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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Roast pork loin, brown rice pilaf and Sauce buerre-Catawba
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Tuesday 21st February 2012 14:14:51 UTC (over 5 years ago)
Roast pork loin, brown rice pilaf and Sauce buerre-Catawba

The Catawba grape is one of the oldest varieties from
which wine was made in the USA. Catawba wine is
somewhat sweet, having a "foxy" flavor. I do not like
to drink it, but it can be used to make a terrific
sauce.

pork loin roast, about 1 1/2 lbs, bone-in (instructions follow)
brown rice pilaf (recipe follows)
1 cup Cawtaba (or Ruby Port) wine
3-4 Tbl cold butter
salt
pepper

Find a meat saw. Saw part of the loin into a 2 rib
sectioned roast. Prepare the rice.

brown rice pilaf:
2/3 cup brown rice
1 2/3 cup chicken stock
1/2 of a small onion, minced
2 Tbl butter
salt
black pepper

Melt the butter in a medium size aluminium or iron
skillet. Saute the onion. Add rice; saute until
the rice grains become toasty. Throw in the
chicken stock, salt and pepper to taste. Cover
tightly, and simmer very slowly for 45 minutes.
Allow 10 minutes for rice to rest.

20-25 minutes into the rice cooking, preheat
the oven to 375-400 degrees F.

Heat up a skillet over a medium flame, add peanut
oil and brown the roast on all sides. Season the
roast with salt and pepper. Remove the roast from
the pan, and degrease the pan.

Return the roast to the pan. Place the pan into
the oven. Roast until the pork is medium. Turn
the roast frequently during the cooking time -
about 25 minutes.

Remove the roast from the pan. Tent it with
aluminium foil. The heat trapped in the roast
will "carry it over" until it is a juicy
medium-well.

Degrease the pan. Reduce 1/3 cup of wine
until it is a glaze. Repeat with another 1/3
cup. Pour the final 1/3 cup into the pan.
Reduce slowly, but not to a glaze. Pour
the accumulated juices under the roast
into the pan.

Carve the roast into thin, wide strips.
Turn the rice out onto a platter. Arrange
the pork over the rice.

Return to the sauce, whisk the butter 1 Tbl
at a time until incorporated. Dress the
rice and pork with the super-rich, winey 
sauce.
 
CD: 3ms