels. Let
  sit at room temperature 1 hour.
  
  Toss potatoes and onions with 4 tablespoons oil in a large
  roasting pan or on a large rimmed baking sheet; season
  with salt and pepper and set aside.
  
  Place rack in lower third of oven and preheat to 425øF/218øC.
  
  Using the side of a chef's knife, crush remaining 2
  tablespoons coriander seeds. Season pork with salt and
  pepper and rub all over with crushed coriander. Heat
  remaining 1 tablespoon oil in a large skillet over
  medium-high heat. Cook pork until browned on all sides,
  8-10 minutes.
  
  Transfer pork to roasting pan and nestle in among
  vegetables. Tuck remaining 6 bay leaves under kitchen
  twine over top of pork. Wrap bone tips with foil to
  prevent burning and roast, turning vegetables halfway
  through, 60-75 minutes.
  
  Remove foil from bones and transfer pork to a cutting
  board; let rest 30 minutes before slicing between ribs
  into chops.
  
  DO AHEAD: The pork can be brined 2 days ahead. Keep
  chilled.
  
  by Dawn Perry
  
  Bon Appétit | October 2013
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 12 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Smaller plates discourage gluttony. But so does dining with dwarves
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