This is a beautiful stuffed loin roast with a garlic sweet aroma.
Inspired by the Douro region of Portugal, this pork loin slow cooks with prunes, port and chicken broth to yield a delicious and smooth gravy.
The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions baked in a generous amount of olive oil, or thinly sliced fried potatoes. The roast I was served on the stunning terraced garden of the Quinta das Carvalhas was studded with prunes.
Strip loin steaks are an inexpensive option for a simple meal, but you can substitute any other cut of grilling steak. Use a large metal spatula when turning the onions on the grill to prevent them from falling apart.
Porchetta, a spit-roasted suckling pig, is usually the centrepiece of joyous outdoor celebrations. This loin of pork won't feed the whole neighbourhood in the Roman tradition, but with lusty authentic flavours, it provides plenty of succulent slices for a Saturday night barbecue with friends.
You need a long piece of pork loin. Using a narrow long knife make a hole throug the meat from one end to the other one. While you keep the knife inside you can gently make that hole a little bit bigger by cutting the edges. Rub the meat with salt and dry rosemary. Leave in cold place for 2-3 hours or overnight.
Braising in milk may seem unusual, but it's a tradition in Italy. Although the milk curdles while it cooks, don't be alarmed: pureeing the cooking liquid smooths it out, transforming it into a creamy pale golden sauce.
Pair up these two Ontario products for a spectacular rolled and barbecued roast. Buy a few of each mushroom - button, cremini, shiitake (use caps only) and oyster - for the stuffing. Wrapping the roast in bacon imparts smoky flavour and keeps the meat moist. It would be hard to deny that bacon makes everything taste better.
This is the ultimate quick barbecue recipe. What could be simpler than brushing the same flavourings on both the steak and vegetables to grill side by side?
This roast is delicious sliced and served with potato salad or on a bun with your choice of mayonnaise and mustard, sauerkraut, coleslaw or corn relish.
