The French way to roast pork

[french frank]

My local French bistromeister where I used to have lunch at least once a week, upped (!) sticks and went to Bath. I and a couple of friends are going over there for lunch tomorrow. What amazed me was the video of his 'Roast Pork with Flower Sprouts', particularly because the pork was a tenderloin and I couldn't quite catch whether he said to bung it in the oven for 45 minutes or 4-5 minutes. All became clear.

Two weeks ago, three of us set out for Bath and none of us arrived (local branch line train cancelled, so we called it off). Last week three of us were going but only two arrived (I thought they were driving up to my house and we were getting on the bus to Temple Meads together; they rang me up from Temple Meads to say 'Where are you?", so in the end they went and I was left behind). I think I have everything sewn up this time. If they mess up, I shall get there. But it's apparently going to be wet all day.

[vinteuil]

I liked this anecdote: because I like French ways of cooking pork; because I am always on the look out for eating places in Bath.

. everything sewn up this time. .

"sewn". Doesn't it look odd? It is of course correct, but it still looks well odd. Perhaps the half bott of Santenay doesn't help (2004 - not a good year :sigh: )

. If they mess up, I shall get there. .

I hope you get there even if they don't mess up...

[french frank]

I hope you get there even if they don't mess up...

What I mean is that I booked the tickets, kept mine and gave them theirs, and have a timetable which will certainly get me to TM in time to browse the WH Smith bookshop (not that that's much of a treat, but it will be something to do while I'm waiting).

I was amazed that, after searing the pork joint, Michel did indeed roast it for 4-5 minutes. The recipe for 'flower sprouts' (which I've never come across) would probably also be good for sprouts. I eat them raw in salad.

[jean]

M & S had 'flower sprouts' last year. They look all blowsy like mine when I try to grow normal ones, and they taste very boring.

[Barbirollians]

I always think pork is best roasted with fennel .

[Beef Oven!]

What I mean is that I booked the tickets, kept mine and gave them theirs, and have a timetable which will certainly get me to TM in time to browse the WH Smith bookshop (not that that's much of a treat, but it will be something to do while I'm waiting).

I was amazed that, after searing the pork joint, Michel did indeed roast it for 4-5 minutes. The recipe for 'flower sprouts' (which I've never come across) would probably also be good for sprouts. I eat them raw in salad.

Pork roasted for only 4/5 minutes? Is that safe?

[french frank]

M & S had 'flower sprouts' last year. They look all blowsy like mine when I try to grow normal ones, and they taste very boring.

Like so much in French cuisine, the taste is in the sauce.

[french frank]

Pork roasted for only 4/5 minutes? Is that safe?

If you don't hear from me after tonight, the answer may be, No.

[Beef Oven!]

If you don't hear from me after tonight, the answer may be, No.

Quite.

Edit: wasn't there a news story last year about a poor chap that went blind on account of an under-barbecued pork chop?

[french frank]

I think the original searing is done at a high temperature, and the roasting as well. It's not so much that the meat is underdone, I think, as that it's cooked at too low a temperature - which can easily happen on a barbecue which has been allowed to get too cool.

[Beef Oven!]

I think the original searing is done at a high temperature, and the roasting as well. It's not so much that the meat is underdone, I think, as that it's cooked at too low a temperature - which can easily happen on a barbecue which has been allowed to get too cool.

That makes sense.

[vinteuil]

... it's cooked at too low a temperature - which can easily happen on a barbecue which has been allowed to get too cool.

... that Richard III of car park fame is now said to have had round worm...

http://en.wikipedia.org/wiki/Trichinosis

... perhaps the key sentence in the wiki article:

"All meat (including pork) can be safely prepared by cooking to an internal temperature of 165°F (74°C) or more for 15 seconds or more."

[Nick Armstrong]

I always think pork is best roasted with fennel .

that's certainly delicious.

If I may be allowed a quick detour along the Corniche into Italy, here is a recipe for one of the most delicious pork dishes I've ever eaten, given to me (in Italian, my translation some time ago) by the lady who cooked it... Very simple (though I've never made it taste as good as she did )

Pork Loin 'Fiorella'

1.2 kg pork loin in one deboned joint
2 cloves of garlic
Fennel seeds
Salt, pepper to taste
Olive oil

---

Prepare the pork loin by inserting the garlic, cut into small slices, into slits in the meat cut with a sharp knife; season with salt and pepper and cover it with a liberal sprinkling of the fennel seeds.

Cover the base of a baking tray with olive oil, place the pork loin in the middle and add water till about 2/3 of the pork is above the 'water line'

Switch the oven to 250C (no need to pre-heat) and cook the meat for 30 minutes.

Then turn the meat over and cook further until you can see the water has evaporated and the meat is nicely browned. (For the weight indicated, a further half hour should do it, i.e. total cooking time 1 hour).

Remove from the oven and allow it to cool before slicing. Serve with the roasting juices nicely warmed up.

Goes well with Chianti !!

[vinteuil]

Goes well with Chianti !

... yes, chianti certainly. Also those pork-loving heavy wines such as madiran and cahors. But also I wd have thought some nice alsatian whites might suit - and if the weather were to remain warm I wd suggest a frizzante lambrusco rosso - seems odd, but really goes well with such...

[amateur51]

I was re-assured that when he sliced the rested joint, there was no blood leaking on to the plate so it was only just done but it was done. The flower sprouts look great and the sauce contains lots of good things - I hope it'll be on the menu, ff - whatever you get I hope that you enjoy it