Auteur : Coup de Pouce

Serves 4-6 Ingredients: 2 – 2 ½ boneless pork rib roast, rinsed and patted dry 3 T olive oil 4 cloves of garlic, minced 4 T chopped fresh rosemary ½ lemon, cut into 1/8-1/4 inch slices ¼ c white wine ½ c chicken stock salt and pepper Butcher’s twine Directions: “Open” the pork roast on your work surface and heavily season the entire pork roast with coarse salt and fresh ground pepper. In a separate bowl, combine 2 T of olive oil, the garlic and the rosemary. Rub this all over the pork. Roll and tie the pork snugly using Butcher’s twine. Tuck the slices of the lemon under the twine and into the ends of the roast. Heat the remaining 1 T of olive oil in a sauté pan over medium heat. Sear the pork on all sides until just brown. Transfer to the Crock-Pot® slow cooker. Return the sauté pan to the heat and deglaze the pan with the white wine and the stock, using a wooden spoon to remove any caramelized bits. Pour over the pork. Cook on low for 8-9 hours. Remove from Crock-Pot® slow cooker, allow roast to rest for 10 minutes before removing twine and slicing. Adjust the seasoning to taste and pour juices over the sliced pork.

  • Préparation 10 minutes
  • Portion(s) 1 portion
  • Crédits : © Veau de grain du Québec

Ingrédients

  • 45 mL de jus de lime frais
  • 30 mL de miel
  • 10 mL de gingembre frais râpé
  • 2 mL de zestes de limes râpé

Préparation

1. Bien mélanger tous les ingrédients.

2. Placer les morceaux de veau dans un bol en verre ou dans un sac de plastique et y ajouter la marinade.

3. Couvrir et réfrigérer plusieurs heures, en tournant la viande de temps à autre.

Rendement : 75 ml (1/3 tasse)

Partage X
Entrées et accompagnements

Marinade aigre-douce (miel et lime)

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