Jamies Tuscan Style Roast Pork Loin Beans Recipes

TUSCAN ROAST PORK

Steps:

• Preheat the oven to 225°F (110°C) and position a rack in the center of the oven.
• Meanwhile, in the bowl of a small food processor, combine the garlic, rosemary, sage, anchovy (if using), and 3 tablespoons oil and process until a coarse paste forms. (Alternatively, you can use a mortar and pestle.)
• If desired, use kitchen string to tie the pork tightly crosswise about every 2 inches (5 cm). You can slip the bay leaves under the twine if you like. If you do not tie your pork, but wish to use bay leaves, simply carve a couple slits in the pork and tuck the bay leaves into the slits.
• Season the pork on all sides with the salt, rubbing the meat to coat it.
• In a large ovenproof skillet over medium-high heat, heat the remaining 2 tablespoons oil until shimmering. Add the pork and sear, starting with the fatty side and using tongs to turn it, until dark golden brown on all sides, 8 to 10 minutes total. Turn off the heat and let the pork in the skillet.
• Using an offset spatula or pastry brush, coat the pork with the herb mixture. If you're the sort who likes the punch of raw garlic, reserve 1 tablespoon of the herb mixture to coat the pork after it comes out of the oven.
• Transfer the skillet to the center rack in the oven and roast until the meat is tender and the internal temperature is around 180°F (82°C), 2 to 3 hours. (Rest assured, if you just got alarmed at those numbers, that although this is a much higher internal temperature than we typically cook pork, it works.)
• Remove the skillet from the oven. If desired, brush the top and sides of the pork with the reserved 1 tablespoon herb mixture. Let the pork cool for at least 5 minutes.
• Transfer the pork to a cutting board, reserving the cooking juices in the skillet. Remove and discard the string and bay leaves, if using.
• Slice the pork very thinly (about 1/8 inch | 4 mm thickness) and arrange the slices on a serving platter. Drizzle with the juices and herbs from the pan. Serve warm or at room temperature.

TUSCAN PORK ROAST

Steps:

• Note: I'd suggest tripling the amount of rub, butterflying the pork further, and putting the rub all over both the inside and outside of the meat. There just wasn't enough of it for my taste.
• Remove the pork from the fridge and let come to room temperature about at hour before preparing. In the meantime, cut along the bone as if you were going to cut the bone off completely, but leave about an inch still attached. Rub the pork all over with olive oil to coat. Season with salt and pepper.
• Combine the finely chopped garlic, lemon zest, and herbs and rub this all over the incision made between the bone and the meat, patting down the herbs. Make a 1 inch incision between each rib bone and thread kitchen string/ butcher's twine through these incisions to tie the roast tightly and hold it together.
• Place the roast on a metal cooling rack, inserted inside a deep baking tray, skin-side up. Pour water in the bottom of the tray (if you prefer, you can use white wine, and in this case, pour it all over the roast and let it drip into the tray). Roast for 3 1/2 to 4 hours at 195º F (90º C) -- if you have a meat thermometer, you're looking for the interior to be about 150º F (65º C).
• Remove from the oven, turn up the heat to 430º F (220° C) and cook another 5 minutes to crisp the skin. Rest for at least 15 minutes, uncovered, before slicing into thick slices and serving. This is wonderful with roast potatoes (possibly roasted in the pan juices under the pork) or sautéed greens.

JAMIE OLIVER'S PORK WITH PEACHES

Steps:

• Preheat oven to 425 degrees F.
• Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
• Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
• Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
• Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
• Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
• Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
• Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
• Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
• Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.

TUSCAN PORK ROAST

Steps:

• In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.