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Harvest Pork Loin Recipe - Saveur.com

Harvest Pork Loin Recipe - Saveur.com

SERVES 8 – 12

Instead of using a metal rack, cook this roast on a bed of root vegetables, which can later be used to make a great Roasted Vegetable Stock.

2 bay leaves, crumbled
1 tsp. fresh oregano leaves
1 tsp. cumin seeds
1 tsp. sweet paprika
1 tsp. black peppercorns
Salt
1 4-lb. boneless center-cut pork loin
2 tbsp. olive oil
3 lbs. root vegetables, such as carrots, onions, garlic,
and parsnips, thickly sliced
1⁄4 cup fresh parsley leaves, chopped
1⁄4 cup fresh thyme leaves, chopped
Freshly ground black pepper

1. Use a small spice grinder or a mortar and pestle to grind and mix together bay leaves, oregano, cumin, paprika, peppercorns, and 1 tsp. salt. Rub spice mixture all over pork. Wrap in plastic wrap and refrigerate for 24–48 hours.

2. Preheat oven to 350°. Unwrap meat; tie with kitchen string to keep an even shape. Grease a large roasting pan with 1 tbsp. of the oil and layer vegetables on bottom of pan. Sprinkle with parsley and thyme, drizzle with remaining 1 tbsp. oil, and season to taste with salt and pepper.

3. Place meat on vegetable bed and roast for about 1 1⁄2–2 hours, or until the internal temperature reads 160°. (Meat will continue to cook after it's been removed from the oven.) Transfer meat to a serving platter, reserving vegetables for stock. Allow meat to rest for 20 minutes, then discard twine and slice.

Serve with Roasted Autumn Vegetables
http://www.saveur.com/gallery/Preparing-Roast-Pork-Loin

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Mediterranean Sauce

• 2 to 3 Roasted Red or Yellow Bell Peppers, peeled & seeds
• ½ cup Green Olives
• ½ cup Kalamata Olives, seeded
• 1 small Red Onion, rough chopped
• 2 tablespoons Capers
• ½ cup Fresh Basil, wash & dried and slice thinly
• 1 to 2 teaspoons Cumin
• Pinch Kosher Salt & Fresh Ground Black Pepper
• The zest & juice of 1 Lemon
• 2 to 5 cloves of Garlic, finely minced
• 1 to 2 tablespoons Balsamic Vinegar
• ¼ cup Olive Oil

1. In a bowl of a food processor, add the bell pepper, green onion, kalamata olives, red onions & the capers, pulse until rough chopped, do not over process
2. Remove the ingredients from the food processor, to a bowl & add the basil, cumin, salt & pepper, the lemon juice & zest, garlic, balsamic vinegar & the oil, mix to combine

Taste to adjust seasons
Keep refrigerated until ready to serve
Yields about 2 cups
Serve over fish or with veggies or with crackers & crackers

REMOULADE SAUCE

§  2 egg yolks §  1 whole egg §  3 cups vegetable or olive oil §  1 Tbsp lemon juice, fresh or bottled §  1 tsp. lemon zest §  2 tsp minced fresh garlic, (about 1 to 2 cloves) §  1 Tbsp fresh chopped parsley §  A dash or two of hot sauce, such as Tabasco to taste

§  1 Tbsp Dijon mustard §  Pinch paprika §  1 Tbsp chopped capers §  ¼ cup chopped green onions §  2 Tbsp dill pickles relish §  ¾ tsp. fresh tarragon; ½ tsp dried §  1 Tbsp anchovy paste §  Pepper to taste

In a bowl combine the lemon juice, zest, garlic, parsley, Tabasco, mustard, paprika, capers, green onions, relish, tarragon, & anchovy paste and set aside

In a bowl of an electric mixer with the whisk attachment, whish the egg yolks and whole egg

Slowly add the oil in a slow steady stream to create an emulsion, creating a mayonnaise

Add the lemon/parsley mixture, mix to combine
Adjust seasonings adding more hot sauce, salt & pepper to taste

Refrigerate immediately until ready to use
Yields about 3 cups

*Note: If sauce is too thick, add a little water or lemon juice to taste
Recipe can be doubled: use 3 egg yolks & 3 whole eggs, with 8 cups of oil

Crab Cakes

    2 eggs, slightly beaten

    1 LB Back Fin, Lump, or Dungeness
 Crab meat, picked over for shells

    1 cup fresh bread crumbs, plus 1 cup
 or more for coating the cakes with

    ²/₃ cup (scant) Mayonnaise

    4 rounded Tbsp minced onion

    2 rounded Tbsp minced celery

    2 rounded Tbsp minced red bell pepper

    The zest & juice from lemon

    1 tsp. Worcestershire sauce

    2 tsp. Old Bay Seasonings

    salt & pepper to taste

    Pinch granulated garlic

    Hot sauce, such as tobacco sauce

    2 Tbsp fresh dill weed, or 1 dried

    Italian parsley, chopped, (optional)

    Vegetable oil, for cooking the crab cakes

1)    Combine the crab meat, bread crumbs, mayonnaise, onions, celery, bell pepper, lemon zest & juice, Worcestershire sauce, Old Bay Seasoings in a bowl. (Do not over mix.) 2)    Season to taste with the salt & pepper, garlic & the hot sauce. *Note: if the mixture is too dry, add more mayonnaise. In a separate bowl combine about 1 cup bread crumbs, dill weed & the parsley. 3)    Form the crab mixture into cakes and roll in the bread crumb/parsley mixture. 4)    In a skillet, heat the oil, about 1 Tbsp, adding more when needed over medium high heat. Add the crab cakes, cook until golden brown on each side, about 2-3 minutes on each side

Serve hot with Remoulade Sauce on the side Makes about 8 medium sized cakes

Blackening Herb Mix

¼ cup freshly ground black pepper
¼ cup lemon pepper
¼ cup granulated garlic
¼ cup Italian herb mix
3 tablespoons onion power
3 tablespoons Hungarian paprika
3 tablespoons white pepper
3 tablespoons cayenne pepper

Mix all ingredients in a bowl; stir to combine

Store in airtight container in a cool dark place