| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef and po, Milwaukee j |
1 |
Servings |
INGREDIENTS
| 1 |
|
Boneless center-cut trimmed |
|
|
pork loin |
| 5 |
|
Pounds, measuring 3 to 4 |
|
|
inches high and about 18 |
|
|
inches in length 5 to 5 |
|
|
1/2 |
| 1/2 |
c |
Lemon juice |
| 1/4 |
c |
Corn oil |
| 6 |
T |
Pure maple syrup |
| 3 |
|
Shallots, thinly sliced |
| 3 |
|
Cloves garlic, thinly sliced |
| 2 |
|
Bay leaves |
| 2 |
|
Sprigs fresh thyme |
| 1 |
t |
Lemon zest |
| 1/2 |
t |
Freshly ground black pepper |
|
|
Salt and pepper to season |
|
|
marinated meat |
|
|
Glaze, see recipe |
| 2 |
T |
Melted butter |
| 1/2 |
T |
Butcher's-grind black pepper |
| 1/4 |
c |
Maple syrup |
| 1 |
T |
Lemon juice |
|
|
servings. |
|
|
minutes before slicing. |
INSTRUCTIONS
Put pork in plastic cooking bag. Combine juice, oil, syrup, shallots,
garlic, bay leaves, thyme, lemon zest and pepper. Add to meat in bag.
Seal bag, marinate refrigerated overnight or up to 24 hours. Prepare
glaze and refrigerate. Bring to room temperature when ready to use. To
roast pork: Preheat oven to 450 degrees. Remove meat from marinade.
Discard marinade. Place meat on drain rack over sheet pan. Season with
salt and pepper. Place in preheated oven and cook 10 minutes. Baste
with glaze and cook additional 5 minutes. Reduce oven temperature to
350 degrees. Cook 10 minutes, basting once. Continue cooking, basting
every 10 minutes, until meat reaches internal temperature of 155
degrees when tested with instant-read thermometer, about 20
minutes. At this point, pork should be cooked to medium well and will
have a hint of pink. If well-done meat is desired, roast can be cooked
additional 5 to 10 minutes. Remove meat from oven and let it rest 15
to 20 minutes before slicing. This will bring the meat's internal
temperature up about 10 degrees. Check roast with meat thermometer at
this point. If temperature has not reached 160 degrees, return meat to
oven until it reaches that temperature. Slice into 32 equal slices to
make 16 servings. Place sliced meat on serving tray. Serve with corn
potatoes and chutney. Makes Note: Roasts that are thicker and shorter
in length should be cooked longer to bring them to 155 degrees
internal temperature. Let rest about Make Glaze: Mix all ingredients
and use the mixture to baste meat. Glaze should be at room temperature
when used. Recipe by: Milwaukee Journal Sentinel Posted to MC-Recipe
Digest V1 #862 by Dianne Larson Ward <[email protected]> on Oct 23,
1997
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