Roasted Porkloin with Mustard Herbed Breadcrumbs (Recipe and How to Cook)

SERVES

PREPARATION TIME

2 to 3 hours marinating time

COOKING TIME

2 hours

INGREDIENTS

3 kilos roast porkloin

3 cloves garlic, sliced

salt and pepper, to taste

2 tbsp. Knorr liquid seasoning

2 tbsp. smashed garlic

1/2 cup Dijon mustard

2 tbsp. thyme (fresh or dried)

2 tbsp. rosemary (fresh or dried)

roast potatoes, to serve

GRAVY

reserved drippings from the roasting pan

5 cups water

2 Knorr chicken cubes

1 tbsp. Knorr liquid seasoning

1/4 cup butter

1/4 cup all-purpose flour

salt and pepper, to taste

MUSTARD HERBED BREADCRUMBS

1 1/2 tbsp. Dijon mustard

1/2 tsp. thyme leaves (fresh or dried)

2 tsp. chopped flat-leaf parsley

2 cups panko breadcrumbs

HOW TO COOK

1. Using a knife, pierce the porkloin with 1-inch cuts. Insert the garlic slices inside the cuts of pork. Season with salt and pepper and rub with liquid seasoning all over; set aside.

2. Combine smash garlic, mustard, thyme and rosemary in a bowl; mix well. Set aside half of the mixture. Rub remaining mixture all over the porkloin. Cover and marinate the porkloin in the refrigerator for 2 to 3 hours or overnight.

3. Remove the porkloin from the refrigerator and let it thaw for 30 to 40 minutes. Rub with the remaining mustard mixture.

4. Heat oven to 350F (180C).

5. Transfer porkloin to roasting pan. Cover loosely with a piece of foil.

6. Roast the pork for 1 1/2 hours, or until the internal temperature reaches 176F.

7. Let the porkloin rest for 20 minutes. Save the drippings from the roasting pan for the gravy. Transfer porkloin to a serving tray or chopping board and garnish with fresh herbs.

8. Make the gravy. Put roasting pan over the stove. Add water and scrape until all brown bits are removed. Add chicken cubes and cook until it dissolved. Add the liquid seasoning; simmer for about 5 minutes. Taste to adjust seasoning. Strain the liquid and transfer to a bowl. In another saucepan, add butter and flour; cook for 1 minute. Slowly add the strained liquid while mixing with a wire whisk. Season with salt and pepper. Simmer until gravy is thick.

9. Make the mustard herbed breadcrumbs: Mix together mustard, thyme and parsley in a small bowl. Heat a skillet and add the mustard mixture and panko breadcrumbs. Cook until the breadcrumbs are covered with mustard. Continue cooking until it dries up.

10. Slice roast porkloin thinly and serve with gravy, mustard herbed breadcrumbs and roast potatoes on the side.

Comments

Pinikpikan Recipe & How to Cook Guide

INGREDIENTS: 1 whole chicken ginger pepper chayote 1/4 kilo Etag 2 cups of rice wine HOW TO COOK: 1. Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available. 2. Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier. 3. Remove the feather. 4. Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken. Cooking Process Cooking Pinikpikan is somewhat similar to cooking Tinola. 1. Boil the chicken with the spices like ginger and pepper until the chicken is cooked. 2. Add Etag and continue boiling it until etag is cooked. 3. Upon adding the Etag add the 2 cups of rice wine. 4. Once etag is cooked then add chayote. 5. Served while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked. Sou...

Rosquillos Recipe & How to Bake Guide

INGREDIENTS: 6 cups flour 1 cup sugar 3 tsp baking powder 1 cup white wine 1 cup vegetable oil 1 cup vegetable shortening 2 tbsp anise extract HOW TO BAKE: 1. In a mixing bowl combine sugar, vegetable shortening, vegetable oil and baking powder. 2. When mixed, add anise extract and stir. 3. While stirring continuously add flour until dry or crumbly. 4. Use hands to mix together dough. Divide the dough into small pieces and flatten it on a floured table. 5. Use a flower shaped cookie cutter and cut the portions. 6. Lay the cut dough on a baking tray and set aside. 7. Pre-heat oven to 325 degrees Fahrenheit and bake cookies for 15 to 18 minutes. 8. Once cooked set aside and let it cool to prevent it from breaking down when removed from the tray. Source: Lokal Kusinero

Durian Pie Recipe & How to Cook Guide

INGREDIENTS: Pie Pastry Flour, 4cups Butter, 150gms Salt to taste Sugar to taste Iced cold water Vanilla Essence, 1 teaspoon Baking Powder, 1 teaspoon Fillings Eggs, 3 pcs Durian paste from fresh durian, ½ cup Brown Sugar, to taste Fresh Milk, ½ cup HOW TO COOK: 1. Mix flour and butter. 2. Then put in, vanilla essence, salt, baking powder and sugar to taste. 3. Slowly add in the iced cold water. 4. Put the dough in the fridge for around half and hour. 5. To make the durian fillings, put all the ingredients in a blender and blend them until very fine. 6. Take out the pie dough mixture from the fridge, make it flat and press it onto your pie baking tray. 7. Bake for 10 minutes in preheated oven at 200 Deg C. 8. Take out the pastry and pour the filling mixture into it. 9. Bake for another 10 minutes at 200 Deg C. Source: enterdavao.com

Food Recipe Notebook

Search This Blog