James Martin Roast Pork Loin Recipes
JAMES MARTIN'S PORK LOIN WITH MUSHROOM, BRANDY SAUCE AND FRIES
Try James Martin's delicious pork loin with mushroom, brandy sauce and fries recipe plus other recipes from Red Online.
Number Of Ingredients 15
Steps:
- Place a non-stick frying pan over a medium heat and add one tablespoon of the olive oil and half the butter. Season the pork slices and fry on each side for three minutes or until browned, then put it on a baking tray and keep warm in a low oven.
- Place the pan back on the hob over a high heat, adding a little more oil, if necessary, and the remaining butter, and tip in shallots, onions and pancetta. Fry for one to two minutes or until the onions are softened and the pancetta is crispy, then add the mushrooms and cook for a further minute.
- Pour in the brandy and carefully set alight, allowing the alcohol to flambé until the flame goes out. Pour in the stock and simmer for one to two minutes, then stir in the cream and mustard, season with salt and pepper and set aside.
- If using a deep-fat fryer, heat the vegetable oil to 190°C. Alternatively, fill a deep, heavy-based saucepan to one-third with oil and use a sugar thermometer to check the temperature. (Take great care if using a saucepan: always watch over it and never fill it more than a third as the hot fat may bubble up when the potatoes are added.)
- Fry the potatoes in the hot oil for three to four minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper, then season with salt and pepper.
- Reheat the sauce gently, stirring in the parsley, then divide the pork slices between plates, pour over the sauce and serve with the straw fries on the side.Recipe, James Martin for the Mushroom Bureau
ITALIAN-STYLE ROAST PORK WITH CRISPY CRACKLING
A take on the fennel-seasoned Italian dish porchetta, this Sunday lunch-worthy loin has a layer of perfect crackling
Provided by James Martin
Categories Main course
Time 2h40m
Number Of Ingredients 12
Steps:
- Pound the garlic, bay, pepper, 1 tsp sea salt and 1 tbsp of the fennel seeds using a pestle and mortar, then stir in 1 tbsp oil. Place the pork, skin-side up, in a clean sink and pour over a kettleful of boiling water (this tightens the skin - the first step towards great crackling). Drain, pat dry and place, skin-side down, on a chopping board. Rub the garlicky paste all over it, then roll up the loin and tie it at intervals with kitchen string. Arrange the onion and lemon in the centre of a roasting tin and sit the pork on top, skin-side up. Rub the rind with the remaining salt and leave at room temperature, uncovered, for 1 hr.
- Heat oven to 230C/210C fan/gas 8. Rub the skin of the pork with the remaining oil. Lightly crush the remaining fennel seeds and scatter over the meat. Roast for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1 hr 20 mins. Remove the pork, cover loosely and leave to rest for 30 mins. If your crackling isn't crisp, pop the joint under a hot grill for a few mins, but watch it as it will burn very easily.
- Meanwhile, make the gravy. Tip away all but 1 tbsp of fat from the tin and put on the hob. Add the flour and mix with the onion and lemon, scraping any bits from the bottom. Pour in the Marsala and let it bubble, then gradually add the stock and any of the resting juices, and simmer gently for 8-10 mins. Season, if needed, and strain through a sieve before serving.
Nutrition Facts : Calories 676 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 64 grams protein, Sodium 2.2 milligram of sodium
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JAMES MARTIN'S HOME-COOKED PORK - READER'S DIGEST
From readersdigest.co.uk
Estimated Reading Time 2 mins
- Preheat the oven to 240°C/gas mark 9. Put all the ingredients for the stuffing in a large bowl, seasoning well at the end. Mix until all the ingredients are thoroughly combined.
- Lay the pork on a board and unroll it skin-side down. Using a sharp knife and starting at one end, carefully cut the meat in half horizontally, working almost to the very end so that it’s still attached on one side.
- Open out the length of the meat so that you have a very long rectangle. Spoon the stuffing over the entire surface of the meat and smooth over so that it sits in an even layer.
- Secure with string: cut a length of string at least five times the length of the joint. Make a noose in the end of the string, loop it around the pork, then pull the string through the noose and pull it tight.
- Place the pork onto a rack set in a roasting tray and roast for 30 minutes. After this time, turn the oven down to 140°C/gas mark 1 and roast for another 1.5 hours.
- When you’re ready to serve, take the porchetta out of the fridge and leave for 30 minutes to come to room temperature. Cut off the string, slice and serve with chutneys, pickles, and a handful of watercress.
ROAST PORK LOIN WITH ROASTED SPICED APPLES – SATURDAY KITCHEN …
From saturdaykitchenrecipesearch.co.uk
Estimated Reading Time 2 mins
- Bring a kettle of water to the boil. Place the pork on a metal rack suspended over the sink or a bowl and pour the boiling water over the pork, allowing to drain.
- Pat the pork dry with kitchen paper, then rub all over with the olive oil and season, to taste, with the salt flakes and freshly ground black pepper. Roll the pork into a neat cylinder and tie with butchers’ string.
- Reduce the oven temperature to 180C/350F/Gas 4 and cook the pork for a further 1-1¼ hours, or until the crackling is crisp and the meat is tender and cooked through.
- Mix the spices together in a bowl, then sprinkle the mixed spices over the apples and stir to coat.
- Place in the oven with the pork and roast for 20 minutes, or until the apple is tender. When ready to serve, roughly mash with a fork, add sugar and seasoning, to taste.
- For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.
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Roasted pork loin with roasted garlic vinaigrette. Prep Time. 15 mins
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ARTICHOKE DIP JAMES MARTIN - PORK TENDERLOIN RECIPE
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ROAST PORK RECIPE | EAT YOUR BOOKS
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JAMES MARTIN ROAST LAMB RECIPES ALL YOU NEED IS FOOD
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JAMES MARTIN’S BEST SLOW COOKING RECIPES - WOMAN & HOME
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Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transf . Prep Time. 15 mins. Cook Time. 65 mins. Serves. 4. Stuffed Pork Roast with Apple Sauce. Easy. Preheat oven to 220°C and lightly grease a roasting pan with oil. Heat half the oil in a large frying pan and cook the bacon rashers for …
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2022-01-06 3. In a skillet, heat 1 tablespoon olive oil over medium heat and sear the pork tenderloins until browned on all sides; about 3 to 5 minutes per side. Transfer the pork tenderloins to the prepared baking dish. 4. In a bowl, combine garlic, honey, soy sauce, mustard, Sriracha, and oil; whisk until well combined.
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BEST DAMN OVEN ROASTED PORK TENDERLOIN - RECIPETEACHER
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ROAST PORK LOIN WITH ROASTED SPICED APPLES RECIPE - BBC …
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STUFFED PORK TENDERLOIN ROLL - RECIPES MADE EASY
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JAMES MARTIN’S PORK LOIN WITH MUSHROOM, BRANDY SAUCE AND FRIES
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JAMES MARTIN’S PORK LOIN WITH MUSHROOM, BRANDY SAUCE AND FRIES
Dec 19, 2018 - Try James Martin's delicious pork loin with mushroom, brandy sauce and fries recipe plus other recipes from Red Online. Dec 19, 2018 - Try James Martin's delicious pork loin with mushroom, brandy sauce and fries recipe plus other recipes from Red Online. Pinterest. Today . Explore. When the auto-complete results are available, use the up and …
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