Saturday, February 25, 2012

Pork Roast with Citrus Honey Glaze and Rosemary Gremolata

Valentine's Day has come and gone, but in its wake it has left behind a few beautiful meals. Through January we were trying to eat clean, and we produced some new and exciting combinations with vegetables and alternate grains. But as February came around, the more succulent side of dinner tempted our palates, and we gave in apparently.

I was revisiting my old February 2011 issue of Bon Appetit, and came upon this hidden gem: Honey-Marinated Pork with Gremolata. I don't know how I passed this by the first time I read the magazine, but I was very happy to come upon it this time around.

This meal takes a bit of marinating time, and you may want to plan for company or a romantic dinner for two. Oh, and the cast iron skillet was brilliant for this recipe, so make sure you have one of those too.

Pork Roast with Citrus Honey Glaze and Rosemary Gremolata
Prep and Inactive Time: 2 hrs 10 min Cook Time: 1 hr Serves: 4
Cook's Notes: I recommend using a cast iron skillet for this recipe. But if you don't have one, my recommendation might be to use two separate pans. I haven't tried it this way, but it should work as a replacement. Brown the meat in a stove top pan, but when ready to transfer to the oven have a preheated, heavy duty, oven-proof dish ready to go. Transfer the meat from the skillet to this preheated dish.Adapted from Bon Appetit, Issue Feb. 2011, "Honey-Marinated Pork with Gremolata"

1, 3-4 lb pork roast (preferably free-range, humanely-raised)
1/3 cup honey
4 garlic cloves, minced
1 tbsp orange juice
1 tsp sea salt
1/2 tsp fresh ground pepper
1 tbsp olive oil
1/4 cup dry white wine

Gremolata Ingredients:
1 tbsp orange peel, finely grated
1 tsp dried thyme
2 tbsp fresh rosemary, finely chopped

How To:
1) Place pork roast in a glass bowl or dish. Whisk together honey, garlic, orange juice, salt, and pepper. Pour mixture over pork. Cover dish with plastic wrap and place in fridge to marinate. You can marinate it for two hours or overnight.

2) Make Gremolata: Mix orange peel, thyme, and rosemary. Set aside.

3) When pork is finished marinating, heat oven to 375ºF.

4) Heat cast iron skillet over medium-high heat. Place pork in skillet, reserving marinade for sauce later. Using tongs, brown all sides of the pork roast. Each side about 5 minutes each or until nicely browned.

5) Transfer cast iron skillet with pork into the preheated oven. Cook for about 30 minutes, or until center of pork's temperature is 150ºF. Transfer cooked pork to a cutting board and let it rest (without slicing it or poking it) for about 5 minutes.

6) In the same skillet over medium heat, add the reserved marinade. Add white wine and whisk together. Let it simmer for 5 minutes or until slightly thickened. Taste for salt and/or pepper.

7) After pork is done "resting", slice into 1-inch thick slices. Add slices into the sauce and allow to cook on one side for 2 minutes each slice.

8) Place pork on plate sauce side down, drizzle with remaining sauce, and sprinkle with Gremolata.

Serving Suggestion:
I served our Pork Roast with a lovely spinach salad. I pan fried some day-old bread cubes, with minced garlic and olive oil. Then tossed the spinach with a light orange zest vinaigrette, with feta cheese, almond slices, and the home made croutons.

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