Blue Ribbon Recipe
I have cooked fish and chicken in parchment paper but never pork, so Giana's recipe really intrigued me! And... drum roll... I'm happy to report that all went well!
In preparing the recipe I did have to cut the meat into two pieces so that they would fit into my iron skillet, but it didn't seem to affect the flavor or texture of the finished product one bit. When it was fully cooked I couldn't even wait until after we took a picture to give it a taste; it is so very tender and tasty. I am even thinking about preparing this for my Mom's birthday dinner! The Test Kitchen
1-2 lbboneless pork roast or loin
·salt and pepper (coarse)
6sage leaves, fresh
1 Tbspolive oil, extra virgin
1/3 capple cider
1/3 cchicken stock
1 Tbspunsalted butter
How to Make Roasted Pork
- Season pork with salt and pepper
- Tie pork with kitchen twine, and tuck sage leaves along the twine.
- Heat olive oil in a large cast iron skillet over medium high heat until hot, but not smoking. Add pork and sear until brown on all sides including ends, approx. 10 - 15 minutes.
- Wrap pork in parchment paper, tucking the ends under to seal. Place back in skillet and transfer to a 375 degree oven. Roast until a reading of 150 degrees is reach with a thermoeter towards the center.
- Remove pork from paper and transfer to serving dish. Let sit for 10 minutes, then remove twine and slice.
- Using SAME cast iron skillet, add cider and stock, cook, stirring with a wisk, add any juices from pork, cook until syrupy and reduced to 1/3, add butter and stir until melted. Drizzle over pork.