Subject: Spiced Pork Roast
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 06 2000 - 08:11:10 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader Wayne Tanaka in Kaneohe, Hawaii knows how we all love a true
food funny.
We were having dinner at restaurant recently and nearing the end of
the meal. My 8-year old son knew that dessert was included with his
meal. As the bus boy was clearing away his dishes, my son started to
ask him about dessert. My wife stopped him and told him to wait. As
the bus boy walked away, my son asked why he had to wait, and my wife
explained that he was not our "server." My son paused for just a
moment. Then he said, "Oh, I get it. That was our "taker."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
The seasonings in this dish can also be used to flavor chicken, pork
chops, or beef steaks.
Spiced Pork Roast
2 Tbs (30 ml) finely chopped fresh ginger
4 cloves garlic, finely chopped
1 tsp (5 ml) dried sage
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
1 boneless loin of pork, about 5 lbs (2 kg)
3 medium carrots, cut into 1/2 inch (1 cm) pieces
2 medium onions, coarsely chopped
1 cup (250 ml) red wine and 1 cup (250 ml) water
or 2 cups (500 ml) water
Mix the ginger, garlic, sage, cayenne pepper, salt, and pepper
together in a small bowl. Rub this mixture over the pork roast.
Place in a shallow roasting pan and roast in a preheated 375F (190C)
oven for 90 minutes. Add the carrots, onions, and half the liquid to
the pan and roast about 1 hour longer, until the meat reaches an
internal temperature of 170F (75C). Remove the roast and allow to
rest for 10 to 15 minutes before slicing. Meanwhile, skim the fat
from the pan drippings. Place the cooked vegetables and pan
drippings, along with the remaining cup of wine or water, in a food
processor or electric blender and puree until smooth. Reheat the
gravy and serve with the pork roast. Serves 6 to 8.
This archive was generated by hypermail 2b28 : Mon May 01 2000 - 00:00:03 EDT