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Showing posts with label roast. Show all posts
Showing posts with label roast. Show all posts

Monday, November 2, 2015

Five-Spice Pork Sirloin Roast with Radicchio and Pear Sauce and Book Giveaway



On January 12, 2016, my new book Sheet Pan Paleo: 200 One-Tray Recipes for Quick Prepping, Easy Roasting, and Hassle-Free Cleanup comes out. Pre-order a copy of Sheet Pan Paleo from Barnes & Noble or Amazon. Or, enter to win a free copy of by entering the Goodreads Giveaway sponsored by my publisher. For now, here's one of my favorite recipes from the book.


Five-Spice Pork Sirloin Roast with Radicchio and Pear Sauce 

This recipe has all the warmth, sweetness, and spice you look for in a holiday dinner. If you’re comfortable eating dairy, add a few tablespoons of softened butter or ghee to the pear sauce for an extra layer of decadence.

Serves 4 to 6

Prep time: 15 minutes plus 4 to 6 hours for brining
Cook time: 50 to 60 minutes 
1½ tablespoons Chinese five-spice powder, divided
2 tablespoons red wine vinegar
2 tablespoons maple syrup or coconut palm sugar
2 tablespoons sea salt
Water
1 boneless pork sirloin roast, 2 to 3 pounds
3 tablespoons olive oil, divided
1 head radicchio, sliced in wedges
¼ cup balsamic vinegar
2 tablespoons olive oil
2 pears, cored and sliced in wedges
2 tablespoons butter or ghee, optional
1.      Combine 1 tablespoon of the Chinese five-spice powder with the vinegar, maple syrup, and salt in a non-reactive deep dish. Add half a cup of hot water and whisk to combine. Add two cups of ice water. Submerge the pork roast in the brine, adding more water as needed to cover. Refrigerate for 4 to 6 hours.
2.      Preheat the oven to 350F. Line a sheet pan with parchment paper.
3.      Remove the pork roast from the brine and pat dry with paper towels. Coat with 1 tablespoon of the oil to facilitate browning. Roast uncovered for 25 to 30 minutes per pound of meat. (e.g. For a 2-pound roast, cooking time would be between 50 and 60 minutes.)
4.      During the last 30 minutes of cooking, whisk together the vinegar, remaining oil, and remaining five-spice powder. Dredge the radicchio slices in the vinegar mixture and scatter across the sheet pan along with the pear slices. Return to the oven and roast uncovered until the pork is cooked through to an internal temperature of 145F.
5.      Remove the pork to a cutting board and cover with foil for 10 minutes before slicing.
6.      Place the pears in a blender along with any pan juices and butter or ghee if using and puree until smooth.
7.      Slice the meat on a bias and serve with the sauce and radicchio.


 Excerpted from the book Sheet Pan Paleo: 200 One-Tray Recipes for Quick Prepping, Easy Roasting, and Hassle-Free Cleanup, January 12, 2016, Ulysses Press, Berkley. 


Pre-order a copy of Sheet Pan Paleo from Barnes & Noble or Amazon. Or, enter to win a free copy of by entering the Goodreads Giveaway sponsored by my publisher. 



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