Archive for the ‘Hammersley’ Category

Day 42 – Stuffed Pork Roast

March 26, 2007

Sunday, March 25th: Crusted, herb-stuffed Pork Roast

I don’t know what it is about Sundays, but I always think we should finish out the week with a bigger or nicer meal. Yesterday, K. asked me to do a roast for Sunday dinner. 

When everyone in the house went down for a Sunday afternoon nap, I set out to see what was on offer that would make for a nice Sunday supper.

The Butcher had 2 really nice centre cut Pork roasts. I grabbed the smaller of the two. At the green grocers, I picked up some fresh sage and thyme, arugula, and a bunch of beets.

The Prep

This is based on a recipe for crusted, herb-stuffed pork roast from a recent issue of Cook’s Illustrated, with a little inspiration from the stuffed breast of veal recipe in Gordon Hammersley’s Bistro Cooking at Home.

I cut the greens off the beats, gave them a quick rinse under the tap and then wrapped each wet beet in aluminum foil. They go into a 400F oven (although this time they went into a cold oven, set for 400F…)

The Topping

The Cook’s recipe calls for you to make your own breadcrumbs. I skipped that step and used pre-packaged crumbs from our local bakery that we keep on hand to make meatloaf. The recipe also called for one cup of crumbs, but eyeing the roast, I knew that was way too much…here’s what I used:

2/3 cup bread crumbs
1/4 cup dried herbes de provence
2 Tbsp grated Parmesan
2 Tbsp olive oil
2 tsp fresh thyme
1/4 tsp kosher salt

Combine all ingredients in a small bowl and stir until well mixed.

The Stuffing

I used the ratios from the Cooks Illustrated recipe, but changed the herbs (is there anyone who actually likes cooking with Parsley? Who wants 1/3 cup parsley in their food…not me). I also threw in the grainy mustard as it’s a great match with the pork and I love it in Hammersley’s stuffed veal recipe. So here’s what I used…

1/3 Cup (well packed) fresh herbs (sage and thyme)
6 Tablespoons grated Parm
1 Clove garlic
2 Tablespoons olive oil
1 Tablespoon grainy dijon mustard

Put all the ingredients in a food processor and give it a whirl until it’s smooth (about 10 seconds)

The Roast

1. With a sharp knife, cut a cross hatch pattern in the fat cap.
2. Cut a small pocket in the side of the pork roast
3. Take 1/4 cup of the stuffing mixture (the mustard, herb mix) and spoon it into the pocket in the side of your roast
4. Using butcher twine, tie your roast back up (three quick loops should do it)
5. In a hot skillet, warm some olive oil and brown the roast on all sides (3-4 min/side)
6. Remove the roast from the skillet and carefully press the remaining mustard/herb mix into the top of the roast. Press the bread crumbs into the herb-mustard mix until the roast is well coated.

Turn your oven down to 350 and roast the pork for about an hour or until it’s done to your liking. I cooked mine until it’s 140 to 145F and then I let it stand for ten minutes before carving (most food regs require 160F for pork, but I find at that temp the pork is ruined…)

The beets go under a stream of cold water from the tap. This protects your fingers as the foil comes off and helps the skins slide right off the beets. The beets are then cut in quarters and sprinkled with a touch of kosher salt.

We also had an arugula salad (I bought the roquette as I knew it would be perfect on my roast pork sandwich Monday afternoon – and it was). 

The Verdict

Both kids loved the roast and the boy ate lots of beets. Our daughter wasn’t sure about the beets and I clearly over played my hand when I told her the beets would make her pee pink (she’s such a girly-girl who loves everything and anything that’s pink, I thought this was a sure fire way to get her to eat her vegetables). That was the final straw and the beets were emphatically pushed to the side of the plate.

We enjoyed the roast with a 1999 Santa Duc Cotes-du-Rhone that was starting to show it’s age, but was a very pleasant match.

Dessert

We each had a bowl of ice cream as we sat together and watched Toy Story before bed. It was a lovely Sunday night (and I went 4 for 4 in my NCAA bracket too).

Advertisements