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  1. #1
    Deal GURU
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    Default Spaghetti with Pork Roast Pan Juices

    this is a two part recipe...seasoning a pork roast and then using the juices to make a meal maybe I should have posted this in 'leftovers,' but the pasta dish is so cheap I decided to post it here...
    Spaghetti with Pork Roast Pan Juices
    1 boneless center-cut pork loin, about 4 lb or 6 lb with bone
    6 large garlic cloves, cut into slivers
    1 tbs rosemary
    2/3 cup dry white wine
    salt to taste
    For the rub:
    2 tbs extra-virgin olive oil
    pepper to taste
    2 tbs rosemary
    For the sauce:
    4 tbs butter
    4 large garlic cloves, bruised
    reserved pan juices

    1/4 cup dry white wine
    1 lb box spaghetti
    To roast the pork: bring the meat to room temperature. Combine the ingredients for the rub and massage it into the surface of the meat. Using the point of a knife, make 1/2-in dep incisions on all sides of the roast, and in between the meat and bones if using a roast with the bone in. Slip the garlic slivers into the incisions. At this point, the pork can be covered and refrigerated overnight if desired. Preheat the oven to a temperature of 350 degrees. If using a boneless loin, score the fat on top of the roast. Place the detached bones in a large roasting pan, sprinkle with rosemary, and set the meat fat side up on top of the bones. Add several tbs of water to the bottom of the pan to prevent the meat juices from burning on contact. Slide the pan onto the middle or upper-middle rack for 30 minutes. Pour 2/3 cup of wine into the pan. This will keep the pork moist during roasting. Cook the meat for a total of about 1 hour and 35 minutes, basting every 20 minutes or so with the juices in the bottom of the pan. If the bottom of the roasting pan appears too dry, pour a little more water into the pan. Sprinkle the roast with salt to taste and cover completely with foil. Allow it to rest for 15 minutes. The meat will continue to cook as it rests. Carve the mean and transfer to a serving dish. Cover well and set in a warm place. Defat the pan juices by skimming off the excess oil. Combine them with the juices that have accumulated from carving. You should have about 1 cup. If less, increase the amount of butter in the sauce. Refrigerate juices for the 'cheap' meal!
    To make the sauce:
    Warm the butter in a sauceopan and add the garlic. Saute over medium-low heat until the garlic is golden, about 5 minutes, pressing down on the cloves with a wooden spoon to release their juices. Add the pan juices and the wine and allow to evaporate, about 3 minutes. Remove and discard the garlic. Cook pasta according to directions. Toss the pasta with the sauce. 6 servings = about 375 calories.
    salad and some bread and what a meal!

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