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1995-09-27
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Newsgroups: rec.food.recipes
From: dmferrell@happy.uccs.edu
Subject: Pork Roast
Message-ID: <1993Dec21.140420.1@happy.uccs.edu>
Organization: University of Colorado at Boulder
Date: Tue, 21 Dec 1993 20:04:20 GMT
Spinach and Basil Pesto Pork Roast
3-4 lbs boneless pork loin
2-3 tbs soy sauce
3 tbs honey
garlic salt to taste (optional)
spinach and basil pesto
Pesto
1 cup firmly packed fresh spinach leaves
1 cup firmly packed basil leaves
1/2 cup olive oil
5 cloves garlic
1/4 cup grated parmesan cheese
1/4 cup walnuts or almonds
(you can use all spinach if you cannot find the fresh basil and then add
2 tsp crushed dried basil)
For the pesto, place all ingredients except the oil in a blender. With the
blender on high add the oil in a steady stream until all is liquified. Set
aside.
Untie the roast so that there are now two pieces. Using a sharp boning knife
or utility knife and starting approximately 1" from the end of the piece of
roast, make a cut from one end to the other ending about 1" from the other
end of the roast. Make the cut so that it is in about 1/2" from the edge and
goes in a circular manner to the other edge of the roast. When the roast is
finished cooking and you slice it, the cuts (which will be stuffed) make a
circle inside each piece of roast--hope that helps see how to cut the roast.
Make the cut on both halves of the roast. Stuff the cuts with the pesto-
use all the pesto.
Retie the two halves of the roast together. Mix together the honey, soy sauce,
and garlic salt. Line a baking pan with heavy duty foil--enough to cover the
roast. Set the roast inside the foil--do not cover. Place the roast under
the broiler and baste with the honey-soy mixture. Broil the roast all around,
turning as the outside becomes brown and forms a nice crust with the honey-soy
baste. After a nice golden brown crust has formed, turn off the broiler and
set the oven on 325 degrees. Bring the foil up over the roast and seal.
Cook at 325 degrees for 20 minutes per pound. When done, remove from the oven
and let sit, covered for about 15 minutes to set the juices.
To Serve: Remove from the pan and make slices about 3/4" thick. Set on a
large serving platter keeping the slice together in a circle so that the
stuffing forms the inner circle of each slice. Garnish with thin twisted
slices of oranges and parsley. Ladle some of the pan drippings on each piece.
Enjoy.
Terrific party menu to go with this roast
antipasto plate (whatever you want - I used vegies, pumpernickel bread with
blue cheese/walnut butter, roasted pimento peppers)
Sunday Soup
Tear Apart Garlic Bread
5 Leaf Salad (made with red leaf lettuce, green leaf lettuce, bib lettuce,
iceberg lettuce, and radiccio garnished with pepper rings and orange slices)
Pineapple Sorbet
Pork Roast
Asparagus Spears in Cashew Butter
Italian Roasted Potato Balls
Rose' Wine (Your choice)
French Vanilla Ice cream/chocolate mint cookies and mint syrup