| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Main dish, Meats, Kooknet |
4 |
Servings |
INGREDIENTS
| 12 |
lg |
Cloves Garlic |
| 1 |
|
6" branch Rosemary; or |
| 4 |
tb |
Dried Rosemary; crumbled |
| 2 |
ts |
Black Peppercorns; cracked |
|
|
Salt |
| 1/8 |
ts |
Cayenne Pepper |
| 3 |
lb |
Boneless Pork Loin; rolled and tied |
| 1 1/2 |
lb |
Small Zucchini; cut into 1/2" thick coins |
|
|
Cracked Black Pepper |
| 1 |
tb |
Olive Oil |
| 1/2 |
c |
White Wine |
INSTRUCTIONS
Mash garlic cloves by smashing them with the side of a French chef's knife.
Strip the rosemary needles from the stem and add them to the garlic along
with the cracked peppercorns, cayenne pepper and salt. Rub this mixture
over the outside of the meat.
Preheat the oven to 400°F. Spray a baking pan with nonstick cooking spray.
Place the loin in the prepared baking pan. Roast the pork in the oven until
it begins to brown, about 20 minutes. Then, add 1/2 cup water to the pan
and turn the meat over, using tongs.
Meanwhile, toss the zucchini coins with salt and pepper to taste, then with
olive oil to coat. Add the zucchini to the bottom of the roasting pan the
last 30 minutes of roasting time. Roast the meat about 1 1/2 hours total,
or until it has reached an internal temperature of 170°F., adding 1/4 cup
water at a time every 20 minutes or so when the pan becomes dry.
Remove cooked meat to a board and let cool 10-15 minutes. Meanwhile, remove
any excess fat from the roasting pan. Add 1/4 cup wine to the pan and boil
, deglazing the pan, scraping up the bottom bits and making a sauce. Adjust
seasonings with salt and pepper.
To serve, arrange zucchini in a bed on a warmed platter. Slice the meat
into 3/4" thick slices and fan these out over the zucchini. Spoon the sauce
over all and serve.
Source: Medford Mail Tribune, 17 May 1994 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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