Tuesday, August 12, 2008

sunday supper: i'm roasting

I don't know what compels me to make roasts that require 450 degree ovens in the middle of the summer. I'm a dinner martyr. Actually, what made the decision for me this time was being reminded that one day several weeks ago when I ate this on set I freaking loved it. This episode hasn't aired yet (Ask Aida Saturdays at 12:30 ET), but as a special sneak preview for a brand new show, you can find all of the recipes on the site now.

This citrus marinated pork loin roast came out surprisingly juicy and tender, with plenty of tangy flavor from the orange and grapefruit juices, plus a hint of heat from serrano peppers. It was a cinch to do.

I didn't fare as well with the Cilantro Rice, mine came out a little mushy. I think I either need to adjust the liquid to account for the humidity, or I need to boil it uncovered for a little longer to evaporate more. It was still delicious, and actually J-Cat ate an incredible amount of it considering how he usually can't handle too much starch at a time.

A big plus to this pork roast - I turned leftovers into pork fried rice the next day. That is always a winning recipe in my book. Recipes after the jump:

From Ask Aida at foodnetwork.com

1/2 cup freshly squeezed yellow grapefruit juice (from 1 medium grapefruit)
1/2 cup packed cilantro leaves
2 medium serrano chiles, halved and seeded
4 medium garlic cloves, smashed
Salt and freshly ground black pepper
1 1/2 cups freshly squeezed orange juice (from 4 medium oranges)
1 (3 to 4 pound) boneless pork loin

Mix all ingredients except 1/2 cup orange juice and pork until thoroughly combined. Add pork loin and turn to coat thoroughly. Place in refrigerator and let marinate at least 1 hour and up to 24 hours.

Heat oven to 450 degrees F and arrange rack in middle. Remove pork from refrigerator and let rest at room temperature while oven heats up. When oven is heated, remove pork from marinade, strain marinade and discard solids and reserve juices. Season pork well with salt and freshly ground black pepper. Place pork in a roasting pan and roast until skin is golden-brown and internal temperature registers 145 to 150 degrees F on an instant-read thermometer, about 50 to 55 minutes.

Remove pork to a cutting board and let rest at least 10 minutes before slicing.

Meanwhile, combine reserved marinade juices and remaining 1/2 cup orange juice in a small saucepan and bring to a boil over medium heat. Skim sauce let cook until mixture is reduced by 2/3, about 10 minutes. Taste and adjust seasoning, as necessary. When pork is ready, slice thinly and serve with orange sauce over top.

From Ask Aida at foodnetwork.com

3 1/2 cups packed cilantro leaves (about 3 ounces)
3 medium garlic cloves
1 medium serrano chile, halved lengthwise and seeded
3 1/3 cups low-sodium chicken broth
1 tablespoon vegetable oil
1/2 cup minced yellow onion
2 cups long-grain white rice
1 tablespoon kosher salt

Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve.

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