Recipe courtesy of Wayne Harley Brachman
Recipe courtesy of Wayne Harley Brachman
Show:
Melting Pot
Episode:
Eastern European--All You Can Eat
Roast Pork with Duck Sauce on Garlic Bread
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- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 771
- Total Fat
- 38 g
- Saturated Fat
- 12 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 3 g
- Sugar
- 34 g
- Protein
- 33 g
- Cholesterol
- 104 mg
- Sodium
- 526 mg
This was the specialty of the landmark "Crossroads" Pizzeria in South Fallsburg, N.Y. It's the place where Catskill Resort workers and guests, "up for the whole season," would go for pizza or roast pork sandwiches when they needed a break from the Jewish cooking at the Hotels. I make the garlic bread with pastrami seasoning.
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 771
- Total Fat
- 38 g
- Saturated Fat
- 12 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 3 g
- Sugar
- 34 g
- Protein
- 33 g
- Cholesterol
- 104 mg
- Sodium
- 526 mg
Ingredients
Duck Sauce:
Honey Roasted Loin:
Directions
- In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes, the longer it rests, the more garlic-y it will be.
- Preheat the oven to 400 degrees F.
- Mix the coriander seeds with the paprika and cumin seeds.
- Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the loaf in foil and bake for 10 minutes. Remove from the foil, separate the halves, and bake for 5 more minutes until crunchy.
- Cut bread into 4 portions. Shmear with Duck Sauce. Fill with the sliced Honey Roasted Loin. Eat.
Duck Sauce:
- Mix together
Honey Roasted Loin:
- Preheat the oven to 400 degrees F.
- Mix together the honey and sugar. Roll the pork loin in it to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.
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