toast and roast

Happy New Year’s Eve! I offer up a toast, to you, followers of this blog. Thank you for another wonderful year and here’s to an even better 2012!

We are having a NYE Brunch today, I’ll post some recipes and pictures next week. Until then, please stay safe… and if you live in Arizona and are going out tonight, remember that AAA Arizona offers a NYE “tipsy tow” service. It is a free one-way ride and tow home, up to 10 miles, for drivers and one passenger, who has been drinking. It is open to everyone, not just AAA members. CLICK HERE to learn more!

This delicious pork roast recipe and the beef tenderloin recipe that I’ll be posting in the new year, are both from the fabulous Bruce Aidells and were featured in this month’s issue of Bon Appétit.  I did make one major and one minor adjustment to the pork recipe. Mr. Aidells’ version used a double rack of pork and I used a boneless pork roast. And the original recipe used oranges, whereas I’ve used tangerines.

Wishing you a safe and festive New Year’s Eve!

Pork Roast with Burnt Tangerine-Caramel Pan Sauce

Pork
4 1/2 tablespoons olive oil
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh thyme
2 1/2 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
4 1/2 to 5 1/2 pound boneless pork roast
6 tangerines
Sauce
1/2 cup sugar
1/4 cup fresh lemon juice
1 cup fresh tangerine juice (from about 6 tangerines)
1/4 cup Jack Daniel’s
2 cups chicken broth
2 tablespoons orange marmalade
2 teaspoons cornstarch
2 tablespoons Grand Marnier
Salt and freshly ground black pepper

Pork:  Pulse oil, sage, thyme, salt, and pepper in a food processor to form a paste.

Place roast on a work surface. Using a small knife, score the fat 1/4-inch-deep with six 3-inch-long diagonal slices. Rub roast with herb paste, massaging some into each slit. Let rest at room temperature for 2 hours.

Meanwhile, use a Microplane or grater to zest the orange-colored peel from the 6 tangerines and set the zest aside.  Cut the remaining peel and white pith from the same tangerines. Slice the tangerines into 1/4-inch-thick rounds and place the slices in the center of a large oven-proof skillet.

Arrange an oven rack in the lower third of the oven and preheat to 425 degrees. Place pork roast in a skillet atop tangerine slices.

Place skillet in preheated oven and roast until meat is golden brown, about 30 minutes. Reduce oven temperature to 325 degrees and roast until an instant-read thermometer inserted in the center of the pork registers 145 degrees, about 40 to 45 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board, tent with foil, and let rest 20 minutes.

Sauce:  Meanwhile, stir sugar and 1/4 cup lemon juice in a small heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling the pan until caramel is deep amber, about 8 minutes.

Remove pan from heat; gradually whisk in tangerine juice and Jack Daniel’s. Set pan over medium heat and simmer for 5 minutes. Stir in reserved tangerine zest, broth, and marmalade. Boil until reduced to 2 cups, about 15 minutes. Set caramel sauce aside.

Whisk cornstarch and 2 tablespoons cold water in a small bowl; set aside. Transfer tangerine slices from the skillet to a warm platter. Spoon off and discard fat from drippings in skillet. Place skillet over a burner, and set on medium heat. Pour in reserved caramel sauce; set the saucepan aside, do not wash.

Using a spatula, scrape up any browned bits from the bottom of the skillet. Boil for 30 seconds, then return the sauce to the reserved saucepan. Off the heat, stir in Grand Marnier. Return to heat and bring sauce to a boil; whisk in cornstarch mixture. Boil, stirring constantly, for 2 minutes. Season sauce to taste with salt, and pepper.

Slice roast and arrange on top of the tangerine slices on the serving platter. Serve with burnt tangerine–caramel sauce.

Serves 10 to 12