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Help me with my pork roast - Page 2

post #31 of 41

Looks good to me! I would start with a 450 oven and the potatoes would go in first on a lower rack. Give them a head start then put the pork in to brown, turn the oven down to 350 and let it finish.

post #32 of 41

Do we get invited for your next pork loin?

It's looking great!

 

I like the idea of the compound butter.

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post #33 of 41


You can do a spiral by butterflying twice  split down center for first butterfly  then butterfly each side then cover with plastic wrap and pound with a mallet. Make sure you tie it well or wrap it in foil and roll it.. Remove foil about 1/2 hour before completion  Good Luck

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #34 of 41
Thread Starter 
Quote:
Originally Posted by chefedb View Post
 


You can do a spiral by butterflying twice  split down center for first butterfly  then butterfly each side then cover with plastic wrap and pound with a mallet. Make sure you tie it well or wrap it in foil and roll it.. Remove foil about 1/2 hour before completion  Good Luck

 

Yea I think that's a good way to do it too.  But why foil?  And before the completion of what?

 

Also, I already did it, did you see?

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post #35 of 41
Thread Starter 
Quote:
Originally Posted by chefboyOG View Post

Yum.

The compound butter is interesting but will it not seep out and just burn in the pan? Or are you just rubbing it a bit? Apple cranberry ( maybe with some cornbread) stuffing is seasonal and this tread is making me hungry....

I never used caulfat, do you leave it on or unwrap it after done cooking?

 

I wouldn't put a lot of butter in there, just a rub down on the inside.  Loin is very lean and it could use a little extra oomph.  

 

Caulfat is great, it's a traditional casing for sausages in Cyprus and keeps things together really nicely.  You don't remove it, it tastes fantastic, like pure fat lol.  If it is done right (which mine wasn't) the fat does all melt away and you shouldn't be able to take anything off.

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post #36 of 41
Quote:
Originally Posted by Koukouvagia View Post
 

It's done.  I'm quite proud of it and I'm already scheming up ideas to do it again.  Next time I'm going to butterfly it and stuff it with a thin layer of compound butter.

 

 

 

 

There were some complications though.  The caulfat was from lamb, perhaps not the best choice for pork, it gave it a bit of a heavy flavor.  I left it at 450 for nearly a half hour and the caulfat wouldn't brown and then it didn't cook long enough for the fat to cook as much as I wanted it to.  Through all this I overcooked the pork a little up to 150 trying to get the caul fat to brown more.  But it was still very tender.  The jus was not useable, it was pure fat so next time if I use the caul fat or even if I don't I will have to add stock and make real gravy or jus.  

 

The potatoes were perfect on the other hand, inspired by another thread here about roasties and so I tried the Jamie Oliver method and they came out perfect.  My oven doesn't seem to do a great job of browning enough though.

 

That's very nice. It looks exactly the dish served to us when we were in Brisbane. What do you call this recipe again? I wanted to try this at home. 

post #37 of 41

@Koukouvagia 

 

That was quite impressive for a first time out. Keep on stretching your kitchen repertoire!

post #38 of 41
Thread Starter 
@Jaynna this is a stuffed pork loin. There is a technique video above on how to butterfly it.

@oldschool1982 thanks, I like to try new techniques!

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post #39 of 41

Wow!!! Loos like a very tasty result Kouk'! Congrats! :)

post #40 of 41

Nice!

post #41 of 41

When I serve it with a sauce or gravy, I put the sauce on the plate first, so it doesn't cover up the design of the roll. They can look pretty impressive.

 

mjb.

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