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Roast Pork with Ginger-carrot Emulsion
2013-08-06
https://www.metro.ca/userfiles/image/recipes/roti-faux-filet-porc-carottes-roties-gingembre-5482.jpg
PT25M
PT1H00M
PT1H25M
Preheat oven to 350°F (180°C).Cut slits in the roast and insert garlic and ginger slivers.In an oven-proof skillet, heat oil and brown roast all sides. Transfer to a plate and sprinkle generously with paprika, salt and pepper.Put vegetables in skillet. Shake to coat vegetables with remaining oil, and season.Return meat to skillet and roast for 30 - 50 minutes or until meat thermometer reads 150°F (65°C). After 30 minutes roasting, remove vegetables and continue roasting meat.Remove roast when done and let stand, while preparing emulsion.Remove skin from garlic cloves and pieces of red pepper.In a small saucepan, reduce wine by half over medium-high heat.Put roasted vegetables, wine reduction and vinegar in blender and purée.Gradually add oil, pulsing, then water and ginger. Season to taste and reheat if needed.Arrange sliced roast over ginger-carrot emulsion and serve with your favourite vegetables.
4
Féd. des producteurs de porcs du Québec
4
5
5
4
1 3/4 lb (800 g) rib eye roast
3 garlic cloves, degermed and slivered
10 slivers fresh ginger (same size as garlic slivers)
2 Tbsp. (30 mL) extra virgin olive oil
paprika to taste
2 medium carrots, cut into large pieces
0.500 red pepper, cut into large pieces
0.500 onion, cut into large pieces
3 garlic cloves, degermed and slivered
1/2 cup (125 mL) white wine
1/2 cups (125 mL) cider vinegar
1/4 cup (60 mL) extra virgin olive oil
1/2 cup (125 mL) water
1 tsp. (5 mL) minced fresh ginger
Freshly ground pepper to taste
Roast Pork with Ginger-carrot Emulsion
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME
Ingredients
-
1 3/4 lb
(800 g)rib eye roast
-
3
garlic cloves, degermed and slivered
-
10
slivers fresh ginger (same size as garlic slivers)
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
paprika to taste
-
2
medium carrots, cut into large pieces
-
0.500
red pepper, cut into large pieces
-
0.500
onion, cut into large pieces
-
3
garlic cloves, degermed and slivered
-
1/2 cup
(125 mL)white wine
-
1/2 cups
(125 mL)cider vinegar
-
1/4 cup
(60 mL)extra virgin olive oil
-
1/2 cup
(125 mL)water
-
1 tsp.
(5 mL)minced fresh ginger
-
Freshly ground pepper to taste
Preparation
Preheat oven to 350°F (180°C).
Cut slits in the roast and insert garlic and ginger slivers.
In an oven-proof skillet, heat oil and brown roast all sides. Transfer to a plate and sprinkle generously with paprika, salt and pepper.
Put vegetables in skillet. Shake to coat vegetables with remaining oil, and season.
Return meat to skillet and roast for 30 - 50 minutes or until meat thermometer reads 150°F (65°C). After 30 minutes roasting, remove vegetables and continue roasting meat.
Remove roast when done and let stand, while preparing emulsion.
Remove skin from garlic cloves and pieces of red pepper.
In a small saucepan, reduce wine by half over medium-high heat.
Put roasted vegetables, wine reduction and vinegar in blender and purée.
Gradually add oil, pulsing, then water and ginger. Season to taste and reheat if needed.
Arrange sliced roast over ginger-carrot emulsion and serve with your favourite vegetables.
Source :
Féd. des producteurs de porcs du Québec
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
