How to Roast a Pig by Tom Rea

Author:Tom Rea
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2013-08-28T04:00:00+00:00

Pan Roasting Experiments

In this section we’ll explore two ways of taking your pan-roasted pork to the next level, by flavoring it with sage and with Jamaican jerk seasoning.

Pan-Roasted Sage-Scented Tenderloin of Pork

INGREDIENTS

Tenderloin of pork of desired size

Basic marinade (page 146)

Large sage leaves, finely chopped

Several cloves garlic, split in half

1. WASH, DRY, AND REFRIGERATE THE MEAT UNTIL READY TO USE.

See page 34.

2. Marinating meat in a bag

2. MARINATE THE MEAT.

Mix enough of the basic marinade recipe to totally cover all the cuts of meat you intend to serve. Add about three finely chopped large sage leaves per portion to the marinade. Place all your meat into a food bag and pour the marinade over it. Place in the fridge and allow to stand for 24 hours. Remove the meat from the marinade and pat dry with paper towels.

3. SEAL THE MEAT.

See page 82.

4. COOK THE MEAT.

Take your sealed meat and place it into the roasting pan with the sealing fat. To this add one sage leaf and 1/2 clove of garlic (spilt lengthways) for every portion. Make sure these are spread evenly throughout the pan and roast as per page 83.

The sage and garlic will flavor the cooking oil, which will add extra flavor to the crust of the meat. This is a great way of adding extra flavor to the meat and any herbs and spices (such as rosemary, thyme, or fresh peppercorns) will work because there is not enough time in the roasting process to burn them.

5. LET THE MEAT REST.

Allow your meat to rest for a minimum of 8 minutes per 1 inch (2.5 cm) of thickness of meat, but ideally until the core temperature has fallen to 120°F (50°C).

6. SERVE.

Transfer the meat onto warmed plates and use some of the crisped sage leaves as a garnish.

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