Sunday, February 21, 2010

Sunday dinner...thanx Emeril

Orange, Cumin and Cilantro Roasted Pork Loin

Ingredients

  • One 3 1/2-pound boneless pork loin
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup white wine vinegar
  • 2 tablespoons orange marmalade
  • 2 tablespoons chopped fresh cilantro

  • Cooking Directions

    Preheat the oven to 400 degrees F.

    Heat a large skillet over medium high heat. Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. Place the pork loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes. Remove the pork from the skillet and place it in a small roasting pan or baking dish that holds it snugly.

    In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork.

    Place the roasting pan in the oven, and cook until the pork reaches an internal temperature of 140°F, basting the pork with the pan juices occasionally. (Take care not to overcook the pork.) Should the pan juices evaporate and begin to scorch before the pork is done, add a bit of water to keep it from burning.

    Remove the pork from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.



    Oven Roasted Cauliflower with Roasted Shallot-Garlic Butter

    Ingredients

  • 4 large shallots, halved lengthwise
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter (1/2 stick), at room temperature
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1 large cauliflower, cut into large florets

  • Cooking Directions

    Preheat the oven to 450°F. Line a small baking dish with aluminum foil.

    Place the shallots in the prepared baking dish and drizzle them with 1 tablespoon of the olive oil. Season with kosher salt and pepper. Roast until they are soft and caramelized, turning them if necessary to promote even browning, 15 to 20 minutes. Set the shallots aside to cool.

    When they have cooled, finely chop the roasted shallots and transfer them to a small bowl. Add the butter, garlic, lemon juice, 1 /4 teaspoon kosher salt, and 1 /8 teaspoon pepper, and mix well to combine. Set the shallot-garlic butter aside while you grill the cauliflower.

    Brush the cauliflower with the remaining 2 tablespoons olive oil and place the florets on a baking sheet. Place the baking sheet in the oven and cook until the florets are golden on the bottom edges, 4 to 5 minutes. Continue cooking, turning occasionally, until they are evenly browned around the edges and crisp-tender, 5 to 7 minutes longer. Transfer the cauliflower to a large bowl, and add the shallot-garlic butter. Toss to combine. Season to taste with kosher salt and pepper, and serve either hot or warm.

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