Pork Loin Roast with Fennel-Garlic Rub

Try a heritage Berkshire pork loin rack for great flavor and tenderness. If you are lucky enough to have a pork vendor at your local farmers market you can buy it there (you might want to order it in advance) or it can be mail ordered from www.heritprairiepridefarmminnesota.foodoro.com. Many butchers can cut a loin rack for you as well. Commercially, the loin rack is cut into pork chops but if you call ahead they can cut a roast for you.














 INGREDIENTS:

• 2 tablespoons chopped garlic (4 to 5 cloves)
• 1 tablespoon kosher salt
• 1 tablespoon chopped fresh thyme
• 2 teaspoons fennel seeds
• 1 teaspoon black peppercorns
• 1 6 pound bone-in pork loin roast
• 1 cup dry white wine
• 1 cup water
• 2 tablespoons cold unsalted butter, cut into pieces

EQUIPMENT:

• a coffee/spice grinder; an instant read thermometer

INSTRUCTIONS:

Prepare the Rub:

• Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
• Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
• Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.

Roast the Pork Loin:

• Preheat oven to 350°F.
• Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
• Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140°F, about 1 1/2 to 1 3/4 hours.
• Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
• Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
• Transfer the bones to a large serving platter and arrange meat on the bone.
• Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
• Serve sauce alongside meat.
   
  source:  gourmet.com

Chef Tim Love's Elk Sliders Put a Gourmet Twist on Tailgating

Are you ready for some football?!

With pigskin season well underway, chips and dip get old fast. For a gourmet play on a tailgate favorite, serve up these elk sliders during the big game.

They'll also be satisfying some hungry foodies this weekend at the Travel + Leisure Global Bazaar in New York City.

"This isn't your usual slider and the fact that I can offer something like elk sausage to guests is one of the things I love about an event like the Travel + Leisure Global Bazaar. Cooking with some of the best chefs in the world, guys like Jose Andres, Johnny Iuzzini and Scott Conant, it's something special," says chef Tim Love.


Here's how to try his special dish at home:

Elk Sliders with Foie Gras and Blueberry Jam

Serves 24
½ bulb fennel (chopped)
½ red onion (chopped)
1 poblano (chopped)
½ cup bacon lardoon (cooked) 2 tablespoons chipotle puree
2 tablespoons roasted garlic
½ tablespoons dried thyme
½ tablespoons dried oregano
½ tablespoons salt
½ tablespoon ground black pepper
5 pounds ground elk
2 cups Chef Tim Love Gamerub
1 pounds frozen blueberries
2 sheets of gelatin
½ cup sugar
6 oz. foie gras (cut into ¼ oz. pieces)
24 Hawaiian Sweet Rolls


Sliders
1. Saute fennel and red onion in pan until translucent, allow to cool down.
2. Combine the bacon, chipotle, roasted garlic, thyme, oregano, fennel, red onion, salt, pepper into a food processor and mix until well combined.
3. Add the ground elk to the mixture and combine with your hands until well mixed. Portion into 1.5 ounce balls and form into patties.

Jam
1. Put blueberries into a small sauce pan and allow to warm up on low heat.
2. Meanwhile take the gelatin sheets and bloom in room temperature water until softened.
3. Take the gelatin out of the water.
4. Add the sugar and gelatin to the warm blueberries and blend with a stick blender.
5. Return the mixture to heat and let simmer for 10 minutes.
6. Allow to cool before serving.

Putting it All Together
Sprinkle Chef Tim Love Gamerub onto the slider patties and foie gras. Cook sliders on high heat for 1 minute each side. Cook foie gras on one side until golden brown. Place foie gras on top of slider and serve on Hawaiian Sweet Rolls with the blueberry jam. Enjoy!

source: people.com