Pork Roast with a Walnut-Parmesan Crust
3/4 cup walnut halvesforum.8cyber.com,|'p:Z
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2 tablespoons unsalted butterzK C
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1 medium onion, minced
.vt0L| X1/4 cup toasted fine bread crumbs
T2MD[7Fz2 tablespoons finely chopped flat-leaf parsley
6?oiV exM2 teaspoons finely chopped sage
{Dy+d8Q+@1/4 cup freshly grated Parmesan cheeseb)aN5~G4K
Salt and freshly ground pepper
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X3 pounds boneless pork shoulder roast, butterflied
&za,_r nK"V0uw1 tablespoon extra-virgin olive oil
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1/4 cup dry red wine
/r/V8g-oOs Hforum.8cyber.com1/2 cup chicken stock or low-sodium broth
:Jp)u?r%M.l-u7t1 teaspoon all-purpose flour 7K+dp7R*yvq
Nutrition InfoServing size: 7 servings八度網上論壇 cg*\0a_1WQ W E Mj
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Calories: 567 kcalc_ F@)U;}
Carbohydrates: 6 g
| Zb ELDietary Fiber: 1 g
o!X8z?iObcFat: 40 gK+A%Cq }V!y
Protein: 42 g
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mwSugars: 1 g )h9K$xA7\|$e0Q#y
Pair With
,XI6rM(@The 1997 Robert Craig Cabernet Sauvignon and the 1992 Howell Mountain Vineyards Cabernet Sauvignon have enough fruit to pair with the juicy pork.
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W7@ BC+x八度網上論壇2. Cooking Directions"F,l%z Zk)n/eX T
Preheat the oven to 325 degrees F. Spread the walnuts in a pie plate and toast for about 10 minutes, or until golden. Let cool, then coarsely grind the nuts. Leave the oven on.八度網上論壇 ?U'gd lar q.g
Melt the butter in a medium skillet. Add the onion and cook over moderately high heat until softened and lightly browned, about 5 minutes. Add the ground walnuts, bread crumbs, parsley and sage and let cool. Stir in the Parmesan and season with salt and pepper.forum.8cyber.como+M/a1z#V c
Spread the pork roast open and season with salt and pepper. Spread half of the walnut mixture on the pork, then roll up the roast and tie it at 1-inch intervals with cotton string.八度網上論壇5d n#B0A0[
In a sturdy roasting pan, heat the olive oil until shimmering. Season the roast with salt and pepper and cook over moderately high heat until browned all over, 10 to 12 minutes. Add 1/2 cup of water to the pan. Roast the pork for about 2 hours, basting occasionally and adding 1/4 cup of water to the pan each time you baste. The meat is done when an instant-read thermometer inserted in the center of the roast registers 160 degrees F. Transfer the pork to a baking sheet and let stand for 10 minutes. Pour any pan juices into a measuring cup and skim off the fat.
5[ i8DN.p1_4]7APreheat the broiler. Discard the strings from the pork roast. Press the remaining ground walnut mixture onto the pork roast and broil 10 inches from the heat for about 5 minutes, or until the nut crust is golden and crisp. Let the pork stand while you make the sauce.
^1`1TPt*xSet the roasting pan over high heat. Add the red wine and boil until reduced by half, scraping up any browned bits from the bottom of the pan. Add the chicken stock and any reserved pan juices and boil until reduced by one-third. Whisk the flour into 2 tablespoons of water, then whisk the slurry into the sauce in the roasting pan and bring to a boil. Cook until the sauce is slightly thickened and no floury taste remains. Strain the sauce into a gravy boat and season with salt and pepper.1T x`+M5B
Carve the pork into thick slices and serve with the sauce. ?'y },U n ~!E
Yield: 7 servings (Serving size: 7 servings)
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