GERMAN PORK RECIPES RECIPES

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ROAST PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES



Roast Pork Loin | Pork Recipes | Jamie Oliver Recipes image

Spanish flavours are awesome with the slow-roast pork loin – try stuffing it into some warm pittas

Total Time 1 hours 50 minutes

Yield 8

Number Of Ingredients 18

2 kg higher-welfare rib-end loin of pork skin on, French-trimmed
sea salt
freshly ground black pepper
5 teaspoons smoked paprika
1 lemon juice of
olive oil
3 red onions finely sliced
6-8 fresh red, yellow and green chillies
120 g small whole iberico chorizo sausages thickly sliced
6 bay leaves
2 sprigs fresh rosemary finely chopped
3 x 400 g good-quality tinned plum tomatoes roughly chopped
2 handfuls fresh ripe tomatoes halved
4 x 410 g tinned black-eyed beans drained
5 cloves garlic peeled and finely chopped
1 handful fresh flat-leaf parsley chopped
red wine vinegar
soured cream to serve

Steps:

    1. Preheat your oven to 240ºC/475ºF/gas 9. First, score the skin of the pork in a criss-cross pattern every 1cm/½ inch with a sharp knife, trying not to cut into the meat itself. Mix a little salt with a teaspoon of paprika, the lemon juice and a little olive oil, then rub this over the meat and into the score lines. Put the meat in a high-sided roasting tray and cook in the preheated oven for 30 minutes to start the skin crisping up.
    2. Remove the meat from the oven, turning the heat down to 180ºC/350ºF/gas 4. Take the pork out of the tray and put it to one side, then spoon out half the fat and discard it. Place the tray on the hob, add the onions, whole chillies, chorizo, bay leaves and rosemary with the remaining paprika, and fry gently until the onions are soft. Add all the tomatoes, the beans, garlic, parsley and a wineglass of water to the tray, stirring and scraping up all the lovely sticky bits from the bottom. Place the pork on top, return to the oven and cook for another hour or so or until the skin is crispy and the meat is meltingly tender.
    3. When cooked, remove the pork from the tray and allow to rest. Taste the sauce and season with salt, pepper and a few swigs of red wine vinegar to give it a twang. Then remove the chillies and control the heat by chopping up as much chilli as you like and stirring it back into the sauce. Lovely served with soured cream.

Nutrition Facts : Calories 906 calories, FatContent 51.5 g fat, SaturatedFatContent 18.5 g saturated fat, ProteinContent 53.8 g protein, CarbohydrateContent 46.8 g carbohydrate, SugarContent 10.5 g sugar, SodiumContent 1.17 g salt, FiberContent 15.6 g fibre

PORK LOIN & HERBY STUFFING | PORK RECIPES - JAMIE OLIVER



Pork loin & herby stuffing | Pork recipes - Jamie Oliver image

This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.

Total Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 10

½ a higher-welfare pork loin (preferably the rib end), skin on, bone out
a few sprigs of fresh rosemary
3 heaped tablespoons fennel seeds
500 g sourdough or rustic bread
2 red onions
3 cloves of garlic
a few sprigs of fresh sage
olive oil
1 handful of pine nuts
4 tablespoons balsamic vinegar

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
    3. Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
    4. Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
    5. Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
    6. Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
    7. Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
    8. Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
    9. Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
    10. Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.

Nutrition Facts : Calories 242 calories, FatContent 12.1 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 17.4 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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PORK LOIN & HERBY STUFFING | PORK RECIPES - JAMIE OLIVER
This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 242 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
    3. Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
    4. Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
    5. Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
    6. Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
    7. Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
    8. Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
    9. Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
    10. Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.
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Searing this pot roast locks in the juices and creates a good crust. When caramelizing the sauerkraut with onions, a little butter, olive oil, and brown sugar, the outcome is a buttery, sweet, and tangy mixture. Roasting the pot roast in the sauerkraut and onions turns it into a tender, buttery roast. Cut a slice, smother with the kraut, and sink your teeth into deliciousness.
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Reviews 5
Category Pork
Cuisine German
  • Usually takes about 2 hours, but might be less or more depending on the size of roast and if you've got bones.
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PORK LOIN & HERBY STUFFING | PORK RECIPES | JAMIE OLIVER ...
This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 242 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
    3. Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
    4. Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
    5. Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
    6. Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
    7. Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
    8. Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
    9. Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
    10. Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.
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