|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 31 for center loin roast
Result Page: 1
Choose a 4 to 5 pound pork loin roast. At the ... let sit 15 minutes to make cutting easier. Add water and cornstarch to juices for gravy. Season to taste.
Score fat on roast and rub all ... degrees). Remove roast and let rest. Reduce drippings. Serve with a squeeze of lime juice and pass sauce. Serves 4-6.
In fat side ... the top of roast. Preheat oven ... meat. Reduce oven to 325 degrees. Roast 1 hour. Pour creme de cassis over roast. Cook to desired doneness.
Preheat oven to ... set aside. Butterfly roast by slicing horizontally ... reaches 165 degrees (medium) or 180 degrees (well done). Makes about 8 servings.
1. Put the meat in a saucepan. Add water, enough to cover the meat. Add sliced ginger and scallions, too. Boil it about 40-50 minutes (until well ...
Saucepan - cook ... and pepper. Place roast rib side down, ... 1/4 hours. Thermometer registering 160 degrees. Cover with tin foil and continue cooking.
Set pork loin on rack in ... meat thermometer into center of roast, being careful ... oven; roast until sauce is bubbly and pork is glazed, about 5 minutes.
Preheat oven to ... to 350 degrees. Roast 30 minutes. Add ... reduced to 1 1/2 cups. Brush some of the sauce over pork. Continue to roast about 30 minutes.
Have butcher loosen ... turning often. Remove roast, reserving marinade. ... potatoes on platter. Serve with rice and heated marinade. Makes 6-8 servings.
Combine spices; mix well. Coat pork with spice mixture. Grill over medium-high heat until done.
Result Page: 1
top of page