Subject: Roast pork loin, brown rice pilaf and Sauce buerre-Catawba
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.