Roast Pork with Citrus Caramel
Thanksgiving week. Finally a break on the apnea-like weeks that have filled the calendar lately. Finally an opportunity to get back to the kitchen (even if not as heavily as I would have liked) and to blogging.
I bet most of you are super excited about next Thursday and I am sure you have already decided what you are going to cook. But if you happen to be as impulsive as I am and have yet to decide what to enjoy on Thanksgiving dinner, here is a suggestion that will fit the desires of those who are moderately traditionalists and who would not mind a twist on the Holiday's table - Roast pork with citrus caramel.
I know! Thanksgiving means turkey not pork. Says who? Last year we had duck and it was no less Thanksgiving because of that. The Holiday is about gathering and sharing in peace and harmony. Does it matter what do you share at your table? Not for me. But even if you cannot enjoy Thanksgiving without turkey (I can perfectly understand. Portuguese cannot have Christmas without salted cod), this is a recipe you will not regret trying.
It is another recipe that makes Chef's Jean Georges Vongerichten's book "From simple to spectacular". The book should be renamed to "Spectacular" only because even the simplest recipes are awesome. I am yet to try a recipe that is not great in that book. Anyway, the recipe, to serve 4:
Pre-heat the oven to 450ºF (230ºC).
Zest 1 lemon, 1 lime and 1 orange. In a different bowl, combine the juices of all 3 fruits with 1/2 cup of sherry vinegar and set aside. In a sauce pan, add the zests, 1/2 cup of sugar, and 1 tablespoons of cracked black pepper and place over medium-high heat. Do not stir until the sugar melts; once it has melted, stir occasionally until the mixture is nicely browned. Turn the heat off, stand back, and add the citrus vinegar mixture. Return to medium heat and cook, stirring, until the caramel dissolves. Set aside.
Combine 1 tablespoon of butter and 1 tablespoon of canola oil in ovenproof casserole or roasting pan and set over medium-high heat. When the butter foam subsides, add the pork loin (2.5 to 3 pounds, bone in, preferably) and sear it on all sides, seasoning it with salt and pepper to taste. When the meat is browned, add the caramel and turn the pork over few minutes in it, ending with the fat side up.
Place into the oven and roast for about 1 hour and 15 minutes, basting the meat every 15 minutes. If necessary, add water by tablespoons to keep the caramel syrupy. When the pork is done (you can confirm it with a thermometer if you wish. It should mark 145ºF (60ºC) in the center), let it rest for some minutes. Then carve the meat and serve with the pan juices.
I served this pork with the suggested lentil pancakes (I will upload the recipe soon. Delicious!) but you can choose your favorite side for pork. Sweet potatoes are always a win when it comes to pork.
Once again Chef Jean George's recipe proved to be delicious and super original. One of the things that I most admire in his cooking is how successfully he fuses French cooking basic concepts with oriental like flavors. This recipe is no exception. The meat gets super juicy and the idea of sweetness that the caramel may pass is a playful twist on the senses. The flavors are fresh, smoky and, ultimately, slightly sweet. The nose adds the last citric note to the dish.
Amazing, super delicious dish to serve at any family gathering.
Happy cooking and Bon Appetit!
I bet most of you are super excited about next Thursday and I am sure you have already decided what you are going to cook. But if you happen to be as impulsive as I am and have yet to decide what to enjoy on Thanksgiving dinner, here is a suggestion that will fit the desires of those who are moderately traditionalists and who would not mind a twist on the Holiday's table - Roast pork with citrus caramel.
I know! Thanksgiving means turkey not pork. Says who? Last year we had duck and it was no less Thanksgiving because of that. The Holiday is about gathering and sharing in peace and harmony. Does it matter what do you share at your table? Not for me. But even if you cannot enjoy Thanksgiving without turkey (I can perfectly understand. Portuguese cannot have Christmas without salted cod), this is a recipe you will not regret trying.
It is another recipe that makes Chef's Jean Georges Vongerichten's book "From simple to spectacular". The book should be renamed to "Spectacular" only because even the simplest recipes are awesome. I am yet to try a recipe that is not great in that book. Anyway, the recipe, to serve 4:
Pre-heat the oven to 450ºF (230ºC).
Zest 1 lemon, 1 lime and 1 orange. In a different bowl, combine the juices of all 3 fruits with 1/2 cup of sherry vinegar and set aside. In a sauce pan, add the zests, 1/2 cup of sugar, and 1 tablespoons of cracked black pepper and place over medium-high heat. Do not stir until the sugar melts; once it has melted, stir occasionally until the mixture is nicely browned. Turn the heat off, stand back, and add the citrus vinegar mixture. Return to medium heat and cook, stirring, until the caramel dissolves. Set aside.
Combine 1 tablespoon of butter and 1 tablespoon of canola oil in ovenproof casserole or roasting pan and set over medium-high heat. When the butter foam subsides, add the pork loin (2.5 to 3 pounds, bone in, preferably) and sear it on all sides, seasoning it with salt and pepper to taste. When the meat is browned, add the caramel and turn the pork over few minutes in it, ending with the fat side up.
Place into the oven and roast for about 1 hour and 15 minutes, basting the meat every 15 minutes. If necessary, add water by tablespoons to keep the caramel syrupy. When the pork is done (you can confirm it with a thermometer if you wish. It should mark 145ºF (60ºC) in the center), let it rest for some minutes. Then carve the meat and serve with the pan juices.
I served this pork with the suggested lentil pancakes (I will upload the recipe soon. Delicious!) but you can choose your favorite side for pork. Sweet potatoes are always a win when it comes to pork.
Once again Chef Jean George's recipe proved to be delicious and super original. One of the things that I most admire in his cooking is how successfully he fuses French cooking basic concepts with oriental like flavors. This recipe is no exception. The meat gets super juicy and the idea of sweetness that the caramel may pass is a playful twist on the senses. The flavors are fresh, smoky and, ultimately, slightly sweet. The nose adds the last citric note to the dish.
Amazing, super delicious dish to serve at any family gathering.
Happy cooking and Bon Appetit!
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