Makin' bacon, eh? Thought so...
Enjoy!
Well, it's a project, MB. For the future.
MISS PIGGY ROAST WITH A HORSE RADISH CRUST
Yield: Serves 8
Cooking Time: 100 minutes
Preparation Time: 35 minutes
Ingredients
1 MISS PIGGY ROAST, bone-in or boneless, about 3 lbs/1.5 kg
2 cups (500 mL) fresh breadcrumbs
3 tbsp (45 mL) melted butter
1 tbsp (15 mL) minced garlic
1/2 tsp (2 mL) salt
1 tsp (5 mL) ground black pepper
1/4 cup (50 mL) bottled horseradish sauce
1 tbsp (15 mL) Dijon Mustard
1 cup (250 mL) red wine
2 cups (500 mL) low sodium chicken or beef stock
2 tbsp (25 mL) grain mustard
2 tbsp (25 mL) cold butter, in cubes
Cooking Instructions
Score thin layer of fat on top side of Miss Piggy roast in a criss-cross pattern. Combine breadcrumbs, butter, garlic, salt and pepper. Cook in a skillet over medium heat until lightly browned, stirring continuously; combine with horseradish. Rub mustard over top and sides of Miss Piggy roast. Press breadcrumb mixture into mustard. Roast at 325°F (160°C) for about 90 minutes, or until internal temperature reaches 155°F (68°C). Allow to rest, teneted with foil, for 10 minutes. Optional: Add roasting vegetables of choice (potatoes, peppers, parsnips, carrots, etc.) to pan before roasting. Toss with olive oil and seasoning beforehand. Sauce. De-glaze pan with wine, scraping up brown bits. Bring to a full boil. Add stock and reduce by half. (Be sure to use low sodium - or home-made - stock or bouillon; regular commercial bouillon will make the sauce too salty.) Whisk in mustard and cold butter. Strain, check seasoning, and serve with carved pork.
Oh no! I'm going to miss my favorite
Grammarian! Makes Simcha sad.....
Oh, I'll come back to check up on
you, simcha.
I'm ate up about you leaving:eek22:, Rubi! I'm just ate up about it...
I'll be sure to hit u up in the PM's just to make sure that you don't forget us.
:hug: 'til next time.
You're a good dude, 8060.
Yup, 'til next time.
(I'm on here suspiciously often, considering that I've said a [temporary] goodbye, ain't I?:scared2