Corn Risotto
Emily Weinstein, Jessica Battilana
1984 ratings with an average rating of 5 out of 5 stars
1,984
About 1 hour 45 minutes
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Preheat oven to 350 degrees.
Using the long handle of a wooden spoon, push the dried fruit into the pocket in the roast, alternating the fruits.
Cut the garlic into thin slivers. Make deep slits in the roast with tip of a knife and push the garlic into the slits.
Tie the roast with twine and rub surface with salt and pepper.
Set the roast in a shallow baking pan and smear the butter over the roast. Sprinkle with thyme.
Stir Madeira and molasses together in a small bowl and pour over roast. Set the pan on the middle rack of the oven and bake approximately 1½ hours, basting often (approximately 20 minutes per pound).
When done, let stand, loosely covered with foil about 15 minutes. Cut thin slices and spoon pan juices over them.
This is also from the infamous Silver Palate cookbook #1, it's an all time favorite - great for a big crowd. I cooked a five pounds pork loin using this recipe for 12 on Christmas. Watch the madeira sauce closely in the roasting pan and replenish it to keep from burning.
So delicious... used port because I had no Madeira...excellent substitution... made the full complement of sauce although I had a much smaller pork loin... just so good!
Stuff w/ prune apricot minced onion mayo bread crumbs in roulade: ~ 1 C. . Marsala honey clementine juice.<2lbs, bake at 425 ~40 minutes on rack. Sweetness not overpowering, super moist. And timing good for roastie Yukons. With big wedges Honey Crisp and carrots 🥕 on the sheet pan. Success for this solo cook is delicious dinner and only meat leftover...reheat on scalloped potatoes or in stuffing?
Or, as alternative to the cookbook instruction, see this from article that linked w/the NYT Cooking recipe. Between step 1 and 2, per the article, see this: "...stuffing the pork loin with apricots and prunes by cutting a long slit in the meat lengthwise, nestling the dried fruit in between the two halves of the loin, and binding the whole thing up with cooking twine." You have to create a pocket with knife (or original recipe) or cut a slit, to get the fruit in per step 2.
I made some arbitrary cooking method changes along the way: I Sous vide the pork with the full recipe for 2.5 hours at 137 degrees. Deliciously moist and tender. I used the Madeira/molasses sauce in the sous vide bag and then poured it over the pork when served. Next time, I’ll reduce the sauce to thicken it to accentuate the flavors. Highly recommend.
Fabulous!!! I've used for a brunch buffet and dinners. Great served cold
I love to cook with pork and it is always a favorite with guests. This one was no exception! Used a chunk of pork entrecote. Delicious and incredibly moist. Served aside of brussel sprouts with bacon and maple syrup and foil-baked potatoes with ranch dressing spices, bacon and cheddar. Yummmyy! How could anyone get this recipe to come out dry??? Will certainly add this to my many favorite pork roast/tenderloin recipes!
...And this is one reason I rarely cook pork. Dry, tough and ok flavor but not great. Meh
So delicious... used port because I had no Madeira...excellent substitution... made the full complement of sauce although I had a much smaller pork loin... just so good!
This is one of the most delicious recipes of all time. I have cooked it many times and it never fails to delight my guests. Super easy, it is a bonus for any cook, from novice to expert. Also delicious the next day, but don't count on any leftovers.
This is also from the infamous Silver Palate cookbook #1, it's an all time favorite - great for a big crowd. I cooked a five pounds pork loin using this recipe for 12 on Christmas. Watch the madeira sauce closely in the roasting pan and replenish it to keep from burning.
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