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Kitchen Story: A Comfortable Roast and a Cake to Snore By

March 28, 2011

Tonight’s dinner should have once for the books; a pork roast with citrus marmalade and fresh ginger, followed by a cake that it’s source called “Butter Crumshus”.     A roast is a marvelously traditional Sunday dinner, and it provides excellent leftovers, which we will typically eat for two, maybe even three, nights after.    Something that I am slow to learn is how different cuts of meat cook differently.  The recipe I started from called for pork loin, but the store only had one small, measly loin roast, so I got a pair of smaller boneless shoulder roasts, thinking they would make a fine replacement.   And they did okay, although it look fair bit longer to cook, and had more fat than I wanted, but it came out fine.  The marmalade makes a great coating on the roast, and paired with the bite of the ginger and the great comfort of rosemary, it was a successful main.  It was not, however, as good as some previous pork roasts, and I don’t know that it bears repeating, but it’s a good launching point, if you should want to try combining various citrus flavors, herbs, and aromatics.

Now the cake.  Something with the name “butter crumshus” called out to be delicious.  It is a basic cake, very much like a coffee cake or a crumb cake by its ingredients.  But you’ll notice that I have not included it here, except in a rather sad picture.  That’s because this cake should be re-named to “Meh Cake”.  It is fine.  It’s vaguely sweet, mildly buttery, and altogether boring.  It is still cake, so it’s not bad by any means, but when you eat it, your mouth wonders where the cake in your cake is.

Sunday dinners can’t all be mind-blowing, feats of gastronomy. I thought it only right that that at least one Kitchen Story be devoted to a pretty good roast and a very meh cake.

3 Fruit Marmalade and Ginger Pork Roast

Adapted from Lemon and Ginger Pork Loin recipe in Lukins & Rosso’s The New Basics Cookbook

1 boneless pork shoulder roast (3 ½ pounds)

Salt and freshly ground pepper, to taste

4-5 fresh rosemary sprigs

1 tablespoons minced fresh ginger

1 cup dry white wine

¾ cup three-fruit marmalade

4 carrots, chopped into bite sized pieces

5-6 small white or Yukon gold potatoes, quartered

Olive oil

Preheat the oven to 350 degrees.

Chop the leaves from 2 of the sprigs and place the rest in a shallow roasting pan.  Place pork loin on top of the rosemary and sprinkle it with salt, pepper, the rosemary and the ginger. Place the carrots and potatoes around the roast, sprinkle with salt, pepper, and a drizzle of olive oil.  Pour the wine into the bottom of the pan. Cook, basting occasionally, for 1 hour.

Remove the pan from the oven.  Place the marmalade in a small bowl and add 3 tablespoons of the pan drippings; mix well and pour over the roast.  Return the roast to the oven and cook, continuing to baste, until a meat thermometer reads 150 to 160 degrees, 30 to 45 minutes.

Let the meat rest for 15 minutes before slicing.  Serve it with the pan juices.

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From → Kitchen Stories

One Comment
  1. I feel your, disappointment; I produced what should have been a stellar pheasant dish on Saturday night but was in actuality, “meh”. But, when it comes to kitchen experimentation, the risk is usually worth the reward as we know, so here’s to the next round my friend!

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