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Filled Grilled Loin of Pork |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 12 December 2012 at 10:12 |
I'll be staying with friends in Lexington this week, while Friend Wife is in hospital. One of the things I'll be making is this dish. It's not an adapted recipe, but, rather, in the mode of the 18th century.
Anyway, I thought I'd share it with y'all:
ROAST LOIN OF PORK 3 lb center cut pork loin 3 oz thick-sliced smoky bacon 3 oz smoked ham, sliced thin Salt & pepper ½ medium onion, finely chopped Small bunch sage leaves 2-3 cups ham gravy 2 cups apple sauce Cook bacon in skillet until just starting to brown. Drain and set aside. Remove fat cap from loin. Butterfly loin and pound thin. Salt and pepper inside liberally. On lower half of short end arrange a layer of sage leaves, topped by a layer of onions, a layer of ham, and a layer of bacon. Fold top of loin over filling. Season outside with salt and pepper. Tie with kitchen string to facilitate turning. Place oiled gridiron over hot coals. Roast the loin on the gridiron, 8-10 minutes per side. Can be cooked the same way on a barbecue grill, or broiled in home oven, four inches from the flame. Let loin rest. Meanwhile, heat the gravy and pour it onto a serving platter. Cut loin crosswise into ½ inch slices. Arrange on gravy in an overlapping row. Top with applesauce. Ham Gravy
¼ cup ham, finely diced 2 tbls flour 2 tbls butter 2 cups ham or chicken stock Salt & pepper to taste Melt butter in a saucepan. Add the ham and sauté until barely cooked through. Add flour, stirring well, and cook for one minute to remove the raw taste. Pour stock into pan, stirring. Bring to boil. Lower heat and simmer to achieve desired thickness. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Sounds good too Brook.
Thanks for posting.
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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