GRILLED & ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES
|2 heaped tablespoons fennel seeds|
|2-3 dried red chillies|
|2 kg higher-welfare pork loin|
|freshly ground black pepper|
|10 tablespoons good-quality red wine vinegar|
|1 bunch fresh rosemary leaves picked|
- When I was in Altamura, in Puglia, I cooked this grilled and roasted pork loin with a group of Italian friends. It’s a great thing to serve at a party because when you’ve grilled it on all sides for 15 minutes you can just pop it into a hot oven for an hour quite happily and leave it – and you can serve it as a hot roast or have it cold. My boss at the River Café, Rose Gray, used to baste her grilled pork with herb vinegar and bay leaves, which was a tremendous combination, so feel free to do this, or to use rosemary instead of bay. The way we flavoured ours in Italy was with fennel seeds, dried chilli, salt and pepper. I’m going to give you the recipe for 12, but feel free to halve it, or even double it. It’s dead simple, and it’s made even easier if you ask your butcher to prepare the meat for you. Just ask for a 2kg/4½lb loin of pork, off the bone with the skin removed.
- First of all, smash your fennel seeds up in a pestle and mortar and crumble and bash in your dried chilli – now this is supposed to give a subtle heat, so I’m going to leave it up to you to use as much or as little as you prefer. Put your loin of pork on to a chopping board and score the fat in a criss-cross fashion. Rub the meat all over with a little olive oil, then sprinkle the fennel seeds and chilli all over the pork. Cover the pork up and put it to one side in a roasting tray – if it has come straight out of the fridge let it come to room temperature – so that it can absorb the flavours.
- About an hour before you’re ready to cook, you need to light your barbecue to let it get to the right temperature. I’d advise you to use charcoal instead of gas so that you get a lovely chargrilled flavour coming through. You can also, of course, roast the meat in the oven, but I prefer to do it on the barbecue. (If you roast it in the oven for the whole time it’ll need 1 hour 20 minutes.) Either way, season the meat quite generously with salt and pepper and place it fat-side down on the grill. This will make the barbecue flame a bit so you’ll probably need to turn it over quickly on to the meat side, but it does tend to get the bars oiled up and the smoke going, which we like. Grill the meat for 10 to 15 minutes, depending on how hot your barbecue is, and remember to keep turning it so it gets those lovely charred bar marks all over it.
- Remove the pork to the same roasting tray you marinated it in and put it into the oven at 200ºC/400ºF/gas 6. After half an hour add the vinegar and rosemary leaves, carefully move the meat around and baste it, and put it back into the oven for another 20 minutes. Remove it from the oven, leave it to rest for 10 minutes, then slice the meat up. All the lovely juices from the tray can be kept warm and poured over the meat just before serving. If you’ve been to Italy, you may have noticed that you really do just get some slices of meat with a simple side dish. At the end of the day, the meat tastes great; so serve it in any way you see fit.
Calories 448 calories, FatContent 35.3 g fat, SaturatedFatContent 12.1 g saturated fat, ProteinContent 32.4 g protein, CarbohydrateContent 0.2 g carbohydrate, SugarContent 0.1 g sugar, FiberContent 0 g fibre
LOIN OF PORK IN WHITE WINE WITH GARLIC, FENNEL AND ROSEMARY RECIPE
Total time: 1 hours 10 minutes
Prep time: 25 minutes
Cook time: 45 minutes
Yield: 6 serving(s)
|1 (3 lb) boneless pork loin, trimmed of any skin and excess fat|
|salt & fresh ground pepper|
|1 tablespoon fennel seed|
|2 -3 tablespoons unsalted butter|
|1 -2 tablespoon olive oil|
|8 garlic cloves, skin on|
|1/3 cup fresh rosemary|
|4 bay leaves, preferably fresh|
|1 fennel bulb, sliced|
|1 (750 ml) bottle Chardonnay wine|
- Pre-heat the oven to 400°F.
- Using kitchen twine, tie the loin so it holds together or, if you’re lucky, your butcher will do it for you.
- Season generously with salt and pepper.
- Roll the meat in the fennel seeds till covered.
- In a casserole, roasting pan or large saute pan which is oven proof, melt half the butter and half the olive oil over medium high heat.
- Sear the pork on all sides (including the ends, until the meat is nice and golden all over.
- If your pork is very lean (my preference), you may need to add a bit more olive oil during the braising process.
- Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
- Loosely tent the pan with foil and place in the pre-heated oven.
- Roast until the meat thermometer reaches 150°F.
- The pork cooks rather quickly, so check after about 30-35 minutes; depending on your oven it should be done within about three-quarters of an hour.
- Remove the meat to a platter and cover with the foil.
- Add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
- Pour on platter around the pork and enjoy.
Calories 629.5, FatContent 35, SaturatedFatContent 12.7, CholesterolContent 153.1, SodiumContent 142.4, CarbohydrateContent 8.2, FiberContent 1.9, SugarContent 1.2, ProteinContent 45.8
JAMIE OLIVER OVERNIGHT SLOW-ROASTED PORK RECIPE
Provided by: DELISH.COM
Categories: Christmas,dinner,main dish
Total time: 0S
Prep time: 0S
Cook time: 0S
|2 tbsp. fennel seeds|
|1 tbsp. sea or rock salt|
|2 fennel bulbs|
|4 medium carrots|
|1 bulb garlic|
|1 bunch fresh thyme|
|1 piece pork shoulder on the bone|
|750 mL white wine|
|1 pt. chicken or vegetable stock|
- Preheat your oven to maximum.
- Smash the fennel seeds with the salt in a pestle and mortar until fine.
- Put the roughly chopped vegetables, garlic, and thyme sprigs into a large roasting pan.
- Pat the pork shoulder with olive oil and sit it on top of the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavor.
- Put the pork in your preheated oven for 20 to 30 minutes or until it’s beginning to color, then turn your oven down to 250 degrees F and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork.
- Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.
- Once the pork is out of the oven, let it rest for half an hour before removing it to a large board. Brush off any excess salt from the meat, then mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat, and boil until you have a lovely, intensely-flavored gravy (you can thicken it with a little sieved flour if you like). The pork is great served with some good cranberry beans, braised greens, your roast veg mash, and tasty sauce.