Tag: pork loin

pork loin in herb crust – Italian cuisine reinvented by Gordon Ramsay

First, prepare the marinade for the pork loin. In a bowl mix the olive oil, mustard, finely chopped garlic, chopped rosemary and ground thyme. Mix all the ingredients well, so the flavors will uniform. Place the pork loin in a container and spread the marinade uniformly over the entire surface. Cover and leave to marinate in the refrigerator for at least 2 hours or, preferably, during the night.

How to Butterfly, Stuff, Roll, and Tie a Pork Roast Like a Celebrity Butcher

Like almost all the videos I do, this tutorial for how to
butterfly, stuff, roll, tie, and roast a pork loin was inspired by a viewer’s
request. However, this was NOT your typical food wish, as it came via Chris
LaFrieda, from the celebrated Pat LaFrieda Meat Purveyors!

That’s right. America’s most famous butchers are fans of the
channel, and asked me if I wanted to do a video with some of their fabulous
meat. After carefully considering the offer for two or three seconds, I agreed,
and we decided to show their technique for a rolled, stuffed, caul-fat-wrapped
pork loin.

Not only do the LaFrieda’s star in their own TV show, “Meat Men,” but their client list is a who’s who of the country’s
top chefs. Their custom burger mixes are legendary, with the most famous being
the Minetta Tavern’s “Black Label Burger.” Basically, if you’ve not heard of
Pat LaFrieda Meats, you need to turn in your foodie card right now.

I tried my best to adapt their technique for the home
kitchen, and as you’ll see, there really isn’t anything that even an average
home cook couldn’t accomplish. For example, the butterflying may not look very
elegant with all those slash marks, but in the end it will look amazing, and is
a bit easier than the pro method.

As far as the caul fat wrap goes, you’ll need to go past the
supermarket meat case, and talk to a real butcher. Anyone that can get you a
large pork loin roast, like the one we used here, will be able to get you a
half-pound of caul fat. It really is one of the keys to this procedure.

Pork loin is so lean, and by covering it in a thin layer of
caul fat, you’re adding lots of moisture, as well as another layer of flavor. I
highly suggest you find some, and if you don’t use it all for your roast, it
makes a perfect casing for some sausage patties.

Anyway, a very special thank you to Chris LaFrieda, and the
rest of the LaFrieda family for the opportunity to share this great technique.
I hope you enjoy the video, and it gives you the confidence to try this
exciting technique soon. Enjoy!

Ingredients:
5-6 pound boneless pork loin roast, butterflied as shown

salt and pepper to taste (be generous, that’s a lot of meat)

3 cups any prepared bread stuffing recipe (ones with herbs
and dried fruit will be particularly delicious)

caul fat, as needed

1 sliced onion for the roasting pan

Roast at 450 degrees F. for 15 minutes to sear.

Reduce heat to 325 degrees F. for about 1 1/2 hour OR until
an internal temperature of 140 degrees F.

Pan Sauce Note: Once you remove the roast, you can add a
splash of water to the pan, along with a tablespoon of balsamic vinegar if desired. Place over high heat and bring to a boil, scrapping the goodness
from the bottom with a wooden spoon. Season to taste, and spoon over sliced
meat.

Incoming search terms:

https://gordon-ramsay-recipe com/tag/caul-fat

Christmas Hamlets – To Eat or Not to Eat Will Not Be a Question

I had been fantasizing for weeks about doing a whole,
home-cured ham for the holidays. I always get lots of requests for this kind of
thing, and was fully prepared to give it a go, but then a strange thing
happened, I heard the word “Hamlet.”

It was on TV, and completely unrelated to
cured pork, but for whatever reason the word made me think of cute little,
individually sized hams. That’s all it took, and off I went trying to figure out how
to make this thing happen. I knew I wanted a process that wouldn’t require the
pink curing salts used in commercially produced hams, not because they are
unhealthy, they’re not, but because it would be hard for some of you to find.

I’ve read things in the past about using celery’s naturally
occurring nitrates to accomplish the same thing, so that’s what I used, and as
you’ll hear me say several times in the video, I was thrilled with the results!
While not exactly like a classic city ham, this was very close. The firm, moist
texture was great, the salt level was spot on, and since we used loin instead
of leg, there’s even a little less fat.

I’m afraid I won’t be able to help much with questions about
how to do this with bigger or different cuts, as this was my first foray into
home-cured ham, so if you are going to attempt this, please go to a good
butcher to get the exact same size “chops” that I used. If you do, and follow
these simple steps, I think you will have a holiday meal “to die for.” Sorry, but you didn’t expect me to do this entire post without one forced reference to
the play, did you? Enjoy!

Ingredients for 4 Hamlets:

4 thick-cut (10-12 oz) center cut, boneless pork loin
“chops”

For the brine:

1/2 cup *kosher salt plus 1 tablespoon

(*if using fine table salt, you’d only need barely 1/3 cup)

3/4 cup packed brown sugar

1 tsp finely ground black pepper

1 tsp allspice

1/2 ground cloves

1 bay leaf

1 1/2 cups boiling water to dissolve salt and sugar

3 celery stalks (about 2 cups chopped)

1/2 yellow onion

3 cloves garlic

2 cups cold water to puree vegetables in blender, plus add
enough cold water to make 2 quarts total volume of brine

Brine for 48 hours before roasting

For the glaze:

1/4 cup packed brown sugar

2 tbsp Dijon mustard

pinch of cayenne

whole cloves as needed

Roast at 325 degrees F. until an internal temp of 145
degrees F. is reached.