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holiday dinner 2004
Chef Bradley Ogden
 

Grilled Pork Loin Roast
recipe from Bradley Ogden's Breakfast, Lunch & Dinner

Yield: Serves 4

  • 3 pounds bone-in pork loin roast
  • 1 teaspoon fennel seed, crushed
  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh black pepper
  • 1 small carrot, peeled and diced
  • 1 small onion, peeled and diced
  • 1 clove garlic
  • 1 quart chicken stock (separate recipe)
  • 3 thyme sprigs ( or 1/4 teaspoon dried)
  • 1/2 bay leaf

Bone and trim the pork roast and reserve the bones and trimmings (or have your butcher do this). Mix together the fennel, and black pepper. Rub over the pieces of pork. Let stand for two hours at room temperature or refrigerate overnight.

Chop the pork bones with a cleaver into 2-inch pieces. Place in a roasting pan with the other trimmings, the chopped carrot, and onion, and roast in a 450 degree oven until bones and vegetables are well browned. Remove the bones, trimmings, and vegetables to a saucepan. Pour the fat out of the roasting pan and discard. Deglaze the roasting pan with some of the chicken stock. Scrape into a saucepan and add the remaining chicken stock along with the thyme and bay leaf. Bring to a simmer and cook for 2 hours. Strain and degrease the stock and set aside.

Grill the pork loin over a slow charcoal fire, turning two or three times to brown evenly. If it starts to burn before it is cooked through, move it to one side of the fire. Cook until a meat thermometer registers 140 degrees. Remove to a warm platter and cover loosely with foil for 10 minutes.

Bring the stock to a boil and boil rapidly until reduced by one half. Serve the pork loin with the reduced juices.

Serving Suggestion: Serve with Scalloped Turnips and Potatoes


Wine Suggestion:


Selene Merlot, Napa Valley 1997

 


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