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Roast Pork with Ginger-carrot Emulsion https://www.metro.ca/userfiles/image/recipes/roti-faux-filet-porc-carottes-roties-gingembre-5482.jpg PT25M PT1H00M PT1H25M
Preheat oven to 350°F (180°C). Cut slits in the roast and insert garlic and ginger slivers. In an oven-proof skillet, heat oil and brown roast all sides. Transfer to a plate and sprinkle generously with paprika, salt and pepper. Put vegetables in skillet. Shake to coat vegetables with remaining oil, and season. Return meat to skillet and roast for 30 - 50 minutes or until meat thermometer reads 150°F (65°C). After 30 minutes roasting, remove vegetables and continue roasting meat. Remove roast when done and let stand, while preparing emulsion. Remove skin from garlic cloves and pieces of red pepper. In a small saucepan, reduce wine by half over medium-high heat. Put roasted vegetables, wine reduction and vinegar in blender and purée. Gradually add oil, pulsing, then water and ginger. Season to taste and reheat if needed. Arrange sliced roast over ginger-carrot emulsion and serve with your favourite vegetables.
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1 3/4 lb (800 g) rib eye roast 3 garlic cloves, degermed and slivered 10 slivers fresh ginger (same size as garlic slivers) 2 Tbsp. (30 mL) extra virgin olive oil paprika to taste 2 medium carrots, cut into large pieces 0.500 red pepper, cut into large pieces 0.500 onion, cut into large pieces 3 garlic cloves, degermed and slivered 1/2 cup (125 mL) white wine 1/2 cups (125 mL) cider vinegar 1/4 cup (60 mL) extra virgin olive oil 1/2 cup (125 mL) water 1 tsp. (5 mL) minced fresh ginger Freshly ground pepper to taste
Roast Pork with Ginger-carrot Emulsion

Roast Pork with Ginger-carrot Emulsion

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 3/4 lb
    (800 g)
    rib eye roast
  • 3
    garlic cloves, degermed and slivered
  • 10
    slivers fresh ginger (same size as garlic slivers)
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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  • paprika to taste
  • 2
    medium carrots, cut into large pieces
  • 0.500
    red pepper, cut into large pieces
  • 0.500
    onion, cut into large pieces
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    EGGPLANTS PRODUCT OF U.S.A., GREEN OR YELLOW ZUCCHINIS PRODUCT OF ONTARIO, VIDALIA ONIONS PRODUCT OF U.S.A., ENDIVE OR ESCAROLE PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF U.S.A., GREEN OR YELLOW ZUCCHINIS PRODUCT OF ONTARIO, VIDALIA ONIONS PRODUCT OF U.S.A., ENDIVE OR ESCAROLE PRODUCT OF ONTARIO

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    88¢/lb or ea.


  • 3
    garlic cloves, degermed and slivered
  • 1/2 cup
    (125 mL)
    white wine
  • 1/2 cups
    (125 mL)
    cider vinegar
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $8.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    water
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  • 1 tsp.
    (5 mL)
    minced fresh ginger

  • Freshly ground pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Cut slits in the roast and insert garlic and ginger slivers.

In an oven-proof skillet, heat oil and brown roast all sides. Transfer to a plate and sprinkle generously with paprika, salt and pepper.

Put vegetables in skillet. Shake to coat vegetables with remaining oil, and season.

Return meat to skillet and roast for 30 - 50 minutes or until meat thermometer reads 150°F (65°C). After 30 minutes roasting, remove vegetables and continue roasting meat.

Remove roast when done and let stand, while preparing emulsion.

Remove skin from garlic cloves and pieces of red pepper.

In a small saucepan, reduce wine by half over medium-high heat.

Put roasted vegetables, wine reduction and vinegar in blender and purée.

Gradually add oil, pulsing, then water and ginger. Season to taste and reheat if needed.

Arrange sliced roast over ginger-carrot emulsion and serve with your favourite vegetables.

Source : Féd. des producteurs de porcs du Québec

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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