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Tuesday, January 15, 2013

Herb Roasted Pork Loin & Potatoes with Cream Sauce


In Indonesian & English
Bahan
1 kg Daging Pork loin *, 1 st Rosemary       Saus Krim:
4 Bawang pth (10 gr) & 6 gr Jahe-hlskan   -  2 Baw.mrh-cincang hls, Petersely cincang
1 st Thyme, Garam & Lada hitam bubuk      -  50 ml Air dr panggangan, sm Cognac
1 st Daun Basil, ½ st Cabai bubuk                 -  150 ml Krim, 1 sm Mentega, 1 st Terigu
2 sm Extra virgin olive oil                                 -  2 sm Extra virgin olive oil
Roasted Herb Potatoes:                                       Honey Glazed Carrots:
1,2 kg Kentang, ½ Jrk nipis, 1½ st Garam  -  750 gr Wortel-ptg2, 1 sm Gula mrh
3 Baw.pth-cincang, 3 sm Olive oil                 -  1 sm Air nipis, Peterseli cincang, Garam
2 sm Mentega, 1 st Lada htm bbk                -  1 sm Madu, 2 sm Mentega, Lada htm bbk
150 gr Bawang bombay-cincang
2 sm Mixed Herbs (rosemary+thyme+marjoram+sage)

Cara membuat
-   Campur jahe, baw.pth, thyme, cabai bbk, rosemary, basil, garam, lada & olive oil. Kerat daging setiap 2½ cm (di sisi atas & bawah) dng cukup dalam, kmd lumuri seluruh bagian daging dng campuran bumbu sampai kebagian dlm keratan2nya. Diamkan 30 mnt.
-   Panaskan oven 250° C. Ltkkan daging di atas sebuah rak yg diltkkan di dlm sebh pan panggang. Tuang 200 ml air kedlm pan. Panggang daging 30 mnt, turunkan suhu ke 200° C; panggang ± 50-60 mnt. Keluarkan pan & biarkan daging diatas rak selama ± 20 mnt seblm dipotong
-   Saus Krim: Campur krim dng terigu, sisihkan. Tumis bawang mrh dng mentega & olive oil sampai layu di api sedang. Mskkan sisa cairan dari bekas memanggang. Tuangi cognac, aduk hingga cognac berkurang. Beri krim, kclkan api ke rendah, bumbui garam & lada. Aduk hingga saus mengental. Taburi peterseli cincang secukupnya.
-   Honey Glazed Carrots: Panaskan mentega kmd mskkan wortel, lada & garam. Masak hingga wortel ½ matang. Beri madu, gula mrh & air nipis. Aduk hingga madu+gula melapisi wortel. Masak hingga wortel matang tapi tdk layu. Angkat, taburi peterseli.
-   Roasted Herb Potatoes: Panaskan oven 200°C. Potong2 kentang btk dadu 3-4 cm. Sebar baw. bombay & kentang dlm 1 lapisan (kentang jangan saling tumpuk) di loyang lebar berlapis alu-foil. Lelehkan mentega, campur dng olive oil, baw.pth, garam, lada. Tuang di atas kentang kmd aduk rata. Panggang 30 mnt. Aduk dng sendok bbrp kali agar tdk saling menempel. Beri mixed Herbs & air nipis, aduk rata. Panggang lagi 10-15 mnt sampai kentang empuk & tampak kering berkerut.
-   Hidangkan daging bersama saus krim, Roasted Herb Potatoes & Honey Glazed Carrots.
* Anda dpt mengganti daging Pork loin dng daging sapi tenderloin. Panggang daging 250°C utk 15 mnt, kclkan suhu ke 175°C; panggang selama ¾ jam (agak mentah) sampai 1¼ jam (matang).

Ingredients
1 kg boneless Pork loin*, 1 tsp dried Rosemary  Cream sauce:
4 cloves Garlic (10 gr) & 6 gr Ginger-grind         -  2 Shallot- chopped, chopped Parsley
1 tsp dried Thyme, Salt & ground Black pepper50 ml Drippings from roasting
1 tsp dried Basil, ½ tsp Cayenne pepper pwd       -  150 ml whipping Cream, 1 tsp Flour
2 tbsp extra virgin Olive oil                                      -  2 tbsp extra virgin Olive oil
Roasted Herb Potatoes:                                                -  tbsp Cognac, 1 tbsp Butter
1,2 kg Potatoes, 150 gr Onion-chopped               Honey Glazed Carrots:
3 cloves Garlic-minced, 3 tbsp Olive oil                -  750 gr Carrots, 1 tbsp Brown sugar
2 tbsp Butter, 1 tsp ground Black pepper            -  1 tbsp Lime juice, Chopped Parsley
1½ tsp Salt, ½ of Lime                                               -  1 tbsp Honey, 2 tbsp Butter
2 tbsp Mixed Herbs                                                    -  Water, Salt & ground Black pepper
(chopped rosemary+thyme+marjoram+sage) 

Directions
-   Mix the ginger, garlic, thyme, cayenne pwd, rosemary, basil, salt, pepper & olive oil. Make deep slashes each 2½ cm in both side (upper & bottom) of the meat surface. Press the mixture into the openings. Rub the whole meat with the remaining mixture. Let it stand for 30 minutes.
-   Preheat oven to 250° C. Place the meat on a wire rack in a roasting pan. Pour 200 ml water into the roasting pan. Roast the meat for 30 min & then reduce the heat to 200° C; roast for ± 50-60 min. Remove the roast from the oven. Allow the meat to sit for ± 20 minutes before carving
-   Sauce: Mix the cream with the flour, set aside. Saut√© the shallot with butter & olive oil over medium heat until wilted. Stir in the drippings from roasting. Pour in the cognac, stir until cognac has reduced. Add in the cream; reduce the heat to low, then season with salt & pepper to taste. Allow the sauce to thicken. Sprinkle with parsley.
-   Honey Glazed Carrots: Heat butter until it melted, add in carrots, salt & pepper. Cook until the carrots half done. Stir in the honey, sugar & lime juice until this glaze coats the carrots evenly. Cook until the carrots done but still a bit crunchy. Remove from the heat; sprinkle the parsley.
-   Roasted Herb Potatoes: Preheat oven to 200°C. Cut the potatoes into 3-4 cm cubes. Spread the potatoes & onion in large shallow roasting pan lined with a foil, in a single layer. Melt the butter; combine it with olive oil, garlic, salt & pepper. Drizzle over potatoes & onion; toss them to coat well. Bake for 30 min. Tossing a few times to prevent sticking. Stir in herbs & lime juice & then bake for 10-15 minutes or until the potatoes are tender throughout & the skins are a bit shriveled & crisp
-   Serve the pork with sauce, roasted herb potatoes & honey glazed carrots.
* U can also substitute the pork loin with Beef tenderloin. Roast the meat over 250°C for 15 mins, reduce the heat to 175°C; roast for ± ¾ hour (medium rare) until 1¼ hours (well done).

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