提前一天把蝴蝶猪里脊装好,卷好,包好。然后,在派对开始前两小时,把猪肉放在一层苹果上烤,这是一种天然的架子,可以为苹果酒增添甜味。不要担心这个技巧:让你的屠夫为你修剪猪里脊肉并打上蝴蝶,或者去bonappetit.com/go/porkloin看一步一步的照片,学习如何自己打蝴蝶和卷这个美丽的东西。
成分
做8份
馅料:
猪肉:
填充:
步骤1
把干蘑菇和干苹果分别放在小碗里。在每个碗中加入一杯开水。让蘑菇和苹果浸泡到非常柔软,大约30分钟。株蘑菇。盖上盖子,冷却浸泡的液体(大约3/4杯)。将苹果沥干水分,丢弃浸泡的液体。将蘑菇和苹果剁碎,放入小碗中混合,将蘑菇和苹果混合物放在一边。
步骤2
同时,将羽衣甘蓝放入煮沸的盐水中焯水,直到变干,大约1分钟。用钳子把羽衣甘蓝移到有边的烤盘上。冷藏至冷却。去掉所有大而硬的肋骨。
步骤3
在一个大煎锅中用中火融化黄油。加入洋葱;煮,经常搅拌,直到变软,金黄,大约8分钟。加入蘑菇和苹果;煮,偶尔搅拌,直到味道融合,大约5分钟。加入大蒜、百里香和迷迭香;煮1分钟。加入白兰地,煮到液体被吸收,大约1分钟。加入2茶匙盐和半茶匙胡椒粉。将混合物转移到碗中,让其完全冷却。 Add ground pork and stir to combine well.
猪肉:
步骤4
蝴蝶,把猪里脊肉放在工作面上,短端对着你。拿着一把长而薄的锋利的刀,平行于工作表面,沿着一条长边开始,从烤的底面上方切1/2英寸。继续向内切,用另一只手把肉向后拉,像地毯一样展开烤肉,直到整个里脊变平。盖上一层保鲜膜。用肉锤把肉锤成均匀的厚度。
步骤5
揭示猪肉。用一茶匙盐和半茶匙胡椒粉调味。将羽衣甘蓝叶子均匀地放在里脊肉上,根据需要重叠,并留下1英寸的边界。把馅料铺在羽衣甘蓝上。把猪肉卷成一个紧的圆柱体。把一层熏火腿包在烤肉上。用厨房麻绳以1英寸的间隔牢固地绑好烤肉。将迷迭香枝缠绕在麻绳下,分开。做之前:烤猪肉可以提前1天做好。盖上盖子,放凉。在室温下静置1小时后再继续。
步骤6
预热烤箱至华氏400度。把苹果放在烤盘里。在一个大煎锅中融化1汤匙黄油和油。把猪肉两面煎成棕色,大约5分钟,然后放在平底锅里的苹果上面。在煎锅中加入苹果酒和半杯水,煮开,刮掉棕色的碎片。将混合物倒入烤盘中。烤猪肉约1小时40分钟,直到插入腰肉中心的即读温度计达到140华氏度(它将被煮熟,但仍略带粉红色)。让烤肉休息至少20分钟,最多2小时。
步骤7
把烤肉放在大盘子上。把烤盘上的苹果备用;用勺子把锅里汁水里的油舀掉。将平底锅放在炉子上,用中高火加热。加入鸡汤。倒入备用的蘑菇液,留下任何沉淀物,然后烹饪,刮锅底以释放任何棕色的碎片,直到稍微变稠,大约5分钟。加入剩下的2汤匙黄油,用盐和胡椒粉调味。应变酱;片猪肉。将酱汁和苹果与切好的猪肉一起上桌。
试着将这种猪肉与大红葡萄酒搭配,比如托斯卡纳(Tuscany) 2009年Le Volte的Tenuta dell'Ornellaia(25美元)。
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评论(85)
回到顶部我为圣诞节做了这个坏男孩,昨晚我们玩得很开心。我确实在前一天做好了,感谢上帝,感谢先放好熏火腿和领带的建议。我觉得有点干。谢天谢地有酱汁!但每个人似乎都很喜欢。也许只有我累了。馅料里的新鲜苹果……1小时15分,温度是华氏147度。很高兴我检查了!它坐了大约四十分钟。 A four pound roast..not trimmed.. for 10 people. Oh and I did sear as it did not roll like the photo. more like a very big taco! so I was worried it wouldn't hold its shape. It did pretty well. Would I make it again. Probably not.. easy but a lot of work. I did hassleback potatoes ,baby carrots and a small winter salad.
butterbutt21
旧金山,加州
12/26/2017
太棒了!我肯定会在晚宴上做这个,很棒的展示,相对容易做。集会确实花了一些时间,但很容易。
kamh
2/18/2017
我总是在做食谱之前阅读评论,我找到了一个脱颖而出的。我喜欢葡萄酒搭配的选择。原来是我2013年的评论。至少我是一贯的。这一次我做的食谱有一些障碍。我们现在处于高海拔(8100英尺),所以空气干燥。同时,根据其他评论做了一些调整。我用小羽衣甘蓝代替大羽衣甘蓝。它给了味道和眼睛的吸引力,而不是太重。还需要焯30秒才能保持鲜绿色。 Also used honey crisp apples. They held up to the roasting process. I did put one other type of apple in so I could incorporate into the gravy. I couldn't find dried porcini mushrooms so used crimini and it turned out great. I reduced the pork to 3/4 lb. Since I was making 2 - 3lb roasts I decided to experiment and pan sear one and let the other one roast. The seared roast was a bit darker, but the person slicing the roasts commented that one sliced like butter. That was the non-seared roast so next time I won't sear. I lowered the temp to 375 and roasted for 1:15. Because we are at elevation I increase my liquids in the pan by half to avoid drying out (12 oz cider and 1 c. Water for the 2 roasts in a single pan). Came out perfect and as one reviewer mentioned...even none mushroom eaters love this recipe.
slough14
杜兰戈,有限公司
11/20/2016
我听取了许多评论家的建议,在前一天晚上把猪肉准备好。这很耗时,但值得一试。我还用了一半的牛肝菌,另一半用了香菇。我建议把面包卷烤一下,这样可以帮助面包卷保持形状。非常令人印象深刻的!我给它配上了一种旧世界葡萄酒……2006年教皇新堡。我一定会再来的。
Slough14
芝加哥
3/10/2013
我邀请了14位客人共进晚餐,我接受了挑战,做了这道菜。对于这么多人来说,这听起来很棒。我让屠夫给整块猪里脊肉打了蝴蝶。太大了!!我有过夜的客人,所以我们在前一天晚上很开心地把这些放在一起。下次我要用菠菜。羽衣甘蓝对我来说口感太浓了,味道也太浓了。盘子里还有很多甘蓝菜。我用了一半干牛肝菌和一半香菇。我不认为干牛肝菌的花费是必要的,除了浸泡的水给美味的酱汁带来的味道。 Put the granny smith's in for the last 20 min as suggested. Mushy and not really flavorful to eat but added to the sauce flavor. I wouldn't plan on serving the apples. Because the loin was so big, it had to be cut in half to fit in a commercial size pan. Everyone kept saying how it would take forever to cook so against my better judgement and the previous reviewers, I cooked it for 1 hr 25 min. I think it would have been more moist if it had been 1 hr10 at the most. I did not sear, which might have helped hold the juices better too. I did not cook the ground pork. Beautiful presentation and while time consuming, fun to make with friends the night before...with a couple glasses of wine of course! Served with roasted asparagus and brussel sprouts and rosemary garlic roasted potatoes. 1 slice was enough per person, maybe someone had 2 but I have a lot left over. Warmed up well in the microwave with extra sauce. My guests enjoyed it!
Elissa137
费城
1/6/2013
这是我第二次做这个食谱,它是如此的好和美丽!!我用菠菜代替了羽衣甘蓝,用新鲜的奶油蘑菇代替了干的。演讲令人印象深刻。
jasandberg
长滩,加州
12/16/2012
我去年圣诞节做了这个,然后圣诞节早上醒来就得了我有生以来最严重的流感。我找了个朋友把烤肉包起来,因为我做了两份,然后放进了冰箱。我们在3月份取出了第一个,它是我做过的最好的肉之一。今年圣诞节我又做了一次。
needledom
其族华盛顿
12/4/2012
这不是我做的,但很高兴有一个好朋友和一个好厨师在周六的生日晚餐上为我和其他7位客人做了这道菜。场面非常壮观。我知道这很浪费时间,但是如果能提前一天做好,假期里就可以做了。
tigerann
圣路易斯
12/3/2012
我对这道菜的评价褒贬不一。烤肉的香味和外观都很棒,但是苹果散了,我觉得馅料少了点什么。我按照食谱做饭。我的客人喜欢它,我也喜欢它——但这是一个耗时的食谱,只有喜欢。我还会再做一次,但馅料要用甜的意大利香肠,加点香料,也许再加点苹果。我会减少烤苹果的数量,我会削皮,然后在烤的时候把它们弄成泥来做酱汁。酱汁很好。这个食谱很好,但我认为还需要做些调整。此外,烤肉烤得比食谱上说的要快,所以要注意时间。
jackiking
11/19/2012
这是一个耗时的食谱,但绝对值得一试。很好的呈现和味道。肯定要再拍一次。我超级挑剔的意大利公婆对我赞不绝口…在意大利,人们在食物上是不会浪费时间的。这是非常严重的问题。
agarwood
意大利的里雅斯特
11/14/2012
这太壮观了!!味道和外观都很棒,我之前确实跳过了褐变,用新鲜的苹果代替了干苹果。这将是圣诞晚餐的菜单!
lmedley
海湾地区
11/6/2012
特殊的菜!但是不要碎猪肉!这是完全没有必要的,有这么多美妙的,免费的咸味层。似乎有很多关于“枯燥结果”的评论。我保持湿润的烘烤和馅料,首先,简单地在滚烫的煎锅中炖煮洗净的湿羽衣甘蓝。用新鲜的苹果切片(切成1/8英寸)做馅料,而不是像大多数版本建议的那样重新水化。任何时候都避免直接用盐腌腰肉。捆扎烤肉需要技巧和耐心,因为此时你应该处理一个相当湿的产品(它比图中大50% !)一个紧密的,塑料包装的烤肉,在冰箱里至少3小时是必不可少的。从冰箱里拿出来后20分钟内就可以安全地煎熟或烤熟了——烤好的肉仍然很硬,这样可以防止小块的肉松动。 Lightly cover the roast with foil for the first 60 minutes, then remove & baste at least once. The result is an evenly cooked, firm but incredibly moist roast with an earthy, succulent reduction.
mot77
11/3/2012
这道菜不仅好吃,而且赏心悦目。我在馅料里加入了蔓越莓干,用了新鲜的蘑菇和苹果,其他的都是按照食谱做的。唯一的例外是,我把碎猪肉和其他食材一起调味并煎成褐色。在把烤肉放进烤箱之前,我没有费心把它烤焦。熏火腿给了它足够的颜色。我会再做的!
sofie2185
Redland, FL
10/29/2012
这是我今晚做的晚餐;甚至我讨厌蘑菇的7岁半的女儿也喜欢它。摆盘非常漂亮(熏火腿脆得很好;羽衣甘蓝保持着深绿色)。花了很长时间(3个小时),但绝对值得。
我有点偏离配方。我在全食超市找不到干的或新鲜的牛肝菌,所以我用新鲜的刑事蘑菇代替。我也用了新鲜的苹果(一个中等大小的)来代替干苹果。我想我也没有用一磅羽衣甘蓝;我剩下的焯水羽衣甘蓝足够做一道配菜了。 Since I had just finished cooking bacon in my large skillet for something else, I drained out most of the fat, added 1 Tbls. butter and sauteed the onion, mushrooms and apples, and scraped up the browned bits from the bacon (and, really, what's not made better with a little bacon in it?).
I didn't bother with browning the roast before putting it in the oven (honestly, by the time I had that sucker stuffed & tied, I was not in the mood). I put it in a roasting pan and stuffed it in the 350 degree oven au natural, then jumped in the car to go get more apples (used the last one in the stuffing - oops!).
Added the apples/cider/chicken stock after 45 mins.; about 1 hr 40 minutes total roasting time. Took it out when meat thermometer read 136; temp went to 140 while resting on the counter.
What I will do differently next time:
- reduce ground pork by 1/4 lb. (I think this will allow the stuffing to cook faster, thus keeping the pork loin from overcooking)
- skip the porcini mushrooms, and just use baby bellas or criminis again
- add 1/2 c. chopped pecans to stuffing
- cook the apples separately (even w/ shorter cook time, they got quite mushy)
- most importantly: I will PREP THIS BAD BOY THE DAY BEFORE. It's just too exhausting otherwise.
masshomechef
波特兰,我
10/8/2012
耗时,但绝对值得!
lizmaryg
公关
6/12/2012