Monday, 23 April 2012

Orange Java Pork Roast
with Veggie Chips

Orange Java Pork Roast

Orange Java Rub

  • 2tbsp dried oregano
  • 1 tsp instant espresso powder or coffee
  • 1 tsp salt
  • 1tbsp smoked paprika
  • 1 tsp garlic powder
  • 1/2tsp ground sage
  • 1 tsp peppercorns
  • 2 tsp pepper flakes
  • 1 orange rind pith removed
  • Grind all dry ingredients in a coffee grinder

1/2 cup white wine
2tsp cornstarch
1cup green seedless grapes

1 5lb  boneless pork sirloin roast, centre cut,
1 garlic bulb

Rub all over roast and place in a plastic bag with a zip lock, squeeze out all air and marinate min. 1 hr or up to 24 hrs.

Remove roast from refrigerator 1 hr before roasting.

Place Roast on rack in roasting pan pour wine over top and add 1-2 cups water to bottom of pan. Roast at 375F for 2-3 hrs, uncovered until temperature reaches 160F. If the liquid evaporates too quickly add more wine or water. Place garlic bulb onto a rack and bake. It should be soft to the touch in 30min, then remove to bring to room temp. Let roast rest for 15min before slicing thinly.

Gravy:  Strain juices through a small strainer into a small saucepot. Add 1tbsp water to cornstarch, stir to mix well and add to juices in pan.  Bring to a boil stirring constantly, reduce heat and continue cooking to desired consistency. Add grapes and cook 1 more min.
Veggie Chips

3 beets, washed and peeled
1 yam, peeled
3 potatoes, peeled, washed
vegetable oil for frying

Slice paper thin in processor or use a mandolin. Heat a heavy bottomed pot with 1" of oil to 365F, or drop a small piece of potato into oil, if it sizzles immediately it is ready.

Begin to fry potatoes, then yam and lastly beets to not transfer colour.  Drain, sprinkle with salt.

Garlic Aioli

1 roasted garlic bulb, at room temp.
1 cup mayonaise

In a small bowl squeeze out the garlic pulp and mash with a fork. Add the mayonaise to the bowl and blend well. Add salt & pepper to taste.

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