Tuesday, August 4, 2015

Summer Roast Pork


The sky over Manhattan was looking a bit ominous yesterday, this as I was making dinner decisions... 

It has been one of those heavy, muggy weeks here in New York.  Despite that, and thinking ahead toward autumn perhaps,  I was in the mood for a dish that packed a heavy protein punch last night.  Red meat seemed too heavy, fish too light and we have had more than our share of pasta and chicken these past few weeks.  So, what's left -- pork!



Typically, I prepare roasts in the fall and winter; and since I was pushing the season a bit, I prepared a watered-down version of a heavier pork roast that I usually prepare when outside temperatures are a bit cooler.   The roast is seasoned mildly.  Very mildly.  My two rules to pork -- don't over think it, and don't over cook it!

The dish was easy and it was delicious. Here is how to do it:


Take a 2 1/2 pound pork roast and, with a sharp-ended knife, slide 10-12 pieces of raw garlic right into the meat.

Salt it lightly and put some fresh ground pepper on top, as well.



In preparation of a sear, sauté some onion and garlic in a medium size pan. Once translucent, remove and set aside.


To lock in the juices and to add texture and flavor,  sear the meat, about a minute on each side, and be sure to include the top and bottom:



Add the onion/garlic mix back into the pan, cover it and place the roast in the oven at 350 degrees for 1 hour (or until the center of the meat is at least 150 degrees).  Most pork today is lean, and if overcooked, results in dry meat.  The best test for doneness is to use an instant read meat thermometer.  Be sure to check the temperature in multiple spots and get into the center of the cut.

About 30 minutes into the roasting,  add 1/2 cup of white whine to the top of the roast.



Remove the roast from the oven and put the juice/onion/garlic drippings in a pan. To this,  add a tablespoon of butter and 2 tablespoons of vietnamese fish sauce (my new go to seasoning trick) and some fresh pepper.

By the way, did you notice the All Clad pots being used?  Some are on sale at Williams Sonoma, check it out:

http://www.williams-sonoma.com/shop/cookware/all-clad-tk-promo/?cm_re=Fall_D2-_-subhero-_-Shop_UpTo50OffACCookware


After, slicing the roast,  place the pieces into the gravy for 1 minute and serve. 


Summer Roast Pork, with roasted potatoes, and sautéd haricot vert. Delicious!


Oh, and a salad too. Always a salad!


No matter the weather, sunflowers unfailingly brighten up a table or a room, and if left tall, create such refreshing drama. This time of year, they are usually reasonably priced, to boot!